<i>Lactobacillus Gasseri</i> LGZ 1029 in yogurt: rheological behaviour and volatile compound composition

Zhou, Qing; Zhao, Sheng; Huang, Yanyan; Hu, Jin‐shuang; Kuang, Jia‐hua; Liu, Dongmei; Brennan, Charles S.

doi:10.1111/ijfs.14942

Cited by 7 publications

(5 citation statements)

References 47 publications

(54 reference statements)

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“…ginseng)‐type odours. In addition, the unpleasant sour, sweaty or rancid‐type odours were exclusively originated from hexanoic acid and octanoic acid as many previous studies have described (Zhou et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Identification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia)

Zhao

Ren

et al. 2022

Int J of Food Sci Tech

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Summary In this study, the volatile changes of noni fruit in various ripening stages were analysed using gas chromatography–mass spectrometry. Eleven of the 35 identified volatiles were found odour‐active through gas chromatography–olfactometry. Based on the aroma extract dilution analysis, hexanoic acid, octanoic acid and their methyl esters were considered as the key odorants for the smell of noni fruit. Results also indicated that the sensory perception of the rancid smell was resulted from the antagonistic effects of the key acid and methyl ester odorants. This study may facilitate the improvement of the acceptability of noni processed foods in the future.

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Section: Resultsmentioning

confidence: 99%

Identification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia)

Zhao

Ren

et al. 2022

Int J of Food Sci Tech

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“…Volatile flavour substances in PR were analysed using the SPME–GC–MS method described in our previous study (Zhou et al ., 2021). Added 5.00 g homogenised fermentation broth to the headspace injection vial.…”

Section: Methodsmentioning

confidence: 99%

“…The conditions of the mass spectrometer were performed according to our previous method. (Zhou et al ., 2021).…”

Section: Methodsmentioning

confidence: 99%

Improvement of physicochemical properties and flavour of pickled radish through the use of a direct‐vat set starter consisting of Lactiplantibacillus plantarum and Leuconostoc mesenteroides

Xiong,

Wang,

Yousaf

et al. 2023

Int J of Food Sci Tech

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SummaryThe fermented vegetable is a long‐history food, and the addition of probiotics in recent years has pushed it in a novel direction. This study explored the impact of a Direct‐vat set starter (DVS), comprising Lactiplantibacillus plantarum MC14 and Leuconostoc mesenteroides, on pickled radish (PR). The addition of DVS triggered a rapid reduction in pH and titratable acidity, leading to lowered nitrite levels and increased viable count. Textural analysis showed that DVS increased the springiness and chewiness of PR by about 55.07% and 25.73%, respectively. Organic acid analysis unveiled eight compounds. The addition of probiotics did not significantly affect the antioxidant properties but was able to significantly enhance the XO inhibitory activity of PR. DVS decreased undesirable flavor compounds such as isothiocyanates and sulfides, while elevating esters, aldehydes, and acids. Our results suggested that DVS is a promising starter culture that can enhance the texture and flavor of fermented vegetables.

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“…Lactobacillus gasseri, previously classi ed as the Lactobacillus acidophilus complex [1,2], is present in the gastrointestinal tract (GIT), oral cavity, vaginal tract [2,3], and human milk [1,4]. L. gasseri is an obligate homofermentative and thermophilic lactic acid bacteria (LAB) strain [2], with a reported genomic size of approximately 1.89 Mb.…”

Section: Introductionmentioning

confidence: 99%

“…L. gasseri was initially referred to as L. acidophilus and was reclassi ed as a separate species along with Lactobacillus johnsonii [3]. Many researchers have investigated L. gasseri as a probiotic, such as a yogurt starter [4], for the treatment of vaginal dysbiosis [5], in ammation [6], oral diseases [7], and type 2 diabetes [8]. In clinical trials, L. gasseri CP2305 has been applied as a heat-inactivated probiotic to study premenstrual symptoms in young women [9] and to relieve fatigueand stress-related symptoms in male runners [10].…”

Section: Introductionmentioning

confidence: 99%

Complete Genome Sequencing and Functional Property Analysis of Lactobacillus gasseri LM1065 for industrial application

Bae¹,

Lee²,

Jung³

et al. 2022

Preprint

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Probiotics are defined as live organisms in the host that contribute to health benefits. Lactobacillus gasseri LM1065, isolated from human breast milk, was investigated for its probiotic properties based on its genome. Human breast milk was donated by a healthy woman. The isolated Lactobacillus strain was identified as L. gasseri and named LM1065. Complete genome sequencing and de novo assembly were performed using the PacBio RS II system and hierarchical genome assembly process (HGAP). Probiotic properties were determined by the resistance of the strain to gastric conditions, adherence ability, enzyme production, and safety assessment. The fungistatic effect and the ability to inhibit hyphae transition were studied using the cell-free supernatant (CFS) of L. gasseri LM1065. L. gasseri LM1065 showed high gastric pepsin tolerance and mild tolerance to bile salts. Auto-aggregation ability and hydrophobicity were measured to be 61.21% and 61.55%, respectively. These properties resulted in the adherence of the bacteria to the human intestinal epithelial cells (2.02%). In addition, antibiotic-resistance genes and putative virulence genes were not predicted in the complete genome sequence of L. gasseri LM1065, and antibiotic susceptibility was satisfied by the criteria of the European Food Safety Authority using a cut-off test. CFS showed a fungistatic effect and suppressed the tricarboxylic acid cycle in Candida albicans (29.02%). CFS also inhibited the transition to true hyphae and damaged the blastoconidia. This study demonstrates the essential properties of this novel probiotic, L. gasseri LM1065, and its potential to inhibit vaginal Candida albicans infection.

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Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition

Cited by 7 publications

References 47 publications

Identification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia)

Identification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia)

Improvement of physicochemical properties and flavour of pickled radish through the use of a direct‐vat set starter consisting of Lactiplantibacillus plantarum and Leuconostoc mesenteroides

Complete Genome Sequencing and Functional Property Analysis of Lactobacillus gasseri LM1065 for industrial application

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