Tracking the metabolite footprint of four lactic acid bacteria in semiskimmed milk: A chemometric analysis-Reference-Cited by-同舟云学术

Tracking the metabolite footprint of four lactic acid bacteria in semiskimmed milk: A chemometric analysis

Published:2024-08-05 Issue: Volume: Page:
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Sigala‐Robles Rodrigo¹,Estrada‐Montoya María del Carmen¹,Torres‐Llanez MarÍa J.¹^ORCID,Santiago‐López Lourdes¹^ORCID,Hernández‐Mendoza Adrián¹^ORCID,Vallejo‐Cordoba Belinda¹^ORCID,Mata‐Haro Verónica²^ORCID,Wall‐Medrano Abraham³^ORCID,González‐Córdova Aarón F.¹^ORCID

Affiliation:

1. Laboratorio de Química y Biotecnología de Productos Lácteos Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD), Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, C.P. Hermosillo 83304 Sonora Mexico

2. Laboratorio de Microbiología e Inmunología Centro de Investigación en Alimentación y Desarrollo, A.C., (CIAD), Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, C.P. Hermosillo 83304 Sonora Mexico

3. Departamento de Ciencias Químico‐Biológicas, Instituto de Ciencias Biomédicas Universidad Autónoma de Ciudad Juárez Anillo Envolvente del PRONAF y Estocolmo S/N, Ciudad Juárez Chihuahua 32310 Mexico

Abstract

This study aimed to evaluate the strain‐specific fermentative behaviour and metabolite footprint of four Lactobacillus spp., in 48‐h fermented milks. Technological properties (net cell growth, pH and lactic acid production), exopolysaccharides (EPS), short‐chain fatty acids (SCFAs), α‐amino acids and peptides <3 kDa were determined and evaluated by chemometrics. Inter‐strain differences were attributed to technological properties, SCFAs and D‐mannose/galactose/arabinose production. Three clusters (technological properties, EPS and SCFA production) were confirmed by Pearson's correlation and hierarchical clustering and principal component analysis explained 61% of LAB's differential fermentative behaviour. Post hoc chemometric analysis is useful to select LAB with better post‐ and paraprobiotic potential.

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.13127

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