Gao Xiaoxiang, Xia Yuxuan, Yu Leilei, Tian Fengwei, Zhao Jianxin, Chen Wei, Zhai Qixiao
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Chem. 2025 Feb 15;465(Pt 1):142000. doi: 10.1016/j.foodchem.2024.142000. Epub 2024 Nov 12.
Adding specific lactic acid bacteria to yogurt has been known to enhance both its benefits and flavor. However, differences among the strains of the same species present significant challenges. In this study, we constructed a phylogenetic tree of 232 Limosilactobacillus fermentum strains and selected seven strains with distinct evolutionary relationships for yogurt fermentation. L. fermentum FFJ12, which possesses more glycoside hydrolases (GH), had the highest growth rate and acid production. Conversely, L. fermentum FBJSY21_1, containing less GH, showed poor acid production. Yogurt texture might be related to amino acid synthesis. L. fermentum induced a high abundance of dibenzoyl-L-tartaric acid anhydride, leading to a wine-like flavor in yogurt. Additionally, L. fermentum upregulated citric acid and 4-acetamidobenzoic acid levels; and downregulated phenylalanine abundance. This study provided novel insights into the selection of potential probiotics for yogurt fermentation, thereby promoting the development of precision yogurt.
已知在酸奶中添加特定的乳酸菌可以增强其益处和风味。然而，同一物种的菌株之间存在差异，这带来了重大挑战。在本研究中，我们构建了232株发酵乳杆菌的系统发育树，并选择了7株具有不同进化关系的菌株用于酸奶发酵。具有更多糖苷水解酶（GH）的发酵乳杆菌FFJ12生长速率最高且产酸量最高。相反，含有较少GH的发酵乳杆菌FBJSY21_1产酸能力较差。酸奶质地可能与氨基酸合成有关。发酵乳杆菌诱导了高丰度的二苯甲酰-L-酒石酸酐，从而使酸奶具有类似葡萄酒的风味。此外，发酵乳杆菌上调了柠檬酸和4-乙酰氨基苯甲酸的水平；并下调了苯丙氨酸的丰度。本研究为酸奶发酵潜在益生菌的选择提供了新的见解，从而推动了精准酸奶的发展。
