Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 42 - 47

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030694

Dynamic changes of aroma and microbial community in Tibetan Kefir grain fermented milk based on GC-IMS

  • WANG Maomao ,
  • MA Xiaoyu ,
  • NIU Chen ,
  • YUE Tianli
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  • (College of Food Science and Engineering, Northwest University, Xi'an 710069, China)

Received date: 2022-01-04

  Revised date: 2022-01-28

  Online published: 2022-06-10

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Abstract

In this study, the volatile aroma compounds, microbial community and its dynamic relationship with volatile aroma compounds in Tibetan Kefir grain fermented milk were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS) and high-throughput sequencing. Forty-nine volatile aroma compounds were detected in Tibetan Kefir grain fermented milk. A large number of volatile substances appeared on the second day of fermentation. On the eighth day of fermentation, the contents of 2-hexanone, isobutyl acetate and isoamyl acetate with fruit notes reached the peak, and then decreased during subsequent fermentation. Lactobacillus dominated during the fermentation of Tibetan Kefir grain fermented milk, and the abundance of Acetobacter gradually increased during fermentation. The change of microbial flora composition had a great impact on the volatile aroma substances of fermented milk. The dominant bacterium Lactobacillus had a significant negative correlation with methyl benzoate and acetophenone, and a significant positive correlation with isoamyl alcohol ethyl acetate. Compared with Lactobacillus, Acetobacter had less influence on the flavor of the fermented milk, and only had significant positive correlation with 2-ethylhexanol, butyl acetate, propionic acid and 2-methyl-1-propanol. This study laid a data foundation for the dynamic regulation of flavor and aroma in the industrialized production of Tibetan Kefir grain fermented milk.

Key words： Tibetan Kefir grain fermented milk; gas chromatography-ion mobility spectrometry; high throughput sequencing technology; volatile aroma substances; dynamic changes

Cite this article

WANG Maomao , MA Xiaoyu , NIU Chen , YUE Tianli . Dynamic changes of aroma and microbial community in Tibetan Kefir grain fermented milk based on GC-IMS[J]. Food and Fermentation Industries, 2022 , 48(10) : 42 -47 . DOI: 10.13995/j.cnki.11-1802/ts.030694

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