Cargando…

Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophil...

Descripción completa

Detalles Bibliográficos
Autores principales:	Dan, Tong, Jin, Rulin, Ren, Weiyi, Li, Ting, Chen, Haiyan, Sun, Tiansong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017517/ https://www.ncbi.nlm.nih.gov/pubmed/29641460 http://dx.doi.org/10.3390/molecules23040878

Ejemplares similares

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
por: Dan, Tong, et al.
Publicado: (2017)

Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus
por: Dan, Tong, et al.
Publicado: (2019)

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability
por: Dan, Tong, et al.
Publicado: (2019)

Extracellular Polysaccharide Extraction from Streptococcus thermophilus in Fermented Milk
por: Wa, Yunchao, et al.
Publicado: (2022)

Milk fermentation by monocultures or co-cultures of Streptococcus thermophilus strains
por: Han, Mei, et al.
Publicado: (2022)

Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus
por: Ren, Yan, et al.
Publicado: (2015)

Multilocus sequence typing of Streptococcus thermophilus from naturally fermented dairy foods in China and Mongolia
por: Yu, Jie, et al.
Publicado: (2015)

Biodiversity of Streptococcus thermophilus Phages in Global Dairy Fermentations
por: Lavelle, Katherine, et al.
Publicado: (2018)

Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis
por: Zhang, Li, et al.
Publicado: (2020)

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
por: Li, Yu, et al.
Publicado: (2023)

Genome Analysis and Physiological Characterization of Four Streptococcus thermophilus Strains Isolated From Chinese Traditional Fermented Milk
por: Hu, Tong, et al.
Publicado: (2020)

Functional Genomic Analyses of Exopolysaccharide-Producing Streptococcus thermophilus ASCC 1275 in Response to Milk Fermentation Conditions
por: Wu, Qinglong, et al.
Publicado: (2019)

Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt
por: Dan, Tong, et al.
Publicado: (2023)

Changes in Proteolysis in Fermented Milk Produced by Streptococcus thermophilus in Co-Culture with Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis During Refrigerated Storage
por: Li, Sining, et al.
Publicado: (2019)

Partial Characterization and Immunomodulatory Effects of Exopolysaccharides from Streptococcus thermophilus SBC8781 during Soy Milk and Cow Milk Fermentation
por: Nakata, Hajime, et al.
Publicado: (2023)

Metabolic Profiles of Carbohydrates in Streptococcus thermophilus During pH-Controlled Batch Fermentation
por: Liu, Gefei, et al.
Publicado: (2020)

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation
por: Li, Jing, et al.
Publicado: (2022)

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods
por: Kort, Remco, et al.
Publicado: (2015)

Effect of Fermentation with Streptococcus thermophilus Strains on In Vitro Gastro-Intestinal Digestion of Whey Protein Concentrates
por: Helal, Ahmed, et al.
Publicado: (2023)

Comparative mRNA-Seq Analysis Reveals the Improved EPS Production Machinery in Streptococcus thermophilus ASCC 1275 During Optimized Milk Fermentation
por: Wu, Qinglong, et al.
Publicado: (2018)

Profiles of Streptococcus thermophilus MN‐ZLW‐002 nutrient requirements in controlled pH batch fermentations
por: Liu, Gefei, et al.
Publicado: (2018)

Complete Genome Sequence of Streptococcus thermophilus VHProbi R08, Isolated from Fermented Sour Porridge
por: Li, Kailing, et al.
Publicado: (2023)

Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk
por: Stulova, Irina, et al.
Publicado: (2015)

Analysis of Volatile Compounds during Food Fermentation
por: Vázquez-Araújo, Laura
Publicado: (2023)

NADH Oxidase of Streptococcus thermophilus 1131 is Required for the Effective Yogurt Fermentation with Lactobacillus delbrueckii subsp. bulgaricus 2038
por: SASAKI, Yasuko, et al.
Publicado: (2014)

Metabolic Pathway Profiling in Intracellular and Extracellular Environments of Streptococcus thermophilus During pH-Controlled Batch Fermentations
por: Qiao, Yali, et al.
Publicado: (2020)

Profiles of Small Regulatory RNAs at Different Growth Phases of Streptococcus thermophilus During pH-Controlled Batch Fermentation
por: Liu, Gefei, et al.
Publicado: (2021)

ACE-Inhibitory Activity of Whey Proteins Fractions Derived of Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102
por: Olvera-Rosales, Laura Berenice, et al.
Publicado: (2023)

Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran
por: Ardiansyah,, et al.
Publicado: (2021)

Fermented milks /
Publicado: (2006)

Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk
por: Zhang, Tiehua, et al.
Publicado: (2011)

Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties
por: Elshaghabee, Fouad M. F., et al.
Publicado: (2021)

Glucose Levels Alter the Mga Virulence Regulon in the Group A Streptococcus
por: Valdes, Kayla M., et al.
Publicado: (2018)

Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation
por: Liu, Shuxun, et al.
Publicado: (2020)

Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates
por: Li, Weicheng, et al.
Publicado: (2020)

Fermentation of Milk in the Mammæ
Publicado: (1861)

Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry
por: Chen, Yuyu, et al.
Publicado: (2020)

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques
por: Zhang, Li, et al.
Publicado: (2020)

Slipped-strand mispairing within a polycytidine tract in transcriptional regulator mga leads to M protein phase variation and Mga length polymorphism in Group A Streptococcus
por: Lei, Benfang, et al.
Publicado: (2023)

Isolation and characterization of Streptococcus thermophilus possessing prtS gene from raw milk in Japan
por: YAMAMOTO, Eri, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_acb8p8lcs62arne1aan37hchi4