Flavor profiles and genetic basis differences of Lacticaseibacillus paracasei isolates from different isolations in fermented milk

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-05-21 DOI:10.1016/j.ijfoodmicro.2025.111274

Huaixiang Tian , Ningwei Huang , Chen Chen , Haiyan Yu , Chang Ge

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引用次数: 0

Abstract

Lacticaseibacillus paracasei from diverse traditional fermented foods exhibit unique flavor profiles in dairy products. In this study, 101 Lacticaseibacillus isolates were categorized into four distinct classes, with those originating from fermented dairy products demonstrating the highest flavor diversity. Multivariate statistical analyses identified diacetyl, acetoin, and 2-nonanone as key volatile compounds characterizing ketone-type isolates. Further examination of two ketone-type isolates and one non-ketone-type isolate, isolated from kurut, sour porridge, and Huangjiu mash respectively, revealed their specific abilities to produce ketones, lactones, and alcohols. Genome comparison of ketone-type and non-ketone-type L. paracasei isolates revealed disparities in the cit gene cluster, als, and but genes within the citrate metabolic pathway. These findings provide novel insights into the flavor diversity and help identify potential key genes involved in flavor formation in L. paracasei isolates, thereby facilitating the application of L. paracasei isolates in fermented dairy products.

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发酵乳中不同分离株副干酪乳杆菌的风味特征及遗传基础差异

来自各种传统发酵食品的副干酪乳杆菌在乳制品中表现出独特的风味特征。在这项研究中，101株乳酸菌被分为四个不同的类别，其中来自发酵乳制品的乳酸菌表现出最高的风味多样性。多元统计分析发现，二乙酰、乙酰和2-壬酮是酮型分离物的主要挥发性化合物。进一步检测分别从甜瓜、酸粥和黄酒醪中分离的两个酮型和一个非酮型分离物，揭示了它们产生酮类、内酯类和醇类的特殊能力。酮型和非酮型副casei分离物的基因组比较揭示了citit基因簇、als和but基因在柠檬酸盐代谢途径中的差异。这些发现为了解副干酪乳杆菌的风味多样性提供了新的见解，并有助于确定副干酪乳杆菌分离株中参与风味形成的潜在关键基因，从而促进副干酪乳杆菌分离株在发酵乳制品中的应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.