JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2025
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IF 6.2
Yadong Wang,Qian Zhang,Junaid Yousaf,Fanyu Meng,Yanbo Wang,Bei Wang
Monascus-fermented cheese (MC) is a new cheese product that undergoes a multistrain fermentation process, which results in unique flavor qualities. Lipid metabolism plays an important role in the flavor formation of MC. To clarify the lipid composition of MC and the changes in lipid composition at four ripening periods, this study resolved the lipid profiles of MC by using UHPLC-QTRAP MS. The results identified 21 lipid classes and 748 lipid species, 72 of which were significantly different (VIP > 1, p < 0.01, |log 2FC| > 1). Additionally, 83 relevant metabolic pathways were enriched. Based on the enriched metabolic pathways and lipid changes, the pathways of differential lipid formation in MC were mapped. The results of this study comprehensively characterize the changes in lipids during the ripening process of MC, which can be used in the future to deeply analyze the mechanism of flavor formation in MC.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yadong Wang,Ying Wang,Sizhe Qiu,Bei Wang,Hong Zeng
The Monascus -fermented cheese (MC) is a unique cheese product that undergoes multi-strain fermentation, imparting it with distinct flavor qualities. To clarify the role of microorganisms in the formation of flavor in MC, this study employed SPME (arrow)-GC–MS, GC-O integrated with PLS-DA to investigate variations in cheese flavors represented by volatile flavor compounds across 90-day ripening periods. Metagenomic datasets were utilized to identify taxonomic and functional changes in the microorganisms. The results showed a total of 26 characteristic flavor compounds in MC at different ripening periods (VIP＞1, p < 0.05), including butanoic acid , hexanoic acid, butanoic acid ethyl ester, hexanoic acid butyl ester, 2-heptanone and 2-octanone. According to NR database annotation, the genera Monascus, Lactococcus , Aspergillus , Lactiplantibacillus, Staphylococcus, Flavobacterium, Bacillus, Clostridium , Meyerozyma , and Enterobacter were closely associated with flavor formation in MC. Ester compounds were linked to Monascus , Meyerozyma , Staphylococcus , Lactiplantibacillus , and Bacillus . Acid compounds were linked to Lactococcus, Lactobacillus , Staphylococcus , and Bacillus . The production of methyl ketones was closely related to the genera Monascus, Staphylococcus, Lactiplantibacillus, Lactococcus, Bacillus, and Flavobacterium . This study offers insights into the microorganisms of MC and its contribution to flavor development, thereby enriching our understanding of this fascinating dairy product .
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
3 Biotech
·
2022
·Vol. 12
·期 12
·1-17
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IF 2.893
Ismael Mohamedelfatieh,Gu Yaxin,Cui Yanlong,Wang Tao,Yue Fangfang,Yantin Qin,Lü Xin
Lactic acid bacteria (LAB) are believed to have health-promoting properties to the host and can be used in therapeutics interventions; intriguingly, they have the property to produce bio-preservatives substances. Therefore, this study aimed to mine probiotics and evaluate their safety, functional properties, and cholesterol-lowering capability. Seven potential probiotic strains were compared from 56 LAB strains isolated from traditional Chinese fermented milk. The results showed that all tested strains are tolerant to gastric acidity (45.5–83.26) and bile salts (11.92–92.91%) and have antibacterial activity against Staphylococcus aureus ATCC25923 and Escherichia coli ATCC25922. Likewise, it lowered the cholesterol levels in vitro by live cells (26.57–45.76%) and dead cells (29.53–50.97%) with remarkable aggregation ability (13.8–43.71%). Antioxidant properties and produce short chain fatty acids (SCFAs) were strain-dependent features. Upon assessment of the safety, Enterococcus faecium NWAFU-BIO-AS14 exhibited virulence factors genes (VFs) of (mur-2ed, odc, and tet(K)) and + hemolysis activity. While Enterococcus faecium NWAFU-BIO-A-B24 and Limosilactobacillus fermentum NWAFU-BIO-B-S6 have VFs of (odc, vanC2, and ant(6)-Ia). Limosilactobacillus fermentum NWAFU-BIO-D-B2 has only (odc). Thus, they are not considered as safe probiotics. In contrast, Lactiplantibacillus plantarum NWAFU-BIO-BS29, Companilactobacillus crustorum NWAFU-BIO-AS16, and Lactobacillus gallinarum NWAFU-BIO-D-S7 are the safest and best strains, respectively, due to the absence of 16 VFs and their sensitivity to antibiotics such as kanamycin, erythromycin, tetracycline, gentamycin, vancomycin, streptomycin, chloramphenicol, and ampicillin. Accordingly, these strains have a high potentiality to be used as starter cultures or safely applied as perfect probiotics in functionals food and feed.
研究领域:
微生物学
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食品科学
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药理学
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生物技术
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
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IF 5.2
Mengying Sun,Jiang Yu,Yinglong Song,Xinling Li,Guangqing Mu,Yanfeng Tuo
In this study, the microbial interactions among co-culture of Lactobacillus delbrueckii DPUL-F36, Lacticaseibacillus paracasei DPUL-F115, and Kluyveromyces marxianus 39 in fermented milk were evaluated during 13 days of refrigerated storage (4 ± 0.5 °C), in terms of titratable acidity, viable cell counts and metabolites. The fermented milk involving K.marxianus 39 showed a maximum lactobacilli count (4.8 × 10 9 CFU/mL) and titratable acidity (151.0 ± 1.7 °T). K. marxianus 39 could enrich the flavor of the fermented milk and improve the sensory quality of the fermented milk on the 5th and 9th day of storage. The contents of aspartic acid, glycine, alanine, valine, methionine, leucine, lysine, and tyrosine increased significantly, while the contents of valine, methionine, leucine, phenylalanine, and lysine in milk fermented by Lactobacillus delbrueckii DPUL-F36, Lacticaseibacillus paracasei DPUL-F115, and Kluyveromyces marxianus 39 were significantly lower than those in milk fermented by Lactobacillus delbrueckii DPUL-F36, Lacticaseibacillus paracasei DPUL-F115 during storage. The higher concentrations of acetic acid, nonanoic acid, acetoin, 2-nonanone, and 2-undecanol were observed in the fermented milk involved with K. marxianus 39. Our results showed K. marxianus 39 has the potential to be a starter culture for fermented dairy products.
研究领域:
食品科学
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微生物学
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乳品科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）