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Metabolic footprinting revealed key biochemical changes in a brown fermented milk product using Streptococcus thermophilus.
Li, DanYang; Zheng, Yan; Kwok, Lai-Yu; Zhang, WenYi; Sun, TianSong.
Afiliação
  • Li D; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Inner Mongolia Agricultural University, Hohhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs P. R. C., Inner Mongolia Agricultural University, Hohhot 0
  • Zheng Y; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Inner Mongolia Agricultural University, Hohhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs P. R. C., Inner Mongolia Agricultural University, Hohhot 0
  • Kwok LY; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Inner Mongolia Agricultural University, Hohhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs P. R. C., Inner Mongolia Agricultural University, Hohhot 0
  • Zhang W; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Inner Mongolia Agricultural University, Hohhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs P. R. C., Inner Mongolia Agricultural University, Hohhot 0
  • Sun T; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education P. R. C., Inner Mongolia Agricultural University, Hohhot 010018, P. R. China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs P. R. C., Inner Mongolia Agricultural University, Hohhot 0
J Dairy Sci ; 103(3): 2128-2138, 2020 Mar.
Article em En | MEDLINE | ID: mdl-31928753
Ultra-performance liquid chromatography coupled with a quadrupole-time-of-flight mass spectrometryElevated Energy was used to investigate changes in the metabolite profile of brown milk and fermented brown milk produced using Streptococcus thermophilus S10. Samples were analyzed in both positive and negative electron ionization modes. Data were analyzed by multivariate statistical methods for biomarker metabolites that were differentially abundant in brown milk and fermented brown milk. We identified 43 differentially abundant metabolites based on mass spectrophotometry fragmentation patterns. These metabolites included peptides, AA, fatty acids and related metabolites, carbohydrate metabolites, vitamins, and nucleosides. Some of these metabolites are known to alter the sensorial quality of fermented dairy products. Thus, it is likely that some of the currently identified differentially abundant metabolites also contribute to the unique flavor, taste, and aroma of fermented brown milk. The bitterness and astringency of fermented brown milk are likely to be due to some of these peptides, whereas the sweetness and sourness could be a result of changes in carbohydrate levels. No previous study has analyzed metabolomics changes during fermentation of brown milk. Thus, our data are a valuable reference for future development and improvement of fermented brown milk products.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Produtos Fermentados do Leite / Streptococcus thermophilus Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2020 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Produtos Fermentados do Leite / Streptococcus thermophilus Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2020 Tipo de documento: Article