Institute of Food Technology of Plant Origin, University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Department of Biotechnology and Food Microbiology, University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
Nutrients. 2019 Feb 23;11(2):471. doi: 10.3390/nu11020471.
Fried cottage cheese is a dairy product, popular in some parts of Poland. Proteomic analysis of a culture of the mold 38 isolated from fried cottage cheese was performed using UHPLC/MS. From the proteins identified, we selected those involved in the biosynthesis of bioactive compounds and those useful in industry. In the 38 culture, the production quantities of vitamin B₂ (224 μg/L), ergosterol (54.63 mg/kg), and trehalose (0.91 g/L) were determined by HPLC. The identified proteins were also used to prepare a hypothetical fatty acid biosynthesis pathway, and the percentage of individual sphingolipids in the culture was determined. Sphingolipids are also bioactive compounds. During culturing of 38, the percentage of three sphingolipids increased. The last step of the research was to prepare a model of fried cottage cheese. The mold 38, used in the process of ripening fried cottage cheese, synthesized vitamin B₂ and erogsterol, which influenced the nutritional value of the product.
油炸农家干酪是一种乳制品，在波兰的一些地区很受欢迎。使用 UHPLC/MS 对从油炸农家干酪中分离出的霉菌 38 进行了蛋白质组分析。从鉴定出的蛋白质中，我们选择了那些参与生物活性化合物生物合成和那些在工业中有用的蛋白质。在 38 号培养物中，通过 HPLC 确定了维生素 B₂（224 μg/L）、麦角固醇（54.63 mg/kg）和海藻糖（0.91 g/L）的产量。鉴定出的蛋白质还被用于制备假设的脂肪酸生物合成途径，并确定了培养物中各个鞘脂的百分比。鞘脂也是生物活性化合物。在 38 号培养过程中，三种鞘脂的百分比增加了。研究的最后一步是制备油炸农家干酪模型。在油炸农家干酪成熟过程中使用的霉菌 38 合成了维生素 B₂和麦角固醇，这影响了产品的营养价值。
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