Krastanov Albert, Georgiev Marin, Slavchev Aleksandar, Blazheva Denica, Goranov Bogdan, Ibrahim Salam A
Department of Biotechnology, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Department of Microbiology, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Foods. 2023 Jan 13;12(2):379. doi: 10.3390/foods12020379.
Stable symbiotic starter cultures were created using selected strains of subsp. and subsp. with antimicrobial activity against pathogens and necessary antibiotic sensitivity, growth kinetic parameters, and metabolic profiles. The volatile compound profiles of the obtained starter cultures were determined and their specificity was proven depending on the ratio of monocultures in each combination. The influence of the freeze-drying process on the starter cultures in relation to the production of aromatic components was investigated and it was demonstrated that this process had a significant effect on the content of the aroma-forming substances in the fermented milk. However, the influence of the pre-cooling process and crude fat content from 1.5 to 3.0% did not notably affect the levels of volatile compounds synthesized by the selected starter cultures. Comprehensive data for all volatile aromatic metabolites in the fermented milk were also obtained. These designed symbiotic starter cultures can be used to produce traditional Bulgarian yogurt with increased functional and probiotic properties.
使用保加利亚乳杆菌亚种和嗜热栖热放线菌亚种的选定菌株创建了稳定的共生发酵剂培养物，这些菌株对病原体具有抗菌活性，并具有必要的抗生素敏感性、生长动力学参数和代谢谱。测定了所获得的发酵剂培养物的挥发性化合物谱，并根据每种组合中单一培养物的比例证明了其特异性。研究了冷冻干燥过程对发酵剂培养物产生芳香成分的影响，结果表明该过程对发酵乳中香气形成物质的含量有显著影响。然而，预冷过程和1.5%至3.0%的粗脂肪含量的影响并未显著影响所选发酵剂培养物合成的挥发性化合物水平。还获得了发酵乳中所有挥发性芳香代谢物的综合数据。这些设计的共生发酵剂培养物可用于生产具有增强功能和益生菌特性的传统保加利亚酸奶。
