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乳酸菌发酵砀山酥梨汁差异代谢物的鉴定及其关键代谢途径研究

尤旭升 李兴江 叶剑 吴学凤

食品工业科技2026,Vol.47Issue(7):1-9,9.
食品工业科技2026,Vol.47Issue(7):1-9,9.DOI:10.13386/j.issn1002-0306.2025040252

乳酸菌发酵砀山酥梨汁差异代谢物的鉴定及其关键代谢途径研究

Identification of Differential Metabolites in Lactic Acid Bacteria-Fermented Dangshan Pear Juice and Study of Key Metabolic Pathways

尤旭升 1李兴江 2叶剑 2吴学凤2

作者信息

  • 1. 桐城市科技创新服务中心,桐城企业服务中心,桐城创新研究院,安徽桐城 231400
  • 2. 合肥工业大学食品与生物工程学院,安徽省发酵食品工程研究中心,安徽 合肥 230601
  • 折叠

摘要

Abstract

In order to deeply analyze the changing situation of nutrients during the fermentation of Dangshan pear juice by lactic acid bacteria,in this study,the ultra-performance liquid chromatography-mass spectrometry(UPLC-MS)was used to analyze the metabolomics changes during the mixed fermentation of Dangshan pear juice by Lactobacillus plantarum and Lactobacillus acidophilus.The sensory evaluation results indicated that the fermented pear juice exhibited a better balanced sourness and sweetness,along with a more complex aroma profile.The principal component analysis(PCA)results indicated that all samples could be clearly classified into three categories.A total of 80 differential metabolites were identified through metabolomics analysis,mainly including amino acids,peptides,sugars and organic acids.The results by KEGG pathway enrichment analysis indicated that these differential metabolites were mainly involved in some key metabolic pathways such as phenylalanine,tyrosine and tryptophan metabolism,starch and sucrose metabolism,fructose and mannose metabolism,glutathione metabolism,arginine metabolism,as well as the tricarboxylic acid cycle and pyruvate metabolism.The research results showed that lactic acid bacteria fermentation could significantly change the composition of metabolites in pear juice,promoting the biodegradation of complex macromolecular substances,thereby improving its nutrition and functional properties.This study provides a theoretical basis and technical support for the industrial production of fermented beverages from Dangshan sweet pears.

关键词

梨汁/代谢组学/发酵/乳酸菌

Key words

pear juice/metabolomics/fermentation/lactic acid bacteria

分类

轻工纺织

引用本文复制引用

尤旭升,李兴江,叶剑,吴学凤..乳酸菌发酵砀山酥梨汁差异代谢物的鉴定及其关键代谢途径研究[J].食品工业科技,2026,47(7):1-9,9.

基金项目

安徽省自然科学基金项目(2308085MC112) (2308085MC112)

桐城市揭榜挂帅项目(JZ2023YDZJ0311). (JZ2023YDZJ0311)

食品工业科技

1002-0306

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