Shi Zihang, Fan Xiankang, Zhang Tao, Zeng Xiaoqun, Tu Maolin, Wu Zhen, Pan Daodong
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China.
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
Food Chem X. 2024 Jul 13;23:101653. doi: 10.1016/j.fochx.2024.101653. eCollection 2024 Oct 30.
The /AI-2 quorum sensing (QS) system of regulates strain acid tolerance, yet its impact on milk fermentation remains unclear. This study aimed to elucidate the mechanism of and gene overexpression in the /AI-2 system of ABT-T on fermented milk quality using metabolomics. Results showed that gene overexpression had a greater impact on milk quality than the wild-type strain or gene overexpression strain. Overexpression of the gene significantly enhanced AI-2 secretion, reducing fermented milk pH, increasing acidity, improving fermented milk protein hydrolysis, and altering texture and water-holding capacity. Nineteen volatile flavor compounds were identified, with decreased ketone compounds due to the gene overexpression. KEGG analysis suggested significant alterations in amino acid metabolism pathways due to the gene overexpression. This study provides insights into the role of QS in fermented foods.
嗜热链球菌的/AI-2群体感应（QS）系统调节菌株的耐酸性，但其对牛奶发酵的影响尚不清楚。本研究旨在利用代谢组学阐明嗜热链球菌ABT-T的/AI-2系统中基因过表达对发酵乳品质的影响机制。结果表明，与野生型菌株或基因过表达菌株相比，基因过表达对牛奶品质的影响更大。基因的过表达显著增强了AI-2的分泌，降低了发酵乳的pH值，提高了酸度，改善了发酵乳蛋白质的水解，并改变了质地和持水能力。鉴定出19种挥发性风味化合物，由于基因过表达，酮类化合物减少。KEGG分析表明，由于基因过表达，氨基酸代谢途径发生了显著变化。本研究为群体感应在发酵食品中的作用提供了见解。
