Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Food Chem. 2023 Oct 15;423:136245. doi: 10.1016/j.foodchem.2023.136245. Epub 2023 May 5.
Biosynthesis is the safest method for preparing GABA; however, there are not enough GABA-producing strains to provide an effective resource. The purpose of this study was to determine the feasibility of using Lactobacillus fermentum SMN10-3(A) and Lactococcus lactis SMN15-6(B) to study the effects of strain complex pairing on the GABA formation, flavour, and metabolic pathways of fermented soymilk. It was found that group A2B1 had the highest acid production rate, GABA yield (1.76 ± 0.01 mg/mL), and flavour compound content. A total of 55 differential metabolites were produced after fermentation, of which 28 dominated by hexanal were significantly downregulated and 26 dominated by alcohols were significantly upregulated. The significant metabolic pathways involved were d-alanine, taurine and hypotaurine, and selenocompound metabolism. Finally, the components contributing to the aroma of fermented soymilk were identified, which included 2-pentylfuran and 2-butyl-2-octenal. These results provide a theoretical basis for future research on GABA-rich fermented foods.
生物合成是制备 GABA 最安全的方法；然而，能够产生 GABA 的菌株并不足以提供有效的资源。本研究旨在确定使用发酵乳杆菌 SMN10-3(A)和乳酸乳球菌 SMN15-6(B)来研究菌株复合配对对发酵豆浆中 GABA 形成、风味和代谢途径的影响的可行性。结果发现，A2B1 组具有最高的产酸率、GABA 产量（1.76±0.01mg/mL）和风味化合物含量。发酵后共产生 55 种差异代谢物，其中 28 种以己醛为主的代谢物显著下调，26 种以醇类为主的代谢物显著上调。涉及的显著代谢途径包括 D-丙氨酸、牛磺酸和次牛磺酸以及硒化合物代谢。最后，鉴定了发酵豆浆中香气成分，包括 2-戊基呋喃和 2-丁基-2-辛烯醛。这些结果为未来富含 GABA 的发酵食品的研究提供了理论基础。
