Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage.
Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage.
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嗜热链球菌 MGA45-4 发酵乳的特性及发酵和储存过程中相关挥发性化合物的分布
DOI：
10.3390/molecules23040878
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发表时间：
2018-04-11
期刊：
影响因子：
--
通讯作者：
Sun T
中科院分区：
文献类型：
--
作者：
Dan T;Jin R;Ren W;Li T;Chen H;Sun T
乳酸菌嗜热链球菌是生产乳制品的主要发酵剂。本研究对嗜热链球菌MGA45-4分离菌发酵的乳汁进行了理化特性分析。结果表明，使用嗜热链球菌MGA45-4发酵的乳汁在14 d内保持较高的活菌数（8.86 log10菌落形成单位/mL）、较高的pH值（4.4）、粘度（834.33 mPa·s）和持水量（40.85%）。通过固相微萃取和气相色谱/质谱分析，我们在发酵乳制品中鉴定出73种挥发性化合物，包括5种羧酸、21种醛类、13种酮类、16种醇类、5种酯类和13种芳香碳水化合物。根据气味活性值，发现其中11种挥发性化合物在产生发酵乳的特征风味中起关键作用，其中辛烷、壬烷、己醛、2,3-丁二酮和1-辛烷-3-醇的气味活性值在所有化合物中最高。这些发现为进一步了解嗜热链球菌发酵牛奶的化学/分子特性提供了依据，为在发酵和储存过程中改善乳制品风味/气味提供了依据。
The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophilus MGA45-4 maintained a high viable cell count (8.86 log10 colony-forming units/mL), and a relatively high pH (4.4), viscosity (834.33 mPa·s), and water holding capacity (40.85%) during 14 days of storage. By analyzing the volatile compound profile using solid-phase microextraction and gas chromatography/mass spectrometry, we identified 73 volatile compounds in the fermented milk product, including five carboxylic acids, 21 aldehydes, 13 ketones, 16 alcohols, five esters, and 13 aromatic carbohydrates. According to the odor activity values, 11 of these volatile compounds were found to play a key role in producing the characteristic flavor of fermented milk, particularly octanal, nonanal, hexanal, 2,3-butanedione, and 1-octen-3-ol, which had the highest odor activity values among all compounds analyzed. These findings thus provide more insights in the chemical/molecular characteristics of milk fermented using S. thermophilus, which may provide a basis for improving dairy product flavor/odor during the process of fermentation and storage.
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影响因子：
2.9
作者：
Hayaloglu, Ali Adnan;Karabulut, Ihsan
通讯作者：
Karabulut, Ihsan
影响因子：
3.1
作者：
Beshkova, DM;Simova, ED;Dimitrov, ZP
通讯作者：
Dimitrov, ZP
影响因子：
6.1
作者：
Angerosa, F;Camera, L;Mellerio, G
通讯作者：
Mellerio, G
采用固相微萃取法结合气相色谱-质谱法表征发酵乳中的挥发性化合物
影响因子：
3.5
作者：
Dan, T.;Wang, D.;Sung, T. S.
通讯作者：
Sung, T. S.
影响因子：
6.1
作者：
Chu, Fong Lam;Yaylayan, Varoujan A.
通讯作者：
Yaylayan, Varoujan A.