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确定关键的芳香化合物和与Monascus发酵奶酪芳香形成相关的核心功能微生物

Yadong Wang¹, Hong Zeng¹, Sizhe Qiu²

¹School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

|September 11, 2023

概括

这项研究确定了Monascus发酵奶酪 (MC) 中的主要芳香化合物和微生物. 乳球菌 (lactococcus lactis) 和蒙纳斯菌 (Monascus) 占主导地位,为MC的独特风味特征做出了重大贡献.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
分析化学分析化学

背景情况:

蒙纳斯 (Monascus) 发酵奶酪 (MC) 具有独特的香味特征.
了解MC风味的微生物和化学基础至关重要.

研究的目的:

识别MC中的关键芳香化合物和主要微生物.
研究成熟过程中芳香化合物和微生物群的动态变化.
建立微生物群落和芳香特征之间的相关性.

主要方法:

气色谱-质谱学 (GC-MS) 和芳香提取物稀释分析 (AEDA) 用于芳香化合物识别.
气味活性值 (OAV) 和用于量化气味化合物的内部标准曲线.
高通量测序用于细菌和真菌社区分析.
皮尔森相关性分析将微生物种群与芳香化合物联系起来.

主要成果:

在MC成熟过程中确定和量化了36种关键的芳香化合物.
乳球菌被确定为占主导地位的细菌.
蒙纳斯克被证实是MC中占主导地位的真菌.
在Lactococcus lactis,Staphylococcus,Trichococcus,Monascus和关键芳香化合物之间发现了强烈的相关性 (r > 0.80,p < 0.05).

结论:

该研究阐明了Monascus发酵奶酪中关键的芳香化合物和主要的微生物参与者.
乳球菌和莫纳斯克菌对MC的特征性风味做出了重大贡献.
已确定的相关性提供了对微生物对MC香气的贡献的见解,有助于未来的奶酪开发.

关键词:

芳香提取稀释分析 (AEDA) 是一种分析方法.生物合成的途径.功能性微生物的核心功能微生物.气色谱仪 - 质谱仪 (GCMS)关键的芳香化合物关键的芳香化合物莫纳斯库的发酵奶酪.

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