Changes in Metabolite Profiles During Whey Fermentation
Author Information
Author(s): Gao Yansong, Gao Lei, Kang You, Yang Ge, Zhao Zijian, Zhao Yujuan, Li Shengyu
Primary Institution: Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences
Hypothesis
How does the fermentation of whey by Kluyveromyces marxianus affect its metabolite profiles over time?
Conclusion
Fermentation with KM812 significantly enhances the nutritional and functional properties of whey by increasing the levels of beneficial metabolites.
Supporting Evidence
- A total of 151 differential metabolites were identified during the fermentation process.
- The highest relative content of whey metabolites was observed at 48 hours of fermentation.
- Fermentation significantly increased levels of amino acids, fatty acids, and carbohydrates.
- KEGG analysis revealed associations with 23 specific metabolites and 9 metabolic pathways.
Takeaway
When we let a special yeast ferment whey, it makes the whey healthier by creating more good stuff in it over time.
Methodology
A non-targeted metabolomics approach using liquid chromatography–mass spectrometry (LC-MS) was employed to analyze changes in whey metabolites during fermentation.
Limitations
The initial metabolic profiles do not fully elucidate the mechanisms underlying the synthesis or degradation of different metabolites.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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