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Food Chem

Title:		Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir
Author(s):		Wang H; Sun X; Song X; Guo M;
Address:		"Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA. Electronic address: mguo@uvm.edu"
Journal Title:		Food Chem
Year:		2021
Volume:		20200917
Issue:
Page Number:		128099 -
DOI:		10.1016/j.foodchem.2020.128099
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Microbial diversity in kefir grains is responsible for the production of goat milk kefir with unique peptides composition and volatile profile. High-throughput sequencing technique was used to analyze bacterial and fungal diversity of three different kefir grains which were originated from China, Europe Germany and United States. Peptides and volatile profile in goat milk kefir were determined by proteomic platform and Gas Chromatography-Ion Mobility Spectrometry, respectively. Clustering analysis indicated that the different content of Lactobacillus genera in different kefir grains was highly associated with the proteolytic ability in goat milk kefir. Contents of volatile compounds in goat milk kefir were also correlated to the bacteria and fungi in kefir grains (especially for Lactobacillus spp. and Saccharomyces spp.). The innovation of this study was to find a new way in exploration of the correlation of microbiota in kefir grains with the proteolytic ability and volatile profile of goat milk kefir"
Keywords:		Animals Bacteria/genetics China Europe Food Microbiology Fungi/genetics Germany Goats High-Throughput Nucleotide Sequencing Kefir/*analysis/*microbiology Lactobacillus/genetics Microbiota/genetics Milk/microbiology Milk Proteins/*analysis/metabolism Prote;
Notes:		"MedlineWang, Hao Sun, Xiaomeng Song, Xiao Guo, Mingruo eng England 2020/11/07 Food Chem. 2021 Mar 1; 339:128099. doi: 10.1016/j.foodchem.2020.128099. Epub 2020 Sep 17"