دورية أكاديمية
Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network.
| العنوان: | Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network. |
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| المؤلفون: | Xia Y; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China., Yu J; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China., Liu H; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China., Feng C; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China., Shuang Q; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China. Electronic address: xiayanan@imau.edu.cn. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2021 Nov; Vol. 149, pp. 110659. Date of Electronic Publication: 2021 Aug 20. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Koumiss*, Animals ; Female ; Fermentation ; Flavoring Agents ; Horses ; Metabolic Networks and Pathways ; Taste |
| مستخلص: | Koumiss, naturally fermented mare's milk, has a unique flavor that is affected by its resident microflora. In this study, we analyzed time-dependent changes in the microbiota and volatile metabolite profiles of koumiss using high-throughput sequencing and liquid-liquid extraction-gas chromatography-mass spectrometry. The dominant microrganisms in mare milk were Enterobacter and Rhodotorula, which were gradually suppressed, then Lactobacillus and Dekkera became the core microorganisms of koumiss. 17 FAA and 52 volatile organic compounds (VOCs) were identified during koumiss fermentation, including 19 odor active compounds and 15 differential metabolites of VOCs, mainly acids and esters, and their anabolism showed significant positive correlations with Lactobacillus and Dekkera. The microbial metabolic network showed that Lactobacillus and Dekkera were identified as the most important flavor-producing microbiota due to their significantly positive correlation with the formation of 33 and 28 flavor metabolites, respectively. These microorganisms produce enzymes that catalyze a series of metabolic pathways that generate VOCs, including carbohydrate metabolism, amino acid metabolism, and fatty acid biosynthesis. Our findings provide new guidance for the screening and application of flavor-producing microorganisms inkoumiss. (Copyright © 2021 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Core microbiota; Differential metabolites; Koumiss; Metabolic pathway; Volatile metabolites |
| المشرفين على المادة: | 0 (Flavoring Agents) |
| تواريخ الأحداث: | Date Created: 20211003 Date Completed: 20211025 Latest Revision: 20211025 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.foodres.2021.110659 |
| PMID: | 34600661 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2021.110659 |