Assessment of the Impact of Enterococcus faecium on Physiochemistry and Nutrition of Fermented Milk

Abstract

Enterococcus faecium is a lactic acid bacterium (LAB) that produces Lactic acid as a metabolic byproduct during the fermentation of milk. Enterococcus faecium improves the organoleptic qualities of the finished product and adds in distinctive flavor and odor of fermented milk products. A common fermented dairy product recognized for its probiotic and nutritional benefits is yogurt. This study inquires the impact of Enterococcus faecium on physiochemistry, and nutritional characteristics of fermented milk during fermentation. Four distinct combinations of LAB consortia, including Enterococcus spp., LAB consortia without Enterococcus spp., milk was fermented with Enterococcus faecium and Enterococcus lactis strains, and milk fermented solely with Enterococcus faecium strains, were used to make fermented milk samples. A comparison of fermented milk physiological and nutritional characteristics was made, including its pH, titratable acidity, solid content, syneresis, ash content, protein, and fat content. The liquid content was favorably impacted by the presence of Enterococcus faecium strains; it steadily grew until 48 hours, after that point it started to decline. According to an examination of ash levels, fermented milk that had been fermented with Enterococcus faecium and Enterococcus lactis strains contained the most ash (1.2 %). In terms of protein content, fermented milk with Enterococcus lactis and Enterococcus faecium strains had the lowest levels (3.06 %), whereas fermented milk with Enterococcus faecium had the greatest levels (4.7 %). When compared to milk fermented with Enterococcus faecium, Enterococcus lactis, or the combination of both strains, milk fermented with LAB consortia missing Enterococcus faecium exhibited a greater level of fat extraction, according to fat content analyses. Overall, the physiochemical and nutritional characteristics of fermented milk were dramatically impacted by the presence of Enterococcus faecium.