Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 455030
Title The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt
Author(s) Settachaimongkon, S.; Nout, M.J.R.; Antunes Fernandes, E.C.; Hooijdonk, A.C.M. van; Zwietering, M.H.; Smid, E.J.; Valenberg, H.J.F. van
Source International Dairy Journal 38 (2014)1. - ISSN 0958-6946 - p. 1 - 10.
DOI https://doi.org/10.1016/j.idairyj.2014.04.002
Department(s) Food Quality and Design
Food Microbiology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) nuclear-magnetic-resonance - delbrueckii subsp bulgaricus - lactic-acid bacteria - streptococcus-thermophilus - fermented milks - lactobacillus-acidophilus - functional foods - starter cultures - flavor compounds - dairy-products
Abstract The influence of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 in cofermentation with traditional starters on metabolite formation in set yoghurt was evaluated. Microbial activity during fermentation and refrigerated storage was investigated by monitoring bacterial population dynamics, milk acidification and overall changes in yoghurt metabolite profiles. A complementary metabolomics approach using solid-phase microextraction-gas chromatography/mass spectrometry and 1H nuclear magnetic resonance resulted in the identification of 37 volatile and 43 non-volatile metabolites, respectively. Results demonstrated that the two probiotic strains did not influence acidity and the key-aroma volatile metabolites of set yoghurt. However, a contribution by the presence of L. rhamnosus GG on the non-volatile metabolite profile of yoghurt was specifically noticed during storage. Multivariate analysis allowed yoghurts fermented by different starter combinations and different durations of storage to be differentiated according to their metabolite profiles. This provides new insights regarding the impact of probiotics on the metabolome of yoghurt.
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