To clarify the change mechanism of biological activity and physicochemical characteristics in JY025 fortified milk powder during storage, morphological observation, JY025 survival, storage stability, and metabolomics of LFMP were determined during the storage period in this study. The results showed that the LFMP had a higher survival rate of JY025 compared with the bacterial powder of JY025 during storage, which suggested that milk powder matrix could reduce strain JY025 mortality under prolonged storage in the LFMP samples. The fortification of strain JY025 also affected the stability of milk powder during the storage period. There was lower water activity and higher glass transition temperature in LFMP samples compared with blank control milk powder during storage. Moreover, the metabolomics results of LFMP indicated that vitamin degradation, Maillard reaction, lipid oxidation, tricarboxylic acid cycle, and lactobacilli metabolism are interrelated and influence each other to create complicated metabolism networks.

中文翻译：

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副干酪乳杆菌强化奶粉储存过程中生物活性和理化特性变化的机理研究


为了明确JY025强化奶粉在储存过程中生物活性和理化特性的变化机制，本研究对储存期间的LFMP进行形态观察、JY025存活率、储存稳定性和代谢组学测定。结果表明，与JY025菌粉相比，LFMP在储存过程中JY025的存活率更高，这表明奶粉基质可以降低LFMP样品中长期储存下菌株JY025的死亡率。菌株JY025的强化也影响了奶粉在储存期间的稳定性。与空白对照奶粉相比，LFMP样品在储存过程中具有较低的水分活度和较高的玻璃化转变温度。此外，LFMP的代谢组学结果表明，维生素降解、美拉德反应、脂质氧化、三羧酸循环和乳酸菌代谢相互关联、相互影响，形成复杂的代谢网络。