唾液链球菌嗜热亚种发酵乳风味成分分析

Study on Flavour Compounds Analysis in Milk by Coculturing with Streptococcus salivarius subsp.thermophilus

本实验使用同时蒸馏萃取-气谱-质谱(SDE-GC-MS)技术对5株唾液链球菌嗜热亚种S.t-9、S.t-17YA、S.t-1703CA、S.t-1703D和S.t-03发酵乳中风味物质进行了定性及定量分析,分别鉴定出24种、20种、13种、20种、21种风味物质,共涉及6大类:酸类化合物、酯类化合物、醇类化合物、羰基化合物、芳环和杂环化合物,35种物质。另外,5株菌代谢主要风味物质2,3-丁二酮的能力大小为:S.t-1703D>S.t-1703CA>S.t-17YA>S.t-03>S.t-9,除S.t-9菌代谢2,3-丁二酮量较低外,其它4种菌代谢丁二酮的能力差异不大。

In this study,5 milk samples fermented respectively with 5 strains of Streptococcus salivarius subsp.thermophilus 9,17YA,1703CA, 1703D and 03 were assayed with SDE-GC-MS to assess the difference of the flavour compounds among them.This study identified 24,20,13,20,21 flavour compounds respectively,including 35 compounds in 6 categories： acids,esters, alcohol,carbonyls,aromatic compounds and heterocyclic compounds.The capability to produce 2,3-butanedione,the main flavor impact compound, was found in 5 strains： S.t- 1703D 〉 S.t- 1703CA 〉 S.t- 17YA 〉 S.t-03 〉 S. t-9, but not much difference except the S.t-9.