Non-Targeted Metabolomics Analysis Reveals Metabolite Profiles Change During Whey Fermentation with <i>Kluyveromyces marxianus</i>.

ABSTRACT: Background: Whey fermentation could produce bioactive substances with immunomodulatory effects, metabolic syndrome modulation, and antioxidant properties, thereby imparting functional characteristics to products and facilitating the development of novel foods with health-promoting potential. Methods: A non-targeted metabolomics approach using liquid chromatography-mass spectrometry (LC-MS) was employed to investigate changes in the metabolite profiles of whey fermented by Kluyveromyces marxianus strain KM812 over varying fermentation durations. Results: The findings demonstrated a progressive enrichment of metabolites over time. A total of 151 differential metabolites were identified and categorized primarily into amino acids, peptides, and analogues, fatty acid

SUBMITTER: Gao Y 

PROVIDER: S-EPMC11676789 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature