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Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

Published online by Cambridge University Press:  17 November 2020

Gholamreza Bahrami ,
Ali Mostafaie ,
Amir Kiani  and
Maryam Chalabi
Gholamreza Bahrami
Affiliation:
Medical Biology Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
Ali Mostafaie
Affiliation:
Medical Biology Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
Amir Kiani
Affiliation:
Regenerative Medicine Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
Maryam Chalabi*
Affiliation:
Medical Biology Research Center, Health Technology Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran School of Dentistry, Kermanshah University of Medical Sciences, Kermanshah, Iran
*
Author for correspondence: Maryam Chalabi, Email: mchalabi@kums.ac.ir
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Abstract

This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1, and 1 : 3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3 : 1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1 : 1 S. thermophilus to L. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.

Keywords

Fatty acid profileskermanshahi roghanlactic acid bacteriasour cream
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 4 , November 2020 , pp. 469 - 473
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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