基于干酪乳杆菌ZLC01的山羊奶发酵乳及其特征性代谢物研究  

Fermented goat milk with Lactobacillus casei ZLC01 and its characteristic metabolites

作　　者：王道滇 肖梦林 魏光强 黄艾祥[1] 和万忠 施娅楠 WANG Daodian;XIAO Menglin;WEI Guangqiang;HUANG Aixiang;HE Wanzhong;SHI Yanan(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Huangshi Lysier Dairy Co.Ltd.,Dali 671000,China;Institute of Plateau Biology of Diqing Tibetan Autonomous Prefecture,Diqing 674499,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南皇氏来思尔乳业有限公司,云南大理671000 [3]迪庆藏族自治州生产力促进中心,云南迪庆藏族自治州674499

出　　处：《食品与发酵工业》2024年第9期71-77,I0001-I0003,共10页Food and Fermentation Industries

基　　金：云南省石林县奶山羊产业科技特派团项目(A3032021048);云南农业大学科研启动基金项目(KY2022-43)。

摘　　要：山羊奶膻味重、化学成分和组成结构复杂,传统发酵剂生产的山羊奶发酵乳品质较差。该研究以传统发酵剂加工的山羊奶发酵乳(fermented goat milk,LBST-GMFM)作为对照,通过自主筛选发酵剂研究新型山羊奶发酵乳(new fermented goat milk,LBSTL-GMFM)的产品质量,采用超高效液相色谱-四级杆-飞行质谱结合主成分分析和正交偏最小二乘判别分析等多元分析方法表征发酵乳的特征代谢物及代谢途径。结果表明,发酵剂B[V(保加利亚乳杆菌6098)∶V(嗜热链球菌21728)∶V(干酪乳杆菌ZLC01)=1∶1∶3]有效改善山羊奶膻味重、组织状态较差的问题;LBSTL-GMFM的酸度[(107.26±4.75)°T]、黏度[(1952.93±21.95)mPa·s]、持水力[(97.17±2.36)%]、乳酸菌活菌数(2.06×10^(9)CFU/g)高于对照组(P<0.05)。共检测到58种差异代谢物,44种代谢物下调,14种代谢物上调,主要为氨基酸、肽及其衍生物、脂肪酸及其衍生物、芳香类化合物及其衍生物。4-异丙基苯甲酸、维生素C、橙皮苷、甲基富马酸、酪氨酰脯氨酸是LBSTL-GMFM的特征代谢物,赋予发酵乳适口的酸甜味和浓郁酸香味。代谢物通路富集分析显示,干酪乳杆菌ZLC01主要通过苯丙氨酸代谢,酪氨酸代谢,苯丙氨酸、酪氨酸和色氨酸的生物合成等氨基酸代谢途径来改善发酵乳的风味品质。自主筛选的干酪乳杆菌ZLC01有效改善了山羊奶发酵乳的风味品质及组织状态,可为山羊奶产品的研究和开发提供理论依据。The quality of fermented goat milk produced by traditional starter is poor because of the heavy odor of goat milk and complex chemical composition and component structure.In this paper,the fermented goat milk with traditional starter(LBST-GMFM)was used as a control and the new fermented goat milk(LBSTL-GMFM)was studied through independent screening of starter and evaluation of the product quality;Ultra HPLC-level IV pole-flight mass spectrometry(UPLC-Q-TOF-MS)combined with multivariate analytical methods such as principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA)were used to characterize the metabolites and metabolic pathways of the fermented milk.The results showed that the new goat milk starter B(Lactobacillus delbrueckii subsp 6098;Streptococcus thermophilus 21728;Lactobacillus casei ZLC01;1∶1∶3,v/v)effectively improved the stinky taste and poor tissue condition of goat milk;the acidity[(107.26±4.75)°T],viscosity[(1952.93±21.95)mPa·s],water holding capacity[(97.17±2.36)%]and the number of live lactic acid bacteria(2.06×10^(9)CFU/g)were all higher than those of the control group(P<0.05).Among the total 58 significantly different metabolites detected in the fermented milk,44 metabolites were down-regulated and 14 metabolites up-regulated,which were mainly amino acids,peptides and their derivatives,fatty acids and their derivatives,and aromatic compounds and their derivatives.Ascorbic acid,4-isopropylbenzoic acid,hesperidin,mesaconic acid and tyrosyl-proline were the characteristic metabolites of LBSTL-GMFM,giving the fermented milk a pleasant sweet,sour taste and strong sour flavor.Metabolite pathway enrichment analysis revealed that L.casei ZLC01 improved the flavor quality of the fermented milk mainly through the amino acid metabolism of phenylalanine,tyrosine and the biosynthesis of phenylalanine,tyrosine and tryptophan.Therefore,the independently screened L.casei ZLC01 effectively improved the flavor quality and nutritional characteristics of ferment

关 键 词：发酵剂 山羊奶发酵乳 品质改善 代谢组学 特征代谢物 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]