中国食品学报

嗜热链球菌与瑞士乳杆菌发酵乳关键代谢通路解析

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刘小鸣 ¹ , 杨波 ¹ , 刘梓璇 ¹ , 严鹏扬 ¹ , 周鹏 ¹ , 孙颖 ¹

中国食品学报 | 加工与制造 2026,26(1): 223-233

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中国食品学报 | 加工与制造 2026, 26(1): 223-233

嗜热链球菌与瑞士乳杆菌发酵乳关键代谢通路解析

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刘小鸣¹, 杨波¹, 刘梓璇¹, 严鹏扬¹, 周鹏¹, 孙颖¹

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^1.江南大学食品学院江苏无锡 214122

Analysis of Key Metabolites of Streptococcus thermophilus and Lactobacillus helveticus Fermented Milk

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.020

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嗜热链球菌CCFM1095与瑞士乳杆菌CCFM1263复配可显著提升发酵效率，然而其互作机制尚未明确。本文分析复配发酵乳的代谢组学特征，解析关键代谢产物对发酵特性的影响。代谢组学分析表明，两菌复配可显著促进丙氨酸、天冬氨酸和谷氨酸代谢通路、赖氨酸降解通路、TCA循环、丙酮酸代谢、烟酸和烟酰胺代谢通路等通路的富集，增加菌株对柠檬酸和烟酰胺的利用，L-谷氨酸、延胡索酸、α-酮戊二酸和4-三甲基氨基丁酸脂的生产，显著促进两株菌株的生长。复配发酵乳发酵特性得到显著改善，菌株活菌数达108 CFU/mL。本研究为进一步解析嗜热链球菌和瑞士乳杆菌间的互作机制提供了理论依据。

关键词

嗜热链球菌 / 瑞士乳杆菌 / 发酵乳 / 感官评价 / 挥发性物质 / 非挥发性物质

Abstract

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Streptococcus thermophilus CCFM1095 in combination with Lactobacillus helveticus CCFM1263 significantly improves fermentation efficiency， but the mechanism of interaction has not been cleared. Therefore， this paper evaluates the fermentation characteristics of the complex strains and the metabolomic profiles of the fermented milks， and analyses the effects of key metabolites on fermentation characteristics. Metabolomics analyses showed that compounding significantly promoted the enrichment of pathways such as alanine， aspartate and glutamate metabolic pathways， lysine degradation pathway， TCA cycle， pyruvate metabolism and nicotinic acid and nicotinamide metabolic pathways， and increased the utilisation of citrate and nicotinamide by the strains Production of L-glutamate， fenugreek acid， α-ketoglutarate， and 4-trimethylaminobutyric acid lipids， which significantly promoted the growth of both strains. The fermentation characteristics of the complex fermented milk were significantly improved. The viable bacterial count of the strains could reach 108 CFU/mL. This study provides theoretical basis for further analysis of the interaction mechanism between Streptococcus thermophilus and Lactobacillus helveticus.

Key words

Streptococcus thermophilus / Lactobacillus helveticus / fermented milk / sensory evaluation / volatile compounds / non-volatile compounds

引用本文

刘小鸣, 杨波, 刘梓璇, 严鹏扬, 周鹏, 孙颖. 嗜热链球菌与瑞士乳杆菌发酵乳关键代谢通路解析. 中国食品学报, 2026 , 26 (1) : 223 -233 . DOI: 10.16429/j.1009-7848.2026.01.020

. Analysis of Key Metabolites of Streptococcus thermophilus and Lactobacillus helveticus Fermented Milk[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 223 -233 . DOI: 10.16429/j.1009-7848.2026.01.020

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江苏省科技计划专项“一带一路”创新合作项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.020

接收时间：2025-01-17
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2025-01-17

基金

江苏省科技计划专项“一带一路”创新合作项目

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^1.江南大学食品学院江苏无锡 214122

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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