Enhancing storage stability, antihypertensive properties, flavor and functionality of fermented milk through co-fermentation with Lactobacillus helveticus H11 adjunct culture

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-28 DOI:10.1016/j.foodchem.2024.142574

Lu Li , Junxia Liu , Dandan Wang , Lai-Yu Kwok , Bohai Li , Shuai Guo , Yongfu Chen

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Abstract

This study aimed to investigate the effects of fermented milk co-fermented with Lactobacillus (L.) helveticus and commercial starter during storage. Thus, systematic analysis revealed the changes with the determination of physicochemical characteristics, functional properties, and metabolome of fermented milk produced by commercial starter Mild 1.0, L. helveticus H11 (H11), and their combination. Co-fermentation with H11 significantly reduced fermentation time and enhanced pH, titratable acidity, viscosity, water-holding capacity, viable counts of H11, sensory attributes, angiotensin-converting enzyme inhibitory activity, valine-proline-proline and isoleucine-proline-proline levels, and storage stability. Additionally, co-fermentation with H11 enriched seven specific flavor compounds (5-tricosyl-1,3-benzenediol, didodecyl thiobispropanoate, glabrone, tuberoside, isomangiferin, indole-5,6-quinone, and luteone 7-glucoside) and five functional metabolites (indolelactic acid, glycine-histidine, stachyose, riboflavin, and asparagusic acid). These findings established H11 as a valuable adjunct culture for the application of commercial starter to produce functional fermented dairy products.

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通过与helveticus乳酸菌H11辅助培养物共发酵，提高发酵乳的储存稳定性、降压性能、风味和功能性

本研究旨在探讨与helveticus乳杆菌和商业发酵剂共发酵的发酵乳在贮藏过程中的影响。因此，系统分析了商品发酵剂Mild 1.0、L. helveticus H11 （H11）及其组合对发酵乳理化特性、功能特性和代谢组的影响。与H11共发酵显著缩短了发酵时间，提高了pH、可滴定酸度、粘度、持水量、H11活菌数、感官属性、血管紧张素转换酶抑制活性、缬氨酸-脯氨酸-脯氨酸和异亮氨酸-脯氨酸-脯氨酸水平和储存稳定性。此外，与H11共发酵还富集了7种特定风味化合物（5-三烷基-1,3-苯二醇、二十二烷基硫代二丙酸、glabrone、tuberoside、异马吉兰素、吲哚-5,6-醌和叶黄素- 7-葡萄糖苷）和5种功能代谢物（吲哚乳酸、甘氨酸组氨酸、水苏糖、核黄素和天冬酰胺酸）。这些研究结果表明，H11是一种有价值的辅助培养物，可用于商业发酵剂生产功能性发酵乳制品。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.