Changes of unique flavor substances and metabolic pathway brought by Lacticaseibacillus rhamnosus WH. FH-19 fermented milk during fermentation and storage stage: HS-SPME-GC-MS and HPLC-MS-based analysis

被引：0

作者：

Feng, Lu ^{[1
,2
]}

Yang, Jingxia ^{[3
]}

Sun, Liping ^{[1
,2
]}

Zhu, Xiaoyan ^{[4
]}

Lan, Wei ^{[3
]}

Mu, Guangqing ^{[1
,2
]}

Zhu, Xuemei ^{[1
,2
]}

机构：

[1] Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Liaoning, Peoples R China

[2] Natl Engn Res Ctr Seafood, SKL Marine Food Proc & Safety Control, Dalian 116034, Liaoning, Peoples R China

[3] Fuyang Normal Univ, Anhui Engn Res Ctr Funct Fruit Drink & Ecol Fermen, Fuyang 236000, Anhui, Peoples R China

[4] Shandong Yu Wang Ecol Food Co Ltd, Yucheng 251200, Shandong, Peoples R China

来源：

FOOD BIOSCIENCE | 2025年 / 65卷

关键词：

Fermented milk; Headspace solid phase Microextraction-Gas; Chromatography-Mass Spectrometry; High-Performance liquid Chromatography-Mass Spectrometry; Volatile flavor substances; Nonvolatile flavor substances; LACTIC-ACID BACTERIA; IN-VIVO; TRENDS; MICE;

D O I：

10.1016/j.fbio.2025.105974

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We evaluated the changes in volatile and nonvolatile flavor substances after fermented milk was fermented by Lacticaseibacillus rhamnosus WH. FH-19 using Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and High-Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS). The results have shown that the addition of L. rhamnosus WH. FH-19 can increase the contents of acetoin and 2nonanone which can give fermented milk cream and cheese flavor, and significantly enrich amino acid metabolism and carbon metabolism. The fermentation of L. rhamnosus WH. FH-19 increased the contents of L-glutamic acid, taurine, stachyose, erythritol, L-rhamnose, retinol, pantothenic acid and 19 oligopeptides in fermented milk, and endowed fermented milk with good flavor, quality and antioxidant capacity. The results presented that L. rhamnosus WH. FH-19 can increase the content of flavor substances, promote the metabolism of amino acids and carbohydrates in fermented milk, and produce more antioxidant metabolites, which had the potential as a starter of fermented milk.

引用

页数：11