数字农科院2.0

Exploring the link between microbial community structure and flavour compounds of traditional fermented yak milk in Gannan region

文献类型： 外文期刊

作者： Li, Hongqiang;Yang, Xiaoling;Tang, Defu;Xi, Bin;Li, Weihong;Chen, Zhaohui;Bao, Yongqing;Dingkao, Renqing;Gao, Yaqin;Wang, Peng;Wang, Hongbo

作者机构：

关键词： Traditional fermented yak milk;Microbial community structure;Flavour compounds;Gannan region

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2024 年 435 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Traditional fermented yak milk has immense cultural and nutritional significance for Tibetan herders. In this study, we investigated the microbial community structure and flavour compounds in traditional fermented yak milk from three distinct regions of Gannan to explore the relationship between microbial composition and flavour compounds. The findings revealed significant variations in flavour compounds and the bacterial microbiota among the samples from the three regions. The dominant species identified in fermented yak milk were Streptococcus salivarius subsp. Thermophilus, Lactobacillus helveticus, and Kluyveromyces marxianus. Bidirectional orthogonal partial least-squares (O2PLS) analysis highlighted five bacterial genera and three fungal genera as contributors to the production of flavour-related compounds. Furthermore, regression analysis revealed that the Lactobacillus and Streptococcus genera were associated with the production of 2,3-pentanedione as well as eight predicted KEGG pathways. These findings provide valuable insights into the intricate relationship between flavour compounds and microbiota in traditional fermented yak milk.

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