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Updated: Feb 20, 2026
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Preparation of High-Quality Fermented Fish Product
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Lacticaseibacillus rhamnosus H7は,低ニートリートソーセージの味に関連した微生物代謝ネットワークを形成する:マルチオミックスの相関研究からの洞察
Ying Yue1, Sufen Guo2, Hao Liu1
1State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
NPJ science of food
|February 18, 2026
まとめ
Lacticaseibacillus rhamnosus H7は,アミノ酸と脂質の代謝を促進することによって,乾燥した発酵ソーセージの味を高める. この窒素を分解するバクテリアは,微生物のコミュニティを調節し,重要な味の化合物を強化します.
科学分野:
- 食品微生物学 食品微生物学
- 発酵科学 発酵科学とは
- メタボロミクスとは
背景:
- 乳酸バクテリア (LAB) は,乾燥発酵ソーセージの窒素分解に不可欠です.
- ニートリットを分解するLABが,味の発達,微生物コミュニティ,代謝経路に与える正確な影響は,まだ完全に理解されていません.
研究 の 目的:
- 微生物コミュニティの構造,風味化合物,代謝プロファイルに,ニートリートを減少させる菌株であるLacticaseibacillus rhamnosus H7の影響を調査する.
- Lcb.の規制メカニズムを解明する. マルチオミックと自由アミノ酸 (FAA) 分析による風味形成におけるラムノサスH7.
主な方法:
- マルチオミクス分析 (メタゲノミクス,メタボロミクス) とフリーアミノ酸 (FAA) プロファイリング.
- 乾燥発酵ソーセージでラクチカゼイバチルスラムノサスH7を注射する.
- 微生物の豊富さ,代謝産物,および風味化合物の間の相関分析.
主要な成果:
- Lcbで接種する. rhamnosus H7は,その優位性,FAA放出の増加,および特定の脂質 (PE,TG,PC) の蓄積/変換の強化につながりました.
- Lcb. Lcb. Lcb. Lcb. Lcb. Lcb. Lcb. Lcb. rhamnosus H7は,Weissella hellenicaとWeissella minorの多量と正の相関関係があり,相乗効果の相互作用を示唆しています.
- 強化されたアミノ酸と脂質代謝は,ヘキサノ酸とエチル2,4-ヘキサディノ酸などの主要な香味化合物の形成の増加と一致しました.
結論:
- Lcb. Lcb. Lcb. Lcb. Lcb. Lcb. Lcb. Lcb. rhamnosus H7の接種は,微生物の構造を効果的に調節し,乾燥発酵ソーセージのアミノ酸と脂質の代謝を促進します.
- この調節により,特徴的な風味化合物の含有量が向上し,ソーセージの全体的な品質が向上します.
- この研究では,LABが低ニートリートの乾燥発酵ソーセージの味覚の発達を調節するメカニズムを提案しています.
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