微生物相互作用塑造了奶酪风味的形成
Chrats Melkonian1,2,3, Francisco Zorrilla4, Inge Kjærbølling5
1Bioinformatics & Modeling, R&D Digital Innovation, Chr. Hansen A/S, 2970, Hørsholm, Denmark. chrats.melkonian@gmail.com.
Nature communications
|December 21, 2023
概括
微生物相互作用是奶酪风味的关键. 热菌 (Streptococcus thermophilus) 促进乳球菌的生长和风味化合物,而乳球菌 (Lactococcus cremoris) 防止异味,从而揭示了其在切达生产中的复杂作用.
科学领域:
- 食品微生物学 食品微生物学
- 生物化学 生物化学
- 乳制品科学 乳制品科学
背景情况:
- 奶酪的味道源于微生物的复杂生化反应.
- 启动菌种,包括Streptococcus thermophilus和Lactococcus,推动了切达奶酪的生产.
- 了解微生物相互作用对于优化奶酪风味至关重要.
研究的目的:
- 研究微生物相互作用在切达奶酪风味形成中的特定作用.
- 为了阐明Streptococcus thermophilus和Lactococcus菌株对风味发展的贡献.
- 确定微生物影响风味化合物形状的机制.
主要方法:
- 试验性发酵,选择性省略起始培养菌株.
- 基因组和基因组规模的代谢建模分析.
- 在发酵过程中研究基因表达的metatranscriptomics.
主要成果:
- 热菌 (Streptococcus thermophilus) 显著增强了乳球菌的生长,并改变了风味化合物配置.
- S. thermophilus的蛋白质分解活性减轻了限制,并促进了乳球菌的核酸合成.
- 乳球球菌克雷莫里斯通过重定向酸盐代谢来限制非风味化合物 (二甲,乙).
- 在Lactococcus lactis和S. thermophilus之间观察到菌株特定的相互作用.
结论:
- 合作和竞争的微生物相互作用对于塑造奶酪风味至关重要.
- 热菌 (Streptococcus thermophilus) 在风味的发展和微生物协同作用中起着至关重要的作用.
- 乳球球菌株通过特定的代谢活动,有助于调味.
- 菌株特异性是奶酪制造过程中微生物相互作用的重要因素.
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