Differences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures

Simple item page
dc.citation.issue9
dc.citation.volume12
dc.contributor.authorNguyen HTH
dc.contributor.authorGomes Reis M
dc.contributor.authorWa Y
dc.contributor.authorAlfante R
dc.contributor.authorChanyi RM
dc.contributor.authorAltermann E
dc.contributor.authorDay L
dc.contributor.editorBožani´c R
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-06-18T21:16:31Z
dc.date.available2024-06-18T21:16:31Z
dc.date.issued2023-05-02
dc.description.abstractTexture and flavour are the key attributes determining sensory quality and are highly affected by starter cultures. A selection of phenotypic strains is needed to create diverse texture and flavour to meet consumers' preferences. In this study, the use of five lactic acid bacteria strains in the production of fermented milk, along with the metabolite profiles, microstructure, and rheological properties of the fermented milk samples, was investigated. Our results showed that Lactobacillus helveticus (LH) and Streptococcus thermophilus (ST) had a stronger acidification during fermentation but resulted in products with a coarser protein network compared to Lactococcus lactis (BL1) and Leuconostoc mesenteroides (CL3). Milk fermented by LH had the highest viscosity and exopolysaccharide concentration, while milk fermented by ST had the highest concentration of diacetyl. Although Leuconostoc pseudomesenteroides (CL3ST) had a minimal acidification capability, it produced high levels of ethyl-derived compounds associated with sweet, fruity, and floral fragrances. The results demonstrated that LH and ST could be used as starter cultures targeting fermented milks with different viscosities, while BL1, CL3, and CL3ST are suitable as adjunct cultures to impact different acidic sharpness and flavour notes.
dc.description.confidentialfalse
dc.edition.editionMay-1 2023
dc.format.pagination1875-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37174413
dc.identifier.citationNguyen HTH, Gomes Reis M, Wa Y, Alfante R, Chanyi RM, Altermann E, Day L. (2023). Differences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures.. Foods. 12. 9. (pp. 1875-).
dc.identifier.doi10.3390/foods12091875
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number1875
dc.identifier.piifoods12091875
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69895
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/9/1875
dc.relation.isPartOfFoods
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectexopolysaccharide
dc.subjectflavour compounds
dc.subjectflow properties
dc.subjectmicrostructure
dc.titleDifferences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures
dc.typeJournal article
pubs.elements-id461685
pubs.organisational-groupOther
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