以代谢和转录基因为基础的Streptococcus salivarius ssp. 的表征 热的牛奶中的雪发酵
Ye Wang1, Haijie Zhao1, Huilin Zhang1
1Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods (Basel, Switzerland)
|February 13, 2025
概括
杆菌 (Streptococcus salivarius ssp.) 是一种杆菌. thermophilus Snew有效发酵牛奶,表现出诸如酸度和粘度之类的理想特征. 这项研究详细介绍了其发酵特性,并分析了该过程中的基因和代谢物变化.
科学领域:
- 食品微生物学 食品微生物学
- 乳制品科学 乳制品科学
- 生物技术是生物技术.
背景情况:
- 发酵牛奶是一种富含营养的食物,是使用乳酸细菌生产的.
- 杆菌 (Streptococcus salivarius ssp.) 是一种杆菌. 热 (thermophilus) 是发酵牛奶生产的关键初始培养物.
- 消费者对高质量的发酵乳制品的兴趣正在增加.
研究的目的:
- 为了评估Streptococcus salivarius ssp.的发酵性能和物理化学特性. 热的雪.热的雪.
- 在不同发酵阶段进行转录和代谢分析.
- 为S. salivarius ssp.的工业应用提供理论见解. 在牛奶发酵过程中使用thermophilus
主要方法:
- 使用S. salivarius ssp.进行发酵试验. 热的雪.热的雪.
- 评估发酵时间,可定位的酸度,酸化后,细菌活力,水容量和粘度.
- 发酵阶段的转录和代谢学分析,包括对基因和代谢物数据的联合分析.
主要成果:
- 沙利瓦里乌斯 (S. salivarius) 沙利瓦里乌斯 (S. salivarius) 沙利瓦里乌斯 (ssp. thermophilus Snew 显示出合适的发酵菌株特征.
- 挥发性化合物,主要是和,显著影响了新发酵牛奶的风味特征.
- 在发酵阶段观察到基因表达和代谢物 (碳水化合物,蛋白质,氨基酸,脂肪,脂肪酸) 形状的显著变化.
结论:
- 沙利瓦里乌斯 (S. salivarius) 沙利瓦里乌斯 (S. salivarius) 沙利瓦里乌斯 (ssp. thermophilus Snew 是一种可行的初始培养物,用于发酵牛奶生产.
- 了解分子机制和代谢途径为优化发酵提供了基础.
- 这项研究为S. salivarius ssp.的工业应用提供了宝贵的指导. 在乳制品发酵中使用的thermophilus.
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