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Article Abstract
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.
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| http://dx.doi.org/10.1016/j.foodchem.2025.144845 | DOI Listing |
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