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关键香味物质及其微生物来源在传统酸竹芽中的表征

Hui Tang¹, Jin-Kui Ma², Lin Chen³

¹Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China.

|November 4, 2023

概括

酸竹芽中的关键风味化合物包括酸,乳酸和p-cresol. 细菌Levilactobacillus spicheri被确定为这些化合物的生产者,对于工业风味稳定至关重要.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
发酵技术的发酵技术

背景情况:

酸竹芽是一种传统的发酵食品,具有复杂的风味特征.
识别关键的风味化合物及其微生物来源对于一致的工业生产和风味增强至关重要.
以前的研究还没有完全阐明细菌对酸竹芽特有的气味的具体贡献.

研究的目的:

为了识别来自广东北部传统酸竹芽中的关键风味化合物.
确定负责生产这些风味化合物的占主导地位的细菌属.
隔离,识别和描述特定细菌菌株,特别是Levilactobacillus*的风味产生能力.

主要方法:

分析了15个传统酸竹芽样本的风味物质和微生物群落.
气色谱-质谱法 (GC-MS) 用于味道化合物的识别.
16S rRNA基因测序用于细菌社区分析.
细菌菌株的隔离,选和鉴定,随后进行发酵试验以量化风味化合物生产.

主要成果:

乙酸,乳酸和p-cresol被确定为关键的风味化合物.
占主导地位的细菌属是*Lactobacillus*,在特定属 (*Lactobacillus*, *Levilactobacillus*, *Lentilactobacillus*) 和关键的风味化合物之间观察到显著的相关性.
*Levilactobacillus spicheri*被分离出来,证实产生乳酸,酸,特别是p-cresol,这是以前没有报道的发现.
特定的Levilactobacillus spicheri*菌株显示出大量的乳酸 (10.12-16.62克/公斤),酸 (10.21-21.60克/公斤) 和p-cresol (25.67-143.87克/公斤) 的产生.

结论:

这项研究确立了Levilactobacillus spicheri作为一种关键的细菌,为酸竹芽的特征性风味特征作出贡献.
鉴定Levilactobacillus spicheri作为一个p-cresol生产者,为发酵食品的香味提供了新的见解.
这些发现为*Levilactobacillus spicheri*在工业生产和稳定酸竹芽口味的有针对性的使用提供了科学依据.

关键词:

味道物质是一种调味剂.产生风味的细菌产生风味.利维亚克托巴西勒斯 (Levilactobacillus spicheri) 是一种细菌.微生物社区结构是微生物的社区结构.在P-cresol中使用P-cresol.酸的竹子会发芽.

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