Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

Settachaimongkon, Sarn; Nout, M.J.R.; Fernandes, Elsa C. Antunes; Hettinga, Kasper; Vervoort, Jacques; Hooijdonk, Toon C.M. van; Zwietering, Marcel H.; Smid, Eddy J.; Valenberg, H.J.F. van

doi:10.1016/j.ijfoodmicro.2014.02.008

Cited by 172 publications

(156 citation statements)

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“…Penelitian yang dilakukan oleh Settachaimongkon, dkk mengatakan bahwa protocooperation antara Streptococcusthermophilus merupakan salah satu faktor penting yang berperan dalam proses fermentasi dan kualitas yogurt. 15 Yogurt merupakan salah satu bentuk produk minuman hasil pengolahan susu yang memanfaatkan mikroba dalam proses fermentasi susu segar menjadi bentuk produk emulsi semi solid dengan rasa yang lebih asam. BAL berpotensi sebagai antikolesterol karena adanya Eksopolisakarida (EPS).…”

Section: Pembahasanunclassified

Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid

Putriningtyas

Wahyuningsih

2017

JGI

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Section: Pembahasanunclassified

Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid

Putriningtyas

Wahyuningsih

2017

JGI

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“…Enumeration of LAB Standard plate count was used to enumerate viable counts of LAB at 1 day and 14 days cold storage according to Settachaimongkon et al (2014). Viable counts of S.…”

Section: Acidification-graph For Acidification-graph the Francementioning

confidence: 99%

“…L. bulgaricus is also important in producing acid, forming flavour and granting healthy functions (Settachaimongkon et al, 2014;Soomro and Masud, 2012). Some researchers have devoted to investigating the fermentation performance of L. bulgaricus and selecting L. bulgaricus having superior features.…”

Section: Introductionmentioning

confidence: 99%

“…For example, exopolysaccharide (EPS) produced by Streptococcus thermophilus is able to replace chemical stabilizers or milk fat to give considerable rheological effects, mouthfeel, and creaminess to commercial yoghurt (Guzel-Seydim et al, 2005;Purwandari et al, 2007;Robitaille et al, 2009;Wu et al, 2014). L. bulgaricus is also important in producing acid, forming flavour and granting healthy functions (Settachaimongkon et al, 2014;Soomro and Masud, 2012). Some researchers have devoted to investigating the fermentation performance of L. bulgaricus and selecting L. bulgaricus having superior features.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Different Acidifying Strains of <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> on the Quality of Yoghurt

Xu¹,

Li²,

Gong³

et al. 2015

FSTR

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and LS4 (IM4 and TA040). However, yoghurt samples fermented by LS3 and LS4 had weaker post-acidification, higher viscosity and more exopolysaccharide (EPS). In addition, the highest acetaldehyde and diacetyl contents were observed in yoghurt fermented by the slowest acidifying yoghurt starter culture (LS4). Therefore, selecting slow acidifying L. bulgaricus strain is a considerate design to integrate advantageous performance of strains.Keywords: Lactobacillus delbrueckii subsp. bulgaricus, acidifying performance, yoghurt, quality IntroductionYoghurt is typically produced using mixed starter cultures comprised of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and has become a popular fermented dairy product. The increasing consumer demand for yoghurt with favorable flavour and stable texture during shelf life led to considerable interest in researching and exploiting yoghurt starters (Skriver et al., 2003). The development of starter cultures for fermented milk relies on the combination of different lactic acid bacteria (LAB) having superior fermentation performance (Urshev et al., 2006).The most important fermentation performances of yoghurt starter culture are rapid acidification, texturing capacities, specific flavour compounds, weak post-acidification and health benefits (Ongol et al., 2007;Ruas-Madiedo et al., 2002 give considerable rheological effects, mouthfeel, and creaminess to commercial yoghurt (Guzel-Seydim et al., 2005;Purwandari et al., 2007;Robitaille et al., 2009;Wu et al., 2014). L. bulgaricus is also important in producing acid, forming flavour and granting healthy functions (Settachaimongkon et al., 2014;Soomro and Masud, 2012). Some researchers have devoted to investigating the fermentation performance of L. bulgaricus and selecting L. bulgaricus having superior features. Makino et al. (2006) found that the polysaccharides produced by L. bulgaricus had immunomodulatory effects on the human body. Mende et al. (2012) investigated the nutritional requirements for growth and EPS production of L. bulgaricus. Z. Xu et al. 264Weak post-acidification property has recently been considered as one of most important factors for yoghurt starter selection because of inadequate chilled-chain distribution especially in developing countries (Han et al., 2014). Ongol et al. (2007) at an inoculum of 2% (v/v). The yoghurt samples fermented by starter cultures LS1, LS2, LS3 and LS4 were numbered sample 1, sample 2, sample 3 and sample 4, respectively. Materials and Methods Microorganisms and culture conditions Acidification property Acidification property was measuredaccording to Soomro and Masud (2008) with slight modifications.Four L. bulgaricus strains were respectively incubated in 12%RSM at 42℃ for 6 h, and then titratable acidity was determined. Acidification-graph For Acidification-graph, the FranceAlliance Cinace acidification monitoring system (Alliance Instruments, Mery-Sur-Oise, France) was used. The pH was automatically recorded every 5 minutes during milk fermentation.The...

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“…Mass spectrometry (MS)-based metabolomics have been used as a platform for determining biochemical changes in food during processing, including fermentation [8][9][10]. In addition, the data obtained can be statistically processed using principal component analysis (PCA) to identify the most important biomarkers or informative metabolites in samples [9].…”

Section: Introductionmentioning

confidence: 99%

Mass Spectrometry-Based Metabolomics of Agave Sap (Agave salmiana) after Its Inoculation with Microorganisms Isolated from Agave Sap Concentrate Selected to Enhance Anticancer Activity

et al. 2017

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Abstract:Saponins have been correlated with the reduction of cancer cell growth and the apoptotic effect of agave sap concentrate. Empirical observations of this artisanal Mexican food have shown that fermentation occurs after agave sap is concentrated, but little is known about the microorganisms that survive after cooking, or their effects on saponins and other metabolites. The aim of this study was to evaluate the changes in metabolites found in agave (A. salmiana) sap after its fermentation with microorganisms isolated from agave sap concentrate, and demonstrate its potential use to enhance anticancer activity. Microorganisms were isolated by dilution plating and identified by 16S rRNA analysis. Isolates were used to ferment agave sap, and their corresponding butanolic extracts were compared with those that enhanced the cytotoxic activity on colon (Caco-2) and liver (Hep-G2) cancer cells. Metabolite changes were investigated by mass spectrometry-based metabolomics. Among 69 isolated microorganisms, the actinomycetes Arthrobacter globiformis and Gordonia sp. were used to analyze the metabolites, along with bioactivity changes. From the 939 ions that were mainly responsible for variation among fermented samples at 48 h, 96 h, and 192 h, four were correlated to anticancer activity. It was shown that magueyoside B, a kammogenin glycoside, was found at higher intensities in the samples fermented with Gordonia sp. that reduced Hep-G2 viability better than controls. These findings showed that microorganisms from agave sap concentrate change agave sap metabolites such as saponins. Butanolic extracts obtained after agave sap fermentation with Arthrobacter globiformis or Gordonia sp. increased the cancer cell growth inhibitory effect on colon or liver cancer cells, respectively.

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Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

Cited by 172 publications

References 46 publications

Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid

Potensi yogurt kacang merah (Phaseolus vulgaris L) ditinjau dari sifat organoleptik, kandungan protein, lemak dan flavonoid

Influence of Different Acidifying Strains of <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> on the Quality of Yoghurt

Mass Spectrometry-Based Metabolomics of Agave Sap (Agave salmiana) after Its Inoculation with Microorganisms Isolated from Agave Sap Concentrate Selected to Enhance Anticancer Activity

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