Frontiers in Microbiology (Aug 2020)
Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates
- Weicheng Li,
- Weicheng Li,
- Weicheng Li,
- Min Ren,
- Min Ren,
- Min Ren,
- Lana Duo,
- Lana Duo,
- Lana Duo,
- Jing Li,
- Jing Li,
- Jing Li,
- Shuai Wang,
- Shuai Wang,
- Shuai Wang,
- Yaru Sun,
- Yaru Sun,
- Yaru Sun,
- Min Li,
- Min Li,
- Min Li,
- Weiyi Ren,
- Weiyi Ren,
- Weiyi Ren,
- Qiangchuan Hou,
- Qiangchuan Hou,
- Qiangchuan Hou,
- Jie Yu,
- Jie Yu,
- Jie Yu,
- Zhihong Sun,
- Zhihong Sun,
- Zhihong Sun,
- Tiansong Sun,
- Tiansong Sun,
- Tiansong Sun
Affiliations
- Weicheng Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Weicheng Li
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Weicheng Li
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Min Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Min Ren
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Min Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Lana Duo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Lana Duo
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Lana Duo
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Jing Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Jing Li
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Jing Li
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Shuai Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Shuai Wang
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Shuai Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Yaru Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Yaru Sun
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Yaru Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Min Li
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Min Li
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Min Li
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Weiyi Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Weiyi Ren
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Weiyi Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Qiangchuan Hou
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Jie Yu
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Zhihong Sun
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China
- Tiansong Sun
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
- Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
- DOI
- https://doi.org/10.3389/fmicb.2020.01794
- Journal volume & issue
-
Vol. 11
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.
Keywords
- Lactococcus lactis subsp. lactis
- fermentation characteristics
- potential starter culture
- malt aroma
- large-scale phenotyping
