Characteristics of metabolites from traditional fermented milk in Xilin Gol League
This research studied the physicochemical indicators such as pH,titratable acidity and viscosity of traditional fermented milk in A bag Ban-ner and Xianghuang Banner of Xilingol League during the fermentation period from 24 to 48 hours,and measured metabolites by untargeted metabolomics.The results showed that the Xianghuang Banner group displayed higher viscosity and pH levels in the fermented milk,while the Abag Banner group exhibited lower viscosity and pH.These differences were attributed to the accumulation of seven acidic compounds and carbohydrate substances in the Abag Banner group,suggesting more comprehensive utilization of carbon sources in their fermented milk,leading to a lower pH.Conversely,the Xianghuang Banner group elevated viscosity and pH through the accumulation of amino acids and basic substances.Regarding differ-ent time points,this research noted that during the fermentation period from 24 to 48 hours,there was a significant reduction in pH and acidity,ac-companied by a notable increase in viscosity.Exploring the underlying mechanisms,it was revealed that metabolites in the 48-hour group were pre-dominantly enriched in seven metabolic pathways.Among these,metabolites in the 48-hour group were concentrated in glycerophospholipid metabolism and pentose phosphate pathway.This suggested further breakdown of carbon sources during this process,resulting in decreased pH and acidity.Simultaneously,the 48-hour group's metabolites significantly enriched pathways related to glycine,serine,threonine metabolism,arginine and proline metabolism,as well as tryptophan metabolism,which promoted viscosity enhancement and pH reduction in the fermented milk.
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