<i<Streptococcus thermophilus</i< JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

The metabolic utilization of different carbon sources by <i<Streptococcus thermophilus</i< JM905(<i<S. thermophilus</i< JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of <i<S. thermophilus</i<...
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Gespeichert in:

Autor*in:	Yu Li [verfasserIn] Ye Wang [verfasserIn] Baolei Li [verfasserIn] Baochao Hou [verfasserIn] Weilian Hung [verfasserIn] Jian He [verfasserIn] Yujun Jiang [verfasserIn] Yu Zhang [verfasserIn] Chaoxin Man [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	fermented milk fermentation characteristics metabolism quality

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 12(2023), 3690, p 3690
Übergeordnetes Werk:	volume:12 ; year:2023 ; number:3690, p 3690

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods12193690

Katalog-ID:	DOAJ093230338

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spelling	10.3390/foods12193690 doi (DE-627)DOAJ093230338 (DE-599)DOAJ347c9021d5224cf49e8b44028ddf1532 DE-627 ger DE-627 rakwb eng TP1-1185 Yu Li verfasserin aut <i<Streptococcus thermophilus</i< JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The metabolic utilization of different carbon sources by <i<Streptococcus thermophilus</i< JM905(<i<S. thermophilus</i< JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of <i<S. thermophilus</i< JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of <i<Streptococcus thermophilus</i< JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains. <i<Streptococcus thermophilus</i< fermented milk fermentation characteristics metabolism quality Chemical technology Ye Wang verfasserin aut Baolei Li verfasserin aut Baochao Hou verfasserin aut Weilian Hung verfasserin aut Jian He verfasserin aut Yujun Jiang verfasserin aut Yu Zhang verfasserin aut Chaoxin Man verfasserin aut In Foods MDPI AG, 2013 12(2023), 3690, p 3690 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:12 year:2023 number:3690, p 3690 https://doi.org/10.3390/foods12193690 kostenfrei https://doaj.org/article/347c9021d5224cf49e8b44028ddf1532 kostenfrei https://www.mdpi.com/2304-8158/12/19/3690 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 12 2023 3690, p 3690
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callnumber-first	T - Technology
author	Yu Li
spellingShingle	Yu Li misc TP1-1185 misc <i<Streptococcus thermophilus</i< misc fermented milk misc fermentation characteristics misc metabolism misc quality misc Chemical technology <i<Streptococcus thermophilus</i< JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
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topic_title	TP1-1185 <i<Streptococcus thermophilus</i< JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages <i<Streptococcus thermophilus</i< fermented milk fermentation characteristics metabolism quality
topic	misc TP1-1185 misc <i<Streptococcus thermophilus</i< misc fermented milk misc fermentation characteristics misc metabolism misc quality misc Chemical technology
topic_unstemmed	misc TP1-1185 misc <i<Streptococcus thermophilus</i< misc fermented milk misc fermentation characteristics misc metabolism misc quality misc Chemical technology
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title	<i<Streptococcus thermophilus</i< JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
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title_full	<i<Streptococcus thermophilus</i< JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
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title_sort	<i<streptococcus thermophilus</i< jm905—strain carbon source utilization and its fermented milk metabolic profile at different fermentation stages
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title_auth	<i<Streptococcus thermophilus</i< JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
abstract	The metabolic utilization of different carbon sources by <i<Streptococcus thermophilus</i< JM905(<i<S. thermophilus</i< JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of <i<S. thermophilus</i< JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of <i<Streptococcus thermophilus</i< JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.
abstractGer	The metabolic utilization of different carbon sources by <i<Streptococcus thermophilus</i< JM905(<i<S. thermophilus</i< JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of <i<S. thermophilus</i< JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of <i<Streptococcus thermophilus</i< JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.
abstract_unstemmed	The metabolic utilization of different carbon sources by <i<Streptococcus thermophilus</i< JM905(<i<S. thermophilus</i< JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of <i<S. thermophilus</i< JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of <i<Streptococcus thermophilus</i< JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.
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title_short	<i<Streptococcus thermophilus</i< JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
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<i<Streptococcus thermophilus</i< JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

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