Open AccessMetabolic capacity of probiotic mixed cultures formed by Lactobacillus and Bifidobacterium strains for use in functional fermented dairy foods
Author(s) -
Hugo Rosales-Bravo,
Juan Vázquez-Martínez,
Horacio Claudio Morales-Torres,
Jorge MolinaTorres,
Norma Angélica Caudillo-Ortega,
Víctor OlaldePortugal
Publication year - 2021
Publication title -
mexican journal of biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.124
H-Index - 3
ISSN - 2448-6590
DOI - 10.29267/mxjb.2021.6.3.1
Subject(s) - bifidobacterium bifidum , food science , acetoin , fermentation , lactobacillus acidophilus , chemistry , probiotic , hexanoic acid , bifidobacterium animalis , kluyveromyces marxianus , lactobacillus , bifidobacterium , yeast , biochemistry , biology , bacteria , genetics , saccharomyces cerevisiae
The metabolic capacity of probiotic mixed cultures formed by Lactobacillus and Bifidobacterium strains was assessed through the determination of the acidification profile and the production of amino acids and volatile compounds, during the fermentation of ultra-pasteurized skim milk. Two mixed cultures formed by [L. acidophilus + B. bifidum] and [L. acidophilus + B. animalis] stood out in the production of essential amino acids: His, Ile, Leu, Met, Thr, Trp and Val. As well as increased production of volatile compounds such as: acetoin, 2-heptanone, 2-nonanone, acetic acid, acid butanoic and hexanoic acid, in contrast to commercial fermented dairy products. Additionally, these bacterial mixed cultures were characterized by the production of distinctive volatile compounds: 1-heptanol, diisobutylcarninol, hemellitol, 1-dodecanol, acetone, 2-pentanone, 2-undecanone, ethyl acetate, benzaldehyde as well as valeric, acetyl valeric and isopropylpyruvic acids. Finally, the culture formed by [L. acidophilus + B. bifidum] presented a good acidification profile with a lactic acid production of 26.1 ± 0.1 g / L and pH 3.6 at the end of fermentation. This data suggests a great potential of these mixed cultures to improve the nutritional value and organoleptic characteristics of fermented dairy products, when added as starter or adjunct cultures in the fermentation process.