Differences in aroma metabolite profile, microstructure, and rheological properties of fermented milk using different cultures

<p>Texture and flavour are the key attributes determining sensory quality and are highly affected by starter cultures. A selection of phenotypic strains is needed to create diverse texture and flavour to meet consumers’ preferences. In this study, the use of five lactic acid bacteria strains in the production of fermented milk, along with the metabolite profiles, microstructure, and rheological properties of the fermented milk samples, was investigated. Our results showed that <i>Lactobacillus helveticus</i> (LH) and <i>Streptococcus thermophilus</i> (ST) had a stronger acidification during fermentation but resulted in products with a coarser protein network compared to <i>Lactococcus lactis</i> (BL1) and <i>Leuconostoc mesenteroides</i> (CL3). Milk fermented by LH had the highest viscosity and exopolysaccharide concentration, while milk fermented by ST had the highest concentration of diacetyl. Although <i>Leuconostoc pseudomesenteroides</i> (CL3ST) had a minimal acidification capability, it produced high levels of ethyl-derived compounds associated with sweet, fruity, and floral fragrances. The results demonstrated that LH and ST could be used as starter cultures targeting fermented milks with different viscosities, while BL1, CL3, and CL3ST are suitable as adjunct cultures to impact different acidic sharpness and flavour notes.</p>