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食品与发酵工业  2021, Vol. 47 Issue (19): 71-78    DOI: 10.13995/j.cnki.11-1802/ts.026716
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
嗜热链球菌S4发酵乳代谢组学的研究
马立清, 张文羿, 孙天松*
(乳品生物技术与工程教育部重点实验室(内蒙古农业大学),内蒙古 呼和浩特,010018)
Metabolomics analysis of fermented milk with Streptococcus thermophilus S4
MA Liqing, ZHANG Wenyi, SUN Tiansong*
(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education, Inner Mongolia Agricultural University,Hohhot 010018,China)
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摘要 嗜热链球菌作为基础发酵剂,被广泛应用于发酵乳制品的生产中。采用超高效液相色谱-四级杆飞行时间质谱技术,通过对发酵期间发酵乳中代谢物的动态变化进行监测,探究嗜热链球菌S4在牛乳中的代谢特性,并对发酵乳营养价值进行评估。结果表明,经过主成分分析和正交偏最小二乘判别分析等多元统计分析并结合数据库检索和质谱信息匹配,共筛选到包括吡哆胺、L-赖氨酸、色氨酸等在内的24个显著差异代谢物(P<0.05),主要涉及碳水化合物代谢、氨基酸代谢、维生素代谢等多条代谢途径。嗜热链球菌S4在发酵过程中产生了许多小分子代谢物,这些小分子代谢物共同赋予发酵乳独特的风味和丰富的营养价值。因此,该菌株可作为潜在发酵剂用于乳制品的生产中。
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马立清
张文羿
孙天松
关键词:  发酵乳  嗜热链球菌  代谢组学  超高效液相色谱-四级杆飞行时间质谱    
Abstract: Streptococcus thermophilus is a major starter in industry and widely used in fermented products. The technology of high-speed performance liquid chromatography-quadrupole-time of flight mass spectrometry was used to monitor the dynamic changes. The results showed that combined with database search and mass spectrometry information matching, a total of 24 significantly different metabolites were screened out including pyridoxamine, L-lysine, tryptophan, etc.S.thermophilus S4 produced many small molecular compounds, which together endowed fermented milk with unique flavor and rich nutritional value.S.thermophilus S4 is able to be used as a potential starter in the production of dairy products.
Key words:  fermented milk    Streptococcus thermophilus    metabolomics    ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry
收稿日期:  2021-01-11      修回日期:  2021-03-19                发布日期:  2021-11-04      期的出版日期:  2021-10-15
基金资助: 国家自然科学基金项目(31771954)
作者简介:  硕士研究生(孙天松教授为通讯作者,E-mail:sts9940@sina.com)
引用本文:    
马立清,张文羿,孙天松. 嗜热链球菌S4发酵乳代谢组学的研究[J]. 食品与发酵工业, 2021, 47(19): 71-78.
MA Liqing,ZHANG Wenyi,SUN Tiansong. Metabolomics analysis of fermented milk with Streptococcus thermophilus S4[J]. Food and Fermentation Industries, 2021, 47(19): 71-78.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026716  或          http://sf1970.cnif.cn/CN/Y2021/V47/I19/71
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