Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA.
Food Chem. 2021 Mar 1;339:128099. doi: 10.1016/j.foodchem.2020.128099. Epub 2020 Sep 17.
Microbial diversity in kefir grains is responsible for the production of goat milk kefir with unique peptides composition and volatile profile. High-throughput sequencing technique was used to analyze bacterial and fungal diversity of three different kefir grains which were originated from China, Europe Germany and United States. Peptides and volatile profile in goat milk kefir were determined by proteomic platform and Gas Chromatography-Ion Mobility Spectrometry, respectively. Clustering analysis indicated that the different content of Lactobacillus genera in different kefir grains was highly associated with the proteolytic ability in goat milk kefir. Contents of volatile compounds in goat milk kefir were also correlated to the bacteria and fungi in kefir grains (especially for Lactobacillus spp. and Saccharomyces spp.). The innovation of this study was to find a new way in exploration of the correlation of microbiota in kefir grains with the proteolytic ability and volatile profile of goat milk kefir.
发酵乳粒中的微生物多样性是导致羊奶发酵乳具有独特肽组成和挥发性特征的原因。本研究采用高通量测序技术分析了分别来源于中国、德国和美国的三种不同发酵乳粒中的细菌和真菌多样性。通过蛋白质组学平台和气相色谱-离子迁移谱分别测定了羊奶发酵乳中的肽和挥发性特征。聚类分析表明，不同发酵乳粒中乳杆菌属的含量与羊奶发酵乳中的蛋白水解能力密切相关。羊奶发酵乳中挥发性化合物的含量也与发酵乳粒中的细菌和真菌（特别是乳杆菌属和酿酒酵母属）有关。本研究的创新之处在于找到了一种新方法来探索发酵乳粒中的微生物群与羊奶发酵乳的蛋白水解能力和挥发性特征之间的相关性。
