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Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk

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Abstract

With increasing application of yeast in fermented milk, in order to study the effect of yeast on milk protein during the fermentation process, the effects of the presence of Kluyveromyces marxianus in milk fermented by Streptococcus thermophilus and Lactobacillus bulgaricus were investigated. After fermentation, the amino acid, protein, and peptide contents were analyzed by ultra-performance liquid chromatography, two-dimensional gel electrophoresis, and liquid chromatography–mass spectrometry, respectively. After the addition of K. marxianus for fermentation, 25 protein spots changed significantly. These were mostly caseins and bovine serum proteins, and the content of total free amino acids increased by 16.30%; ten types of bioactive peptides were identified. Furthermore, the number of peptide types in milk fermented by K. marxianus increased significantly compared with milk fermented by Lactobacillus. K. marxianus is considered to promote proteometabolism in milk when added with Lactobacillus, generate flavor compounds, and improve the digestion and absorption character of milk.

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Acknowledgements

The authors gratefully acknowledge project support from the National Science & Technology Pillar Program during the Twelfth Five-year Plan Period, China (2013BAD18B04) and the Science and Technology Program of Beijing, China (D141100004814001).

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Authors and Affiliations

  1. Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, 300457, China

    Dong-Dong Zhang & Guo-Zhen Fang

  2. National Health Engineering Research Center for Maternal and Infant Dairy, Beijing Sanyuan Foods Co. Ltd., Beijing, 466001, China

    Dong-Dong Zhang, Jing-Lan Liu, Tie-Min Jiang, Lu Li, Yan-Pin Liu & Li-Jun Chen

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  1. Dong-Dong Zhang
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  2. Jing-Lan Liu
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Zhang, DD., Liu, JL., Jiang, TM. et al. Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk. Food Sci Biotechnol 26, 739–748 (2017). https://doi.org/10.1007/s10068-017-0094-2

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  • DOI: https://doi.org/10.1007/s10068-017-0094-2

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