Abstract:Fermented whey was prepared with L.bulgaricus ND02 in this study to investigate the metabolic characteristics of L. bulgaricus ND02 during fermentation. The effects of metabolites on the physiological functions of fermented whey was evaluated based on the dynamic changes of metabolites during whey fermentation. The metabolites in whey fermentation were detected by LC-MS. The screening and analysis of the differential metabolites were conducted through multivariate statistical method. Potential biomarkers were screened out according to database searching. A total of 37 metabolites, including isoleucine, peptides, methyl-D-galactopyranoside, oleic acid, amber acid, jaundice, cytosine adenosine and etc., were significantly identified (P<0.05). The relative content of 23 metabolites, such as homocysteine, Tyr-Trp, phenyllactic acid, cytidine monophosphate and etc., increased significantly in fermented whey(P<0.05). L. bulgaricus ND02 produced a large number of essential amino acids, oligopeptides, organic acids and nucleotides during fermentation, giving the special physiological functions and nutritional values of fermented whey.
