不同的Lactococcus lactis亚种的分离来源的影响. 在发酵牛奶中的挥发性代谢物上
1Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Food chemistry: X
|February 22, 2024
概括
不同的Lactococcus lactis菌株显著改变发酵牛奶的风味. 羊酸奶分离物增强和化物,增强关键的风味化合物和氨基酸生物合成,以改善乳制品生产.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 代谢学 代谢学 代谢学
背景情况:
- 乳球菌乳酸菌亚种. 乳糖是发酵乳制品中的关键初始培养物.
- 菌株的变化影响发酵牛奶的风味和质地.
- 了解孤立特异性影响对于优化乳制品生产至关重要.
研究的目的:
- 为了研究L. lactis亚种如何 L. lactis亚种. 来自不同来源的乳糖会影响发酵牛奶中的挥发性代谢物.
- 为了比较来自酸奶,库米斯和山羊酸奶的分离物对发酵概况的影响.
- 识别受不同L. lactis亚种影响的特定风味化合物和生物合成途径. 乳腺菌株. 乳腺菌株.
主要方法:
- 使用的L. lactis亚种. 从酸奶,库米斯和山羊酸奶中分离的乳糖作为起始培养.
- 分析的挥发性代谢物使用头空间固相微提取气色谱质谱法 (HS-SPME-GC-MS).
- 代谢物结构,丰度和风味活性化合物 (OAV) 的量化差异.
主要成果:
- 根据L. lactis亚种,观察到挥发性代谢物概况的显著变化. 乳糖分离剂的来源.
- 与其他来源相比,来自山羊酸奶的菌株显著增加了和的积累.
- 这些菌株还促进了8种风味物质的产生,并增强了氨酸,氨酸和单氨酸的生物合成.
结论:
- 这是L. lactis亚种的来源. 乳糖显著影响发酵牛奶的挥发性代谢.
- 来自山羊酸奶的分离物显示出增强特定风味特征 (类,类) 和氨基酸含量的潜力.
- 这些发现为选择初始培养提供了宝贵的见解,以量身定制发酵乳制品的特征.
关键词:
2,3-butanedione (PubChem CID: 650) 的使用情况2 - 赫普坦 (PubChem CID: 8051) 的使用情况2 - 诺纳 (PubChem CID: 13187) 的使用情况2-德卡农 (PubChem CID: 8163) 是一种可以使用的药物.3-甲基-1-布坦醇 (PubChem CID: 31260) 是一种化学物质.乙酸 (PubChem CID: 176) 的使用情况乙素 (PubChem CID: 179) 是一种一种不同的自然发酵牛奶分离物.发酵牛奶的发酵情况七分之一的 (PubChem CID: 8130)六甲醇 (PubChem CID: 6184) 是一种乳球菌乳酸菌亚种. 牛奶公司 lactis.没有门 (PubChem CID: 31289)挥发性代谢物是挥发性的代谢物.
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