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Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fer...

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Autores principales: Li, Yu, Wang, Ye, Li, Baolei, Hou, Baochao, Hung, Weilian, He, Jian, Jiang, Yujun, Zhang, Yu, Man, Chaoxin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572528/
https://www.ncbi.nlm.nih.gov/pubmed/37835343
http://dx.doi.org/10.3390/foods12193690
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author Li, Yu
Wang, Ye
Li, Baolei
Hou, Baochao
Hung, Weilian
He, Jian
Jiang, Yujun
Zhang, Yu
Man, Chaoxin
author_facet Li, Yu
Wang, Ye
Li, Baolei
Hou, Baochao
Hung, Weilian
He, Jian
Jiang, Yujun
Zhang, Yu
Man, Chaoxin
author_sort Li, Yu
collection PubMed
description The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of Streptococcus thermophilus JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.
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spelling pubmed-105725282023-10-14 Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages Li, Yu Wang, Ye Li, Baolei Hou, Baochao Hung, Weilian He, Jian Jiang, Yujun Zhang, Yu Man, Chaoxin Foods Article The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of Streptococcus thermophilus JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains. MDPI 2023-10-08 /pmc/articles/PMC10572528/ /pubmed/37835343 http://dx.doi.org/10.3390/foods12193690 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Yu
Wang, Ye
Li, Baolei
Hou, Baochao
Hung, Weilian
He, Jian
Jiang, Yujun
Zhang, Yu
Man, Chaoxin
Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
title Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
title_full Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
title_fullStr Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
title_full_unstemmed Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
title_short Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
title_sort streptococcus thermophilus jm905—strain carbon source utilization and its fermented milk metabolic profile at different fermentation stages
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572528/
https://www.ncbi.nlm.nih.gov/pubmed/37835343
http://dx.doi.org/10.3390/foods12193690
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