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解码温度驱动的微生物群落变化和大豆冬季发酵期间的风味调节机制
Yunzi Feng1, Ziming Xie1, Mingtao Huang2
1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
Food research international (Ottawa, Ont.)
|January 15, 2024
概括
控制的30°C发酵通过增加焦糖,花和水果的音调,显著提高了大豆的味道. 这种温度控制影响微生物群落,推动关键芳香化合物生产,以改善工业发酵.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物化学 生化学
背景情况:
- 冬季大豆发酵面临着风味调节的挑战.
- 发酵温度是增强大豆味的关键因素.
- 了解温度控制风味的分子和微生物基础对行业至关重要.
研究的目的:
- 为了阐明大豆中温度控制的风味增强的分子基础.
- 为了研究温度增强的大豆味背后的微生物调节机制.
- 为了比较工业级发酵系统在控制的30°C (SSCT) 与常规的冬季温度 (SSRT).
主要方法:
- 工业规模的发酵系统 (SSCT和SSRT).
- 香味分析的感官评估.
- 气色谱-质谱 (GC-MS) 用于挥发性化合物识别和气味活性值 (OAV) 确定.
- 高通量测序用于细菌和真菌社区分析.
- 微生物结构和挥发性资料之间的相关性分析.
主要成果:
- 30°C发酵显著增强了焦糖般的,花的,水果的,烤坚果的和烟的香气.
- 11个关键的挥发性化合物,包括HDMF和β-damascenone,被确定为芳香标记物.
- 温度干预诱导了细菌结构的显著变化,但不是真菌结构.
- 特定的细菌系 (韦塞拉,Tetragenococcus,Starmerella,Pediococcus) 与挥发性特征有很强的相关性.
- 温度通过非生物反应和微生物基因功能影响了HDMF和HEMF前体的形成.
结论:
- 控制的30°C发酵是一种有效的策略,可以增强大豆的味道.
- 微生物社区结构,特别是细菌组成,在温度介导的风味发展中起着关键作用.
- 这项研究为通过温度控制优化工业大豆发酵提供了科学基础.
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