用Propionibacterium freudenreichii发酵第二奶酪乳清:代谢概况和价值化的途径见解
Gabriele Rocchetti1, Francesco Fancello2, Giacomo Zara2
1Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
普罗皮奥尼细菌freudenreichii有效发酵第二奶酪乳清 (SCW),产生宝贵的化合物,如维生素和氨基酸. 这项研究强调了SCW.
科学领域:
- 微生物学与食品科学 微生物学与食品科学
- 代谢学 代谢学 代谢学
- 生物技术是生物技术.
背景情况:
- 第二种奶酪乳清 (SCW) 是一种乳制品副产品,具有价值化潜力.
- 普罗皮奥尼细菌freudenreichii以其代谢能力和潜在的健康益处而闻名.
研究的目的:
- 研究Propionibacterium freudenreichii在SCW发酵过程中使用的代谢途径.
- 识别产生的关键代谢物和发酵的潜在生物标志物.
- 评估SCW作为P. freudenreichii的基质的适用性.
主要方法:
- 通过五个选定的P. freudenreichii菌株进行SCW发酵.
- 对发酵和未发酵的SCW进行非向的代谢分析.
- 路径丰富分析.路径丰富分析.
主要成果:
- 所有的P. freudenreichii菌株在SCW中强生长,达到高细胞密度.
- SCW的组成显著影响了代谢组,但P. freudenreichii也改变了它.
- 观察到45种代谢物的持续积累,包括维生素衍生物,氨基酸,益生菌和抗氧化剂.
- 通过P. freudenreichii确定了11种SCW发酵的潜在生物标志物.
- 关键的丰富途径包括叶酸代谢,甘氨酸/氨酸/氨酸代谢和维生素B6途径.
结论:
- 在发酵SCW时,Propionibacterium freudenreichii表现出代谢的多功能性.
- SCW是P. freudenreichii的合适基质,导致营养价值化合物的产生.
- 发酵的SCW具有作为可持续食品和料添加剂的价值化潜力.
更多相关视频
08:14Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste
Published on: July 18, 2025
08:43PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
Published on: May 11, 2017
相关概念视频
Microbial Fermentation
Fates of Pyruvate
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives
Amino Acid Catabolism
Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids
