Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry
Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry
复制标题
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
DOI：
10.3168/jds.2016-11528
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发表时间：
2017-04-01
影响因子：
3.5
通讯作者：
Sung, T. S.
中科院分区：
文献类型：
--
作者：
Dan, T.;Wang, D.;Sung, T. S.
乳酸菌（LAB）是在工业上具有重要意义的细菌，广泛应用于发酵食品工业，尤其是酸奶的生产。乳酸菌在发酵和储存过程中会产生独特的风味，这些风味会影响发酵乳制品的质量和可接受性。在本研究中，采用固相微萃取法结合气相色谱 - 质谱联用技术，对单独由嗜热链球菌IMAU80842、单独由德氏乳杆菌保加利亚亚种IMAU20401或者由这两种菌共同发酵的牛奶中的挥发性化合物进行了鉴定。在单独由嗜热链球菌、单独由德氏乳杆菌保加利亚亚种以及由两种菌共同发酵的牛奶中，分别鉴定出了53种、43种和32种挥发性化合物。一些重要的风味化合物得到了确认：乙酸、乙醛、乙偶姻、2,3 - 丁二酮、乙醇和1 - 庚醇。我们的研究结果表明，发酵乳中挥发性化合物的组成取决于所使用的乳酸菌种类以及它们是单独使用还是联合使用。这对于为生产具有特定风味的不同类型发酵乳制品选择合适的发酵剂至关重要。
Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. Characteristic flavors are produced by LAB during fermentation and storage that affect the quality and acceptability of fermented milk products. In this study, the volatile compounds in milk fermented by Streptococcus thermophilus IMAU80842 alone, Lactobacillus delbrueckii ssp. bulgaricus IMAU20401 alone, or both species together were identified using solid-phase micro extraction methods coupled with gas chromatography mass spectrometry. A total of 53, 43, and 32 volatile compounds were identified in milk fermented by S. thermophilus alone, L. delbrueckii ssp. bulgaricus alone, or both species together, respectively. The presence of some important flavor compounds was confirmed: acetic acid, acetaldehyde, acetoin, 2,3-butanedione, ethanol, and 1-heptanol. Our results demonstrate that the composition of the volatile compounds in fermented milk depends on the species of LAB used and whether they are used alone or in combination. This is important for the selection of appropriate starter cultures for the production of different types of fermented milk product with particular flavors.