多组学技术联用在传统发酵乳品风味代谢调控中的应用研究进展
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摘要
传统发酵乳制品具有独特的风味品质、营养价值和丰富的菌种资源。由于发酵微生物的区系复杂多样,传统发酵乳制品的风味品质形成机理不清,质量安全无法保证,阻碍了传统发酵乳制品的规模化生产。基于高通量组学技术的发展,多组学技术联用为分析传统发酵乳品的风味形成条件与菌种代谢通路提供了有利手段。该文综述了国内外多组学技术联用在传统发酵乳品的风味代谢调控中的研究应用并对此展望,为传统发酵乳品的品质调控和生产研发提供新思路。
Traditional fermented dairy products have unique flavor,nutritional value,and abundant microorganism resources. Due to the complexity of microbial flora during fermentation,the mechanisms of flavor formation in traditional fermented dairy products are unclear and therefore cannot guarantee their safety,which has hindered the large-scale standardized production of traditional fermented dairy products. Based on the development of high-throughput omics technology,multi-omics technology is a favorable method to analyze the flavor formation conditions and microbial metabolic pathways of traditional fermented dairy products. This paper reviewed recent research progress on multi-omics techniques for regulating flavor metabolisms of traditional fermented dairy products. It could provide new ideas for quality control and production research and development of traditional fermented dairy products.
Traditional fermented dairy products have unique flavor,nutritional value,and abundant microorganism resources. Due to the complexity of microbial flora during fermentation,the mechanisms of flavor formation in traditional fermented dairy products are unclear and therefore cannot guarantee their safety,which has hindered the large-scale standardized production of traditional fermented dairy products. Based on the development of high-throughput omics technology,multi-omics technology is a favorable method to analyze the flavor formation conditions and microbial metabolic pathways of traditional fermented dairy products. This paper reviewed recent research progress on multi-omics techniques for regulating flavor metabolisms of traditional fermented dairy products. It could provide new ideas for quality control and production research and development of traditional fermented dairy products.
引文
[1]董杰,张和平.中国传统发酵乳制品发展脉络分析[J].中国乳品工业,2014,42(11):26-30.
[2]王豪,刘振民,章慧.酸马奶和维利的研究进展[J].食品科学,2016,37(3):247-252.
[3]陆东林,刘朋龙,李新玲,等.传统发酵乳及其发展前景[J].中国乳业,2018,202(10):62-68.
[4]MONTEL M C,BUCHIN S,MALLET A,et al. Traditional cheeses:Rich and diverse microbiota with associated benefits[J]. Int J Food Microbiol,2014,177(54):136-154.
[5]马海霞,张丽丽,孙晓萌,等.基于宏组学方法认识微生物群落及其功能[J].微生物学通报,2015,42(5):902-912.
[6]COCOLIN L,ERCOLINI D. Zooming into food-associated microbial consortia:a‘cultural’evolution[J]. Current Opinion in Food Science,2015,2:43-50.
[7]LIU W,YU J,SUN Z,et al. Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing[J]. Journal of Dairy Science,2016,99(1):89-103.
[8]KARADUMAN A,OZASLAN M O,KILIC I H,et al. Identification by using MALDI-TOF mass spectrometry of lactic acid bacteria isolated from non-commercial yogurts in southern Anatolia,Turkey[J]. International Microbiology,2017,20(1):25-30.
[9]LU Y,ISHIKAWA H,KWON Y,et al. Real-Time monitoring of chemical changes in three kinds of fermented milk products during fermentation using quantitative difference nuclear magnetic resonance spectroscopy[J]. Journal of Agricultural and Food Chemistry,2018,66(6):1 479-1 487.
[10]KOPCZYNSKI D,COMAN C,ZAHEDI R P,et al.Multi-OMICS:A critical technical perspective on integrative lipidomics approaches[J]. BBA-Molecular and Cell Biology of Lipids,2017,1 862(8):808-811.
[11]ELEONORA S,ANDREANI N A,LISA C,et al. A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production[J]. Frontiers in Microbiology,2016,7:1-13.
[12]孙宝国,吴继红,黄明泉,等.白酒风味化学研究进展[J].中国食品学报,2015,15(9):1-8.
[13]NIU Y,YAO Z,XIAO Q,et al. Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry,GC-FPD,quantitative measurements, and aroma recombination[J]. Food Chemistry,2017,233:204-215.
[14]徐岩.基于风味导向技术的中国白酒微生物及其代谢调控研究[J].酿酒科技,2015(2):9-19; 24.
[15]SUN Jinyuan,LI Qinya,LUO Siqi,et al. Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination,and omission/addition experiments[J]. RSC Advances,2018,8(42):23 757-23 767.
[16]肖作兵,李静,牛云蔚,等. GC-O/AEDA法结合OAV及香气重组试验鉴定玫瑰精油中特征香气化合物[J].中国食品学报,2018,18(4):319-324.
[17]丹彤,张和平.发酵乳中风味物质的研究进展[J].中国食品学报,2018(11):287-292.
[18]MARIA B P,PAOLA S,ANTONIO M,et al. Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk[J]. Food Chemistry,2016,192:618-624.
[19]CHEN C,ZHAO S,HAO G,et al. Role of lactic acid bacteria on the yogurt flavour:A review[J]. International Journal of Food Properties,2017,20(sup1):S316-S330.
[20]ROUTRAY W,MISHRA H N. Scientific and technical aspects of yogurt aroma and taste:A review[J]. Comprehensive Reviews in Food Science&Food Safety,2011,10(4):208-220.
[21]SMID E J,KLEEREBEZEM M. Production of aroma compounds in lactic fermentations.[J]. Annu Rev Food Sci Technol,2014,5(1):313-326.
[22]CHENG H. Volatile flavor compounds in yogurt:A review[J]. Critical Reviews in Food Science&Nutrition,2010,50(10):938-950.
[23]GIBSON B,VIDGREN V,PEDDINTI G,et al. Diacetyl control during brewery fermentation via adaptive laboratoyr engineering of the lager yeast Saccharomyces pastorianus[J]. Journal of Industrial Microbiology&Biotechnology,2018,10(45):1 103-1 112.
[24]杜晓敏,刘文俊,张和平.传统酸马奶发酵过程中挥发性风味物质动态变化研究[J].中国乳品工业,2017,45(5):4-9.
[25]HONG Q,LIU X M,HANG F,et al. Screening of adjunct cultures and their application in ester formation in Camembert-type cheese.[J]. Food Microbiology,2018,70:33-41.
[26]MEI J,GUO Q,WU Y,et al. Study of proteolycis,lipolysis,and volatile compoumds of a Camenmbert-type cheese mangfactured using a freezidried Tibetan kofir cocultureduring ripening[J]. Food Science and Biotechnology,2015,24(2):393-402.
[27]DUGATBONY E,STRAUB C,TEISSANDIER,AURLIE,et al. Overview of a surface-ripened cheese community functioning by meta-omics analyses[J]. Plos One,2015,10(4):e0124360.
[28]DE FILIPPIS,GENOVESE A, FERRANTI P, et al.Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate[J]. Scientific Reports,2016,6:21 871.
[29]OJALA T,LAINE P K S,AHLROOS T,et al. Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening[J]. International Journal of Food Microbiology,2017,241:39-48.
[30]DURU I C,LAINE P,ANDREEVSKAYA M,et al. Metagenomic and metatranscriptomic analysis of the microbial community in Swiss-type Maasdam cheese during ripening[J]. International Journal of Food Microbiology,2018,281:10-22.
[31]MARTINO G P,QUINTANA I M,ESPARIZ M,et al.Aroma compounds generation in citrate metabolism of Enterococcus faecium:Genetic characterization of type I citrate gene cluster[J]. International Journal of Food Microbiology,2016,218:27-37.
[32]MARIEHéLèNE L,VIEL C,BOYLE B,et al. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese[J]. BMC Genomics, 2014,15:235.
[33]GARCíACAYUELA T,LP G D C,PELáEZ C,et al.Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids[J]. International Journal of Food Microbiology,2012,159(3):207-213.
[34]BERTUZZI A S,WALSH A M,SHEEHAN J J,et al.Omics-Based insights into flavor development and microbial succession within surface-eipened cheese[J]. m Systems,2018,3(1):e00211-e00217.
[35]VAN MASTRIGT O,GALLEGOS TEJEDA D,KRISTENSEN M N,et al. Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures[J]. Microbial Cell Factories,2018,17(1):1-8.
[36]JANSSON,JANET K,BAKER E S,et al. A multi-omic future for microbiome studies[J]. Nature Microbiology,2016,1(5):16 049.
[2]王豪,刘振民,章慧.酸马奶和维利的研究进展[J].食品科学,2016,37(3):247-252.
[3]陆东林,刘朋龙,李新玲,等.传统发酵乳及其发展前景[J].中国乳业,2018,202(10):62-68.
[4]MONTEL M C,BUCHIN S,MALLET A,et al. Traditional cheeses:Rich and diverse microbiota with associated benefits[J]. Int J Food Microbiol,2014,177(54):136-154.
[5]马海霞,张丽丽,孙晓萌,等.基于宏组学方法认识微生物群落及其功能[J].微生物学通报,2015,42(5):902-912.
[6]COCOLIN L,ERCOLINI D. Zooming into food-associated microbial consortia:a‘cultural’evolution[J]. Current Opinion in Food Science,2015,2:43-50.
[7]LIU W,YU J,SUN Z,et al. Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing[J]. Journal of Dairy Science,2016,99(1):89-103.
[8]KARADUMAN A,OZASLAN M O,KILIC I H,et al. Identification by using MALDI-TOF mass spectrometry of lactic acid bacteria isolated from non-commercial yogurts in southern Anatolia,Turkey[J]. International Microbiology,2017,20(1):25-30.
[9]LU Y,ISHIKAWA H,KWON Y,et al. Real-Time monitoring of chemical changes in three kinds of fermented milk products during fermentation using quantitative difference nuclear magnetic resonance spectroscopy[J]. Journal of Agricultural and Food Chemistry,2018,66(6):1 479-1 487.
[10]KOPCZYNSKI D,COMAN C,ZAHEDI R P,et al.Multi-OMICS:A critical technical perspective on integrative lipidomics approaches[J]. BBA-Molecular and Cell Biology of Lipids,2017,1 862(8):808-811.
[11]ELEONORA S,ANDREANI N A,LISA C,et al. A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production[J]. Frontiers in Microbiology,2016,7:1-13.
[12]孙宝国,吴继红,黄明泉,等.白酒风味化学研究进展[J].中国食品学报,2015,15(9):1-8.
[13]NIU Y,YAO Z,XIAO Q,et al. Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry,GC-FPD,quantitative measurements, and aroma recombination[J]. Food Chemistry,2017,233:204-215.
[14]徐岩.基于风味导向技术的中国白酒微生物及其代谢调控研究[J].酿酒科技,2015(2):9-19; 24.
[15]SUN Jinyuan,LI Qinya,LUO Siqi,et al. Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination,and omission/addition experiments[J]. RSC Advances,2018,8(42):23 757-23 767.
[16]肖作兵,李静,牛云蔚,等. GC-O/AEDA法结合OAV及香气重组试验鉴定玫瑰精油中特征香气化合物[J].中国食品学报,2018,18(4):319-324.
[17]丹彤,张和平.发酵乳中风味物质的研究进展[J].中国食品学报,2018(11):287-292.
[18]MARIA B P,PAOLA S,ANTONIO M,et al. Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk[J]. Food Chemistry,2016,192:618-624.
[19]CHEN C,ZHAO S,HAO G,et al. Role of lactic acid bacteria on the yogurt flavour:A review[J]. International Journal of Food Properties,2017,20(sup1):S316-S330.
[20]ROUTRAY W,MISHRA H N. Scientific and technical aspects of yogurt aroma and taste:A review[J]. Comprehensive Reviews in Food Science&Food Safety,2011,10(4):208-220.
[21]SMID E J,KLEEREBEZEM M. Production of aroma compounds in lactic fermentations.[J]. Annu Rev Food Sci Technol,2014,5(1):313-326.
[22]CHENG H. Volatile flavor compounds in yogurt:A review[J]. Critical Reviews in Food Science&Nutrition,2010,50(10):938-950.
[23]GIBSON B,VIDGREN V,PEDDINTI G,et al. Diacetyl control during brewery fermentation via adaptive laboratoyr engineering of the lager yeast Saccharomyces pastorianus[J]. Journal of Industrial Microbiology&Biotechnology,2018,10(45):1 103-1 112.
[24]杜晓敏,刘文俊,张和平.传统酸马奶发酵过程中挥发性风味物质动态变化研究[J].中国乳品工业,2017,45(5):4-9.
[25]HONG Q,LIU X M,HANG F,et al. Screening of adjunct cultures and their application in ester formation in Camembert-type cheese.[J]. Food Microbiology,2018,70:33-41.
[26]MEI J,GUO Q,WU Y,et al. Study of proteolycis,lipolysis,and volatile compoumds of a Camenmbert-type cheese mangfactured using a freezidried Tibetan kofir cocultureduring ripening[J]. Food Science and Biotechnology,2015,24(2):393-402.
[27]DUGATBONY E,STRAUB C,TEISSANDIER,AURLIE,et al. Overview of a surface-ripened cheese community functioning by meta-omics analyses[J]. Plos One,2015,10(4):e0124360.
[28]DE FILIPPIS,GENOVESE A, FERRANTI P, et al.Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate[J]. Scientific Reports,2016,6:21 871.
[29]OJALA T,LAINE P K S,AHLROOS T,et al. Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening[J]. International Journal of Food Microbiology,2017,241:39-48.
[30]DURU I C,LAINE P,ANDREEVSKAYA M,et al. Metagenomic and metatranscriptomic analysis of the microbial community in Swiss-type Maasdam cheese during ripening[J]. International Journal of Food Microbiology,2018,281:10-22.
[31]MARTINO G P,QUINTANA I M,ESPARIZ M,et al.Aroma compounds generation in citrate metabolism of Enterococcus faecium:Genetic characterization of type I citrate gene cluster[J]. International Journal of Food Microbiology,2016,218:27-37.
[32]MARIEHéLèNE L,VIEL C,BOYLE B,et al. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese[J]. BMC Genomics, 2014,15:235.
[33]GARCíACAYUELA T,LP G D C,PELáEZ C,et al.Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids[J]. International Journal of Food Microbiology,2012,159(3):207-213.
[34]BERTUZZI A S,WALSH A M,SHEEHAN J J,et al.Omics-Based insights into flavor development and microbial succession within surface-eipened cheese[J]. m Systems,2018,3(1):e00211-e00217.
[35]VAN MASTRIGT O,GALLEGOS TEJEDA D,KRISTENSEN M N,et al. Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures[J]. Microbial Cell Factories,2018,17(1):1-8.
[36]JANSSON,JANET K,BAKER E S,et al. A multi-omic future for microbiome studies[J]. Nature Microbiology,2016,1(5):16 049.
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