H-1 NMR-based chemometric metabolomics characterization of soymilk fermented by Bacillus subtilis BSNK-5

文献类型： 外文期刊

第一作者： Gao, Ya Xin

作者： Gao, Ya Xin;Xu, Bin;Fan, Hai Ru;Zhang, Meng Ran;Zhang, Li Jing;Lu, Cong;Zhang, Na Na;Fan, Bei;Wang, Feng Zhong;Li, Shuying

作者机构：

关键词： Bacillus subtilis; Fermented soymilk; H-1 NMR metabolomics; Differential metabolites; Metabolic pathways

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2020 年 138 卷

页码：

收录情况： SCI

摘要： Microbial fermentation can endow food with unique flavors, increase its nutritional value and enhance functional characteristics. Our previous research has shown that liquid fermentation of soymilk by Bacillus subtilis BSNK-5 imparted new functional properties of to the fermented product via production of nattokinase. In this study, in order to further investigate the changes in the flavor, nutritional quality and functional characteristics of soymilk during fermentation using proton nuclear magnetic resonance (H-1 NMR) metabolomics to monitor the metabolite profile of BSNK-5-fermented soymilk. A total of 44 differential metabolites were identified between BSNK-5-fermented soymilk and uninoculated/unfermented soymilk, among which the levels of flavor-related substances (acetate, isovalerate and 2-methylbutyrate), nutrient-related substances (12 free amino acids), and functional substances (taurine, GABA and genistein) significantly increased after fermentation. These metabolites were closely associated with eight potential metabolic pathways. This work highlighted the significance of B SNK5 strain in improving the nutritional quality and functional characteristics of fermented soymilk; however, the use of the strain also caused flavor deterioration. This study lays a theoretical foundation for the improvement and development of fermented soy products via liquid fermentation with B. subtilis.

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