在基于微生物代谢网络的Qicaipaojiao (Capsicum annuum L.) 发酵过程中揭示了核心功能微生物
Ju Chen1, Yubing Huang2, Xueya Wang1
1Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
Food research international (Ottawa, Ont.)
|May 19, 2024
概括
这项研究确定了 Qicaipaojiao (QCJ) 发酵中的关键风味化合物和核心微生物. 了解这些元素可以提高传统发酵食品的风味发展和质量控制.
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:
- 是一种传统的中国发酵,因其独特的味道而受到重视.
- 宝的风味发育受到微生物,有机酸,氨基酸和挥发性化合物的影响.
研究的目的:
- 在Qicaipaojiao (QCJ) 发酵中识别关键的风味化合物和核心微生物.
- 了解QCJ发酵过程中微生物群落和风味特征之间的关系.
主要方法:
- 在QCJ发酵过程中分析味道物质 (有机酸,氨基酸) 和挥发性风味化合物.
- 使用值香味值和气味活性值识别关键香味物质.
- 通过与风味物质的相关性分析确定核心微生物.
主要成果:
- 确定了16种关键味道物质 (12种氨基酸,4种有机酸) 和12种关键芳香物质.
- 发酵过程涉及10种细菌和7种真菌.
- 核心功能性微生物包括5种细菌和3种真菌属,与70%的关键风味物质有显著的相关性.
结论:
- 这项研究阐明了QCJ发酵中的风味形成机制.
- 已识别的核心微生物和关键风味化合物为发酵食品生产的质量控制提供了洞察力.
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