Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954
Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954
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DOI：
10.3168/jds.2022-22590
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发表时间：
2023-01-19
影响因子：
3.5
通讯作者：
Pan, Daodong
中科院分区：
文献类型：
--
作者：
Fan, Xiankang;Yu, Luyun;Pan, Daodong
本研究确定了酸奶中GABA含量为147.36 mg/100 mL，比对照组高317.06%。此外，酸奶的香气、硬度、附着力、黏结性和糊化性也有显著改善。色谱和代谢组学分析进一步证实了酸奶中GABA的高含量及其营养价值，并确定了短乳杆菌54产生GABA的代谢途径。利用顶空固相法鉴定了58种挥发性风味化合物，其中2-壬烷酮和2-庚酮可能是gaba酸奶高气味评分的原因。本研究开发了一种营养丰富且独特的富含GABA的风味酸奶，总结了GABA的代谢途径，并提供了一个风味指纹图谱，可以指导特殊风味酸奶的生产。
This study developed and characterized a GABA content in the yogurt was 147.36 mg/100 mL, which was 317.06% higher than that of the control group. Furthermore, there was a significant improvement in the aroma, hardness, adhesion, cohesiveness, and gelatinousness of yogurt. The chromatography and metabolomics analyses further confirmed the high GABA content in yogurt and its nutritional value, and the metabolic pathway for GABA production by L. brevis 54 was identified. A total of 58 volatile flavor compounds were identified using headspace solid-phase etry, of which 2-nonanone and 2-heptanone may be responsible for the high odor score of GABA-enriched yogurt. This study developed a nutritious and unique GABA-enriched flavored yogurt, summarized the metabolic pathway of GABA, and provided a flavor fingerprint that could guide the production of specifically flavored yogurts.