Nutritional and Volatile Characterisation of Milk Inoculated with Thermo-Tolerant Lactobacillus bulgaricus through Adaptive Laboratory Evolution

In this study, thermo-tolerant strain of Lactobacillus bulgaricus (L. bulgaricus) was developed using gradual increase in temperature to induce Adaptive Laboratory Evolution (ALE). Viable colony count of 1.87 +/- 0.98 log cfu/mL was achieved at 52 degrees C, using MRS agar supplemented with 2% lactose. Changes in bacteria morphology were discovered, from rod (control) to filament (52 degrees C) to cocci after frozen storage (-80 degrees C). When milk was inoculated with thermo-tolerant L. bulgaricus, lactic acid production was absent, leaving pH at 6.84 +/- 0.13. This has caused weakening of the protein network, resulting in high whey separation and lower water-holding capacity (37.1 +/- 0.35%) compared to the control (98.10 +/- 0.60%). Significantly higher proteolytic activity was observed through free amino acids analysis by LC-MS. Arginine and methionine (237.24 +/- 5.94 and 98.83 +/- 1.78 mu g/100 g, respectively) were found to be 115- and 275-fold higher than the control, contributing to changing the aroma similar to cheese. Further volatile analysis through SPME-GC-MS has confirmed significant increase in cheese-aroma volatiles compared to the control, with increase in diacetyl formation. Further work on DNA profiling, metabolomics and peptidomics will help to answer mechanisms behind the observed changes made in the study.

Automated summary

In this study, a thermo-tolerant strain of L. bulgaricus was developed through Adaptive Laboratory Evolution (ALE) induced by gradual temperature increase. Changes in bacterial morphology, lactic acid production, protein network, and aroma were observed, with significantly higher levels of proteolytic activity and volatile cheese-aroma compounds identified in the thermo-tolerant strain milk. Further analysis through DNA profiling, metabolomics, and peptidomics will help to elucidate the mechanisms behind the observed changes.