Introduction
发酵是一个复杂的微生物代谢过程,取决于使用的底物和发酵剂。酵母菌和乳酸菌是最常用的发酵剂,前者通常将糖转化为醇、酯和其他代谢产物,后者产生酸和酶,显著影响桑葚果汁的感官品质。当同时使用酵母菌和乳酸菌发酵时,对最终产物的风味和味道有协同效应,因为这些代谢产物可能会降低生物转化,形成新的产物,如酯和风味氨基酸。因此,阐明桑葚发酵过程中的生物转化机制具有重要意义。
黑龙江大学生命科学学院孙庆申教授、韩晓云副教授等通过液相色谱-质谱联用技术结合多元统计分析方法对毕赤酵母S1和魏斯氏乳酸菌L1单独或联合发酵桑葚果汁中的代谢成分进行探索,筛选差异代谢物,分析相关代谢途径,为桑葚发酵过程中有效成分的研究提供有效的研究策略。
Results
Conclusion
第一作者简介
韩晓云,现任黑龙江大学生命科学学院生物工程系系主任,副教授,硕士生导师。2006年博士毕业于哈尔滨工业大学环境工程专业,黑龙江省分析测试协会理事、生物工程学会理事。目前研究方向为食品与药品生物活性物质挖掘与应用。参加完成国家自然科学基金项目1 项;主持完成黑龙江省省级、厅局级教改项目和科研项目6项;近5 年第一作者或通信作者发表学术论文10余篇,其中SCI 1区收录2 篇,授权专利1 项。
Differential analysis of metabolites from mulberry (Morus abla L. cv. Longsang 1) juices fermented with Pichia kudriavzevii and Weissella confusa alone or in combination
Abstract
Mulberry is rich in bioactive substances, which might undergo biotransformation through microbial fermentation, and therefore show great prospect in improving the bioavailability of these substances. We studied the differential metabolites in mulberry juices fermented by Pichia kudriavzevii S1 and Weissella confusa L1 alone or in combination. The sensory analysis using electronic nose and electronic tongue showed that fermentation caused higher response value of aromatic components, reduced bitterness and bitter aftertaste of the juices. The differential metabolites of juices identified by non-targeted metabolomics showed that the contents of total anthocyanins, total flavonoids and total polyphenols in juices fermented by W. confusa and P. kudriavzevii increased by 13.34%, 43.75% and 9.40%, respectively. A total of 10 categories involving 111 kinds of key metabolites were identified in four different treatment groups. These metabolites were mostly involved in amino acid, flavonoid and anthocyanin metabolism pathways. This study might offer new pathways for improving the functional features of mulberry juices through microbial fermentation.
Reference:
HAN X Y, YU S Q, LIU Y, et al. Differential analysis of metabolites from mulberry (Morus abla L. cv. Longsang 1) juices fermented with Pichia kudriavzevii and Weissella confusa alone or in combination[J]. Journal of Future Foods, 2025, 5(2): 183-192. DOI:10.1016/j.jfutfo.2024.05.007.
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