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味道形成和微生物群落动态之间的相关性,在发酵时的zha cai cai的动态
Yinyin Lian1,2, Jiajia Song1, William Mumby3
1School of Food Science, Southwest University, Chongqing, China.
Journal of the science of food and agriculture
|March 7, 2024
概括
这项研究揭示了在发酵过程中影响扎味的关键微生物. 识别这些细菌和真菌群落有助于优化这种发酵的末产品的生产.
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:
- 菜是一种发酵的末产品,它具有独特的风味,来自于它的发酵过程.
- 了解微生物动态及其对味道的影响对于质量控制和生产优化至关重要.
研究的目的:
- 分析三种发酵阶段中扎中的物理化学指数和挥发性风味化合物.
- 通过使用高通量测序来识别涉及扎发酵的细菌和真菌群体.
- 为了将关键的微生物属与zha cai中的特定风味化合物相关联.
主要方法:
- 物理化学分析和气体染色学-质谱学 (GC-MS) 用于风味分析.
- 高通量测序用于细菌和真菌社区分析.
- 统计相关性分析以将微生物属与挥发性风味化合物联系起来.
主要成果:
- 固菌菌和蛋白质菌是占主导地位的细菌类,而乳酸菌是占主导地位的属.
- 阿斯科米塞特和斯坦诺托福蒙纳斯是主要的真菌类,而德巴里奥米塞斯是主要的酵母类.
- 在各种细菌和真菌属和挥发性风味化合物之间发现了显著的正负相关性,其中Lactobacillus,Halomonas,Rhodococcus和Debaryomyces显示出了显著的关联.
结论:
- 这项研究确定了包括Lactobacillus和Debaryomyces在内的特定微生物种,这些微生物能积极调节茶的味道.
- 这些发现提供了有价值的见解,用于针对性调味策略中,在zha cai生产.
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