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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

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Published on: June 16, 2022

Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and

Iñaki Diez-Ozaeta¹, Laura Vázquez-Araújo^1,2, Olaia Estrada¹

¹BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain.

Foods (Basel, Switzerland)

|March 13, 2024

Abstract:

Plant-based products are currently gaining consumers' attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in the present study, using a commercial lactic acid bacteria strain combination (CH) and a selected mixture of lactic acid bacteria from yogurt (LLV). Cell viability and physicochemical characteristics (total soluble solids, pH, total acidity) were determined to describe the samples before and after fermentation, as well as the volatile composition (gas chromatography-mass spectrometry) and the sensory profile (Rate-All-That-Apply test). Results of the analyses showed significant differences among samples, with a clear effect of the raw material on the volatile profile and the sensory characterization, as well as a significant effect of the microbial combination used to ferment the matrices. In general, the selected LLV strains showed a greater effect on both matrices than the commercial combination. Dairy samples were characterized by a volatile profile represented by different chemical families (ketones, lactones, acids, etc.), which contributed to the common descriptive attributes of milk and yogurt (e.g., dairy, cheese). In contrast, rice beverages were mainly characterized by the presence of aldehydes and alcohols (cereal, legume, nutty).

Keywords:

Rate-All-That-Apply SPME-GC–MS aroma fermentation lactic acid bacteria sensory

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