Effect of fermentation of Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 on metabolites of soy yogurt

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-09-12 DOI:10.1515/ijfe-2023-0085

Xu Xinyue, Cui Huaitian, Xu Jiaxin, Yuan Zhiheng, Li Jun, Liu Jun, He Liu, Zhu Danshi

{"title":"Effect of fermentation of Danisco mixed <i>lactic acid bacteria</i> and single <i>Bifidobacterium lactis</i> HCS04-001 on metabolites of soy yogurt","authors":"Xu Xinyue, Cui Huaitian, Xu Jiaxin, Yuan Zhiheng, Li Jun, Liu Jun, He Liu, Zhu Danshi","doi":"10.1515/ijfe-2023-0085","DOIUrl":null,"url":null,"abstract":"Abstract In this study, the effects of Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentation on metabolites in soy yogurt were investigated. The main volatile metabolites in sample D fermented by Danisco mixed lactic acid bacteria were aldehydes, followed by alcohols and ketones. In contrast, the main flavor substances in sample SQ fermented by single Bifidobacterium lactis HCS04-001 were alcohols followed by aldehydes. L-Arginine, S-Adenosylhomocysteine, Glutamyltyrosine, Gly-Trp, Ser-Trp, Ile-Ser-Leu, Pro-Val-Leu etc. and D-Ornithine, Citrulline, Glutamylproline, organic acid were the main non-volatile differential metabolites that distinguished the soy yogurt samples. Arginine biosynthesis and glutathione metabolism were important pathways leading to differences in metabolic profiles. This study provides detailed insight into the metabolic properties of commercial Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentations, which will contribute to the development of soy yogurt with good nutritional and sensory qualities.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"13 1","pages":"0"},"PeriodicalIF":1.6000,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1515/ijfe-2023-0085","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

Abstract In this study, the effects of Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentation on metabolites in soy yogurt were investigated. The main volatile metabolites in sample D fermented by Danisco mixed lactic acid bacteria were aldehydes, followed by alcohols and ketones. In contrast, the main flavor substances in sample SQ fermented by single Bifidobacterium lactis HCS04-001 were alcohols followed by aldehydes. L-Arginine, S-Adenosylhomocysteine, Glutamyltyrosine, Gly-Trp, Ser-Trp, Ile-Ser-Leu, Pro-Val-Leu etc. and D-Ornithine, Citrulline, Glutamylproline, organic acid were the main non-volatile differential metabolites that distinguished the soy yogurt samples. Arginine biosynthesis and glutathione metabolism were important pathways leading to differences in metabolic profiles. This study provides detailed insight into the metabolic properties of commercial Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 fermentations, which will contribute to the development of soy yogurt with good nutritional and sensory qualities.

查看原文本刊更多论文

丹尼斯科混合乳酸菌与单乳双歧杆菌HCS04-001发酵对大豆酸奶代谢物的影响

摘要本试验研究了Danisco混合乳酸菌和单乳双歧杆菌HCS04-001发酵对大豆酸奶中代谢物的影响。丹斯科混合乳酸菌发酵的D样品挥发性代谢物主要为醛类，其次为醇类和酮类。单株乳酸双歧杆菌HCS04-001发酵的SQ样品中风味物质主要为醇类，其次为醛类。l-精氨酸、s -腺苷同型半胱氨酸、谷氨酰基酪氨酸、Gly-Trp、Ser-Trp、Ile-Ser-Leu、Pro-Val-Leu等和d -鸟氨酸、瓜氨酸、谷氨酰脯氨酸、有机酸是区分大豆酸奶样品的主要非挥发性差异代谢物。精氨酸生物合成和谷胱甘肽代谢是导致代谢谱差异的重要途径。本研究为商业化Danisco混合乳酸菌和单一乳酸双歧杆菌HCS04-001发酵的代谢特性提供了详细的了解，为开发具有良好营养品质和感官品质的大豆酸奶提供了依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.