Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk

Zhang, Dongdong; Liu, Jinglan; Jiang, Tingting; Li, Lü; Fang, Guozhen; Yan-pin, Liu; Chen, Lijun

doi:10.1007/s10068-017-0094-2

Cited by 30 publications

(12 citation statements)

References 38 publications

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“…This was in consistent with Chaves-López et al [25], who reported that co-culturing with yeasts was able to promote the multiplication of LAB. This phenomenon might be attributed to the release of amino acids and vitamins through the metabolism of yeast [26], which might provide more nutrients for the growth of LAB.…”

Section: The Growth and Acidification Performance Of Labmentioning

confidence: 99%

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

Huang

Xing

et al. 2020

Foods

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In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk.

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Section: The Growth and Acidification Performance Of Labmentioning

confidence: 99%

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

Huang

Xing

et al. 2020

Foods

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“…At the fungal level, Candida was the absolutely advantageous genus in both two types of dairy products, while Aspergillus and Kluyveromyces were the subsequent dominant genera in RM and SK samples, which differed with others study [46]. The Kluyveromyces marxianus used in fermented food had the characteristics of weak alcohol and good aroma production, and could increase the content of free fatty acids and flavor substances in yogurt [47, 48]. Maybe, that’s why the flavor of SK is different from the other yogurts.…”

Section: Discussionmentioning

confidence: 97%

Microbial diversity in raw milk and Sayram Ketteki from southern of Xinjiang, China

Gao

Wang

Han

et al. 2021

Preprint

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Raw milk and fermented milk are rich in microbial resources, which are essential for the formation of texture, flavor and taste. In order to gain a deeper knowledge of the bacterial and fungal community diversity in local raw milk and home-made yogurts from Sayram town, Baicheng county, Akesu area, southern of Xinjiang, China,30 raw milk and 30 home-made yogurt samples were collected and experiment of high-throughput sequencing was implemented.The results of experiments revealed the species of fungi in raw milk was the most, and the species of bacteria in fermented milk was the least.Based on principal component analysis (PCA), it was found that the bacterial and fungal community structure differed in samples from two types of dairy products.And the presence of 15 bacterial and 12 fungal phyla, comprising 218 bacterial and 495 fungal genera respectively, among all samples. Firmicutes and Ascomycota,Lactobacillus and Candida were the predominant phyla and genera of bacteria and fungi, respectively. The results indicated that the microbial community of raw milk differs from home-made yogurts due to sampling location and manufacturing process. The study suggested that high-throughput sequencing could provide a better understanding of microbiological diversity as well as lay a theoretical foundation for selecting beneficial microbial resources from this natural yogurt.

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“…This is in agreement with the work of Chaves-López et al (2014), who reported that co-culturing with yeasts was able to promote the multiplication of LAB. This phenomenon might be attributed to the release of amino acids and vitamins through the metabolism of yeasts (Zhang et al, 2017), which might provide more nutrients for the growth of LAB. Unlike contaminating microorganisms, the abundance and maintenance of yeasts, molds and lactic acid bacteria in nonnonkoumou would surely also be linked on one hand to their capacity to tolerate high concentrations of organic acids and therefore to low pH, and on the other part, to their ability to use the substrates present in the fermentation medium for their development.…”

Section: Discussionmentioning

confidence: 99%

Monitoring of physicochemical and microbiological parameters during nonnonkoumou (artisanal curdled milk) production in Daloa, Cte dIvoire

Christelle¹,

Paul²,

Athanase³

et al. 2021

Afr. J. Microbiol. Res.

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This study aimed to study physicochemical and microbiological parameters during nonnonkoumou production. A total of 15 samples were analyzed during this study at a rate of 3 samples per fermentation time (T 0 h , T 6 h , T 12 h , T 18 h and T 24 h ). The physicochemical analyses showed a drop in pH (from 7.03 ± 0.028 to 4.59 ± 0.021) during the 24 h of fermentation. The titratable acidity increased from 0.30 ± 0.014% at the start of fermentation to reach the maximum value of 0.88 ± 0.056% at 24 h of fermentation. The sugar level of fermenting milk samples decreased from 10.05 ± 0.071% at the start of fermentation, to 5.15 ± 0.071% at the end of fermentation. The density results showed an addition of water to the milk used for nonnonkoumou production. Microbiological analyses showed a similar growth of lactic acid bacteria and yeasts and molds, but yeasts and molds were absent at the start of fermentation. Aerobic mesophile flora count reached maximum value (7.56 ± 0.81 Log CFU/ml) at 12 h of fermentation. The coliform count increased up to 12 h of fermentation before decreasing and disappearing at the end of fermentation.

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Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk

Cited by 30 publications

References 38 publications

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk

Microbial diversity in raw milk and Sayram Ketteki from southern of Xinjiang, China

Monitoring of physicochemical and microbiological parameters during nonnonkoumou (artisanal curdled milk) production in Daloa, Cte dIvoire

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