Tracking the metabolite footprint of four lactic acid bacteria in semiskimmed milk: A chemometric analysis

Abstract

This study aimed to evaluate the strain-specific fermentative behaviour and metabolite footprint of four Lactobacillus spp., in 48-h fermented milks. Technological properties (net cell growth, pH and lactic acid production), exopolysaccharides (EPS), short-chain fatty acids (SCFAs), α-amino acids and peptides <3 kDa were determined and evaluated by chemometrics. Inter-strain differences were attributed to technological properties, SCFAs and D-mannose/galactose/arabinose production. Three clusters (technological properties, EPS and SCFA production) were confirmed by Pearson's correlation and hierarchical clustering and principal component analysis explained 61% of LAB's differential fermentative behaviour. Post hoc chemometric analysis is useful to select LAB with better post- and paraprobiotic potential