التفاصيل البيبلوغرافية
| العنوان: |
功能基因分析辅助筛选产双乙酰和乙偶姻乳酸菌. (Chinese) |
| العنوان البديل: |
Analysis of Functional Genes Related to Production of Diacetal and Acetoin by Lactic Acid Bacteria. (English) |
| المؤلفون: |
杨铭, 郝晓娜, 罗天淇, 姜云芸, 杨贞耐, 朱宏, 张健 |
| المصدر: |
Shipin Kexue/ Food Science; 2020, Vol. 41 Issue 10, p117-123, 7p |
| مصطلحات موضوعية: |
LACTIC acid bacteria, ORGANIC acids, FERMENTED milk, PRINCIPAL components analysis, LACTATE dehydrogenase, CITRIC acid, VOLATILE organic compounds, FOOD aroma |
| مصطلحات جغرافية: |
INNER Mongolia (China) |
| الملخص (بالإنجليزية): |
The diacetyl and acetoin production characteristics of eight lactic acid bacteria (LAB) strains isolated from Tibetan kefir and Inner Mongolia dairy tofu were studied. For this purpose, the six key genes related to the production of the flavor compounds including diacetyl and acetoin in the 8 strains were determined using genome-wide annotation analysis. The amounts of diacetyl produced by Streptococcus thermophilus GST-6, Lactobacillus rhamnosus 5-1, and L. paracasei N1115 infermented milk were 0.72, 0.53 and 0.47μg/mL, respectively, significantly higher than those produced by five other strains (P<0.05), and were increased upto 6.23,5.28 and 4.47μg/mL, respectively, when citric acid was added to the milk. Correlation analysis showed that the oxaloacetate decarboxylase (OAD) gene was strongly correlated with the yield of diacetyl with Pears on correlation coefficient of 0.898 (P < 0.01), while the lactate dehydrogenase (LDH) and acetyl lactate synthase (ALS) genes were not significantly correlated with the yield of diacetyl (P > 0.05). The relationship between the yield of acetoin and each of the key genes was not significant (P > 0.05). Using gas chromatography-mass spectrometry (GC-MS), a total of 24 volatile compounds were detected in all the fermented milk samples. Principal component analysis showed that organic acids, acetoin and diacetyl were the characteristic flavor compounds of the strains. Heptanone and 2-nonanone were also important volatile flavor compounds. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
研究8株分离自内蒙古奶豆腐和西藏灵菇的乳酸菌产双乙酰和乙偶姻特性，通过全基因组注释分析，确定各菌株与双乙酰、乙偶姻等风味物质相关的6个基因。发酵乳双乙酰含量检测显示，嗜热链球菌GST-6、鼠李糖乳杆菌5-1和副干酪乳杆菌N1115的双乙酰产量较高（P＜0.05），分别为0.72、0.53 μg/mL和0.47 μg/mL；加入柠檬酸后产量为6.23、5.28 μg/mL和4.47 μg/mL。与基因的关联统计分析结果显示，草酰乙酸脱羧酶基因与双乙酰产量高度相关，Pearson相关系数为0.898（P＜0.01），乳酸脱氢酶基因和乙酰乳酸合成酶基因与产量相关性不显著（P＞0.05）。乙偶姻产量与6个功能基因的关系不显著（P＞0.05）。气相色谱-质谱法检测各菌株发酵乳的挥发性化合物组成，共检测到24种挥发性风味化合物，主成分分析显示有机酸、乙偶姻和双乙酰可能是形成菌株特征性风味的主要原因，2-庚酮和2-壬酮对各样品的挥发性风味也有较大贡献。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
