Proteomics evidence for kefir dairy in Early Bronze Age China
Proteomics evidence for kefir dairy in Early Bronze Age China
复制标题
中国早期青铜时代开菲尔乳制品的蛋白质组学证据
DOI：
10.1016/j.jas.2014.02.005
复制
发表时间：
2014-05
影响因子：
2.8
通讯作者：
Shevchenko, Andrej
中科院分区：
文献类型：
--
作者：
Li, Wenying;Hu, Xingjun;Wang, Changsui;Shevchenko, Andrej
早在公元前6千年，北欧的几个地方就有人推测奶酪的制作，公元前3千年，埃及和美索不达米亚就很常见了。然而，古代奶酪的遗迹从未被发现，古代乳制品的配方及其生产规模、社会和经济影响仍然知之甚少。在这里，我们提供了生产已知最早的奶酪的直接蛋白质组学证据，这种奶酪被发现是与新疆小河青铜时代早期墓地(公元前1980-1450年)的木乃伊有关的有机物质中国。利用乳杆菌和其他乳酸菌和酵母菌的共生培养对反刍动物的牛奶进行开菲尔发酵，是生产健壮、可扩展、益生菌和无乳糖乳制品的基础，也是一项关键的技术进步，为已经处于青铜时代早期的欧亚东部人口的半牧民家庭带来了广泛放牧的经济效益。
Cheese making has been inferred at several sites in northern Europe as early as the 6th millennium BC and was common in Egypt and Mesopotamia in 3rd millennium BC. However, the remains of ancient cheeses have never been found and recipes of ancient dairy, its production scale, social and economic impact remain poorly understood. Here we present direct proteomics evidence for the production of an earliest known cheese that was found as an organic mass associated with the mummies of Early Bronze Age cemetery of Xiaohe (1980–1450 BC) in Xinjiang, China. Kefir fermentation of ruminant milk by a symbiotic culture of Lactobacilluskefiranofaciensand other lactic acid bacteria and yeasts was the basis of robust, scalable, probiotic, lactose-free dairy and a key technological advance that introduced economic benefits of extensive herding into a semi-pastoral household of the Eastern Eurasia population already in the Early Bronze Age.
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DOI：
10.1201/9780203913550
发表时间：
2004-03
期刊：
--
影响因子：
--
作者：
Y. Hui;L. Meunier-Goddik;Öse Solvejg Hansen;J. Josephsen;W. Nip;P. Stanfield;F. Toldrá
通讯作者：
Y. Hui;L. Meunier-Goddik;Öse Solvejg Hansen;J. Josephsen;W. Nip;P. Stanfield;F. Toldrá
影响因子：
--
作者：
S. Geetha;G. Lakshmi;P. Ranjithakani
通讯作者：
S. Geetha;G. Lakshmi;P. Ranjithakani
影响因子：
5.3
作者：
Yongfa Wang;Yongshan Yan;Jiujin Xu;D. Ruofu;Sibylle D. Flatz;Wolfgang Kühnau;Gebhard Flatz
通讯作者：
Yongfa Wang;Yongshan Yan;Jiujin Xu;D. Ruofu;Sibylle D. Flatz;Wolfgang Kühnau;Gebhard Flatz
影响因子：
0.1
作者：
V. Mair
通讯作者：
V. Mair
影响因子：
4.3
作者：
Chambery, Angela;Di Maro, Antimo;Arcari, Paolo
通讯作者：
Arcari, Paolo