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INTERNATIONAL DAIRY JOURNAL
Volume 141, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2022.105568
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A study was conducted to compare the activation of the calcium sensing receptor (CaSR) by fermented milks (FM) using different lactic acid bacteria (LAB) strains. The results showed varying potency and efficacy of CaSR activation among different strains.
A fullness in sensorial response is sought in low fat dairy foods to improve palatability, which may be achieved through activation of the calcium sensing receptor (CaSR). Free L-amino acids (FAA) are known kokumi substances that bind to the CaSR and impart attributes of creaminess and mouthfullness. In this study, skim milk (SM) was fermented using five different lactic acid bacteria (LAB) strains and their ability to activate the CaSR was compared. Our results demonstrated that fermented milks (FM) activated the CaSR with varying potency and efficacy in rank order: Leuconostoc pseudomesenteroides (CL3ST), Lactococcus lactis (BL1) > Streptococcus thermophilus (ST), Leuconostoc mesenteroides (CL3) > Lactobacillus helveticus (LH). (c) 2022 Elsevier Ltd. All rights reserved.
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