July 1, 2024
The Catabolic Profile of Fermented Dairy: What Forms During Milk Fermentation
Researchers compared the molecules produced when milk is fermented with different cultures.
During fermentation, microorganisms break down proteins, fats, and carbohydrates. The resulting molecules vary by product and starter culture. Researchers described this “catabolic profile” across fermented dairy products.
How the analysis was conducted
The team used liquid and gas chromatography–mass spectrometry (UPLC-MS/MS and GC-MS) to profile the samples. They compared four groups of products fermented with kefir grains, lactic acid bacteria, and yeasts, with milk sampled at two points during its shelf life.
What they found
348 peptides
37 amino acids
25 fatty acids
23 mono- and disaccharides
The products were broadly similar, but the proportions of catabolites differed. Forty-one peptides had reported biological activity, mainly antimicrobial, antioxidant, or antihypertensive. Amino acid profiles depended on the starter culture. Low-molecular-weight compounds included orotic acid, D-phenyllactate, 5-phenylvaleric acid, and myo-inositol.
Authors’ conclusion
Fermentation changes a product’s composition and bioactive properties. The authors note that these findings require further investigation in clinical studies.
Source: Volokh O., Koshechkin S., Shoshina O., Odintsova V. Current Developments in Nutrition, 2024, vol. 8, supplement 2, article 103494.
