An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality

Research output: Contribution to journalJournal articlepeer-review

Standard

An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality. / Trimigno, Alessia; Lyndgaard, Christian Bøge; Atladottir, Gudrun Anna; Aru, Violetta; Engelsen, Søren Balling; Clemmensen, Line Katrine Harder.

In: Metabolites, Vol. 10, No. 7, 293, 2020.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Trimigno, A, Lyndgaard, CB, Atladottir, GA, Aru, V, Engelsen, SB & Clemmensen, LKH 2020, 'An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality', Metabolites, vol. 10, no. 7, 293. https://doi.org/10.3390/metabo10070293

APA

Trimigno, A., Lyndgaard, C. B., Atladottir, G. A., Aru, V., Engelsen, S. B., & Clemmensen, L. K. H. (2020). An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality. Metabolites, 10(7), [293]. https://doi.org/10.3390/metabo10070293

Vancouver

Trimigno A, Lyndgaard CB, Atladottir GA, Aru V, Engelsen SB, Clemmensen LKH. An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality. Metabolites. 2020;10(7). 293. https://doi.org/10.3390/metabo10070293

Author

Trimigno, Alessia ; Lyndgaard, Christian Bøge ; Atladottir, Gudrun Anna ; Aru, Violetta ; Engelsen, Søren Balling ; Clemmensen, Line Katrine Harder. / An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality. In: Metabolites. 2020 ; Vol. 10, No. 7.

Bibtex

@article{645c581668084c44986bc762049fc727,
title = "An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality",
abstract = "A great number of factors can influence milk fermentation for yoghurt production such as fermentation conditions, starter cultures and milk characteristics. It is important for dairy companies to know the best combinations of these parameters for a controlled fermentation and for the desired qualities of yoghurt. This study investigates the use of a(1)H-NMR metabolomics approach to monitor the changes in milk during fermentation from time 0 to 24 h, taking samples every hour in the first 8 h and then at the end-point at 24 h. Three different starter cultures (L. delbrueckiissp.bulgaricus,S. thermophilusand their combination) were used and two different heat treatments (99 or 105 degrees C) were applied to milk. The results clearly show the breakdown of proteins and lactose as well as the concomitant increase in acetate, lactate and citrate during fermentation. Formate is found at different initial concentrations depending on the heat treatment of the milk and its different time trajectory depends on the starter cultures:Lactobacilluscannot produce formate, but needs it for growth, whilstStreptococcusis able to produce formate from pyruvate, therefore promoting the symbiotic relationship between the two strains. On the other hand,Lactobacilluscan hydrolyze milk proteins into amino acids, enriching the quality of the final product. In this way, better insight into the protocooperation of lactic acid bacteria strains and information on the impact of a greater heat treatment in the initial matrix were obtained. The global chemical view on the fermentations provided using NMR is key information for yoghurt producers and companies producing starter cultures.",
keywords = "foodomics, food quality, NMR spectroscopy, metabolic profiling, LACTIC-ACID BACTERIA, DELBRUECKII SUBSP BULGARICUS, STREPTOCOCCUS-THERMOPHILUS, EXOPOLYSACCHARIDE, METABOLISM, GROWTH, FOOD, CULTURES, STRAINS, PROFILE",
author = "Alessia Trimigno and Lyndgaard, {Christian B{\o}ge} and Atladottir, {Gudrun Anna} and Violetta Aru and Engelsen, {S{\o}ren Balling} and Clemmensen, {Line Katrine Harder}",
year = "2020",
doi = "10.3390/metabo10070293",
language = "English",
volume = "10",
journal = "Metabolites",
issn = "2218-1989",
publisher = "M D P I AG",
number = "7",

}

RIS

TY - JOUR

T1 - An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality

AU - Trimigno, Alessia

AU - Lyndgaard, Christian Bøge

AU - Atladottir, Gudrun Anna

AU - Aru, Violetta

AU - Engelsen, Søren Balling

AU - Clemmensen, Line Katrine Harder

PY - 2020

Y1 - 2020

N2 - A great number of factors can influence milk fermentation for yoghurt production such as fermentation conditions, starter cultures and milk characteristics. It is important for dairy companies to know the best combinations of these parameters for a controlled fermentation and for the desired qualities of yoghurt. This study investigates the use of a(1)H-NMR metabolomics approach to monitor the changes in milk during fermentation from time 0 to 24 h, taking samples every hour in the first 8 h and then at the end-point at 24 h. Three different starter cultures (L. delbrueckiissp.bulgaricus,S. thermophilusand their combination) were used and two different heat treatments (99 or 105 degrees C) were applied to milk. The results clearly show the breakdown of proteins and lactose as well as the concomitant increase in acetate, lactate and citrate during fermentation. Formate is found at different initial concentrations depending on the heat treatment of the milk and its different time trajectory depends on the starter cultures:Lactobacilluscannot produce formate, but needs it for growth, whilstStreptococcusis able to produce formate from pyruvate, therefore promoting the symbiotic relationship between the two strains. On the other hand,Lactobacilluscan hydrolyze milk proteins into amino acids, enriching the quality of the final product. In this way, better insight into the protocooperation of lactic acid bacteria strains and information on the impact of a greater heat treatment in the initial matrix were obtained. The global chemical view on the fermentations provided using NMR is key information for yoghurt producers and companies producing starter cultures.

AB - A great number of factors can influence milk fermentation for yoghurt production such as fermentation conditions, starter cultures and milk characteristics. It is important for dairy companies to know the best combinations of these parameters for a controlled fermentation and for the desired qualities of yoghurt. This study investigates the use of a(1)H-NMR metabolomics approach to monitor the changes in milk during fermentation from time 0 to 24 h, taking samples every hour in the first 8 h and then at the end-point at 24 h. Three different starter cultures (L. delbrueckiissp.bulgaricus,S. thermophilusand their combination) were used and two different heat treatments (99 or 105 degrees C) were applied to milk. The results clearly show the breakdown of proteins and lactose as well as the concomitant increase in acetate, lactate and citrate during fermentation. Formate is found at different initial concentrations depending on the heat treatment of the milk and its different time trajectory depends on the starter cultures:Lactobacilluscannot produce formate, but needs it for growth, whilstStreptococcusis able to produce formate from pyruvate, therefore promoting the symbiotic relationship between the two strains. On the other hand,Lactobacilluscan hydrolyze milk proteins into amino acids, enriching the quality of the final product. In this way, better insight into the protocooperation of lactic acid bacteria strains and information on the impact of a greater heat treatment in the initial matrix were obtained. The global chemical view on the fermentations provided using NMR is key information for yoghurt producers and companies producing starter cultures.

KW - foodomics

KW - food quality

KW - NMR spectroscopy

KW - metabolic profiling

KW - LACTIC-ACID BACTERIA

KW - DELBRUECKII SUBSP BULGARICUS

KW - STREPTOCOCCUS-THERMOPHILUS

KW - EXOPOLYSACCHARIDE

KW - METABOLISM

KW - GROWTH

KW - FOOD

KW - CULTURES

KW - STRAINS

KW - PROFILE

U2 - 10.3390/metabo10070293

DO - 10.3390/metabo10070293

M3 - Journal article

C2 - 32709034

VL - 10

JO - Metabolites

JF - Metabolites

SN - 2218-1989

IS - 7

M1 - 293

ER -

ID: 246821443