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Food Res Int

Title:		Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network
Author(s):		Xia Y; Yu J; Liu H; Feng C; Shuang Q;
Address:		"College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China. Electronic address: xiayanan@imau.edu.cn"
Journal Title:		Food Res Int
Year:		2021
Volume:		20210820
Issue:
Page Number:		110659 -
DOI:		10.1016/j.foodres.2021.110659
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Koumiss, naturally fermented mare's milk, has a unique flavor that is affected by its resident microflora. In this study, we analyzed time-dependent changes in the microbiota and volatile metabolite profiles of koumiss using high-throughput sequencing and liquid-liquid extraction-gas chromatography-mass spectrometry. The dominant microrganisms in mare milk were Enterobacter and Rhodotorula, which were gradually suppressed, then Lactobacillus and Dekkera became the core microorganisms of koumiss. 17 FAA and 52 volatile organic compounds (VOCs) were identified during koumiss fermentation, including 19 odor active compounds and 15 differential metabolites of VOCs, mainly acids and esters, and their anabolism showed significant positive correlations with Lactobacillus and Dekkera. The microbial metabolic network showed that Lactobacillus and Dekkera were identified as the most important flavor-producing microbiota due to their significantly positive correlation with the formation of 33 and 28 flavor metabolites, respectively. These microorganisms produce enzymes that catalyze a series of metabolic pathways that generate VOCs, including carbohydrate metabolism, amino acid metabolism, and fatty acid biosynthesis. Our findings provide new guidance for the screening and application of flavor-producing microorganisms inkoumiss"
Keywords:		Animals Female Fermentation Flavoring Agents Horses *Koumiss Metabolic Networks and Pathways Taste Core microbiota Differential metabolites Koumiss Metabolic pathway Volatile metabolites;
Notes:		"MedlineXia, Yanan Yu, Jiaqi Liu, Hao Feng, Chenchen Shuang, Quan eng Research Support, Non-U.S. Gov't Canada 2021/10/04 Food Res Int. 2021 Nov; 149:110659. doi: 10.1016/j.foodres.2021.110659. Epub 2021 Aug 20"