• 生物工程 •

### 牦牛曲拉源乳酸菌的产香性能比较

1. （1.甘肃农业大学食品科学与工程学院，甘肃 兰州 730070；2.甘肃农业大学理学院，甘肃 兰州 730070）
• 出版日期:2020-06-25 发布日期:2020-06-22
• 基金资助:
国家自然科学基金地区科学基金项目（31560442；31760466）；企业研究转化与产业化专项（2018-SF-C29）； 伏羲青年人才培育计划项目（Gaufx-02Y01）

### Comparison of the Aroma-Producing Performance of Lactic Acid Bacteria from Qula as the Residue of Yak Milk after Ghee Making

WEN Pengcheng, CAO Lei, YANG Min, MA Ruijuan, ZHANG Zhongming, ZHANG Weibing

1. (1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. College of Science, Gansu Agricultural University, Lanzhou 730070, China)
• Online:2020-06-25 Published:2020-06-22

Abstract: In this study, solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS) was used to detect and analyze the volatile flavor substances in milk fermented with each of 6 strains of lactic acid bacteria isolated from Qula. The key flavor substances were determined by relative odor activity value (ROAV). The results showed that a total of 60 volatile flavor substances were identified in this experiment, and the compositions and contents of key flavor substances produced by the isolated strains were significantly different. Strain G1 had strong ability to produce 2-heptanone; strains G1 and Q1 possessed strong ability to produce isoamyl alcohol and caproic acid; the ability of strain G2 to produce acetoin, sterol and 2-tridecanth was significantly higher than that of the other strains; strain G4 produced acetic acid and its ability to produce butyric acid was strong. The results of principal component analysis also showed that there were differences in the aroma-producing performance of the 6 strains. The research results can provide a theoretical basis for the application of lactic acid bacteria isolated from Qula.