本文在分析了常用的微生物代谢组学研究方法的基础上，采用UPLC-Q-TOF MSE代谢组学技术结合主成分分析（PCA）和正交偏最小二乘判别分析（OPLS-DA）对不同发酵方式生产的益生菌酸奶进行了代谢组学的研究。结果表明，采用单一益生菌L.Plantarum P-8发酵得到的样品（p）和采用益生菌L.Plantarum P-8与传统酸奶发酵剂YC-X11共同发酵得到的样品（bp）在BPI基峰图存在较大差异，说明其代谢产物具有明显的不同。同时，采用UPLC-Q-TOF MSE的分析方法共鉴定亮氨酸、甲硫氨酸、苯丙氨酸、色氨酸、4-羟基苯乳酸、泛酸、4-吡哆酸、L-肉毒碱、2-羟基-2-甲基琥珀酸、组氨醇、Asp-Pro-Pro、Met-Ser-OH、L-prolyl-L-Proline、Ala-Ala-Ile-Trp、His-His、Ala-Gly-Asn-Asn、Asp-Met-Met-Gln、Ala-Glu-Pro-Cys和Tyr-Asp等38个代谢物，并具体分析出了两种发酵方式得到的代谢产物的变化，为益生菌酸奶中代谢组学的应用提供新的思路。

Based on analysis of the commonly used microbial metabolomics research methods, UPLC-Q-TOF MSE (ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometric) metabolomics technology combined with principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to conduct a metabolomics study of probiotic yogurts produced using different fermentation methods. The results showed that the base peak intensity (BPI) of the sample “p” obtained by fermentation using probiotic bacterium Lactobacillus plantarum P-8 alone was significantly different to that of the sample “bp” obtained by fermentation using a combination of L. plantarum P-8 and the traditional starter culture YC-X11, indicating that their metabolites were significantly different. Further, the UPLC-Q-TOF MSE analysis identified 38 metabolites, including leucine, methionine, phenylalanine, tryptophan, 4-hydroxyphenyllactic acid, pantothenic acid, 4-pyridoxic acid, L-carnitine, 2-hydroxy-2-methylsuccinic acid, histidinol, aspartic acid-proline-proline, methionine-serine-hydroxyl, L-prolyl-L-Proline, alanine-alanine-isoleucine-tryptophan, histidine-histidine, alanine-glycine-asparagine-asparagine, aspartic acid-methionine-methionine-glutamine, alanine-glutamic acid-proline-cysteine, and tyrosine-aspartic acid. In addition, the differences in the metabolites obtained after fermentation by the two methods were specifically analyzed, providing new directions for the application of metabolomics in studying probiotic yogurt.