Rodrigo Sigala‐Robles, María del Carmen Estrada‐Montoya, MarÍa J. Torres‐Llanez, Lourdes Santiago‐López, Adrián Hernández‐Mendoza, Belinda Vallejo‐Cordoba, Verónica Mata‐Haro, Abraham Wall‐Medrano, Aarón F. González‐Córdova
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引用次数: 0
Abstract
This study aimed to evaluate the strain‐specific fermentative behaviour and metabolite footprint of four Lactobacillus spp., in 48‐h fermented milks. Technological properties (net cell growth, pH and lactic acid production), exopolysaccharides (EPS), short‐chain fatty acids (SCFAs), α‐amino acids and peptides <3 kDa were determined and evaluated by chemometrics. Inter‐strain differences were attributed to technological properties, SCFAs and D‐mannose/galactose/arabinose production. Three clusters (technological properties, EPS and SCFA production) were confirmed by Pearson's correlation and hierarchical clustering and principal component analysis explained 61% of LAB's differential fermentative behaviour. Post hoc chemometric analysis is useful to select LAB with better post‐ and paraprobiotic potential.
期刊介绍：
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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