Metabolic and Transcriptomic-Based Characterization of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew Fermentation in Milk
Fermented milk has a long history. It is fermented by lactic acid bacteria and is rich in protein, minerals, vitamins, and other nutrients. As people’s pursuit of quality of life improves, consumers are paying increasing attention to fermented milk. <i>Streptococcus salivarius</i> ssp. &...
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2025-02-01
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| author | Ye Wang Haijie Zhao Huilin Zhang Baochao Hou Weilian Hung Jian He Chao Liang Baolei Li Chaoxin Man Yujun Jiang Yu Zhang Ling Guo |
| author_facet | Ye Wang Haijie Zhao Huilin Zhang Baochao Hou Weilian Hung Jian He Chao Liang Baolei Li Chaoxin Man Yujun Jiang Yu Zhang Ling Guo |
| author_sort | Ye Wang |
| collection | DOAJ |
| description | Fermented milk has a long history. It is fermented by lactic acid bacteria and is rich in protein, minerals, vitamins, and other nutrients. As people’s pursuit of quality of life improves, consumers are paying increasing attention to fermented milk. <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> is commonly used to make fermented milk. This study investigated the fermentation characteristics and physicochemical properties of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew-fermented milk, as well as transcriptomic and metabolomic analyses of different fermentation stages. <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew can be used as a fermenter strain, as evaluated from the point of view of fermentation time, titratable acidity, post-acidification, viable bacteria count, water holding capacity, and viscosity. The flavor and odor of Snew-fermented milk varied across fermentation stages. The analysis of the detected volatiles revealed that ketones and esters were the main substances responsible for the flavor of Snew-fermented milk. The differentially expressed genes and differential metabolites screened from several categories, such as carbohydrates, proteins, amino acids, fats, and fatty acids, varied at different fermentation stages, while differentially expressed genes and differential metabolites were also threaded together for joint analysis in this study. This study provides theoretical guidance for the practical production application of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> in cow’s milk fermentation. |
| format | Article |
| id | doaj-art-9cc9d7d00c1f4e4bb1d0f21726d65fdd |
| institution | DOAJ |
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| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-9cc9d7d00c1f4e4bb1d0f21726d65fdd2025-08-20T02:48:02ZengMDPI AGFoods2304-81582025-02-0114353010.3390/foods14030530Metabolic and Transcriptomic-Based Characterization of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew Fermentation in MilkYe Wang0Haijie Zhao1Huilin Zhang2Baochao Hou3Weilian Hung4Jian He5Chao Liang6Baolei Li7Chaoxin Man8Yujun Jiang9Yu Zhang10Ling Guo11Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaNational Center of Technology Innovation for Dairy, Hohhot 010000, ChinaNational Center of Technology Innovation for Dairy, Hohhot 010000, ChinaNational Center of Technology Innovation for Dairy, Hohhot 010000, ChinaNational Center of Technology Innovation for Dairy, Hohhot 010000, ChinaNational Center of Technology Innovation for Dairy, Hohhot 010000, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaFermented milk has a long history. It is fermented by lactic acid bacteria and is rich in protein, minerals, vitamins, and other nutrients. As people’s pursuit of quality of life improves, consumers are paying increasing attention to fermented milk. <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> is commonly used to make fermented milk. This study investigated the fermentation characteristics and physicochemical properties of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew-fermented milk, as well as transcriptomic and metabolomic analyses of different fermentation stages. <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew can be used as a fermenter strain, as evaluated from the point of view of fermentation time, titratable acidity, post-acidification, viable bacteria count, water holding capacity, and viscosity. The flavor and odor of Snew-fermented milk varied across fermentation stages. The analysis of the detected volatiles revealed that ketones and esters were the main substances responsible for the flavor of Snew-fermented milk. The differentially expressed genes and differential metabolites screened from several categories, such as carbohydrates, proteins, amino acids, fats, and fatty acids, varied at different fermentation stages, while differentially expressed genes and differential metabolites were also threaded together for joint analysis in this study. This study provides theoretical guidance for the practical production application of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> in cow’s milk fermentation.https://www.mdpi.com/2304-8158/14/3/530<i>Streptococcus salivarius</i> ssp. <i>thermophilus</i>metabolomicstranscriptomicsfermented milkbiochemical characteristics |
| spellingShingle | Ye Wang Haijie Zhao Huilin Zhang Baochao Hou Weilian Hung Jian He Chao Liang Baolei Li Chaoxin Man Yujun Jiang Yu Zhang Ling Guo Metabolic and Transcriptomic-Based Characterization of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew Fermentation in Milk Foods <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> metabolomics transcriptomics fermented milk biochemical characteristics |
| title | Metabolic and Transcriptomic-Based Characterization of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew Fermentation in Milk |
| title_full | Metabolic and Transcriptomic-Based Characterization of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew Fermentation in Milk |
| title_fullStr | Metabolic and Transcriptomic-Based Characterization of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew Fermentation in Milk |
| title_full_unstemmed | Metabolic and Transcriptomic-Based Characterization of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew Fermentation in Milk |
| title_short | Metabolic and Transcriptomic-Based Characterization of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew Fermentation in Milk |
| title_sort | metabolic and transcriptomic based characterization of i streptococcus salivarius i ssp i thermophilus i snew fermentation in milk |
| topic | <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> metabolomics transcriptomics fermented milk biochemical characteristics |
| url | https://www.mdpi.com/2304-8158/14/3/530 |
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