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机构地区:[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018
出 处:《中国乳品工业》2013年第2期4-6,共3页China Dairy Industry
基 金:内蒙古自然科学基金开放课题(20102010)
摘 要:这项研究以在酸奶发酵过程中产生良好风味Streptococcus thermophilus S13-6为实验菌株,考察了脱脂乳中苏氨酸的浓度对乙醛产量及glyA基因(编码丝氨酸羟甲基转移酶)表达的影响。结果表明,随着脱脂乳中苏氨酸浓度的增加,S13-6菌株的乙醛的产量和glyA基因的表达量明显增加。说明丝氨酸羟甲基转移酶在S13-6菌株的乙醛代谢过程中发挥着重要作用。In this study, Streptococcus thermophilus $13-6 strains with good flavor-enhancing property were investigated to evaluate the acetalde- hyde production as well as the expression ofglyA gene. The results showed that acetaldehyde production was linear with increasing L-threo- nine levels in the fermented milk. Further, quantitative real-time PCR analysis showed that the glyA gene was upregulated in the fermented milk in the presence of L-threonine. Understanding the degradation pathway from threonine to glycine and acetaldehyde can be applied to control and improve acetaldehyde production in fermented products with S. thermophilus as the starter culture.
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