1887

Abstract

This study aimed to reveal the physicochemical and organoleptic effects of three functional lactic acid bacteria (LAB) isolates in a milk medium: subsp. NOC-122, NOC-111 and NOC-110. A total of 200 indigenous LAB strains isolated from artisanal tulum cheeses were screened for potential proteolytic and lipolytic activity, citrate-lyase-synthesizing and exopolysaccharide-producing ability. Furthermore, a total of six fermented products were produced using these strains as a single culture or as a co-culture. The physicochemical and microbiological properties, angiotensin-converting-enzyme (ACE) inhibitor activity, and the amino acid and volatile aroma compound profiles were determined. According to the results, NOC-110 and NOC-122 were effective in increasing ACE-inhibitory activity. On the other hand, NOC-122 was responsible for a fresh cheesy, slightly oily flavour when used as a single culture. NOC-111 gave a fresh, fruity and slightly herbal flavour; NOC-110 gave a flavour similar to that of NOC-122 when they were used as a single culture. Also, co-cultures of the strains were investigated. The results of the study provide a guide to the usability of these isolates as single or co-cultures in the production of dairy-based food. These findings can be of value for many future studies and innovative food products.

Funding
This study was supported by the:
  • Ondokuz Mayis Üniversitesi (Award PYO.MUH. 1901.17.004)
    • Principle Award Recipient: NilgünÖzdemir
Loading

Article metrics loading...

/content/journal/micro/10.1099/mic.0.001239
2022-09-21
2024-12-01
Loading full text...

Full text loading...

/deliver/fulltext/micro/168/9/mic001239.html?itemId=/content/journal/micro/10.1099/mic.0.001239&mimeType=html&fmt=ahah

References

  1. Sandez Penidez SH, Velasco Manini MA, LeBlanc JG, Gerez CL, Rollán GC. Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria. J Appl Microbiol 2022; 132:2093–2105 [View Article]
    [Google Scholar]
  2. Fujimura Y, Shimura M, Nagai H, Hamada-Sato N. Evaluation of angiotensin-converting enzyme-inhibitory activity in abalone viscera fermented by Lactobacillus casei 001. J Funct Foods 2021; 82:104474 [View Article]
    [Google Scholar]
  3. Prazdnova EV, Mazanko MS, Chistyakov VA, Bogdanova AA, Refeld AG et al. Antimutagenic activity as a criterion of potential probiotic properties. Probiotics Antimicrob Proteins 2022 [View Article]
    [Google Scholar]
  4. Zhao L, Feng R, Ren F, Mao X. Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt. LWT 2021; 98:9–17 [View Article]
    [Google Scholar]
  5. Domingos-Lopes MFP, Stanton C, Ross PR, Dapkevicius MLE, Silva CCG. Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese. Food Microbiol 2017; 63:178–190 [View Article]
    [Google Scholar]
  6. Awad S, Ahmed N, Soda ME. Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development. Food Chem 2007; 104:1192–1199 [View Article]
    [Google Scholar]
  7. Georgalaki M, Zoumpopoulou G, Mavrogonatou E, Van Driessche G, Alexandraki V. Evaluation of the antihypertensive angiotensin-converting enzyme inhibitory (ACE-I) activity and other probiotic properties of lactic acid bacteria isolated from traditional Greek dairy products. Int Dairy J 2007; 75:10–21 [View Article]
    [Google Scholar]
  8. Daliri EBM, Lee BH, Park BJ, Kim SH, Oh DH. Antihypertensive peptides from whey proteins fermented by lactic acid bacteria. Food Sci Biotechnol 2018; 27:1781–1789 [View Article]
    [Google Scholar]
  9. Wofford AS, Standiford A, Harris K, Salam AB, Jackson CA et al. ACE inhibitor, captopril, attenuates cytopathic effects of herpes simplex virus 1 in SH-SY5Y cells. F1000Res 2007; 9:1122 [View Article]
    [Google Scholar]
  10. Hadizadeh F. Supplementation with vitamin D in the COVID-19 pandemic?. Nutr Rev 2021; 79:200–208 [View Article] [PubMed]
    [Google Scholar]
  11. Zhang H, Penninger JM, Li Y, Zhong N, Slutsky AS. Angiotensin-converting enzyme 2 (ACE2) as a SARS-CoV-2 receptor: molecular mechanisms and potential therapeutic target. Intensive Care Med 2020; 46:586–590 [View Article] [PubMed]
    [Google Scholar]
  12. Thakkar PN, Patel AR, Modi HA, Prajapati JB. Evaluation of antioxidative, proteolytic, and ACE inhibitory activities of potential probiotic lactic acid bacteria isolated from traditional fermented food products. Acta Alimentaria 2018; 47:113–121 [View Article]
    [Google Scholar]
  13. Benattouche Z, Bouhadi D, Raho GB. Antioxidant and antibacterial activities of exopolysaccharides produced by lactic acid bacteria isolated from yogurt. Int J Food Stud 2022; 7:30–37 [View Article]
    [Google Scholar]
  14. Duran FE, Özdemir N, Güneşer O, Kök-Taş T. Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri. Eur Food Res Technol 2022; 248:975–989 [View Article]
    [Google Scholar]
  15. Hu Y, Li Y, Li X, Zhang H, Chen Q et al. Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles. LWT 2018; 154:112723 [View Article]
    [Google Scholar]
  16. Lorn D, Nguyen T-K-C, Ho P-H, Tan R, Licandro H et al. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables. Int J Food Microbiol 2021; 350:109242 [View Article] [PubMed]
    [Google Scholar]
  17. Ouattara HD, Ouattara HG, Droux M, Reverchon S, Nasser W et al. Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: species diversity and citrate lyase production. Int J Food Microbiol 2017; 256:11–19 [View Article] [PubMed]
    [Google Scholar]
  18. London LEE, Chaurin V, Auty MAE, Fenelon MA, Fitzgerald GF et al. Use of Lactobacillus mucosae DPC 6426, an exopolysaccharide-producing strain, positively influences the techno-functional properties of yoghurt. Int Dairy J 2015; 40:33–38 [View Article]
    [Google Scholar]
  19. Özel S, Sabanoğlu S, Çon AH, Şimşek Ö. Diversity and stability of yeast species during the fermentation of tarhana. Food Biotechnology 2015; 29:117–129 [View Article]
    [Google Scholar]
  20. AOAC (Association of Official Analytical Chemistry) Official Methods of Analysis of the Association of Official Analytical Chemist, 17th ed. Washington, USA: AOAC International Publisher; 2000
    [Google Scholar]
  21. Köse S, Kaklıkkaya N, Koral S, Tufan B, Buruk KC et al. Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chem 2011; 125:1490–1497 [View Article]
    [Google Scholar]
  22. Özdemir N, Yazıcı G, Şimşek Ö, Özkal SG, Çon AH. The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation. Food Biosci 2011; 26:30–37 [View Article]
    [Google Scholar]
  23. Mirhadizadi T, Mohsenzadeh M, Ghahramani Seno MM. Molecular isolation, probiotic property, and bacteriocin production of Enterococcus faecium (TM81) and Lactobacillus curvatus (TM51) with anti-listerial activity in native dairy products of Iran. Iran J Chem Chem Eng 2021; 40:
    [Google Scholar]
  24. Liu Z, Li J, Wei B, Huang T, Xiao Y et al. Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA. Int J Food Microbiol 2019; 306:108271 [View Article]
    [Google Scholar]
  25. Adamberg K, Kask S, Laht TM, Paalme T. The effect of temperature and pH on the growth of lactic acid bacteria: a pH-auxostat study. Int J Food Microbiol 2003; 85:171–183 [View Article] [PubMed]
    [Google Scholar]
  26. Segura Campos MR, Peralta González F, Chel Guerrero L, Betancur Ancona D. Angiotensin I-converting enzyme inhibitory peptides of chia (Salvia hispanica) produced by enzymatic hydrolysis. Int J Food Sci 2013; 2013:158482 [View Article] [PubMed]
    [Google Scholar]
  27. Xanthopoulos V, Ipsilandis CG, Tzanetakis N. Use of a selected multi-strain potential probiotic culture for the manufacture of set-type yogurt from caprine milk. Small Rumin Res 2012; 106:145–153 [View Article]
    [Google Scholar]
  28. Chen Y, Li J, Dong N, Zhang Y, Lu X et al. Separation and identification of ACE inhibitory peptides from defatted walnut meal. Eur Food Res Technol 2012; 246:2029–2038 [View Article]
    [Google Scholar]
  29. Takeda S, Matsufuji H, Nakade K, Takenoyama S-I, Ahhmed A et al. Investigation of lactic acid bacterial strains for meat fermentation and the product’s antioxidant and angiotensin-I-converting-enzyme inhibitory activities. Anim Sci J 2017; 88:507–516 [View Article] [PubMed]
    [Google Scholar]
  30. Li L, Ma Y. The effect of soluble saccharides on the activity of key enzymes linked to methyl ketone synthesis in Lactococcus lactis. CYTA - J Food 2018; 16:325–330 [View Article]
    [Google Scholar]
  31. Chen C, Zhao S, Hao G, Yu H, Tian H et al. Role of lactic acid bacteria on the yogurt flavour: a review. Int J Food Prop 2017; 20:S316–S330 [View Article]
    [Google Scholar]
  32. Batista ALD, Silva R, Cappato LP, Ferreira MVS, Nascimento KO et al. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour. J Funct Foods 2017; 38:242–250 [View Article]
    [Google Scholar]
  33. Tian H, Yu B, Yu H, Chen C. Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses. J Dairy Sci 2020; 103:7957–7967 [View Article] [PubMed]
    [Google Scholar]
  34. Qian M, Reineccius G. Static headspace and aroma extract dilution analysis of Parmigiano Reggiano cheese. J Food Sci 2017; 68:794–798 [View Article]
    [Google Scholar]
  35. Blaya J, Barzideh Z, LaPointe G. Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment. J Dairy Sci 2018; 101:3611–3629 [View Article] [PubMed]
    [Google Scholar]
  36. Smokvina T, Wels M, Polka J, Chervaux C, Brisse S et al. Lactobacillus paracasei comparative genomics: towards species pan-genome definition and exploitation of diversity. PLoS One 2013; 8:e68731 [View Article] [PubMed]
    [Google Scholar]
  37. Akyol I, Ozcelik FG, Karakas-Sen A, Ozkose E, Gezginc Y et al. Cloning and overexpression of the als, pflA, and adhB genes in Streptococcus thermophilus and their effects on metabolite formation. Mol Biotechnol 2015; 57:923–930 [View Article] [PubMed]
    [Google Scholar]
  38. Siroli L, Braschi G, Rossi S, Gottardi D, Patrignani F et al. Lactobacillus paracasei A13 and high-pressure homogenization stress response. Microorganisms 2020; 8:439 [View Article] [PubMed]
    [Google Scholar]
  39. Lane DJ. 16S/23S rRNA sequencing. In Stackebrandt E, Goodfellow M. eds Nucleic Acid Techniques in Bacterial Systematics John Wiley and Sons Ltd., Chinchester; 1991 pp 115–175
    [Google Scholar]
  40. Chun J, Goodfellow M. A phylogenetic analysis of the genus Nocardia with 16S rRNA gene sequences. Int J Syst Bacteriol 1995; 45:240–245 [View Article] [PubMed]
    [Google Scholar]
/content/journal/micro/10.1099/mic.0.001239
Loading
/content/journal/micro/10.1099/mic.0.001239
Loading

Data & Media loading...

Supplements

Supplementary material 1

EXCEL
This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error