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Molecules

Title:		Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage
Author(s):		Dan T; Jin R; Ren W; Li T; Chen H; Sun T;
Address:		"Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Street, Hohhot 010018, China. dantong813218@imau.edu.cn. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Street, Hohhot 010018, China. jrl_happy@163.com. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Street, Hohhot 010018, China. renweiyi153@163.com. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Street, Hohhot 010018, China. 18848114353@163.com. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Street, Hohhot 010018, China. m15024943239@163.com. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Street, Hohhot 010018, China. sts9940@sina.com"
Journal Title:		Molecules
Year:		2018
Volume:		20180411
Issue:		4
Page Number:		-
DOI:		10.3390/molecules23040878
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophilus MGA45-4 maintained a high viable cell count (8.86 log10 colony-forming units/mL), and a relatively high pH (4.4), viscosity (834.33 mPa.s), and water holding capacity (40.85%) during 14 days of storage. By analyzing the volatile compound profile using solid-phase microextraction and gas chromatography/mass spectrometry, we identified 73 volatile compounds in the fermented milk product, including five carboxylic acids, 21 aldehydes, 13 ketones, 16 alcohols, five esters, and 13 aromatic carbohydrates. According to the odor activity values, 11 of these volatile compounds were found to play a key role in producing the characteristic flavor of fermented milk, particularly octanal, nonanal, hexanal, 2,3-butanedione, and 1-octen-3-ol, which had the highest odor activity values among all compounds analyzed. These findings thus provide more insights in the chemical/molecular characteristics of milk fermented using S. thermophilus, which may provide a basis for improving dairy product flavor/odor during the process of fermentation and storage"
Keywords:		Animals Fermentation Food Storage Milk/*chemistry Streptococcus thermophilus/*growth & development Volatile Organic Compounds/*analysis Streptococcus thermophilus fermentation characteristics fermented milk gas chromatography/mass spectrometry (GC-MS) sol;
Notes:		"MedlineDan, Tong Jin, Rulin Ren, Weiyi Li, Ting Chen, Haiyan Sun, Tiansong eng Switzerland 2018/04/12 Molecules. 2018 Apr 11; 23(4):878. doi: 10.3390/molecules23040878"