Comparative metabolomics and microbial communities associated network analysis of black and white horse- sourced koumiss.
Bioactive metabolites
Dekkera
Functional microbiota
Koumiss
Lactobacillus
Mare’s Milk
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2022
15 Feb 2022
Historique:
received:
08
02
2021
revised:
08
08
2021
accepted:
29
08
2021
pubmed:
15
9
2021
medline:
18
11
2021
entrez:
14
9
2021
Statut:
ppublish
Résumé
The quality and formation of bioactive components in fermented koumiss are based on the complex metabolism of the microbial community. In the present study, changes in the bioactive metabolites and microbial communities in black and white horse-sourced koumiss were evaluated during the fermentation process. 74 and 69 differential metabolites were formed when BLM and WHM were fermentated into koumiss. Lactobacillus and Dekkera grew rapidly and became the dominant genera in the koumiss. Bioactive compounds (e.g., adenine, d-proline) were significantly enhanced after natural fermentation and were positively correlated with Lactobacillus, Dekkera and Acetobacter. The microbial metabolic network showed that Lactobacillus and Dekkera were the functional core microbiota and played significant roles in the formation of bioactive compounds, followed by Acetobacter, Streptococcus and Leuconostoc. The current study results provide new insight into the formation of bioactive components in koumiss, which is useful for directionally isolating functional microorganisms suitable for koumiss fermentation.
Identifiants
pubmed: 34520975
pii: S0308-8146(21)02002-1
doi: 10.1016/j.foodchem.2021.130996
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
130996Informations de copyright
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