Biochemical Processes in the Production of Flavor in Milk and Milk Products

Singh, Tanoj K.; Cadwallader, Keith R.; Drake, M.A.

doi:10.1002/9780470113554.ch78

Cited by 8 publications

(6 citation statements)

References 131 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The generation of volatile compounds in fermented milk, including lactic acid, acetaldehyde, diacetyl, acetoin, and ethanol, involves complex biochemical reactions among carbohydrates, proteins, and lipids (Cheng, 2010;De Prisco et al, 2017). The genetic and metabolic diversity of lactic acid bacteria at the genus and strain levels has been well documented and is responsible for flavor diversification in fermented products (Singh et al, 2007). Therefore, thorough characterization of microbiota profiles is required in order to correlate the variations in flavor profiles observed in the present study.…”

Section: Correlation Analysis Between Volatile Profile and Lactic Acimentioning

confidence: 90%

Microbial diversity and volatile profile of traditional fermented yak milk

Jiang

Li²,

Wang

et al. 2020

Journal of Dairy Science

View full text Add to dashboard Cite

Previous research reported that fermented yak milk had a diverse microbial composition. For this study, raw yak milk, qula, and fermented yak milk samples were collected from the Aba Tibetan autonomous region of China. The genus and species microbial composition of these samples were analyzed by high-throughput sequencing of 16S rRNA and groEL gene amplicons, and the volatile profile of the samples was quantified by gas chromatography-mass spectrometry. The results indicated variation in abundance of microbiota at the genus level among the fermented yak milk samples, with Lactobacillus as the most abundant genus in the majority of samples, ranging from 41.6 to 98.3%. The volatile profile of the samples varied among those collected from different villages. Correlations between bacterial composition and volatile compounds of the samples were also observed. Lactobacillus displayed a significant correlation with volatile compounds such as benzaldehyde, 2,3-pentanedione, ethanol, and ethyl acetate, whereas the samples with relatively high abundance of Streptococcus and Lactococcus displayed relatively low contents of volatile compounds.

show abstract

Section: Correlation Analysis Between Volatile Profile and Lactic Acimentioning

confidence: 90%

Microbial diversity and volatile profile of traditional fermented yak milk

Jiang

Li²,

Wang

et al. 2020

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…In contrast, the quantity of acetoin (3-hydroxy-2-butanone), which has a milk aroma, increased throughout the fermentation process. Acetoin was observed to be produced from the metabolism of citrate [73]. 2-Heptanone, 1-hydroxy-2-propanone, 2-hydroxy-3-pentanone, 2-nonanone, 2-dodecanone, and 2-tetradecanone were also produced after fermentation.…”

Section: Volatile Composition Of Papaya Juices Before and Aftermentioning

confidence: 98%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

show abstract

“…2 A), namely Psychrobacter, Enterococcus, Brevibacterium, Streptococcus, Leuconostoc, Chromohalobacter, Chryseobacterium, Carnobacterium, Lactococcus, Obesumbacterium, Stenotrophomonas and Flavobacterium. The fact that LAB are reported as key bacteria is not surprising, since their genetic and metabolic diversity is considered responsible for flavour diversification in fermented products ( Singh et al, 2006 ). Associations between these LAB and volatile compounds have previously been reported, such as for fermented yak milk ( Jiang et al, 2020 ; Li et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%