Li Yu, Wang Ye, Li Baolei, Hou Baochao, Hung Weilian, He Jian, Jiang Yujun, Zhang Yu, Man Chaoxin
Key Laboratory of Dairy Science Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China.
National Center of Technology Innovation for Dairy, Shanghai 201111, China.
Foods. 2023 Oct 8;12(19):3690. doi: 10.3390/foods12193690.
The metabolic utilization of different carbon sources by JM905( JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.
使用高通量微生物表型分析系统测定了JM905对不同碳源的代谢利用情况，并研究了JM905发酵乳在不同发酵时期的发酵特性变化，以pH值、持水力、粘度、异味和活菌数的变化来定义该菌株的发酵特性。阐明了关键代谢产物2-羟基丁酸、叶酸、L-乳酸、D-甘油-D-半乳糖-庚醇、(R)-亮氨酸、L-天冬氨酸、L-脯氨酸、D-精氨酸、L-异亮氨酸、九头芋淀粉、L-赖氨酸、L-色氨酸和D-半乳糖的变化。相应地，测定出发酵乳蛋白质、氨基酸和发酵乳脂肪的优质营养成分含量分别为每100克3.78±0.054克、每100毫升3.405±0.0234克和每100克0.161±0.0030克。本研究探讨了菌株碳源利用情况、发酵过程中发酵特性和代谢产物的变化，旨在研究JM905及其发酵乳的发酵特性与代谢产物质量成分之间的联系，为筛选优良发酵菌株提供有益参考。
