Utilisation of a Portable Electronic Nose, NeOse Pro, to Follow the Microbial Fermentation of a Yoghurt
- 1 ISARA Lyon, Equipe AgroLab, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), ISARA, Agrapôle, Lyon, France
- 2 ISARA Lyon, Equipe AgroLab, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), ISARA, Agrapôle, Lyon, France
- 3 ISARA Lyon, Equipe AgroLab, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), ISARA, Agrapôle, Lyon, France
- 4 ISARA Lyon, Equipe AgroLab, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), ISARA, Agrapôle, Lyon, France
- 5 ISARA Lyon, Equipe AgroLab, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), ISARA, Agrapôle, Lyon, France
- 6 Aryballe Technology, Grenoble, France
- 7 Aryballe Technology, Grenoble, France
- 8 INRA, GMPA, AgroParis Tech, Paris, France
Abstract
Yoghurt is fermented milk which results from the exclusive action of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus . However, a disruption of the bacterial growth can lead to significant industrial losses. Currents monitoring methods, based on the checking of the pH during the fermentation step are not always satisfactory. The NeOse Pro system, a portable electronic nose, is a mean to obtain immediately aromatic profiles. In this work, we applied this technology to the yoghurt ecosystem, a highly hydrated product. The profiles obtained allowed us to discriminate yoghurts before and after fermentation. In detail, the discrepancy between the two bacteria cultured alone was slight. It was also the case when we compared different initial bacterial ratios. However, two different mixes of bacteria led to clearly distinguishable profiles. A GC/MS analysis performed on products fermented 7 h allowed us to explain the detection of acetaldehyde by the stimulation of some captors of the apparatus. NeOse Pro is so convenient to study the fermentation of yogurt.
- Fisberg, M. and Machado, R. (2015) History of Yogurt and Current Patterns of Consumption. Nutrition Review, 73, 4-7.
- Heller, K.J. (2001) Probiotic Bacteria in Fermented Foods: Product Characteristics and Starter Organisms. American Journal of Clinical Nutrition, 73, 374s-379s.
- O’Sullivan, M.G., Thornton, G., O’Sullivan, G.C. and Collins, J.K. (1992) Probiotic Bacteria: Myth or Reality? Trends in Food Science and Technology, 3, 309-314. https://doi.org/10.1016/S0924-2244(10)80018-4
- Lourens-Hattingh, A. and Viljoen, B.C. (2001) Yogurt as Probiotic Carrier Food. International Dairy Journal, 11, 1-17. https://doi.org/10.1016/S0958-6946(01)00036-X
- Zourari, A., Accolas, J.P. and Desmazeaud, M.J. (1992) Metabolism and Biochemical Characteristics of Yogurt Bacteria. A review. Lait, 72, 1-34. https://doi.org/10.1051/lait:199211
- Demarigny, Y., Juillard, V., Deschamps, N. and Richard, J. (1994) Comparison of 3 Methods for the Kinetic Study of Milk Acidification by Strains of Lactococcus Lactis. Proposal of the “Vmar” Concept. Lait, 74, 23-32. https://doi.org/10.1051/lait:199413
- Rizzello, C.G., Coda, R., Wang, Y., Verni, M., Kajala, I., Katina, K. and Laitila, A. (2018) Characterization of Indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for Faba Bean Bioprocessing. International Journal of Food Microbiology, 302, 24-34. https://doi.org/10.1016/j.ijfoodmicro.2018.08.014
- Aggelopoulos, T., Katsieris, K., Bekatorou, A., Pandey, A., Banat, I.M. and Koutinas, A. (2014) Solid State Fermentation of Food Waste Mixtures for Single Cell Protein, Aroma Volatiles and Fat Production. Food Chemistry, 145, 710-716. https://doi.org/10.1016/j.foodchem.2013.07.105
- Maho, P. (2020) Reliable Chiral Recognition with an Optoelectronic Nose Biosensors. Bioelectronics, 159, Article ID: 112183. https://doi.org/10.1016/j.bios.2020.112183
- Slimani, S., Bultel, E., Cubizolle, T., Herrier, C., Rousselle, T. and Livache, T. (2020) Opto-Electronic Nose Coupled to a Silicon Micro Pre-Concentrator Device for Selective Sensing of Flavored Waters. Chemosensors, 8, Article No. 60. https://doi.org/10.3390/chemosensors8030060
- Masco, L., Huys, G., Gevers, D., Verbrugghen, L. and Swings, J. (2003) Identification of Bifidobacterium Species Using Rep-PCR Fingerprinting. Systematic and Applied Microbiology, 26, 557-563. https://doi.org/10.1078/072320203770865864