Different growth behaviors and metabolomic profiles in yogurts induced by multistrain probiotics of Lactobacillus casei Zhang and Bifidobacterium lactis V9 under different fermentation temperatures
- 1 October 2021
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 104 (10), 10528-10539
- https://doi.org/10.3168/jds.2021-20352
Abstract
The growth behaviors and metabolomic profiles in yogurts induced by multistrain probiotics of Lactobacil-lus casei Zhang (LCZ) and Bifidobacterium lactis V9 (V9) at the fermentation termination and 10 d of stor-age at 4 degrees C under different fermentation temperatures (37 degrees C and 42 degrees C) were compared using metabolomics based on liquid chromatography-mass spectrom-etry and gas chromatography-mass spectrometry. The growths of LCZ and V9 were affected by fermentation temperatures; the viable cell density of LCZ was higher at 37 degrees C than that at 42 degrees C; however, V9 was higher at 42 degrees C. Multistrain probiotics had higher contribution to the changes in volatile and nonvolatile metabolomic profiles at 42 degrees C than those at 37 degrees C. At fermentation termination, there were 2 common enriched pathways increased by multistrain probiotics at 37 degrees C and 42 degrees C, which were biosynthesis of peptides and amino-and nucleotide-sugar metabolism. At 10 d of storage, 4 common increased enriched pathways were alanine, aspartate and glutamate metabolism; tyrosine metabo-lism; valine, leucine, and isoleucine degradation; and valine, leucine, and isoleucine biosynthesis. This work provided a detailed insight into different effects of dif-ferent multistrain probiotics of LCZ and V9 fermenta-tion temperatures on the growth behaviors and volatile and nonvolatile metabolomic profiles of yogurts.Keywords
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