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Updated: May 12, 2026

Fruit Volatile Analysis Using an Electronic Nose
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根据微生物多样性和风味物质检测,对制黄瓜产品的分析

Xiaoyue Tang1, Xiangyu Chen2, Fuxiang Li2

  • 1Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China.

Foods (Basel, Switzerland)
|April 27, 2024
PubMed
概括

在黄瓜发酵过程中添加Lactobacillus会改变微生物群落和挥发性有机化合物 (VOC). 这影响了黄黄瓜的最终风味,特定的细菌与独特的香味化合物相关.

关键词:
气体染色学和离子运动谱学 (GCIMS)发酵 发酵 发酵 发酵微生物社区的微生物社区.一个不稳定的波动性.

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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...