Banić Martina, Butorac Katarina, Čuljak Nina, Novak Jasna, Leboš Pavunc Andreja, Nejašmić Diana, Zovko Ljiljana, Tonković Katarina, Šušković Jagoda, Kos Blaženka
Department of Biochemical Engineering, University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
Department of Biochemical Engineering, University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
Food Chem. 2025 Oct 1;488:144845. doi: 10.1016/j.foodchem.2025.144845. Epub 2025 May 20.
In this study, three distinct fermented milk beverages of high sensory quality were developed using the autochthonous cultures Lactococcus lactis subsp. lactis ZGBP5-51, Enterococcus faecium ZGBP5-52 and Enterococcus faecalis ZGBP5-53 (AC beverage) and the commercial starter Bioprox DI-PROX M229 alone (CC beverage), and in combination (CAC beverage). The AC beverage showed the greatest 3-week storage stability, as reflected by the maintained bacterial cell viability and pH stability. A total of 103 aroma volatile compounds (AVCs), categorised into 17 chemical groups, were identified in the beverages by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Ketones constituted the predominant AVC group in both the CC (49.84 ± 12.29 %) and CAC (35.63 ± 31.65 %) beverages, whereas they were only the third most prevalent group in the AC beverage (15.25 ± 12.93 %). The principal component analysis revealed a cumulative explanatory variance of 64.94 %, emphasising the crucial role of starter culture selection in shaping the volatile profiles of fermented milk beverages.
在本研究中，使用本地菌株乳酸乳球菌乳酸亚种ZGBP5-51、粪肠球菌ZGBP5-52和屎肠球菌ZGBP5-53（AC饮料）以及单独使用商业发酵剂Bioprox DI-PROX M229（CC饮料）并将二者组合使用（CAC饮料），研制出了三种感官品质高的不同发酵乳饮料。AC饮料在3周的储存期内表现出最大的稳定性，这体现在细菌细胞活力的维持和pH稳定性上。通过顶空固相微萃取结合气相色谱-质谱联用技术，在饮料中鉴定出了总共103种香气挥发性化合物（AVC），分为17个化学类别。酮类是CC饮料（49.84 ± 12.29%）和CAC饮料（35.63 ± 31.65%）中主要的AVC类别，而在AC饮料中它们仅为第三大普遍存在的类别（15.25 ± 12.93%）。主成分分析显示累积解释方差为64.94%，强调了发酵剂选择在塑造发酵乳饮料挥发性特征方面的关键作用。
