{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,2]],"date-time":"2026-06-02T05:53:54Z","timestamp":1780379634805,"version":"3.54.1"},"reference-count":35,"publisher":"Walter de Gruyter GmbH","issue":"1","license":[{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2022,12,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Ghee is a traditional Tibetan dairy product with high-fat content, low yield, plasticity, caseation, and rich nutrition. In this study, we analyzed the diversity of microbial communities in yak milk and ghee samples at high and low altitudes, especially the <jats:italic>Lactobacillus<\/jats:italic> genus, and further used metabolomic techniques to compare the differences in metabolites in yak ghee at different altitudes. The results showed that the increase in altitude had a significant and generally inhibitory effect on the microbial community diversity in milk ghee, and yak milk at high altitude was abundant in nutrients, which could antagonize the negative impact of increased altitude. Using non-targeted metabolomics, we infer the composition of flavor compounds in ghee: nine kinds of carboxylic acids, 11 kinds of esters, six kinds of ketones, two kinds of alcohols, and four kinds of alkene compounds, among which the key flavor compounds are <jats:sc>dl<\/jats:sc>-2-(acetylamino)-3-phenylephrine acid, 1-(4-methoxyphenyl)-2-propanone, sebacic acid, Lysope 18:1, and uracil 1-beta-<jats:sc>d<\/jats:sc>-arabinofuranoside. These flavor substances are found in <jats:italic>Lactococcus<\/jats:italic>, <jats:italic>Lactobacillus<\/jats:italic>, and <jats:italic>Streptococcus<\/jats:italic>. With the participation of <jats:italic>Lactobacillus<\/jats:italic>, it is synthesized through biosynthesis of alkaloids derived from ornithine, lysine, and nicotine acid and glyoxylate and decarboxylate metabolism, among which <jats:italic>Lactococcus<\/jats:italic> plays a key role. In this study, a variety of lactic acid bacteria related to ghee fermentation were screened out, revealing the composition of volatile flavor compounds in Gannan yak milk ghee in the Qinghai\u2013Tibet Plateau and providing a reference for further key volatile flavor compounds and the formation mechanism of flavor compounds.<\/jats:p>","DOI":"10.1515\/biol-2022-0516","type":"journal-article","created":{"date-parts":[[2022,12,12]],"date-time":"2022-12-12T07:47:46Z","timestamp":1670831266000},"page":"1629-1640","source":"Crossref","is-referenced-by-count":10,"title":["Microbial diversity of milk ghee in southern Gansu and its effect on the formation of ghee flavor compounds"],"prefix":"10.1515","volume":"17","author":[{"given":"Zewen","family":"Liu","sequence":"first","affiliation":[{"name":"Life Science and Engineering College, China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University , Lanzhou , 730030 , PR China"},{"name":"Ganan Research Institute of Yak Milk , Hezuo , 747000 , PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huixia","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Biotechnology and Bioengineering of State Ethnic Affairs Commission, Biomedical Research Center, Northwest Minzu University , Lanzhou , 730030 , PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dandan","family":"Gao","sequence":"additional","affiliation":[{"name":"China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University , Lanzhou , 730030 , PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junhong","family":"Su","sequence":"additional","affiliation":[{"name":"Department of Gastroenterology and Hepatology, Erasmus MC-University Medical Center , Rotterdam , Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuxin","family":"Su","sequence":"additional","affiliation":[{"name":"China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University , Lanzhou , 730030 , PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhongren","family":"Ma","sequence":"additional","affiliation":[{"name":"China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University , Lanzhou , 730030 , PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiqiang","family":"Li","sequence":"additional","affiliation":[{"name":"Department of Dentistry, Key Laboratory of Oral Diseases of Gansu Province, Key Laboratory of Stomatology of State Ethnic Affairs Commission, Northwest Minzu University , Lanzhou , 730030 , PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanjiao","family":"Qi","sequence":"additional","affiliation":[{"name":"Key laboratory for utility of environment-friendly composite materials and biomass in universities of Gansu Province , Lanzhou , 730030 , PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gongtao","family":"Ding","sequence":"additional","affiliation":[{"name":"Life Science and Engineering College, China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University , Lanzhou , 730030 , PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"374","published-online":{"date-parts":[[2022,12,12]]},"reference":[{"key":"2022121207474281720_j_biol-2022-0516_ref_001","unstructured":"El-Rahman AA, Shalabi SI, Kilara A. Chemical and physical properties of anhydrous milk fat, low and very high melting milk fat fractions obtained by a commercial fractionation process. Milchwissenschaft. 1998;53(2):77\u201381."},{"key":"2022121207474281720_j_biol-2022-0516_ref_002","doi-asserted-by":"crossref","unstructured":"Pathania P, Sharma V, Rao PS, Arora S, Panjagari NR. A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition. Int J Dairy Technol. 2021;74(2):352\u20138.","DOI":"10.1111\/1471-0307.12768"},{"key":"2022121207474281720_j_biol-2022-0516_ref_003","doi-asserted-by":"crossref","unstructured":"Halder K, Sahu JK, Naik SN, Mandal S, Bag SK. Improvements inmakkhan (traditional Indian cultured butter) production: a review. J Food Sci Technol. 2021;58(5):1640\u201354.","DOI":"10.1007\/s13197-020-04711-z"},{"key":"2022121207474281720_j_biol-2022-0516_ref_004","doi-asserted-by":"crossref","unstructured":"Maiza A, Nzekoue FK, Ghazouani T, Afif M, Caprioli G, Fiorini D, et al. Butter oil (ghee) enrichment with aromatic plants: chemical characterization and effects on fibroblast migration in an in-vitro wound healing model. Arabian J Chem. 2020;13(12):8909\u201319.","DOI":"10.1016\/j.arabjc.2020.10.017"},{"key":"2022121207474281720_j_biol-2022-0516_ref_005","doi-asserted-by":"crossref","unstructured":"Beukes EM, Bester BH, Mostert JF. The microbiology of South African traditional fermented milks. Int J Food Microbiol. 2001;63:189\u201397.","DOI":"10.1016\/S0168-1605(00)00417-7"},{"key":"2022121207474281720_j_biol-2022-0516_ref_006","unstructured":"Meulen R, Tudor S, Mozzi F, Vaningelgem F, Vuyst L. Lactobacillus curvatus strain 10 priming glycosyltransferase gene, partial cds. 2006."},{"key":"2022121207474281720_j_biol-2022-0516_ref_007","doi-asserted-by":"crossref","unstructured":"Zhang Q, Liu C, Sun Z, Hu X, Shen Q, Wu J. Authentication of edible vegetable oils adulterated with used frying oil by Fourier transform infrared spectroscopy. Food Chem. 2012;132(3):1607\u201313.","DOI":"10.1016\/j.foodchem.2011.11.129"},{"key":"2022121207474281720_j_biol-2022-0516_ref_008","doi-asserted-by":"crossref","unstructured":"Ixtaina VY, Martinez ML, Spotorno V, Mateo CM, Maestri DM, Diehl BWK, et al. Characterization of chia seed oils obtained by pressing and solvent extraction. J Food Compos Anal. 2011;24(2):166\u201374.","DOI":"10.1016\/j.jfca.2010.08.006"},{"key":"2022121207474281720_j_biol-2022-0516_ref_009","doi-asserted-by":"crossref","unstructured":"Moayyedi P, Ford AC, Talley NJ, Cremonini F, Foxx-Orenstein AE, Brandt LJ, et al. The efficacy of probiotics in the treatment of irritable bowel syndrome: a systematic review. Gut. 2010;59(3):325\u201332.","DOI":"10.1136\/gut.2008.167270"},{"key":"2022121207474281720_j_biol-2022-0516_ref_010","doi-asserted-by":"crossref","unstructured":"Indrio F, Mauro AD, Riezzo G, Civardi E, Intini C, Corvaglia L, et al. Prophylactic use of a probiotic in the prevention of colic, regurgitation, and functional constipation: a randomized clinical trial. Jama Pediatr. 2014;168(3):228\u201333.","DOI":"10.1001\/jamapediatrics.2013.4367"},{"key":"2022121207474281720_j_biol-2022-0516_ref_011","unstructured":"Ali AM, Islam AM, Hossen J, Ibrahim M. Antioxidant efficacy of rice bran extract on stabilisation of ghee under accelerated oxidation condition. Int Food Res J. 2019;26(5):1437\u201345."},{"key":"2022121207474281720_j_biol-2022-0516_ref_012","doi-asserted-by":"crossref","unstructured":"Meena S, Prasad W, Khamrui K, Mandal S, Bhat S. Preparation of spray-dried curcumin microcapsules using a blend of whey protein with maltodextrin and gum arabica and its in-vitro digestibility evaluation. Food Biosci. 2021;41(4):100990.","DOI":"10.1016\/j.fbio.2021.100990"},{"key":"2022121207474281720_j_biol-2022-0516_ref_013","doi-asserted-by":"crossref","unstructured":"Patel S, Balakrishnan S. Evaluation of antioxidant potential of nonconventional plant sources for the enhancement of shelf life of ghee. J Food Process Preserv. 2021;45(1):e15000.","DOI":"10.1111\/jfpp.15000"},{"key":"2022121207474281720_j_biol-2022-0516_ref_014","doi-asserted-by":"crossref","unstructured":"Klaenhammer TR. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiol Rev. 1993","DOI":"10.1016\/0168-6445(93)90057-G"},{"key":"2022121207474281720_j_biol-2022-0516_ref_015","doi-asserted-by":"crossref","unstructured":"Jack RW, Tagg JR, Ray B. Bacteriocins of Gram-positive bacteria. Microbiol Rev. 1995;59(2):171\u2013200.","DOI":"10.1128\/mr.59.2.171-200.1995"},{"key":"2022121207474281720_j_biol-2022-0516_ref_016","doi-asserted-by":"crossref","unstructured":"Todorov SD, Onno B, Sorokine O, Chobert JM, Dousset X. Detection and characterization of a novel antibacterial substance produced by Lactobacillus plantarum ST 31 isolated from sourdough. Int J Food Microbiol. 1999;48(3):167\u201377.","DOI":"10.1016\/S0168-1605(99)00048-3"},{"key":"2022121207474281720_j_biol-2022-0516_ref_017","doi-asserted-by":"crossref","unstructured":"Ghrairi T, Frere J, Berjeaud JM, Manai M. Purification and characterisation of bacteriocins produced by Enterococcus faecium from Tunisian rigouta cheese. Food Control. 2008;19(2):162\u20139.","DOI":"10.1016\/j.foodcont.2007.03.003"},{"key":"2022121207474281720_j_biol-2022-0516_ref_018","doi-asserted-by":"crossref","unstructured":"Hong SH, Marshall RT. Natural exopolysaccharides enhance survival of lactic acid bacteria in frozen dairy desserts. J Dairy Sci. 2001;84(6):1367\u201374.","DOI":"10.3168\/jds.S0022-0302(01)70167-1"},{"key":"2022121207474281720_j_biol-2022-0516_ref_019","doi-asserted-by":"crossref","unstructured":"Wang Y, Ahmed Z, Wu F, Chao L, Song S. Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir. Int J Biol Macromol. 2008;43(3):283\u20138.","DOI":"10.1016\/j.ijbiomac.2008.06.011"},{"key":"2022121207474281720_j_biol-2022-0516_ref_020","doi-asserted-by":"crossref","unstructured":"Lee DK, Jang S, Mi JK, Kim JH, Chung MJ, Kim KJ, et al. Anti-proliferative effects of Bifidobacterium adolescentis SPM0212 extract on human colon cancer cell lines. BMC Cancer. 2008;8(1):310.","DOI":"10.1186\/1471-2407-8-310"},{"key":"2022121207474281720_j_biol-2022-0516_ref_021","doi-asserted-by":"crossref","unstructured":"Idoui T, Benhamada N, Leghouchi E. Microbial quality, physicochemical characteristics and fatty acid composition of a traditional butter produced from cows\u2019 milk in East Algeria. Grasas Aceites. 2010;61(3):232\u20136.","DOI":"10.3989\/gya.110209"},{"key":"2022121207474281720_j_biol-2022-0516_ref_022","doi-asserted-by":"crossref","unstructured":"Haas BJ, Gevers D, Earl AM, Feldgarden M, Ward DV, Giannoukos G, et al. Chimeric 16S rRNA sequence formation and detection in Sanger and 454-pyrosequenced PCR amplicons. Genome Res. 2011;21(3):494\u2013504.","DOI":"10.1101\/gr.112730.110"},{"key":"2022121207474281720_j_biol-2022-0516_ref_023","doi-asserted-by":"crossref","unstructured":"Guy PA, Tavazzi I, Bruce SJ, Ramadan Z, Kochhar S. Global metabolic profiling analysis on human urine by UPLC-TOFMS: issues and method validation in nutritional metabolomics. J Chromatogr B: Biomed Sci Appl. 2008;871(2):253\u201360.","DOI":"10.1016\/j.jchromb.2008.04.034"},{"key":"2022121207474281720_j_biol-2022-0516_ref_024","doi-asserted-by":"crossref","unstructured":"Want EJ, O\u2019Maille G, Smith CA, Brandon TR, Uritboonthai W, Qin C, et al. Solvent-dependent metabolite distribution, clustering, and protein extraction for serum profiling with mass spectrometry. Anal Chem. 2006;78(3):743\u201352.","DOI":"10.1021\/ac051312t"},{"key":"2022121207474281720_j_biol-2022-0516_ref_025","unstructured":"Niu Y-J, Yang S-W, Wang G-Z, Liu L, Du G-Z, Hua L-M. Relation between species distribution of plant community and soil factors under grazing in alpine meadow. J Appl Ecol. 2017;28(12):3891\u20138."},{"key":"2022121207474281720_j_biol-2022-0516_ref_026","doi-asserted-by":"crossref","unstructured":"Or-Rashid MM, Odongo NE, Subedi B, Karki P, McBride BW. Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18: 1 fatty acids. J Agric Food Chem. 2008;56(5):1654\u201360.","DOI":"10.1021\/jf0725225"},{"key":"2022121207474281720_j_biol-2022-0516_ref_027","doi-asserted-by":"crossref","unstructured":"Rohman A, Man YBC. Application of FTIR spectroscopy for monitoring the stabilities of selected vegetable oils during thermal oxidation. Int J Food Prop. 2013;16(7):1594\u2013603.","DOI":"10.1080\/10942912.2011.603874"},{"key":"2022121207474281720_j_biol-2022-0516_ref_028","doi-asserted-by":"crossref","unstructured":"Silva CCG, Silva SPM, Prates JAM, Bessa RJB, Rosa HJD, Rego OA. Physicochemical traits and sensory quality of commercial butter produced in the Azores. Int Dairy J. 2019;88:10\u20137.","DOI":"10.1016\/j.idairyj.2018.08.005"},{"key":"2022121207474281720_j_biol-2022-0516_ref_029","doi-asserted-by":"crossref","unstructured":"Sserunjogi ML, Abrahamsen RK, Narvhus J. A review paper: current knowledge of ghee and related products. Int Dairy J. 1998;8(8):677\u201388.","DOI":"10.1016\/S0958-6946(98)00106-X"},{"key":"2022121207474281720_j_biol-2022-0516_ref_030","doi-asserted-by":"crossref","unstructured":"Teles dos Santos M, Viana IS, Ract JNR, Le Roux GAC. Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: coupling experiments and modeling. J Food Eng. 2016;185:17\u201325.","DOI":"10.1016\/j.jfoodeng.2016.03.029"},{"key":"2022121207474281720_j_biol-2022-0516_ref_031","doi-asserted-by":"crossref","unstructured":"Teng F, Wang P, Yang L, Ma Y, Day L. Quantification of fatty acids in human, cow, buffalo, goat, yak, and camel milk using an improved one-step GC-FID method. Food Anal Methods. 2017;10(8):2881\u201391.","DOI":"10.1007\/s12161-017-0852-z"},{"key":"2022121207474281720_j_biol-2022-0516_ref_032","doi-asserted-by":"crossref","unstructured":"Tipper ET, Galy A, Bickle MJ. Calcium and magnesium isotope systematics in rivers draining the Himalaya-Tibetan-Plateau region: lithological or fractionation control? Geochim Cosmochim Acta. 2008;72(4):1057\u201375.","DOI":"10.1016\/j.gca.2007.11.029"},{"key":"2022121207474281720_j_biol-2022-0516_ref_033","doi-asserted-by":"crossref","unstructured":"Vongsvivut J, Miller MR, McNaughton D, Heraud P, Barrow CJ. Rapid discrimination and determination of polyunsaturated fatty acid composition in marine oils by FTIR spectroscopy and multivariate data analysis. Food Bioprocess Technol. 2014;7(8):2410\u201322.","DOI":"10.1007\/s11947-013-1251-0"},{"key":"2022121207474281720_j_biol-2022-0516_ref_034","doi-asserted-by":"crossref","unstructured":"Chassaing C, Sibra C, Verbic J, Harstad OM, Golecky J, Martin B, et al. Mineral, vitamin A and fat composition of bulk milk related to European production conditions throughout the year. Dairy Sci Technol. 2016;96(5):715\u201333.","DOI":"10.1007\/s13594-016-0300-7"},{"key":"2022121207474281720_j_biol-2022-0516_ref_035","doi-asserted-by":"crossref","unstructured":"Dorea JRR, French EA, Armentano LE. Use of milk fatty acids to estimate plasma nonesterified fatty acid concentrations as an indicator of animal energy balance. J Dairy Sci. 2017;100(8):6164\u201376.","DOI":"10.3168\/jds.2016-12466"}],"container-title":["Open Life Sciences"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.degruyter.com\/document\/doi\/10.1515\/biol-2022-0516\/xml","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.degruyter.com\/document\/doi\/10.1515\/biol-2022-0516\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,12,12]],"date-time":"2022-12-12T07:48:05Z","timestamp":1670831285000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.degruyter.com\/document\/doi\/10.1515\/biol-2022-0516\/html"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,1,1]]},"references-count":35,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2022,12,12]]},"published-print":{"date-parts":[[2022,12,12]]}},"alternative-id":["10.1515\/biol-2022-0516"],"URL":"https:\/\/doi.org\/10.1515\/biol-2022-0516","relation":{},"ISSN":["2391-5412"],"issn-type":[{"value":"2391-5412","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,1,1]]}}}