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与……共培养及其对发酵乳代谢和风味的影响。 需注意，你提供的原文“Co-Culture of With and Impact the Metabolism and Flavor of Fermented Milk.”表述不太完整规范，可能存在信息缺失，但按照要求进行了翻译。

Co-Culture of With and Impact the Metabolism and Flavor of Fermented Milk.

作者信息

Ma Pingping, Li Yanke, Hao Jingjing, Lu Han, He Yannan, Wei Lihua, Ai Lianzhong, Wang Shijie

机构信息

College of Food Science and Biology Hebei University of Science and Technology Shijiazhuang Hebei China.

Junlebao Dairy Co., LTD. Shijiazhuang Hebei China.

出版信息

Food Sci Nutr. 2025 May 6;13(5):e70182. doi: 10.1002/fsn3.70182. eCollection 2025 May.

DOI:10.1002/fsn3.70182
PMID:40336531
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12055522/
Abstract

Incorporating into fermented milk alters the balance between and . We investigated the bacterial interaction and metabolism post-fermentation and during 21-day storage. Utilizing non-targeted metabolomics and electronic nose technology, we assessed impacts on product quality and flavor. significantly increased the viability of the other two species, with AI-2 levels rising in the mixed culture. Metabonomic analysis revealed distinct metabolic profiles, with -fermented milk showing enriched key metabolites. Volatile compounds like ketones, aldehydes, esters, alcohols, and acids were identified, with 2-heptanone and 2-pentanone as initial discriminators and 2-pentanone and acetaldehyde as key flavor compounds after storage. This study advances understanding of symbiotic interactions and metabolite profiles in fermented dairy ecosystems.

摘要

掺入发酵乳中会改变[具体物质1]和[具体物质2]之间的平衡。我们研究了发酵后及21天储存期间的细菌相互作用和代谢情况。利用非靶向代谢组学和电子鼻技术，我们评估了对产品质量和风味的影响。[具体物质1]显著提高了其他两种菌种的活力，混合培养物中的AI-2水平升高。代谢组学分析揭示了不同的代谢谱，[具体物质1]发酵乳显示关键代谢物富集。鉴定出了酮、醛、酯、醇和酸等挥发性化合物，2-庚酮和2-戊酮为初始鉴别物，储存后2-戊酮和乙醛为关键风味化合物。本研究推进了对发酵乳制品生态系统中共生相互作用和代谢物谱的理解。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/9bf07f3c1cda/FSN3-13-e70182-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/d7069fddb9f8/FSN3-13-e70182-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/c7520e4ebed7/FSN3-13-e70182-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/75cf735cfee1/FSN3-13-e70182-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/f2d255c3261b/FSN3-13-e70182-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/9bf07f3c1cda/FSN3-13-e70182-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/d7069fddb9f8/FSN3-13-e70182-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/c7520e4ebed7/FSN3-13-e70182-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/75cf735cfee1/FSN3-13-e70182-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/f2d255c3261b/FSN3-13-e70182-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ee2f/12055522/9bf07f3c1cda/FSN3-13-e70182-g002.jpg

相似文献

[1]
Co-Culture of With and Impact the Metabolism and Flavor of Fermented Milk.

Food Sci Nutr. 2025-5-6

[2]
Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.

Molecules. 2017-9-29

[3]
Temperature-dependent metabolic interactions between Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in milk fermentation: Insights from gas chromatography-ion mobility spectrometry metabolomics.

J Dairy Sci. 2025-1

[4]
Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by subsp. .

Front Microbiol. 2019-9-18

[5]
Fermentation Characteristics of Fermented Milk with CICC 6063 and CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage.

Molecules. 2024-3-12

[6]
Influence of P-8 on Fermented Milk Flavor and Storage Stability.

Front Microbiol. 2019-1-9

[7]
Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.

Int J Food Microbiol. 2014-2-21

[8]
The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem.

Crit Rev Food Sci Nutr. 2025

[9]
Comparison of volatile metabolic profiles in fermented milk of Streptococcus thermophilus during the postripening period at different incubation temperatures.

J Dairy Sci. 2023-4

[10]
Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage.

Molecules. 2018-4-11

本文引用的文献

[1]
The quality and flavor profile of fermented milk produced by ABT-T is influenced by the gene in the quorum sensing system.

Food Chem X. 2024-7-13

[2]
The interaction between Lactobacillus delbrueckii ssp. bulgaricus M-58 and Streptococcus thermophilus S10 can enhance the texture and flavor profile of fermented milk: Insights from metabolomics analysis.

J Dairy Sci. 2024-11

[3]
Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes.

Food Chem. 2024-11-15

[4]
Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the fermentation and probiotic properties of fermented milk.

J Dairy Sci. 2024-9

[5]
Fermentation Characteristics of Fermented Milk with CICC 6063 and CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage.

Molecules. 2024-3-12

[6]
Effect of different isolation sources of subsp. on volatile metabolites in fermented milk.

Food Chem X. 2024-2-12

[7]
Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook.

Probiotics Antimicrob Proteins. 2025-6

[8]
Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with and Isolated from Traditional Fermented Milk.

Foods. 2023-10-9

[9]
JM905-Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages.

Foods. 2023-10-8

[10]
A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water.

Foods. 2023-9-19

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