Assessing the effects of homofermentative Lactiplantibacillus plantarum K25 and heterofermentative Limosilactobacillus fermentum 13-1 on the flavor and functional characteristics of fermented milk analyzed by metabolomics approach

被引：0

作者：

Wu, Jingwei ^{[1
]}

Zhang, Min ^{[2
]}

Luo, Tianqi ^{[1
]}

Liu, Tongji ^{[1
]}

Ren, Qingxia ^{[1
]}

Zhou, Zengjia ^{[1
]}

Yang, Zhennai ^{[1
]}

Aziz, Tariq ^{[1
]}

Shami, Ashwag ^{[3
]}

Al-Asmari, Fahad ^{[4
]}

Alabbosh, Khulood Fahad ^{[5
]}

Keshek, Doaa El-Ghareeb ^{[6
,7
]}

Yang, Zhennai ^{[1
]}

Aziz, Tariq ^{[1
]}

机构：

[1] Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Key Lab Geriatr Nutr & Hlth, Minist Educ, Beijing 100048, Peoples R China

[2] MARA, Acad Agr Planning & Engn, Key Lab Agroprod Primary Proc, Beijing, Peoples R China

[3] Princess Nourah Bint Abdulrahman Univ, Coll Sci, Dept Biol, Riyadh 11671, Saudi Arabia

[4] King Faisal Univ, Dept Food & Nutr Sci, Coll Agr & Food Sci, Al Hasa 31982, Saudi Arabia

[5] Univ Hail, Coll Sci, Dept Biol, Hail, Saudi Arabia

[6] Umm Al Qura Univ, Al Jumum Univ Coll, Dept Biol, POB 7388, Mecca 21955, Saudi Arabia

[7] Agr Res Ctr, Agr Genet Engn Res Inst AGERI, Giza, Egypt

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2025年 / 37卷 / 01期

基金：

中国国家自然科学基金;

关键词：

fermented milk; flavor; functional characteristics; Lactoplantibacillus plantarum K25; Limosilactobacillus fermentum 13-1; metabolomics analysis; LACTIC-ACID BACTERIA; TRADITIONAL STARTERS; FOOD FERMENTATIONS; VOLATILE; METABOLITES; COCULTURE; PONCIRIN; PROFILE;

D O I：

10.15586/ijfs.v37i1.2779

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lactic acid bacteria (LAB) play a significant role in milk fermentation; however, the impact of different LAB fermentation types on the metabolic characteristics of fermented milk remains poorly understood. In this study, homofermentative Lactoplantibacillus plantarum K25 and heterofermentative Limosilactobacillus fermentum 13-1 were utilized in yogurt fermentation to produce fermented milk samples D-Lp and D-Lf, respectively, which were compared to the control yogurt sample (D) in terms of flavor and functional properties. Analysis revealed that strain K25 enhanced the production of milky aroma compounds such as 2,3-butanedione (8.82 +/- 1.13 ng/g) and hexanoic acid (28.94 +/- 1.39 ng/g), while strain 13-1 led to a decrease in 2,3-butanedione (0 ng/g) and acetoin (0 ng/g) levels along with an increase in the content of both acetic acid (23.58 +/- 1.99 ng/g) and ethanol (9.92 +/- 0.93 ng/g). Both strains demonstrated potential in reducing the bitterness of fermented milk by decreasing the levels of bitter amino acids and dipeptides in samples. Untargeted metabolomics analysis indicated that strain 13-1 induced more significant metabolic changes in fermented milk compared to strain K25. Both strains influenced various amino acid metabolisms, with strain K25 promoting lysine degradation and strain 13-1 enhancing tyrosine metabolism. Furthermore, an increase in different types of bioactive compounds was observed in different fermented milk samples. This study enhances our understanding of LAB strain metabolism in fermented milk.

引用

页码：150 / 181

页数：32