期刊
FOOD RESEARCH INTERNATIONAL
卷 162, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2022.111929
关键词
Lactobacillus bulgaricus; Biomarker; LDB_RS00370; Post-acidification; Niacin; RNA-seq
资金
- National Natural Science Founda- tion of China
- Science and Technology Research Projects of Colleges and Universities in Hebei province
- Key Research and Development Program of Hebei Province
- Research Founda- tion for the Introduced Talents of Hebei Agricultural University
- Food Processing Discipline Group of Hebei Agricultural University
- [31301520]
- [ZD2021059]
- [19227134D]
- [20327112D]
- [YJ2021035]
- [2022-08]
This study evaluated the correlation between candidate genes and acidity changes in yogurt and identified a biomarker for post-acidification. Through screening, niacin was found to be an effective food additive for inhibiting post-acidification. RNA-seq analysis revealed that niacin inhibits post-acidification by affecting protein synthesis and glycolysis.
The post-acidification of yogurt results in short shelf life, undesirable flavor, and sour taste, making it unac-ceptable to consumers. Many scholars have proposed several solutions to this problem. However, the existing methods of inhibiting post-acidification cannot fundamentally solve this problem. So exploring the molecular mechanism behind post-acidification can be a better approach to finding the solution. Therefore, we first eval-uated the correlation between 69 candidate genes for post-acidification and changes in the acidity of yogurt fermented with different Lactobacillus bulgaricus, and mined a biomarker LDB_RS00370 for post-acidification. Subsequently, this biomarker was used for large-scale screening of food additives that could inhibit post -acidification, and niacin was found to be the most representative one. Finally, the mechanism of niacin inhib-iting post-acidification of yogurt was analyzed by RNA-seq, which revealed that post-acidification might be inhibited by affecting protein synthesis and glycolysis. This study opens up a novel perspective on molecular prediction of the post-acidification process, which could provide guidance for precautions to be taken in yogurt production.
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