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A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.
Food Microbiol. 2020 Oct; 91:103540.FM

Abstract

Lactic acid bacteria (LAB) are commonly used in soymilk fermentation to improve health-related functionality, but their contribution to sensory qualities is less valued. We characterized Lactobacillus harbinensis M1, Lactobacillus mucosae M2, Lactobacillus fermentum M4, Lactobacillus casei M8 and Lactobacillus rhamnosus C1 from naturally-fermented tofu whey, along with Streptococcus thermophilus ST3 from kefir XPL-1 fermented soymilk, to investigate their potential as starter cultures of fermented soymilk. They were characterized for antibiotic susceptibility, probiotic potential and their performance as starter cultures. All the LABs showed sensitivity to the tested antibiotics. L. casei M8 had strongest tolerance to synthetic gastrointestinal juice (<1.0 log CFU/mL loss), as well as antagonistic effects towards five food-borne pathogens. GC/MS analysis showed that L. harbinensis M1 produced significantly higher abundance (P < 0.05) of 2,3-butanedione (2.45 ppm) and acetoin (44.30 ppm), thus improving the overall sensory acceptability of fermented soymilk. The coding genes for the synthesis of 2,3-butanedione/acetoin (alsS, alsD, butA) were predicted from the whole-genome. A co-culture of L. harbinensis M1 and L. casei M8 produced a fermented soymilk product with both markedly improved flavor and good probiotic potential. It appears that L. harbinensis M1 has much potential for improving the organoleptic properties of fermented soymilk.

Authors+Show Affiliations

School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.Department of Pharmacology, Weill Cornell Medicine, 1300 York Avenue, New York, NY, 10065, USA.School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.Guangdong Yantang Dairy Co., Ltd., Guangzhou, 510507, China.School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China; Sino-Singapore International Joint Research Institute, Guangzhou, 510000, China. Electronic address: lili@scut.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32539956

Citation

Zheng, Yin, et al. "A Potential Flavor Culture: Lactobacillus Harbinensis M1 Improves the Organoleptic Quality of Fermented Soymilk By High Production of 2,3-butanedione and Acetoin." Food Microbiology, vol. 91, 2020, p. 103540.
Zheng Y, Fei Y, Yang Y, et al. A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin. Food Microbiol. 2020;91:103540.
Zheng, Y., Fei, Y., Yang, Y., Jin, Z., Yu, B., & Li, L. (2020). A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin. Food Microbiology, 91, 103540. https://doi.org/10.1016/j.fm.2020.103540
Zheng Y, et al. A Potential Flavor Culture: Lactobacillus Harbinensis M1 Improves the Organoleptic Quality of Fermented Soymilk By High Production of 2,3-butanedione and Acetoin. Food Microbiol. 2020;91:103540. PubMed PMID: 32539956.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin. AU - Zheng,Yin, AU - Fei,Yongtao, AU - Yang,Yue, AU - Jin,Zekun, AU - Yu,Baoning, AU - Li,Li, Y1 - 2020/05/03/ PY - 2019/11/11/received PY - 2020/04/29/revised PY - 2020/04/30/accepted PY - 2020/6/17/entrez KW - 2,3-Butanedione KW - Acetoin KW - Antimicrobial activity KW - Fermented soymilk KW - Lactobacillus casei M8 KW - Lactobacillus harbinensis M1 KW - Probiotic potential KW - Sensory characteristic SP - 103540 EP - 103540 JF - Food microbiology JO - Food Microbiol. VL - 91 N2 - Lactic acid bacteria (LAB) are commonly used in soymilk fermentation to improve health-related functionality, but their contribution to sensory qualities is less valued. We characterized Lactobacillus harbinensis M1, Lactobacillus mucosae M2, Lactobacillus fermentum M4, Lactobacillus casei M8 and Lactobacillus rhamnosus C1 from naturally-fermented tofu whey, along with Streptococcus thermophilus ST3 from kefir XPL-1 fermented soymilk, to investigate their potential as starter cultures of fermented soymilk. They were characterized for antibiotic susceptibility, probiotic potential and their performance as starter cultures. All the LABs showed sensitivity to the tested antibiotics. L. casei M8 had strongest tolerance to synthetic gastrointestinal juice (<1.0 log CFU/mL loss), as well as antagonistic effects towards five food-borne pathogens. GC/MS analysis showed that L. harbinensis M1 produced significantly higher abundance (P < 0.05) of 2,3-butanedione (2.45 ppm) and acetoin (44.30 ppm), thus improving the overall sensory acceptability of fermented soymilk. The coding genes for the synthesis of 2,3-butanedione/acetoin (alsS, alsD, butA) were predicted from the whole-genome. A co-culture of L. harbinensis M1 and L. casei M8 produced a fermented soymilk product with both markedly improved flavor and good probiotic potential. It appears that L. harbinensis M1 has much potential for improving the organoleptic properties of fermented soymilk. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/32539956/A_potential_flavor_culture:_Lactobacillus_harbinensis_M1_improves_the_organoleptic_quality_of_fermented_soymilk_by_high_production_of_2,3-butanedione_and_acetoin L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(20)30129-5 DB - PRIME DP - Unbound Medicine ER -
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