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作 者:李慧帆 张雪[1] 王越[1] 付冬梅 LI Huifan;ZHANG Xue;WANG Yue;FU Dongmei(School of Biological Engineering,Dalian Polytechnic University,Dalian 116034,China)
机构地区:[1]大连工业大学生物工程学院,辽宁大连116034
出 处:《食品科技》2022年第3期330-337,共8页Food Science and Technology
基 金:辽宁省教育厅高等学校基本科研项目(LJKZ0516)。
摘 要:通过模拟啤酒酿造过程,在主发酵阶段强制接入短乳杆菌49(Lactobacillus brevis 49),探究啤酒腐败菌对啤酒质量的影响,寻找啤酒在生产中被短乳杆菌49污染的特征化合物。以正常发酵的啤酒为对照,利用超高效液相色谱-四极杆-飞行时间质谱联用技术(UPLC-Q-TOF-MS)对染菌啤酒中的非挥发性化学成分进行了分析,采用Mass Hunter Profinder软件对原始数据进行分子特征提取(MFE),在正负离子2种模式下,分别得出了526个和271个具有显著性组间差异的化合物(P<0.05,倍数变化≥2),结合Metlin数据库从染菌组识别出19个差异化合物。进一步探究了4种不同浓度的短乳杆菌49对啤酒代谢产物的影响,利用统计软件Mass Profiler Professional(MPP)对具有显著性差异的化合物进行主成分分析(Principal component analysis,PCA),结果显示4个不同染菌组间分类明显,表明短乳杆菌49浓度不同对啤酒品质的影响程度不同。同时,在不同染菌组中识别出3个共有化合物,分别为L-Agaridoxin(ESI+)、1,4’-Bipiperidine-1’-carbox Mic acid(ESI–)和5-Methoxy-1,3,4-Thiadiazol-2(3H)-one(ESI–),可作为啤酒被短乳杆菌49污染的监测指标。The influence of beer spoilage bacteria on beer quality was studied by simulating the beer brewing process with forcibly addition of Lactobacillus brevis 49 in the main fermentation stage.Using normally fermented beer as a control,the non-volatile chemical components in the bacteria-contaminated beer samples were analyzed by ultra-high performance liquid chromatography-quadrupole-time-offlight mass spectrometry(UPLC-Q-TOF-MS).The MassHunter Profinder software was used to perform molecular feature extraction(MFE) on the raw data.In the two modes of positive and negative ions,526 and 271 compounds with significant differences between the groups were obtained(P<0.05,fold change≥2),and combined with the Metlin database to identify 19 differential compounds from the infected group.Furthermore,the effects of 4 different concentrations of L.brevis 49 on beer metabolites were carried out,and the statistical analysis software Mass Profiler Professional(MPP) was used to perform principal component analysis(PCA) and screen the compounds with significant differences.The results showed that the classification of the 4 different infection groups was obvious,indicating that different concentrations of L.brevis 49 had different effects on beer quality.Besides,three common compounds were identified in different bacterial groups,including L-Agaridoxin(ESI+),1,4’-Bipiperidine-1’-carboxMic acid(ESI–) and 5-Methoxy-1,3,4-thiadiazol-2(3H)-one(ESI–),which could be used as monitoring indexes of beer contaminated by L.brevis 49.
关 键 词:啤酒 短乳杆菌49 超高效液相色谱-四级杆-飞行时间质谱(UPLC-Q-TOF-MS) 主成分分析(PCA) 差异化合物
分 类 号:TS207.4[轻工技术与工程—食品科学]
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