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Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

The aim of the present study was to characterize the aroma and volatile profiles of milk fermented by wild Lactococcus lactis NRRL B-50571 (FM-571) and NRRL B-50572 (FM-572) and co-fermented with both strains (co-FM). Milks fermented by these strains have been reported to have an antihypertensive ef...

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Autores principales: Beltrán-Barrientos, Lilia M., Garcia, Hugo S., Reyes-Díaz, Ricardo, Estrada-Montoya, María C., Torres-Llanez, María J., Hernández-Mendoza, Adrián, González-Córdova, Aarón F., Vallejo-Cordoba, Belinda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963369/
https://www.ncbi.nlm.nih.gov/pubmed/31817475
http://dx.doi.org/10.3390/foods8120645
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author Beltrán-Barrientos, Lilia M.
Garcia, Hugo S.
Reyes-Díaz, Ricardo
Estrada-Montoya, María C.
Torres-Llanez, María J.
Hernández-Mendoza, Adrián
González-Córdova, Aarón F.
Vallejo-Cordoba, Belinda
author_facet Beltrán-Barrientos, Lilia M.
Garcia, Hugo S.
Reyes-Díaz, Ricardo
Estrada-Montoya, María C.
Torres-Llanez, María J.
Hernández-Mendoza, Adrián
González-Córdova, Aarón F.
Vallejo-Cordoba, Belinda
author_sort Beltrán-Barrientos, Lilia M.
collection PubMed
description The aim of the present study was to characterize the aroma and volatile profiles of milk fermented by wild Lactococcus lactis NRRL B-50571 (FM-571) and NRRL B-50572 (FM-572) and co-fermented with both strains (co-FM). Milks fermented by these strains have been reported to have an antihypertensive effect, yet their sensory characteristics, which are of great importance for consumer acceptance of functional foods, have not been studied. In the study, volatiles were determined using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) and aroma was determined by quantitative descriptive sensory analysis (QDA). Volatile compounds identified in FM-571, FM-572, and co-FM were mainly acids, alcohols, aldehydes, and ketones. FM-571 showed higher total relative volatile abundance than FM-572 or co-FM. Furthermore, the concentrations of specific amino acids (aa) were lower in FM-571 and co-FM than in FM-572. Thus, these results suggested that FM-571 or co-FM are more efficient in transforming specific aa into the corresponding volatiles than FM-572. Indeed, several alcohols and aldehydes, associated with the catabolism of these aa, were found in FM-571 and co-FM, but not in FM-572. Additionally, QDA showed that FM-571 and co-FM presented higher yeasty and cheesy aroma descriptors than FM-572. Also, total aroma intensity scores for FM-571 were higher than those for co-FM or FM-572. Thus, results suggested that the combination of these two specific wild L. lactis strains may complement amino acid catabolic routes that resulted in the enhancement or attenuation of aroma production of single strains, presenting new possibilities for the preparation of custom-made starter cultures.
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spelling pubmed-69633692020-02-26 Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk Beltrán-Barrientos, Lilia M. Garcia, Hugo S. Reyes-Díaz, Ricardo Estrada-Montoya, María C. Torres-Llanez, María J. Hernández-Mendoza, Adrián González-Córdova, Aarón F. Vallejo-Cordoba, Belinda Foods Article The aim of the present study was to characterize the aroma and volatile profiles of milk fermented by wild Lactococcus lactis NRRL B-50571 (FM-571) and NRRL B-50572 (FM-572) and co-fermented with both strains (co-FM). Milks fermented by these strains have been reported to have an antihypertensive effect, yet their sensory characteristics, which are of great importance for consumer acceptance of functional foods, have not been studied. In the study, volatiles were determined using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) and aroma was determined by quantitative descriptive sensory analysis (QDA). Volatile compounds identified in FM-571, FM-572, and co-FM were mainly acids, alcohols, aldehydes, and ketones. FM-571 showed higher total relative volatile abundance than FM-572 or co-FM. Furthermore, the concentrations of specific amino acids (aa) were lower in FM-571 and co-FM than in FM-572. Thus, these results suggested that FM-571 or co-FM are more efficient in transforming specific aa into the corresponding volatiles than FM-572. Indeed, several alcohols and aldehydes, associated with the catabolism of these aa, were found in FM-571 and co-FM, but not in FM-572. Additionally, QDA showed that FM-571 and co-FM presented higher yeasty and cheesy aroma descriptors than FM-572. Also, total aroma intensity scores for FM-571 were higher than those for co-FM or FM-572. Thus, results suggested that the combination of these two specific wild L. lactis strains may complement amino acid catabolic routes that resulted in the enhancement or attenuation of aroma production of single strains, presenting new possibilities for the preparation of custom-made starter cultures. MDPI 2019-12-05 /pmc/articles/PMC6963369/ /pubmed/31817475 http://dx.doi.org/10.3390/foods8120645 Text en © 2019 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Beltrán-Barrientos, Lilia M.
Garcia, Hugo S.
Reyes-Díaz, Ricardo
Estrada-Montoya, María C.
Torres-Llanez, María J.
Hernández-Mendoza, Adrián
González-Córdova, Aarón F.
Vallejo-Cordoba, Belinda
Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk
title Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk
title_full Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk
title_fullStr Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk
title_full_unstemmed Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk
title_short Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk
title_sort cooperation between lactococcus lactis nrrl b-50571 and nrrl b-50572 for aroma formation in fermented milk
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963369/
https://www.ncbi.nlm.nih.gov/pubmed/31817475
http://dx.doi.org/10.3390/foods8120645
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