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Research Article
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Determination of Some Aroma Metabolites of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Isolates from Traditional Yogurt, by HPLC

Year 2020, Volume: 23 Issue: 2, 479 - 492, 30.04.2020

Fadime Yazdıç , İsmail Akyol , Ferit Can Yazdıç

https://doi.org/10.18016/ksutarimdoga.vi.601431
Cited By: 1

Abstract

This
study was conducted to determine lactic acid bacteria isolated from Turkish
yoghurts produced by traditional methods, amounts of usage of milk lactose in
carbohydrate metabolism and formate, pyruvate, 3-hydroxy-2-butanone (acetoin),
ethanol and 2,3-butandiol production amounts by HPLC. Two lactic acid bacteria
species, widely used in traditional and industrial yoghurt production Streptococcus thermophilus (St. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) were used from cultural stock. Production
potentials of the above mentioned metabolites of 88 pieces of St. thermophilus and 12 pieces of Lb. bulgaricus were researched in
different mediums and milk. St.
thermophilus isolates were grown in anaerobic SM17, aerobic
SM17, LM17 and milk and Lb. bulgaricus
isolates were grown in anaerobic MRS (Man,Rogosa and Sharp Broth), aerobic MRS
and milk. Amounts
of formate, pyruvate, 3-hydroxy-2-butanone, ethanol and 2,3-butandiol determined by HPLC of St. thermophilus isolates were specified
respectively as 0.1±0.0-77.0±0.2 mg/kg, 0.1±0.0-90.2±0.0 mg/kg,
0.1±0.0-127.0±8.4 mg/kg, 2.1±0.0-191.4±1.1
mg/kg and 1.1±0.0-130.0±5.2 mg/kg. Amounts
of formate, pyruvate, 3-hydroxy-2-butanone, 
ethanol and  2,3-butandiol of Lb.
bulgaricus isolates were specified respectively as 0.2±0.0-57.0±1.0
mg/kg, 0.1±0.0-3.2±1.0 mg/kg, 0.1±0.1-77.0±2.0 mg/kg, 9.1±3.0-95.3±5.0 mg/kg
and 6.2±0.2-98.4±2.0 mg/kg. Metabolites that determined quantified ranges in
study, belong to subcultures of bacteria isolated from yoghurts fermented by traditional methods. These
isolates have the potential to be a starter culture for commercial yogurt
industry.

Keywords

Yoghurt St. thermophilus Aroma metabolite HPLC Lb. bulgaricus

Project Number

110O218

References

  • Biasioli, F., Benozzi, E., Romano, A., Capozzi, V., Makhoul, S., Cappellin, L., Khomenko, I., Aprea, E., Scampicchio, M., Spano, G., Märk, T.D., Gasperi, F. 2015. Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds. Food Research International, http://dx.doi.org/10.1016/j.foodres.2015.07.043.
  • Birch, A.N., Petersen, M.A., Hansen, A.S., 2013b. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. Food Sci. Technol. Res. 50, 480-488.
  • Derzelle, S., Bolotin, A., Mistou, M. Y., Rul, F. 2005. Proteome analysis of Streptococcus thermophilus grown in milk reveals pyruvate formate lyase as the major upregulated protein. Applied and Environmental Microbiology, 71, 8597–8605.
  • Gezginç, Y., 2010. Geleneksel yoğurtlardan izole edilen laktik asit bakterilerinin plazmit içeriği ve biyojenik amin üretimi bakımından gıda endüstrisinde kullanılabilirliğinin araştırılması. Doktora tezi. KSÜ. Fen Bilimleri Enstitüsü, Kahramanmaraş. 245s.
  • Gezginc, Y.,Topcal, F., Comertpay S. and I.Akyol, 2015. Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC. J. Dairy Sci. 98 (3):1426–1434.
  • Gürsel, A., Gürsoy, A., Anlı, E. A. K., Budak, S. O., Aydemir, S., and Durlu-Özkaya, F., 2016. Role of milk protein–based products in some quality attributes of goat milk yogurt. J. Dairy Sci. 99 (4):1–10.
  • Hols, P., Hancy, F., Fontaine, L., Grossiord, B., Prozzi, D., Leblond-Bourget, N., Decaris, B., Bolotin, A., Delorme, C., Dusko Ehrlich, S., Guedon, E., Monnet, V., Renault, P., Kleerebezem, M., 2005. New insights in the molecular biology and physiology of Streptococcus thermophilus revealed by comparative genomics. FEMS Microbiology Reviews 29 : 435–463.
  • Horiuchi, H., Sasaki, Y., 2012. Short communication: effect of oxygen on symbiosis between Lactobacillus bulgaricus and Streptococcus thermophilus. Journal of dairy science, 95(6), 2904-2909.
  • Imhof, R., Glaettli, H., Bosset, J.O., 1995. Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures. Lebensm. Wiss. Technol. 28, 78–86.
  • Liu, S.-Q., 2003. Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations. Int. J. Food Microbiol., 83:115–131.
  • Olieman, C., and E. S. de Vries. 1988. Determination of d- and l-lactic acid in fermented dairy products with HPLC. Neth. Milk Dairy J. 42:111–120.
  • Perez, P.F., Deantoni, G.L., Anon, M.C. 1991. Formate Production by Streptococcus thermophilus Cultures. Journal of Dairy Science, 74: 2850-2854.
  • M.N. Nor Qhairul Izzreen, Å.S. Hansen, M.A. Petersen, 2016. Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature, Food Chem. 210:566–576. Pinto, S.M., Clemente, M.D.G. ve Abreu, L.R.D., 2009. Behaviour of volatile compounds during the shelf life of yoghurt. International Journal of Dairy Technology, 62(2):215-223. Rabha, B., Nadra, R.S., Ahmed, B. 2011. Effect of Threonine on Growth and Acetaldehyde Production by Streptococcus thermophilus. World Applied Sciences Journal, 15 (2): 160-163.
  • Rao, Z., Zhang, X., Yang, T., Lin, Q., Xu, M., Xia, H., Xu, Z., Li, H. 2011. Isolation and identification of an acetoin high production bacterium that can reverse transform 2,3-butanediol to acetoin at the decline phase of fermentation. World J. Microbil. Biotechnol., 27:2785-2790.
  • Sieuwerts, S., de Bok, F. A. M., Hugenholtz, J., van Hylckama Vlieg, J. E. T. 2008. Unraveling microbial interactions in food fermentations: from classical to genomics approaches. Applied and Environmental Microbiology, 74, 4997e5007.
  • Shoji, Oliveira, A. C., Balieiro, J. C. C., Freitas, O., Thomazini, M., Heinemann, R. J. B., Okuro, P.K., Favaro-Trindade, C.S., 2013. Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt. Food and Bioproducts Processing, 91: 83-88.
  • Tabasco, R., Paarup, T., Janer, C., Peláez, C., Requena, T., 2007. Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk. International Dairy Journal, 17: 1107-1114.
  • Terpou, A., Bekatorou, A., Kanellaki, M., Koutinas, A. A., Nigam, P. 2017. Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier. http://dx.doi.org/doi:10.1016/j.procbio.2017.01.013 PRBI 10913. Yazdıç, F., 2017. Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus İzolatlarının Plazmitlerinin Nükleotit Dizilenmesi ve Bazı Aroma Metabolit Kapasitelerinin Belirlenmesi. Doktora tezi. KSÜ. Fen Bilimleri Enstitüsü, Kahramanmaraş. 191s.
  • Yazdıç, F., 2017. Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus İzolatlarının Plazmitlerinin Nükleotit Dizilenmesi ve Bazı Aroma Metabolit Kapasitelerinin Belirlenmesi. Doktora tezi. KSÜ. Fen Bilimleri Enstitüsü, Kahramanmaraş. 191s.

Geleneksel Yoğurtlardan İzole Edilen Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus İzolatlarının Bazı Aroma Metabolitlerinin HPLC İle Belirlenmesi

Year 2020, Volume: 23 Issue: 2, 479 - 492, 30.04.2020

Fadime Yazdıç , İsmail Akyol , Ferit Can Yazdıç

https://doi.org/10.18016/ksutarimdoga.vi.601431
Cited By: 1

Abstract

Bu çalışma,
geleneksel yöntemle üretilen Türk yoğurtlarından izole edilmiş laktik asit
bakterilerinin, süt laktozunun karbonhidrat metabolizmasındaki kullanım
miktarlarını ve format, pirüvat, 3-hidroksi-2-bütanon (asetoin), etanol ve
2,3-bütandiol üretim miktarlarını HPLC ile tespit etmek amacıyla yapılmıştır.
Geleneksel ve endüstriyel yoğurt üretiminde yaygın olarak kullanılan iki laktik
asit bakteri türü Streptococcus
thermophilus (St. thermophilus)
ve Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) kültür stoğundan kullanılmıştır. 88 adet St. thermophilus ve 12 adet  Lb.
bulgaricus’un yukarda adı geçen metabolitlerinin farklı besiyerlerinde ve
sütte üretim potansiyelleri araştırılmıştır. St. thermophilus izolatları, anaerobik SM17, aerobik SM17, LM17 ve
sütte, Lb. bulgaricus izolatları
anaerobik MRS (Man, Rogosa ve Sharpe Broth) 
aerobik MRS ve sütte geliştirilmiştir. St. thermophilus izolatlarının belirlenen metabolit konsantrasyon
aralıkları format, pirüvat, 3-hidoksi-2-bütanon, etanol ve 2,3-bütandiol
miktarları sırasıyla  0.1±0.0-77.0±0.2
mg/kg, 0.1±0.0-90.2±0.0 mg/kg, 0.1±0.0-127.0±8.4 mg/kg, 2.1±0.0-191.4±1.1 mg/kg
ve 1.1±0.0-130.0±5.2 mg/kg olarak belirlenmiştir. Lb. bulgaricus izolatlarının format, pirüvat, 3-hidoksi-2-bütanon,
etanol ve 2,3-bütandiol miktarları sırasıyla 0.2±0.0-57.0±1.0 mg/kg,
0.1±0.0-3.2±1.0 mg/kg, 0.1±0.1-77.0±2.0 mg/kg, 9.1±3.0-95.3±5.0 mg/kg ve
6.2±0.2-98.4±2.0 mg/kg olarak belirlenmiştir. Çalışmada miktar aralıkları
tespit edilen metabolitler, geleneksel yöntemlerle fermente edilen yoğurtlardan
izole edilen bakterilerin alt kültürlerine aittir. Bu izolatlar ticari yoğurt
endüstrisi için başlangıç kültürü olma potansiyeli taşımaktadır.  

Keywords

Yoğurt St. thermophilus Lb. bulgaricus Aroma metaboliti HPLC

Supporting Institution

TÜBİTAK

Project Number

110O218

Thanks

Doktora tezinin bir bölümünü oluşturan bu çalışmalara verdiği destekten ötürü TÜBİTAK’a teşekkür ederiz (Proje No:110O218).

References

  • Biasioli, F., Benozzi, E., Romano, A., Capozzi, V., Makhoul, S., Cappellin, L., Khomenko, I., Aprea, E., Scampicchio, M., Spano, G., Märk, T.D., Gasperi, F. 2015. Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds. Food Research International, http://dx.doi.org/10.1016/j.foodres.2015.07.043.
  • Birch, A.N., Petersen, M.A., Hansen, A.S., 2013b. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. Food Sci. Technol. Res. 50, 480-488.
  • Derzelle, S., Bolotin, A., Mistou, M. Y., Rul, F. 2005. Proteome analysis of Streptococcus thermophilus grown in milk reveals pyruvate formate lyase as the major upregulated protein. Applied and Environmental Microbiology, 71, 8597–8605.
  • Gezginç, Y., 2010. Geleneksel yoğurtlardan izole edilen laktik asit bakterilerinin plazmit içeriği ve biyojenik amin üretimi bakımından gıda endüstrisinde kullanılabilirliğinin araştırılması. Doktora tezi. KSÜ. Fen Bilimleri Enstitüsü, Kahramanmaraş. 245s.
  • Gezginc, Y.,Topcal, F., Comertpay S. and I.Akyol, 2015. Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC. J. Dairy Sci. 98 (3):1426–1434.
  • Gürsel, A., Gürsoy, A., Anlı, E. A. K., Budak, S. O., Aydemir, S., and Durlu-Özkaya, F., 2016. Role of milk protein–based products in some quality attributes of goat milk yogurt. J. Dairy Sci. 99 (4):1–10.
  • Hols, P., Hancy, F., Fontaine, L., Grossiord, B., Prozzi, D., Leblond-Bourget, N., Decaris, B., Bolotin, A., Delorme, C., Dusko Ehrlich, S., Guedon, E., Monnet, V., Renault, P., Kleerebezem, M., 2005. New insights in the molecular biology and physiology of Streptococcus thermophilus revealed by comparative genomics. FEMS Microbiology Reviews 29 : 435–463.
  • Horiuchi, H., Sasaki, Y., 2012. Short communication: effect of oxygen on symbiosis between Lactobacillus bulgaricus and Streptococcus thermophilus. Journal of dairy science, 95(6), 2904-2909.
  • Imhof, R., Glaettli, H., Bosset, J.O., 1995. Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures. Lebensm. Wiss. Technol. 28, 78–86.
  • Liu, S.-Q., 2003. Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations. Int. J. Food Microbiol., 83:115–131.
  • Olieman, C., and E. S. de Vries. 1988. Determination of d- and l-lactic acid in fermented dairy products with HPLC. Neth. Milk Dairy J. 42:111–120.
  • Perez, P.F., Deantoni, G.L., Anon, M.C. 1991. Formate Production by Streptococcus thermophilus Cultures. Journal of Dairy Science, 74: 2850-2854.
  • M.N. Nor Qhairul Izzreen, Å.S. Hansen, M.A. Petersen, 2016. Volatile compounds in whole meal bread crust: the effects of yeast level and fermentation temperature, Food Chem. 210:566–576. Pinto, S.M., Clemente, M.D.G. ve Abreu, L.R.D., 2009. Behaviour of volatile compounds during the shelf life of yoghurt. International Journal of Dairy Technology, 62(2):215-223. Rabha, B., Nadra, R.S., Ahmed, B. 2011. Effect of Threonine on Growth and Acetaldehyde Production by Streptococcus thermophilus. World Applied Sciences Journal, 15 (2): 160-163.
  • Rao, Z., Zhang, X., Yang, T., Lin, Q., Xu, M., Xia, H., Xu, Z., Li, H. 2011. Isolation and identification of an acetoin high production bacterium that can reverse transform 2,3-butanediol to acetoin at the decline phase of fermentation. World J. Microbil. Biotechnol., 27:2785-2790.
  • Sieuwerts, S., de Bok, F. A. M., Hugenholtz, J., van Hylckama Vlieg, J. E. T. 2008. Unraveling microbial interactions in food fermentations: from classical to genomics approaches. Applied and Environmental Microbiology, 74, 4997e5007.
  • Shoji, Oliveira, A. C., Balieiro, J. C. C., Freitas, O., Thomazini, M., Heinemann, R. J. B., Okuro, P.K., Favaro-Trindade, C.S., 2013. Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt. Food and Bioproducts Processing, 91: 83-88.
  • Tabasco, R., Paarup, T., Janer, C., Peláez, C., Requena, T., 2007. Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk. International Dairy Journal, 17: 1107-1114.
  • Terpou, A., Bekatorou, A., Kanellaki, M., Koutinas, A. A., Nigam, P. 2017. Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier. http://dx.doi.org/doi:10.1016/j.procbio.2017.01.013 PRBI 10913. Yazdıç, F., 2017. Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus İzolatlarının Plazmitlerinin Nükleotit Dizilenmesi ve Bazı Aroma Metabolit Kapasitelerinin Belirlenmesi. Doktora tezi. KSÜ. Fen Bilimleri Enstitüsü, Kahramanmaraş. 191s.
  • Yazdıç, F., 2017. Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus İzolatlarının Plazmitlerinin Nükleotit Dizilenmesi ve Bazı Aroma Metabolit Kapasitelerinin Belirlenmesi. Doktora tezi. KSÜ. Fen Bilimleri Enstitüsü, Kahramanmaraş. 191s.
There are 19 citations in total.

Details

Primary Language Turkish
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Fadime Yazdıç 0000-0002-2515-9400

İsmail Akyol 0000-0001-8856-0018

Ferit Can Yazdıç 0000-0002-2762-3027

Project Number 110O218
Publication Date April 30, 2020
Submission Date August 4, 2019
Acceptance Date November 28, 2019
Published in Issue Year 2020 Volume: 23 Issue: 2

Cite

APA Yazdıç, F., Akyol, İ., & Yazdıç, F. C. (2020). Geleneksel Yoğurtlardan İzole Edilen Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus İzolatlarının Bazı Aroma Metabolitlerinin HPLC İle Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 23(2), 479-492. https://doi.org/10.18016/ksutarimdoga.vi.601431

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