Wang Fangfang, Fu Qingquan, Tang Tiantian, Liu Zimeng, Ma Xinyi, Liu Yinqi, Zhao Min, Wang Chenqiang, Du Juan, Wang Bin, Shi Xuewei
Food college, Shihezi University, Shihezi 832000, Xinjiang, China.
Guannong Testing Technology Co., Ltd, Tiemenguan 841007, Xinjiang, China.
Food Chem. 2025 Aug 15;483:144251. doi: 10.1016/j.foodchem.2025.144251. Epub 2025 Apr 7.
Kazakh cheese is a traditional fermented dairy product. In this study, high-throughput sequencing, HS-SPME-GC-MS/MS, and untargeted metabolomics were employed to investigate the microbial succession and flavor profiles of Kazakh cheese under traditional handicraft. During processing, Lactobacillus and Acetobacter were the dominant bacterial genera, while Pichia and Kluyveromyces were the predominant yeast genera. The predominant volatile compounds identified across different stages were phenethyl alcohol, acetoin, hexanoic acid, and phenethyl acetate, with their maximum concentrations attained at the cheese during ripening (CR) stage. KEGG pathway enrichment analysis identified amino acid metabolism as the most significantly enriched pathway. Furthermore, Spearman correlation analysis revealed a significant association between Pichia, Lactobacillus, Lactococcus, Kluyveromyces, and flavor compounds, suggesting the crucial role of these microbes in flavor development. This study provides a theoretical foundation for enhancing the quality of traditional fermented Kazakh cheese and advancing Xinjiang's specialty dairy industry.
哈萨克奶酪是一种传统发酵乳制品。在本研究中，采用高通量测序、顶空固相微萃取-气相色谱-串联质谱法（HS-SPME-GC-MS/MS）和非靶向代谢组学来研究传统手工制作的哈萨克奶酪的微生物演替和风味特征。在加工过程中，乳酸杆菌属和醋酸杆菌属是主要的细菌属，而毕赤酵母属和克鲁维酵母属是主要的酵母属。在不同阶段鉴定出的主要挥发性化合物为苯乙醇、乙偶姻、己酸和苯乙酸乙酯，它们在奶酪成熟（CR）阶段达到最高浓度。京都基因与基因组百科全书（KEGG）通路富集分析确定氨基酸代谢是最显著富集的通路。此外，斯皮尔曼相关性分析表明毕赤酵母属、乳酸杆菌属、乳球菌属、克鲁维酵母属与风味化合物之间存在显著关联，表明这些微生物在风味形成中起关键作用。本研究为提高传统发酵哈萨克奶酪的品质和推动新疆特色乳制品行业发展提供了理论基础。
