VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6

ABSTRACT According to WHO, in 2016 around 13% of the world’s adult population (11% of men and 15% of women) were obese. The global prevalence of obesity almost tripled between 1975 and 2016. In this context, it is important to note that the continuous increase in life expectancy, the desir...

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Autores principales:	Viscardi,Sharon, Marileo,Luis, Araos,Maria Paz, Standen,Javiera, Cerna,Silvana, Amato,Mario, Paz,Cristian
Lenguaje:	English
Publicado:	Sociedad Chilena de Química 2021
Materias:	Functional Probiotic Yogurt Autochthonous Starter cultures Lactic Acid Bacteria Volatile Compounds CG-MS
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072021000305280
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spelling	oai:scielo:S0717-970720210003052802021-10-14VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6Viscardi,SharonMarileo,LuisAraos,Maria PazStanden,JavieraCerna,SilvanaAmato,MarioPaz,Cristian Functional Probiotic Yogurt Autochthonous Starter cultures Lactic Acid Bacteria Volatile Compounds CG-MS ABSTRACT According to WHO, in 2016 around 13% of the world’s adult population (11% of men and 15% of women) were obese. The global prevalence of obesity almost tripled between 1975 and 2016. In this context, it is important to note that the continuous increase in life expectancy, the desire for a better quality of life, and the high cost of medical care have led to a growing demand for functional foods in the market. People have started to realize that their food choices and their unhealthy lifestyles have consequences for their health. An important role in this scenario is associated with functional foods containing probiotic strains, reported to benefit human health. Here we report the development of natural yogurts based on native probiotic starter cultures of Enterococcus sp . strain BB3 (MK681869) and Lactobacillus sp . strain BB6 (MK681868), isolated from raw cow milk of La Araucanía region of Chile. The odor and taste were the main parameters criticized by the consumer, the analysis of CG-MS elucidated that the yogurt produced by the strain Enterococcus sp . strain BB3 (MK681869) produced a higher amount of heptan-2-one, associated with a cheesy type odor, with less acceptance by the consumers. The acceptability of 6 types of yogurt was evaluated with a randomized analysis of 60 participants. The development of a functional dairy product based on probiotics is of interest because of its relation with positive changes in gut microbiota, and at the same time with a possible decrease in body weight.info:eu-repo/semantics/openAccessSociedad Chilena de QuímicaJournal of the Chilean Chemical Society v.66 n.3 20212021-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072021000305280en10.4067/S0717-97072021000305280
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Functional Probiotic Yogurt Autochthonous Starter cultures Lactic Acid Bacteria Volatile Compounds CG-MS
spellingShingle	Functional Probiotic Yogurt Autochthonous Starter cultures Lactic Acid Bacteria Volatile Compounds CG-MS Viscardi,Sharon Marileo,Luis Araos,Maria Paz Standen,Javiera Cerna,Silvana Amato,Mario Paz,Cristian VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6
description	ABSTRACT According to WHO, in 2016 around 13% of the world’s adult population (11% of men and 15% of women) were obese. The global prevalence of obesity almost tripled between 1975 and 2016. In this context, it is important to note that the continuous increase in life expectancy, the desire for a better quality of life, and the high cost of medical care have led to a growing demand for functional foods in the market. People have started to realize that their food choices and their unhealthy lifestyles have consequences for their health. An important role in this scenario is associated with functional foods containing probiotic strains, reported to benefit human health. Here we report the development of natural yogurts based on native probiotic starter cultures of Enterococcus sp . strain BB3 (MK681869) and Lactobacillus sp . strain BB6 (MK681868), isolated from raw cow milk of La Araucanía region of Chile. The odor and taste were the main parameters criticized by the consumer, the analysis of CG-MS elucidated that the yogurt produced by the strain Enterococcus sp . strain BB3 (MK681869) produced a higher amount of heptan-2-one, associated with a cheesy type odor, with less acceptance by the consumers. The acceptability of 6 types of yogurt was evaluated with a randomized analysis of 60 participants. The development of a functional dairy product based on probiotics is of interest because of its relation with positive changes in gut microbiota, and at the same time with a possible decrease in body weight.
author	Viscardi,Sharon Marileo,Luis Araos,Maria Paz Standen,Javiera Cerna,Silvana Amato,Mario Paz,Cristian
author_facet	Viscardi,Sharon Marileo,Luis Araos,Maria Paz Standen,Javiera Cerna,Silvana Amato,Mario Paz,Cristian
author_sort	Viscardi,Sharon
title	VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6
title_short	VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6
title_full	VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6
title_fullStr	VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6
title_full_unstemmed	VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6
title_sort	volatile profile and consumer acceptability of natural yoghurts elaborated with chilean native cultures of enterococcus sp. strain bb3 and lactobacillus sp. strain bb6
publisher	Sociedad Chilena de Química
publishDate	2021
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072021000305280
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VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6

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