Biotechnology of flavor formation in fermented dairy products

Ganesan, Balasubramanian; Weimer, Bart C.

doi:10.1002/9781118354056.ch4

Cited by 2 publications

(2 citation statements)

References 67 publications

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“…LAB strains are central to this scientific narrative. Genetic modifications on these strains have significantly impacted fermented dairy products texture, flavor, and safety [111,114].…”

Section: Genetic Engineering In Dairy: Enhancing Lab Performancementioning

confidence: 99%

Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds

Ahansaz,

Tarrah,

Pakroo

et al. 2023

Fermentation

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This review presents an in-depth examination of fermented dairy products, highlighting their significance as rich sources of antimicrobial agents. Through a comprehensive study of microbial activities during fermentation, we identify and discuss the rise of bioactive elements with antimicrobial characteristics. Bacteriocins such as nisin and pediocin play a significant role, as do organic acids such as lactic and acetic acid in providing antimicrobial activity. Challenges, including the enzymes, heat and pH sensitivity of certain compounds, are also touched upon, emphasizing the need for stable delivery for consistent efficacy. Our discussion covers various compounds, including bacteriocins, organic acids, and bioactive peptides, detailing their functions, action mechanisms, and potential applications. Moreover, this review discusses the emerging role of genetic engineering in optimizing lactic acid bacteria strains and exploring the potential of genetically modified organisms in improving the production and efficacy of antimicrobial compounds in dairy products. Additionally, we emphasize the interaction between beneficial microbes and their antimicrobial byproducts and discuss strategies for enhancing the synthesis of these antimicrobial compounds. The review highlights the nutritional significance of fermented dairy items and their potential as a rich source of compounds crucial for improving food safety. Additionally, the review explores challenges and potential solutions related to the stability of these compounds, ensuring their consistent efficacy and contribution to overall well-being.

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“…LAB strains are central to this scientific narrative. Genetic modifications on these strains have significantly impacted fermented dairy products texture, flavor, and safety [111,114].…”

Section: Genetic Engineering In Dairy: Enhancing Lab Performancementioning

confidence: 99%

Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds

Ahansaz,

Tarrah,

Pakroo

et al. 2023

Fermentation

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“…Often strain selection is based on their ability to produce lactic acid via sugar fermentation, capability to hydrolyze protein, and ability to synthesize polycyclic bacteriocins, such as Nisin. In combination, this provides a method of food preservation and flavor production in fermented foods [ 2 , 8 , 9 , 10 , 11 ]. Although humans are estimated to consume up to 10 18 lactococcal cells per year from fermented dairy products [ 12 ], L. lactis is a minor but persistent resident of the human gastrointestinal tract, in part, because they survive gastrointestinal passage and become viable but non-culturable by relying on protein for energy [ 4 , 8 , 13 , 14 , 15 , 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Identification of Nitrogen Fixation Genes in Lactococcus Isolated from Maize Using Population Genomics and Machine Learning

et al. 2020

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Sierra Mixe maize is a landrace variety from Oaxaca, Mexico, that utilizes nitrogen derived from the atmosphere via an undefined nitrogen fixation mechanism. The diazotrophic microbiota associated with the plant’s mucilaginous aerial root exudate composed of complex carbohydrates was previously identified and characterized by our group where we found 23 lactococci capable of biological nitrogen fixation (BNF) without containing any of the proposed essential genes for this trait (nifHDKENB). To determine the genes in Lactococcus associated with this phenotype, we selected 70 lactococci from the dairy industry that are not known to be diazotrophic to conduct a comparative population genomic analysis. This showed that the diazotrophic lactococcal genomes were distinctly different from the dairy isolates. Examining the pangenome followed by genome-wide association study and machine learning identified genes with the functions needed for BNF in the maize isolates that were absent from the dairy isolates. Many of the putative genes received an ‘unknown’ annotation, which led to the domain analysis of the 135 homologs. This revealed genes with molecular functions needed for BNF, including mucilage carbohydrate catabolism, glycan-mediated host adhesion, iron/siderophore utilization, and oxidation/reduction control. This is the first report of this pathway in this organism to underpin BNF. Consequently, we proposed a model needed for BNF in lactococci that plausibly accounts for BNF in the absence of the nif operon in this organism.

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Biotechnology of flavor formation in fermented dairy products

Cited by 2 publications

References 67 publications

Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds

Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds

Identification of Nitrogen Fixation Genes in Lactococcus Isolated from Maize Using Population Genomics and Machine Learning

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