Untargeted metabolomics revealed the key metabolites in milk fermented with starter cultures containing Lactobacillus plantarum CCFM8610
Pan Huang, Leilei Yu, Fengwei Tian, Jianxin Zhao, Hao Zhang, Wei Chen +1 more
LWT
Abstract
This study employed untargeted metabolomics to reveal the metabolic changes in fermented milk during storage. According to the sparse partial least squares-discriminant analysis (sPLS-DA), Lactobacillus plantarum CCFM8610 was confirmed to be critical for the metabolic profile of fermented milk. Five of the forty-three metabolites, namely benzoic acid, 6-hydroxycaproic acid, d-phenyllactic acid, hippuric acid, and N-oleoylethanolamine, were identified as the key metabolites related to L. plantarum CCFM8610. This study illustrated that L. plantarum CCFM8610, as a probiotic and co-cultivated starter culture, was critical for the functional properties and preservative qualities of fermented milk during storage. Overall, these metabolites had potential impact on the storage properties and physiological functions of fermented milk, which provides a valuable reference for improving the quality of fermented milk products.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
L. plantarum CCFM8610 affects functional properties and preservative qualities of fermented milk
“L. plantarum CCFM8610, as a probiotic and co-cultivated starter culture, was critical for the functional properties and preservative qualities of fermented milk during storage.”
benzoic acid, 6-hydroxycaproic acid, d-phenyllactic acid, hippuric acid, and N-oleoylethanolamine are key metabolites related to L. plantarum CCFM8610
“Five of the forty-three metabolites, namely benzoic acid, 6-hydroxycaproic acid, d-phenyllactic acid, hippuric acid, and N-oleoylethanolamine, were identified as the key metabolites related to L. plan...”
Lactobacillus plantarum CCFM8610 affects metabolic profile of fermented milk
“Lactobacillus plantarum CCFM8610 was confirmed to be critical for the metabolic profile of fermented milk.”