Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk
Abstract
:1. Introduction
2. Materials and Methods
2.1. Strains and Growth Conditions
2.2. Sample Preparation
2.3. Microbial Growth Monitoring and pH Determination
2.4. Proteolytic Activity in Fermented Milk
2.5. Determination of Free Amino Acids
2.6. Solid-Phase Microextraction Gas Chromatography Mass Spectrometry (SPME-GC-MS) Analysis
2.7. Aroma Sensory Evaluation
2.8. Statistical Analysis
3. Results and Discussion
3.1. Microbial Growth and Acidifying Activity
3.2. Milk Proteolysis and Free Amino Acid Determination
3.3. Identification and Chemical Groups of Volatile Compounds
3.4. Aroma Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Amino Acid (μg/mL) | FM-571 | FM-572 | Co-FM | |
---|---|---|---|---|
Aspartic acid | N | 0.67 ± 0.17 a | 0.2 ± 0.01 b | 0.26 ± 0.07 b |
Glutamic acid | E | 11.06 ± 0.50 a | 142 ± 1.3 b | 13.83 ± 0.53 c |
Serine | S | 2.95 ± 0.19 a | 3.93 ± 0.24 b | 3.69 ± 0.5 b |
Histidine | H | 14.33 ± 0.34 a | 21.09 ± 0.42 b | 18.94 ± 0.29 c |
Arginine | R | 9.03 ± 0.78 a | 8.09 ± 0.14 a | 12.39 ± 0.19 b |
Threonine | T | 10.10 ± 0.15 a | 10.57 ± 0.10 a | 10.21 ± 0.28 a |
Glycine | G | 5.51 ± 0.21 a | 4.13 ± 0.14 b | 5.27 ± 0.82 ab |
Tyrosine | Y | 38.86 ± 2.68 a | 17.69 ± 0.14 b | 38.92 ± 0.02 a |
Alanine | A | 58.68 ± 1.07 a | 12.88 ± 0.11 b | 68.36 ± 0.37 c |
Tryptophan | W | 0.36 ± 0.09 a | 0.47 ± 0.10 a | 0.87 ± 0.08 b |
Methionine | M | 1.69 ± 0.08 a | 0.91 ± 0.10 b | 3.78 ± 0.23 c |
Valine | V | ND | 3.97 ± 0.24 a | 1.73 ± 0.05 b |
Phenylalanine | F | 5.84 ± 0.39 a | 23.30 ± 0.39 b | 12.56 ± 0.23 c |
Isoleucine | I | 0.97 ± 0.02 a | 5.89 ± 0.68 b | 0.19 ± 0.03 a |
Leucine | L | 3.34 ± 0.10 a | 15.30 ± 0.32 b | 2.85 ± 0.04 a |
Lysine | K | 13.87 ± 0.33 a | 22.52 ± 0.41 b | 17.11 ± 0.78 c |
Asparagine | N | ND | ND | ND |
Glutamine | Q | ND | ND | ND |
Volatile Compound | RT 1 (min) | Relative Abundance (μg/L) | |||
---|---|---|---|---|---|
Unfermented Milk | FM-571 | FM-572 | Co-FM | ||
Acids | |||||
Acetic acid ** | 37.92 | 4.09 ± 2.30 a | 90.53 ± 12.97 b | 69.39 ± 24.79 b | 72.25 ± 58.92 b |
Butanoic acid ** | 45.35 | 45.81 ± 31.22 a | 24.98 ± 3.64 a | 36.12 ± 15.76 a | 33.84 ± 7.03 a |
3-Methylbutanoic acid * | 47.71 | ND | 2.88 ± 0.58 a | 7.19 ± 6.86 a | 3.06 ± 1.94 a |
Hexanoic acid ** | 58.68 | 34.08 ± 2.45 a | 163.96 ± 26.07 b | 171.75 ± 39.22 b | 186.28 ± 1.52 b |
Heptanoic acid ** | 64.89 | ND | 2.25 ± 0.48 a | 1.89 ± 0.12 a | 2.44 ± 0.26 a |
Octanoic acid ** | 73.23 | 31.47 ± 3.58 a | 184.32 ± 26.40 b | 164.50 ± 6.59 b | 178.31 ± 7.81 b |
n-Decanoic acid ** | 102.49 | ND | 68.79 ± 13.33 a | 60.12 ± 2.72 a | 63.85 ± 4.01 a |
Alcohols | |||||
Ethanol ** | 11.19 | ND | 16.73 ± 5.21 a | 15.62 ± 2.11 a | 20.02 ± 7.57 a |
2-Methyl-1-propanol * | 20.28 | ND | 2.92 ± 0.73 | ND | ND |
3-Methyl-1-butanol * | 26.85 | 5.37 ± 5.76 a | 273.14 ± 37.52 b | ND | 76.41 ± 104.76 ab |
2-Ethyl-1-hexanol * | 39.44 | 22.69 ± 0.65 a | 2.57 ± 0.44 b | 6.00 ± 3.72 b | 8.02 ± 4.87 b |
Phenylethyl alcohol ** | 56.70 | ND | 277.73 ± 58.84 a | ND | 49.07 ± 62.68 a |
Aldehydes | |||||
3-Methyl-butanal * | 10.20 | ND | 41.95 ± 8.50 a | ND | 44.28 ± 5.21 a |
Hexanal ** | 19.52 | 23.71 ± 7.37 a | 2.52 ± 1.61 b | ND | 2.94 ± 2.06 b |
3-Methyl-2-butenal * | 25.28 | ND | 1.88 ± 0.16 a | ND | 2.05 ± 0.29 a |
Furfural ** | 38.38 | 1.58 ± 0.04 a | 2.84 ± 0.75 a | 3.18 ± 0.23 a | 2.63 ± 0.36 a |
Benzaldehyde ** | 40.99 | 31.19 ± 31.55 a | 20.07 ± 3.69 a | 9.95 ± 6.29 a | 11.09 ± 6.99 a |
Phenyl acetaldehyde * | 46.31 | ND | 46.60 ± 6.75 | ND | ND |
Ketones | |||||
2-Methyl-3-heptanone * | 23.15 | ND | 34.34 ± 7.74 | ND | ND |
2-Heptanone * | 24.78 | 13.42 ± 0.16 a | 7.10 ± 0.07 a | 9.61 ± 4.33 a | 9.05 ± 1.01 a |
2-Nonanone * | 30.45 | 1.52 ± 0.25 a | 4.95 ± 0.52 b | 4.68 ± 0.20 b | 4.18 ± 0.30 b |
5-Hydroxy-2,7-dimethyl-4-octanone * | 39.44 | ND | 74.29 ± 11.21 | ND | ND |
Esters | |||||
2-Methyl-octanoic acid ethyl ester * | 36.36 | 8.21 ± 0.08 a | 6.63 ± 0.05 b | 0.94 ± 0.38 b | 8.14 ± 0.17 a |
Formic acid, octyl ester * | 42.18 | ND | ND | 1.72 ± 0.70 a | 0.99 ± 0.10 a |
Propanoic acid, 2-methyl-, 2-phenylethyl ester * | 65.59 | ND | 0.68 ± 0.08 | ND | ND |
Nitrogenous | |||||
Oxime-methoxy-phenyl- * | 53.02 | 48.70 ± 9.45 a | 5.83 ± 1.19 b | 6.04 ± 0.27 b | 4.34 ± 0.33 b |
Other compounds | |||||
Butanimidamide * | 44.02 | ND | 1.29 ± 0.23 a | 1.14 ± 0.05 a | 1.20 ± 0.03 a |
Aroma Descriptors | Reference Sample |
---|---|
Creamy | Heavy cream |
Yogurt | Unflavored yogurt |
Yeasty | Raw yeast dough |
Cheesy | Commercial raw milk Mexican Fresco cheese |
Barny | Stable hay |
Heated milk | Condensed milk |
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Beltrán-Barrientos, L.M.; Garcia, H.S.; Reyes-Díaz, R.; Estrada-Montoya, M.C.; Torres-Llanez, M.J.; Hernández-Mendoza, A.; González-Córdova, A.F.; Vallejo-Cordoba, B. Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk. Foods 2019, 8, 645. https://doi.org/10.3390/foods8120645
Beltrán-Barrientos LM, Garcia HS, Reyes-Díaz R, Estrada-Montoya MC, Torres-Llanez MJ, Hernández-Mendoza A, González-Córdova AF, Vallejo-Cordoba B. Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk. Foods. 2019; 8(12):645. https://doi.org/10.3390/foods8120645
Chicago/Turabian StyleBeltrán-Barrientos, Lilia M., Hugo S. Garcia, Ricardo Reyes-Díaz, María C. Estrada-Montoya, María J. Torres-Llanez, Adrián Hernández-Mendoza, Aarón F. González-Córdova, and Belinda Vallejo-Cordoba. 2019. "Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk" Foods 8, no. 12: 645. https://doi.org/10.3390/foods8120645