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10.3390/foods12193690
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Article

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

by
Yu Li
1,
Ye Wang
1,
Baolei Li
2,
Baochao Hou
2,
Weilian Hung
2,
Jian He
2,
Yujun Jiang
1,
Yu Zhang
1 and
Chaoxin Man
1,*
1
Key Laboratory of Dairy Science Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China
2
National Center of Technology Innovation for Dairy, Shanghai 201111, China
*
Author to whom correspondence should be addressed.
Foods 2023, 12(19), 3690; https://doi.org/10.3390/foods12193690
Submission received: 5 September 2023 / Revised: 2 October 2023 / Accepted: 3 October 2023 / Published: 8 October 2023
(This article belongs to the Special Issue Role of Food Digestion and Gastrointestinal System in the Nutritional, Functional and Health Properties of Food Bioactives)
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Abstract

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.
Keywords: Streptococcus thermophilus; fermented milk; fermentation characteristics; metabolism; quality Streptococcus thermophilus; fermented milk; fermentation characteristics; metabolism; quality

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MDPI and ACS Style

Li, Y.; Wang, Y.; Li, B.; Hou, B.; Hung, W.; He, J.; Jiang, Y.; Zhang, Y.; Man, C. Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages. Foods 2023, 12, 3690. https://doi.org/10.3390/foods12193690

AMA Style

Li Y, Wang Y, Li B, Hou B, Hung W, He J, Jiang Y, Zhang Y, Man C. Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages. Foods. 2023; 12(19):3690. https://doi.org/10.3390/foods12193690

Chicago/Turabian Style

Li, Yu, Ye Wang, Baolei Li, Baochao Hou, Weilian Hung, Jian He, Yujun Jiang, Yu Zhang, and Chaoxin Man. 2023. "Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages" Foods 12, no. 19: 3690. https://doi.org/10.3390/foods12193690

APA Style

Li, Y., Wang, Y., Li, B., Hou, B., Hung, W., He, J., Jiang, Y., Zhang, Y., & Man, C. (2023). Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages. Foods, 12(19), 3690. https://doi.org/10.3390/foods12193690

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