乳业科学与技术2024，Vol.47Issue(3)：1-8,8.DOI:10.7506/rykxyjs1671-5187-20240422-026
基于代谢组学的豆乳中乳酸乳球菌乳酸亚种发酵特性分析
Metabolomics Analysis of Fermentation Characteristics of Lactococcus lactis subsp.lactis in Soymilk
摘要
Abstract
Most current studies on Lactococcus lactis subsp.lactis are focused on its application in bovine milk,but few studies have been conducted on its application in soymilk.The fermentation characteristics of Lactococcus lactis subsp.lactis in soymilk were analyzed by metabolomics and sensory evaluation in the present study.The results showed that Lactococcus lactis subsp.lactis strains DYNDL21-2,DYNDL1-2 and FJNDD18M8 showed good sucrose metabolism capacity,growth and acid production ability.The abundance of hexanal and various heterocyclic compounds such as furan in fermented soymilk was significantly down-regulated by DYNDL21-2 and FJNDD18M8,which effectively reduced the intensity of beany odor.Fermentation with FJNDD18M8 significantly up-regulated the abundance of acetaldehyde,acetoin and 2,3-butanedione in soymilk,enhancing the milky aroma and creamy flavor and improving the overall flavor.In conclusion,Lactococcus lactis subsp.lactis has excellent fermentation characteristics and strong metabolic capacity during soymilk fermentation,but there are some differences among strains.关键词
乳酸乳球菌乳酸亚种/豆乳/发酵特性/代谢组学Key words
Lactococcus lactis subsp.lactis/soymilk/fermentation characteristics/metabolomics分类
轻工纺织引用本文复制引用
何海,杨宇,周思思,刘小鸣..基于代谢组学的豆乳中乳酸乳球菌乳酸亚种发酵特性分析[J].乳业科学与技术,2024,47(3):1-8,8.基金项目
国家自然科学基金面上项目(31871829) （31871829）
