Li Weicheng, Ren Min, Duo Lana, Li Jing, Wang Shuai, Sun Yaru, Li Min, Ren Weiyi, Hou Qiangchuan, Yu Jie, Sun Zhihong, Sun Tiansong
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China.
Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China.
Front Microbiol. 2020 Aug 4;11:1794. doi: 10.3389/fmicb.2020.01794. eCollection 2020.
It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 subsp. isolates from traditionally fermented dairy products and the selection of potential starter strains. Large-scale phenotyping revealed significant technological diversity in fermentation characteristics amongst the isolates including variation in fermentation time, viscosity, water holding capacity (WHC) and free amino nitrogen (FAN) production. The 16 isolates with the best fermentation characteristics were compared, in a sensory evaluation, with the commercial starter Chr. Hansen R-704 as excellent fermentation characteristics to identify potential starter isolates and find the isolate which can product good flavors. From these, and from solid phase micro extraction (SPME) - gas chromatography (GC)-mass spectrometry (MS) analysis, we identified IMAU11823 and IMAU11919 as producing 3-methyl butanal and 3-methyl-2-butanone which contribute to the malt aroma. This study expands the characterization of subsp. phenotypic dataset and technological diversity and identified isolates with potential culture starter in the fermentation industry.
众所周知，消费者热衷于尝试不同风味的发酵乳制品，而发酵剂在决定最终的发酵乳制品方面很重要。在此，我们展示了从传统发酵乳制品中分离出的227个亚种的表型以及潜在发酵剂菌株的筛选。大规模表型分析揭示了这些分离株在发酵特性方面存在显著的技术多样性，包括发酵时间、粘度、持水能力（WHC）和游离氨基酸氮（FAN）产生量的变化。在感官评价中，将16个发酵特性最佳的分离株与商业发酵剂科汉森R-704进行比较，因其具有优异的发酵特性，以鉴定潜在的发酵剂分离株并找到能产生良好风味的分离株。通过这些以及固相微萃取（SPME）-气相色谱（GC）-质谱（MS）分析，我们鉴定出IMAU11823和IMAU11919能产生有助于麦芽香气的3-甲基丁醛和3-甲基-2-丁酮。本研究扩展了亚种表型数据集和技术多样性的表征，并鉴定出了发酵工业中具有潜在发酵剂培养能力的分离株。
