Post-acidification of fermented milk and its molecular regulatory mechanism.

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  • Author(s): Guan Y;Guan Y; Cui Y; Cui Y; Qu X; Qu X; Li B; Li B; Zhang L; Zhang L
  • Source:
    International journal of food microbiology [Int J Food Microbiol] 2025 Jan 02; Vol. 426, pp. 110920. Date of Electronic Publication: 2024 Sep 19.
  • Publication Type:
    Journal Article; Review
  • Language:
    English
  • Additional Information
    • Source:
      Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE
    • Publication Information:
      Original Publication: Amsterdam : Elsevier Science Publishers, c1984-
    • Subject Terms:
      Fermentation* ; Cultured Milk Products*/microbiology; Food Microbiology ; Animals ; Lactobacillales/metabolism ; Lactobacillales/genetics ; Lactic Acid/metabolism ; Hydrogen-Ion Concentration ; Milk/microbiology
    • Abstract:
      The fermented milk products with lactic acid bacteria (LAB) are widely accepted by consumers. During the chilled-chain transportation and storage, LAB in the product keep producing lactic acid, and this will lead to post-acidification, which can affect the flavor, consumer acceptance and even shelf-life of the product. LAB is the determining factor affecting post-acidification. The acid production pathway in LAB and methods inhibiting post-acidification received widespread attention. This review will focus on the post-acidification from the perspective of fermentation starters, including acid production pathway in LAB, main factors and key enzymes affecting post-acidification. Lactobacillus delbrueckii subsp. bulgaricus is a key bacterial species responsible for post acidification in the fermented milk products. The different species and strains presented various differences in process like acid production, acid resistance and post-acidification. Furthermore, multiple factors, such as milk composition, fermentation temperature, and homogenization, also can influence post-acidification. Lactose transport and utilization pathways, as well as its subsequent products metabolic pathway directly influence the post-acidification. F 0 F 1 -ATPase, β-galactosidase, and lactate dehydrogenase are recognized as important enzymes related to post-acidification. The degree of post-acidification is mainly related to the acid production and acid resistance abilities of the fermentation starters, so the key enzymes related to post-acidification are mostly taking part in these two capacities. Recently, some new post-acidification related biomarker genes were found, providing a reference adjusting post-acidification without affecting fermentation rate and bacteria viability. To clarify the post-acidification mechanism at the molecular level will help control post- acidification.
      Competing Interests: Declaration of competing interest All authors declare no conflict of interest and no competing financial interest.
      (Copyright © 2024. Published by Elsevier B.V.)
    • Contributed Indexing:
      Keywords: Lactic acid bacteria; Molecular regulatory mechanism; Post-acidification
    • Accession Number:
      33X04XA5AT (Lactic Acid)
    • Publication Date:
      Date Created: 20240924 Date Completed: 20241026 Latest Revision: 20241026
    • Publication Date:
      20241028
    • Accession Number:
      10.1016/j.ijfoodmicro.2024.110920
    • Accession Number:
      39316924