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. 2020 Aug 4:11:1794.
doi: 10.3389/fmicb.2020.01794. eCollection 2020.

Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates

Weicheng Li  1   2   3 , Min Ren  1   2   3 , Lana Duo  1   2   3 , Jing Li  1   2   3 , Shuai Wang  1   2   3 , Yaru Sun  1   2   3 , Min Li  1   2   3 , Weiyi Ren  1   2   3 , Qiangchuan Hou  1   2   3 , Jie Yu  1   2   3 , Zhihong Sun  1   2   3 , Tiansong Sun  1   2   3
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Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates

Weicheng Li et al. Front Microbiol. .

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; large-scale phenotyping; malt aroma; potential starter culture.

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Figures

FIGURE 1
FIGURE 1
Frequency histogram of fermentation capacity of 227 isolates of L. lactis subsp. lactis during fermentation (A) Fermentation time (hours); (B) Average acid production rate (°T/h); (C) Average protein production rate (mmol/L⋅h); (D) Average acid production rate in first 12 h (°T/h); (E) Average protein production rate per hour in first 12 h (mmol/L⋅h).
FIGURE 2
FIGURE 2
The heatmap of fermentation capacity of 227 isolates of L. lactis subsp. lactis during storage at 4°C (A) pH; (B) TA (°T); (C) Viscosity (mPa⋅s); (D) WHC; (E) FAN (mmol/L).
FIGURE 3
FIGURE 3
The correlation between fermentation characteristic index and fermentation characteristic index during storage (∗ means p < 0.05).
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