Enhanced beneficial lipids and volatile compounds in Jersey ghee attributed by key microbiota

Abstract

Ghee, a traditional fermented dairy product and dietary staple for inhabitants of the Tibet Plateau, has unclear lipid profiles and flavor formation mechanisms. This study aims to characterize superior ghee varieties and elucidate factors driving the production of beneficial lipids and flavor compounds. Through a comprehensive analysis of lipidomic profiles, volatile organic compound (VOC) release and microbial dynamics during ghee production from Holstein milk (HM) and Jersey milk (JM), A total of 126 differential lipids were identified, primarily associated with glycerophospholipid and sphingolipid metabolism. Additionally, 69 VOCs were detected, with 23 recognized as critical to flavor development. Key microbial species, including Lactococcus, Lactobacillus, Acetobacter, and Lacticaseibacillus, enriched during fermentation, were found to drive both VOC release and free fatty acid (FFA) production, particularly of eicosapentaenoic acid (EPA) and long-chain fatty acids. Notably, ghee derived from JM exhibited higher levels of functional lipids, beneficial free fatty acids (FFAs), and critical VOCs compared to Holstein ghee (HG). The fermentation process, supported by microbial activity and enzyme production, significantly enriched these compounds, underscoring the pivotal role of microbes in enhancing both health benefits and flavor. These findings have potential implications for improving the quality of fermented dairy products in the food industry.