文献类型： 外文期刊

作者： Guo, Xumeng ¹ ; Cui, Haichen ¹ ; Zhang, Han ¹ ; Li, Yuancheng ¹ ; Cai, Jingyi ¹ ; Wei, Qingkai ¹ ; Mao, Shuangzhe ¹ ; Sun, Mengmeng ¹ ; Zhang, Xin ¹ ; Feng, Jiao ³ ; Li, Abo ⁴ ; Dong, Jianfang ⁵ ; Zhao, Zhihui ⁵ ; Wang, Jiashu ⁵ ; Liu, Jianhua ⁵ ; Hu, Zhongqiu ¹ ;

作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

2.Minist Agr & Rural Affairs Peoples Republ China, Lab Qual & Safety Risk Assessment Agroprod Yanglin, Yangling 712100, Shaanxi, Peoples R China

3.Weinan Open Univ, Weinan 714000, Peoples R China

4.Ningxia Acad Agr & Forestry Sci, Hort Inst, Yinchuan 750002, Peoples R China

5.Ningxiahong Gouqi Ind Co Ltd, Zhongwei 755100, Peoples R China

关键词： Se-enriched Levilactobacillus brevis; Ornithine carbamoyl-transferase; Secondary fermentation; Amino acids; Volatile substances; Wolfberry wine

期刊名称：FOOD MICROBIOLOGY （ 影响因子：4.6； 五年影响因子：5.1 ）

ISSN： 0740-0020

年卷期： 2025 年 132 卷

页码：

收录情况： SCI

摘要： Effects of Se supplementation on ornithine carbamoyl-transferase (OCT) activity and fermentation characteristics of Lactic acid bacteria are rarely reported. This work aimed to investigate the influences of Se supplementation on the OCT activity of Se-enriched L. brevis CICC 6239 with the metabolism of amino acids and flavor compounds of wolfberry wine. The optimal exposure of 80 mg/L Na2SeO3 in medium upregulated the OCT expression and activity of Se-enriched L. brevis CICC 6239 compared with the control L. brevis CICC 6239. The OCT activity of the former was 3.74 +/- 0.10 U/g, significantly higher than 3.03 +/- 0.23 U/g of the latter. Consequently, when the strain was used as the secondary fermentation (SF) strain to prepare wolfberry wine, the contents of citrulline, arginine, serine, methylselenocysteine, selenocysteine and variable importance (VIP) substances (isoamyl alcohol, isoamyl caprate, hexyl acetate, ethyl caprate, methyl caprate, ethyl caprylate, silanediol dimethyl ester, ethyl laurate, isobutanol, 2-ethylphenol, and 4-vinylphenol) were significantly increased compared to those in the wine fermented by the non-Se-enriched strain. This increase enhanced the intensity of cheesy, laurel oil, pear, banana, and pineapple aromas in the final product. SEM and SDS-PAGE analyses revealed that Se exposure could alter certain physiological characteristics of the strain. Although Se-enriched fermentation did not significantly affect the color, clarity, overall style of the wolfberry wine, it markedly improved its aroma and flavor profile. This work provides an effective and innovative method to improve the quality of traditional wolfberry wine and a new path to develop sport functional wine through SF.