Sensory quality and metabolite dynamics in an organic selenium-enriched milk fermented by Geotrichum candidum

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Ma, Qingkun;Xu, Xizhu;An, Kang;Cai, Jie;Meng, Ling

通讯作者：

Meng, L

作者机构：

[Ma, Qingkun; Xu, Xizhu; An, Kang; Meng, Ling] Shandong First Med Univ & Shandong Acad Med Sci, Sch Publ Hlth, Jinan 250117, Peoples R China.

[Ma, Qingkun] Shandong First Med Univ, Affiliated Hosp 1, Dept Clin Pharm, Jinan 250014, Peoples R China.

[Ma, Qingkun] Shandong Prov Qianfoshan Hosp, Shandong Engn & Technol Res Ctr Pediat Drug Dev, Shandong Med & Hlth Key Lab Clin Pharm, Jinan 250014, Peoples R China.

[Cai, Jie] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

通讯机构：

[Meng, L ] S

Shandong First Med Univ & Shandong Acad Med Sci, Sch Publ Hlth, Jinan 250117, Peoples R China.

语种：

英文

关键词：

Geotrichum candidum;Metabolomics;Milk;Organic selenium

期刊：

Food Research International

ISSN：

0963-9969

年：

2025

卷：

202

页码：

115672

DOI：

10.1016/j.foodres.2025.115672

基金类别：

CRediT authorship contribution statement Qingkun Ma: Writing – original draft, Visualization, Investigation, Data curation, Conceptualization. Xizhu Xu: Writing – original draft, Formal analysis. Kang An: Writing – original draft, Formal analysis. Jie Cai: Formal analysis. Ling Meng: Writing – review & editing, Writing – original draft, Visualization, Supervision, Methodology, Investigation, acquisition, Data curation, Conceptualization. This work was supported by Natural Science Foundation of Shandong Province (ZR2023MC151); Young People Fund of Shandong First Medical University (202201–030).

机构署名：

本校为其他机构

院系归属：

硒科学与工程现代产业学院

摘要：

This study explores selenium enrichment of milk through microbial transformation, utilizing Geotrichum candidum LG-8, isolated from traditional dairy products. A combination of electronic tongue, electronic nose, HPLC-ICP-MS, and UHPLC-QTOF-MS were used to evaluate milk quality, organic selenium types, and various components. The milk retained a weakly acidic pH post-transformation, with a flavor profile rich in sour, sweet, and umami tastes. Odor analysis revealed predominant contributions from nitrogen oxides, aromatic compounds, ketones, and...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Sensory quality and metabolite dynamics in an organic selenium-enriched milk fermented by Geotrichum candidum

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问