To investigate the influence of mixed fermentation of L.paracasei SMN-LBK and L.reuteri LBK on the formation of taste of kazak cheese,this study analysis the enzyme activities and non-volatile taste components metabol...To investigate the influence of mixed fermentation of L.paracasei SMN-LBK and L.reuteri LBK on the formation of taste of kazak cheese,this study analysis the enzyme activities and non-volatile taste components metabolites.Utilizing untargeted metabolomics,it has been discovered that mixed fermentation could regulate the biosynthesis of 24 pivotal taste metabolites required for the production of Kazak cheese by adjusting the tricarboxylic acid cycle(TCA cycle),phenylalanine metabolism,galactose metabolism,and c5-branched dibasic acid metabolism.These metabolites predominantly consist of 10 types of sour substances,6 types of kokumi substances,6 types of sweet substances,and 2 types of bitter substances.Consequently,it can significantly elevate the acidity and umami of cheese,while prolonging the duration of its taste.Furthermore,it has been observed that mixed fermentation enhances enzymatic activity,thereby improving the color and texture of cheese,and subsequently exerting a notable positive influence on its overall taste.This study provided insights into the mechanism of taste formation during mixed fermentation of Kazak cheese.展开更多
基金supported by the Corps Guiding Science and Technology Programme(2023ZD087)The regional projects of the National Natural Fund of China(32060548,32260594)+1 种基金Regional Collaborative Innovation Special Project of Xinjiang Uygur Autonomous Region(2022E01028)Tianchi Young Doctoral Programme of Excellence,Shihezi University High-level Talent Initiation Programme(2022ZK012).
文摘To investigate the influence of mixed fermentation of L.paracasei SMN-LBK and L.reuteri LBK on the formation of taste of kazak cheese,this study analysis the enzyme activities and non-volatile taste components metabolites.Utilizing untargeted metabolomics,it has been discovered that mixed fermentation could regulate the biosynthesis of 24 pivotal taste metabolites required for the production of Kazak cheese by adjusting the tricarboxylic acid cycle(TCA cycle),phenylalanine metabolism,galactose metabolism,and c5-branched dibasic acid metabolism.These metabolites predominantly consist of 10 types of sour substances,6 types of kokumi substances,6 types of sweet substances,and 2 types of bitter substances.Consequently,it can significantly elevate the acidity and umami of cheese,while prolonging the duration of its taste.Furthermore,it has been observed that mixed fermentation enhances enzymatic activity,thereby improving the color and texture of cheese,and subsequently exerting a notable positive influence on its overall taste.This study provided insights into the mechanism of taste formation during mixed fermentation of Kazak cheese.
