title: Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt.
abstract: The objectives of this study were to evaluate the growth and survival of the model probiotic strain Lactobacillus plantarum WCFS1 in co-culture with traditional yoghurt starters and to investigate the impact of preculturing on their survival and metabolite formation in set-yoghurt. L. plantarum WCFS1 was precultured under sublethal stress conditions (combinations of elevated NaCl and low pH) in a batch fermentor before inoculation in milk. Adaptive responses of L. plantarum WCFS1 were evaluated by monitoring bacterial population dynamics, milk acidification and changes in volatile and non-volatile metabolite profiles of set-yoghurt. The results demonstrated that sublethal preculturing did not significantly affect survival of L. plantarum WCFS1. On the other hand, incorporation of sublethally precultured L. plantarum WCFS1 significantly impaired the survival of Lactobacillus delbrueckii subsp. bulgaricus which consequently reduced the post-acidification of yoghurt during refrigerated storage. A complementary metabolomics approach using headspace SPME-GC/MS and (1)H NMR combined with multivariate statistical analysis revealed substantial impact of sublethally precultured L. plantarum WCFS1 on the metabolite profiles of set-yoghurt. This study provides insight in the technological implications of non-dairy model probiotic strain L. plantarum WCFS1, such as its good stability in fermented milk and the inhibitory effect on post-acidification.
authors.affiliation: Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Omics Sciences and Bioinformatics Center, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
authors.forename: Sarn
authors.initials: S
authors.lastname: Settachaimongkon
authors.affiliation: Dairy Science and Technology Group, Chair of Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors.forename: Hein J F
authors.initials: HJ
authors.lastname: van Valenberg
authors.affiliation: Dairy Science and Technology Group, Chair of Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors.forename: Inge
authors.initials: I
authors.lastname: Gazi
authors.affiliation: Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors.forename: M J Robert
authors.initials: MJ
authors.lastname: Nout
authors.affiliation: Dairy Science and Technology Group, Chair of Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors.forename: Toon C M
authors.initials: TC
authors.lastname: van Hooijdonk
authors.affiliation: Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
authors.forename: Marcel H
authors.initials: MH
authors.lastname: Zwietering
authors.affiliation: Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands. Electronic address: eddy.smid@wur.nl.
authors.forename: Eddy J
authors.initials: EJ
authors.lastname: Smid
mesh_terms: D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D048668:Lactobacillus delbrueckii / Q000378:metabolism; D048191:Lactiplantibacillus plantarum / Q000187:drug effects / Q000254:growth & development* / Q000378:metabolism*; D055432:Metabolomics; D019936:Probiotics; D012965:Sodium Chloride / Q000494:pharmacology; D013312:Stress, Physiological; D015014:Yogurt / Q000032:analysis / Q000382:microbiology*
chemical_list: D012965:Sodium Chloride
keywords: Dairy; Fermented milk; Lactic acid bacteria; Metabolomics; Probiotics; Stress response