Abstract
It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp. lactis isolates from traditionally fermented dairy products and the selection of potential starter strains. Large-scale phenotyping revealed significant technological diversity in fermentation characteristics amongst the isolates including variation in fermentation time, viscosity, water holding capacity (WHC) and free amino nitrogen (FAN) production. The 16 isolates with the best fermentation characteristics were compared, in a sensory evaluation, with the commercial starter Chr. Hansen R-704 as excellent fermentation characteristics to identify potential starter isolates and find the isolate which can product good flavors. From these, and from solid phase micro extraction (SPME) – gas chromatography (GC)-mass spectrometry (MS) analysis, we identified IMAU11823 and IMAU11919 as producing 3-methyl butanal and 3-methyl-2-butanone which contribute to the malt aroma. This study expands the characterization of L. lactis subsp. lactis phenotypic dataset and technological diversity and identified isolates with potential culture starter in the fermentation industry.
Highlights
People from different cultural backgrounds, and from across the globe, have been consuming fermented dairy products for millennia
The present study aimed to identify the fermentation characteristics of wild-type L. lactis subsp. lactis isolates from naturally fermented dairy products and screen for those with greatest potential as starter cultures because they good fermentation characteristics
The fermentation characteristics of the 227 L. lactis subsp. lactis isolates from traditionally fermented dairy products were determined
Summary
People from different cultural backgrounds, and from across the globe, have been consuming fermented dairy products for millennia. Fermented dairy products are considered, not just as food, and as a nutritionally complete food with a number of health benefits (Dehghan et al, 2018). As primary components of the starter cultures used in fermented food production, members of the LAB group are of key industrial importance (McAuliffe, 2018). Lactis isolates used as starter cultures for commercial production have numerous isolate-dependent characteristics such as lactose fermentation capabilities, proteolytic activity, exopolysaccharide (EPS) production, and flavor production; they play an essential role in the formation of aroma, texture and acidity in the final products (McAuliffe, 2018). Hansen R-704 was a commonly used starter cultures in China It cannot produce special fermentation aroma, it has useful and excellent fermentation characteristics. Hansen R-704 was used in this study as a reference strain for screening potential starter strains
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