该研究旨在研究嗜热链球菌和瑞士乳杆菌单菌株及复配发酵对发酵乳挥发性风味化合物的影响。采用顶空固相微萃取(head space-solid-phase microextraction-Arrow,HS-SPME-Arrow)结合气相色谱-串联质谱法对嗜热链球菌CICC 6063和瑞士乳杆菌CICC 6064单菌以及它们的不同活菌比例组合(1∶1、5∶1、10∶1、100∶1、1 000∶1)发酵牛乳产生的挥发性化合物进行了鉴定和定量分析。共鉴定出66种挥发性风味化合物,包括醛类、酮类、酸类、酯类和醇类化合物。其中乙醛、乙酸乙酯、2,3-丁二酮、2,3-戊二酮、乙偶姻、2-壬酮和己酸等对复配发酵乳的风味产生重要影响。结果表明,嗜热链球菌CICC 6063和瑞士乳杆菌CICC 6064的比例对挥发性化合物的种类和含量产生影响。特别是在10∶1的复配组合中,确定了22种关键性风味化合物,乙酯类化合物含量达1 641.59 μg/L,并有香茅醇检出,赋予发酵乳水果与花的香气。研究结果为菌株的产业化应用提供了数据基础。
This study aimed to investigate the impact of single strains and co-fermentation of Streptococcus thermophilus and Lactobacillus helveticus on the volatile flavor compounds in fermented milk.The head space- solid-phase microextraction-Arrow (HS-SPME-Arrow) technique combined with GC-MS/MS was utilized to identify and quantify the volatile compounds generated during the fermentation process using S.thermophilus CICC 6063, L.helveticus CICC 6064, and various live bacteria ratio combinations (S.thermophilus∶L.helveticus=1∶1, 5∶1, 10∶1, 100∶1, 1 000∶1).A total of 66 volatile flavor compounds, including aldehydes, ketones, acids, esters, and alcohols, were identified.Notably, acetaldehyde, ethyl acetate, 2,3-butanedione, 2,3-pentanedione, acetoin, 2-nonanone, and hexanoic acid were identified as significant influencers of the flavor profile in the co-culture fermented milk.The findings demonstrated that the ratio of S.thermophilus CICC 6063 to L.helveticus CICC 6064 had an impact on the types and levels of volatile compounds.In particular, the 10∶1 co-culture fermented milk revealed the presence of 22 key flavor compounds, with ethyl compound content of 1 641.59 μg/L and the inclusion of geraniol, contributing to fruity and floral aroma in the fermented milk.These results could provide valuable data for the industrial application of these strains.
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