{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T11:59:59Z","timestamp":1787313599409,"version":"build-2736575974"},"reference-count":35,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,3,1]],"date-time":"2024-03-01T00:00:00Z","timestamp":1709251200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,3,1]],"date-time":"2024-03-01T00:00:00Z","timestamp":1709251200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,2,10]],"date-time":"2024-02-10T00:00:00Z","timestamp":1707523200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100011811","name":"Inner Mongolia Agricultural University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100011811","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,3]]},"DOI":"10.1016\/j.fochx.2024.101224","type":"journal-article","created":{"date-parts":[[2024,2,12]],"date-time":"2024-02-12T02:15:02Z","timestamp":1707704102000},"page":"101224","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":29,"special_numbering":"C","title":["Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk"],"prefix":"10.1016","volume":"21","author":[{"given":"Xia","family":"Yu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaru","family":"Sun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Shen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weicheng","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongyu","family":"Cai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuai","family":"Guo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhihong","family":"Sun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"11","key":"10.1016\/j.fochx.2024.101224_b0005","doi-asserted-by":"crossref","first-page":"6421","DOI":"10.1002\/fsn3.2595","article-title":"Nutritional and ethnomedicinal scenario of koumiss: A concurrent review","volume":"9","author":"Afzaal","year":"2021","journal-title":"Food Science & Nutrition"},{"issue":"12","key":"10.1016\/j.fochx.2024.101224_b0010","doi-asserted-by":"crossref","DOI":"10.3390\/foods8120645","article-title":"Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for aroma formation in fermented milk","volume":"8","author":"Beltr\u00e1n-Barrientos","year":"2019","journal-title":"Foods"},{"issue":"sup1","key":"10.1016\/j.fochx.2024.101224_b0015","doi-asserted-by":"crossref","first-page":"S316","DOI":"10.1080\/10942912.2017.1295988","article-title":"Role of lactic acid bacteria on the yogurt flavour: A review","volume":"20","author":"Chen","year":"2017","journal-title":"International Journal of Food Properties"},{"key":"10.1016\/j.fochx.2024.101224_b0020","article-title":"What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches","volume":"383","author":"Chen Xiao","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101224_b0025","doi-asserted-by":"crossref","first-page":"3133","DOI":"10.3389\/fmicb.2018.03133","article-title":"Influence of Lactobacillus plantarum P-8 on fermented milk flavor and storage stability","volume":"9","author":"Dan","year":"2018","journal-title":"Frontiers in Microbiology"},{"issue":"4","key":"10.1016\/j.fochx.2024.101224_b0030","doi-asserted-by":"crossref","first-page":"878","DOI":"10.3390\/molecules23040878","article-title":"Characteristics of milk fermented by Streptococcus thermophilus MGA45-4 and the profiles of associated volatile compounds during fermentation and storage","volume":"23","author":"Dan","year":"2018","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2024.101224_b0035","doi-asserted-by":"crossref","first-page":"2183","DOI":"10.3389\/fmicb.2019.02183","article-title":"Volatile flavor compounds profile and fermentation characteristics of milk fermented by Lactobacillus delbrueckii subsp. bulgaricus","volume":"10","author":"Dan","year":"2019","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2024.101224_b0040","doi-asserted-by":"crossref","DOI":"10.3168\/jds.2016-11528","article-title":"Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry","volume":"100","author":"Dan","year":"2017","journal-title":"Journal of Dairy Science"},{"issue":"10","key":"10.1016\/j.fochx.2024.101224_b0045","doi-asserted-by":"crossref","DOI":"10.3390\/molecules22101633","article-title":"Profiles of volatile flavor compounds in milk fermented with different proportional combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus","volume":"22","author":"Dan","year":"2017","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2024.101224_b0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2022.105515","article-title":"Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components","volume":"137","author":"dos Santos","year":"2023","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fochx.2024.101224_b0055","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1016\/j.foodchem.2016.10.022","article-title":"Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry","volume":"220","author":"Gallegos","year":"2017","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101224_b0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125290","article-title":"Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in raw and processed foods and beverages","volume":"302","author":"Gauglitz","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101224_b0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133541","article-title":"Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS\/olfactometry","volume":"394","author":"Gu","year":"2022","journal-title":"Food Chemistry"},{"issue":"12","key":"10.1016\/j.fochx.2024.101224_b0070","doi-asserted-by":"crossref","first-page":"9426","DOI":"10.3168\/jds.2022-22003","article-title":"Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the properties and organic acid metabolism of fermented goat milk","volume":"105","author":"Guo","year":"2022","journal-title":"Journal of Dairy Science"},{"issue":"8","key":"10.1016\/j.fochx.2024.101224_b0075","doi-asserted-by":"crossref","first-page":"8541","DOI":"10.3168\/jds.2020-19555","article-title":"Metabolic footprint analysis of volatile metabolites by gas chromatography-ion mobility spectrometry to discriminate between different fermentation temperatures during Streptococcus thermophilus milk fermentation","volume":"104","author":"Guo","year":"2021","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2024.101224_b0080","doi-asserted-by":"crossref","first-page":"1794","DOI":"10.3389\/fmicb.2020.01794","article-title":"Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates","volume":"11","author":"Li","year":"2020","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2024.101224_b0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112689","article-title":"Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE\/GC-O-MS","volume":"154","author":"Liu","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2024.101224_b0090","article-title":"Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss","volume":"135","author":"Yuecheng","year":"2021","journal-title":"LWT"},{"issue":"6","key":"10.1016\/j.fochx.2024.101224_b0095","doi-asserted-by":"crossref","first-page":"903","DOI":"10.4014\/jmb.1911.11007","article-title":"Characterization and ACE Inhibitory Activity of Fermented Milk with Probiotic Lactobacillus plantarum K25 as Analyzed by GC-MS-Based Metabolomics Approach","volume":"30","author":"Min","year":"2020","journal-title":"Journal of Microbiology and Biotechnology"},{"key":"10.1016\/j.fochx.2024.101224_b0100","doi-asserted-by":"crossref","DOI":"10.1111\/1471-0307.12576","article-title":"Probiotic monocultures in fermented goat milk beverages \u2013 sensory quality of final product","volume":"72","author":"Mituniewicz-Ma\u0142ek","year":"2019","journal-title":"International Journal of Dairy Technology"},{"key":"10.1016\/j.fochx.2024.101224_b0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2020.104662","article-title":"Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt","volume":"105","author":"Moineau-Jean","year":"2020","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.fochx.2024.101224_b0110","doi-asserted-by":"crossref","unstructured":"Papaioannou, G., Kosma, I., Badeka, A. V., & Kontominas, M. G.. (2021). Profile of volatile compounds in dessert yogurts prepared from cow and goat milk, using different starter cultures and probiotics. 10(12): 3153. https:\/\/doi.org\/10.3390\/foods10123153.","DOI":"10.3390\/foods10123153"},{"key":"10.1016\/j.fochx.2024.101224_b0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110603","article-title":"Comparative effects of the single and binary probiotics of Lacticaseibacillus casei Zhang and Bifidobacterium lactis V9 on the growth and metabolomic profiles in yogurts","volume":"152","author":"Peng","year":"2022","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.fochx.2024.101224_b0120","doi-asserted-by":"crossref","first-page":"151","DOI":"10.3168\/jds.2020-18527","article-title":"Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss","volume":"104","author":"Rakhmanova","year":"2021","journal-title":"Journal of Dairy Science"},{"issue":"6","key":"10.1016\/j.fochx.2024.101224_b0125","doi-asserted-by":"crossref","first-page":"4857","DOI":"10.3168\/jds.2021-20949","article-title":"Mesopic fermentation contributes more to the formation of important flavor compounds and increased growth of Lactobacillus casei Zhang than does high temperature during milk fermentation and storage","volume":"105","author":"Sun","year":"2022","journal-title":"Journal of Dairy Science"},{"issue":"3","key":"10.1016\/j.fochx.2024.101224_b0130","doi-asserted-by":"crossref","first-page":"2553","DOI":"10.3168\/jds.2020-18968","article-title":"Metabolic footprint analysis of volatile metabolites to discriminate between different key time points in the fermentation and storage of starter cultures and probiotic Lactobacillus casei Zhang milk","volume":"104","author":"Sun","year":"2021","journal-title":"Journal of Dairy Science"},{"issue":"1","key":"10.1016\/j.fochx.2024.101224_b0135","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1186\/s12866-020-01773-z","article-title":"Profiling of koumiss microbiota and organic acids and their effects on koumiss taste","volume":"20","author":"Tang","year":"2020","journal-title":"BMC Microbiology"},{"issue":"4","key":"10.1016\/j.fochx.2024.101224_b0140","doi-asserted-by":"crossref","first-page":"2868","DOI":"10.3168\/jds.2021-21163","article-title":"Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation","volume":"105","author":"Tian","year":"2022","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2024.101224_b0145","article-title":"Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation","volume":"141","author":"Huaixiang","year":"2023","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2024.101224_b0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.102504","article-title":"Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes","volume":"53","author":"Tian","year":"2023","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2024.101224_b0155","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1016\/j.jff.2018.11.017","article-title":"Functionality of the components from goat\u2019s milk, recent advances for functional dairy products development and its implications on human health","volume":"52","author":"Verruck","year":"2019","journal-title":"Journal of Functional Foods"},{"issue":"7","key":"10.1016\/j.fochx.2024.101224_b0160","doi-asserted-by":"crossref","first-page":"7509","DOI":"10.3168\/jds.2020-20099","article-title":"Comparison of the effects of single probiotic strains Lactobacillus casei Zhang and Bifidobacterium animalis ssp. lactis Probio-M8 and their combination on volatile and nonvolatile metabolomic profiles of yogurt","volume":"104","author":"Wang","year":"2021","journal-title":"Journal of Dairy Science"},{"issue":"10","key":"10.1016\/j.fochx.2024.101224_b0165","doi-asserted-by":"crossref","first-page":"10528","DOI":"10.3168\/jds.2021-20352","article-title":"Different growth behaviors and metabolomic profiles in yogurts induced by multistrain probiotics of Lactobacillus casei Zhang and Bifidobacterium lactis V9 under different fermentation temperatures","volume":"104","author":"Wang","year":"2021","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2024.101224_b0170","doi-asserted-by":"crossref","unstructured":"Wang, X., Kristo, E., & LaPointe, G. (2020). Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. Food Hydrocolloids. 100: Not Available. https:\/\/doi.org\/10.1016\/j.foodhyd.2019.105453.","DOI":"10.1016\/j.foodhyd.2019.105453"},{"key":"10.1016\/j.fochx.2024.101224_b0175","doi-asserted-by":"crossref","unstructured":"Yang, W., Liu, J., Liu, H., Zhang, Q., Lv, Z., & Jiao, Z. (2023). Characterization of strawberry purees fermented by Lactobacillus spp. based on nutrition and flavor profiles using LC-TOF\/MS, HS-SPME-GC\/MS and E-nose. LWT 189: 115457. https:\/\/doi.org\/10.1016\/j.lwt.2023.115457.","DOI":"10.1016\/j.lwt.2023.115457"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524001111?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524001111?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,9,28]],"date-time":"2024-09-28T07:35:47Z","timestamp":1727508947000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157524001111"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,3]]},"references-count":35,"alternative-id":["S2590157524001111"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101224","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,3]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101224","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Author(s). Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"101224"}}