Effect of normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt  

作　　者：Ruixue Ding Mohan Li Yiting Zou Yiran Wang Chunyue Yan Haibing Zhang Rina Wu Junrui Wu 

机构地区：[1]College of Food Science,Shenyang Agricultural University,Shenyang,110866,PR China [2]Inner Mongolia Yili Industrial Group Company Limited,Hohhot,010080,PR China

出　　处：《Food Bioscience》2022年第2期356-365,共10页食品生物科学（英文）

基　　金：This work was supported by the National Natural Science Foundation of China(Grant No.31871831);Liaoning Support Program for innovative talents(LR2019065);Shenyang Young and Middle-aged Science and Technology Innovation Leading Talents Project(RC200495);the Liaoning Provincial Natural Science Foundation Regional Joint Fund Project(2020-MZLH34);Guiding Plan of Natural Science Foundation of Liaoning Province(2019-ZD-0714);Graduate innovation cultivation project of Shenyang Agricultural University(2021YCXB07).

摘　　要：Generally,yogurts on the market are usually anaerobic fermentation,but oxygen can be still dissolved in the production process,which is actually not strict anaerobic.This study explored the multiple quality indicators and the metabolomic analysis of yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus using two fermentation methods,namely,strict anaerobic and normal fermentation.The changes in flavor substances in yogurts,including 17 free amino acids,17 fatty acids,and 7 response value,were detected using principal component and multi factor analyses.Based on the results of the comparisons between basic physical and chemical indicators,strict anaerobic fermentation increased the growth and acidification of the two bacteria,the response value of sourness,umami and richness.Strict anaerobic fermentation increased the free amino acid(Fold change=1.53)and short chain fatty acid levels(Fold change=1.73),and reduced the polyunsaturated fatty acid(Fold change=0.51)levels.Furthermore,metabolomic analysis based on UPLC-Triple TOF-MS/MS showed that 92 differential metabolites were screened;45 differential metabolites were increased and 47 were decreased.The results revealed that strict anaerobic fermentation was beneficial to metabolic changes and nutritional indicators of yogurt,which may be as indicators of valuable reference to improve dairy fermentation process.

关 键 词：YOGURT Anaerobic fermentation Metabolomic Free amino acid Fatty acid UPLC-Triple TOF-MS/MS 

分 类 号：TQ923[轻工技术与工程—发酵工程]