相关实验视频

Updated: Dec 19, 2025

Prospecting Microbial Strains for Bioremediation and Probiotics Development for Metaorganism Research and Preservation

Prospecting Microbial Strains for Bioremediation and Probiotics Development for Metaorganism Research and Preservation

Published on: October 31, 2019

杜尚酸糊中的物理化学特性,风味特征和微生物社区结构之间的相关性

Xiaojuan Song¹, Dan Liao¹, Yan Zhou¹

¹School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China.

Food chemistry: X

|July 18, 2024

概括

杜尚酸糊 (DSSP) 的独特味道与其发酵细菌有关. 像Vagococcus和Lactococcus这样的关键细菌有助于制造风味化合物,指导工业初始培养的发展.

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:

杜尚酸面 (DSSP) 是一种传统的贵州调料,具有独特的风味.
发酵微生物群对于DSSP独特的味道至关重要,但对味道的特定微生物贡献尚不清楚.

研究的目的:

阐明微生物群落结构与DSSP中的挥发性风味化合物之间的关系.
确定负责DSSP中的风味形成的关键细菌.
为开发初始培养提供见解,以增强DSSP风味.

主要方法:

挥发性风味化合物使用电子鼻子和头部空间固相微提取气色谱质谱法 (HS-SPME-GC-MS) 来识别.
使用高通量测序分析了细菌社区结构.
进行了相关性分析,以将微生物组成与风味化合物联系起来.

主要成果:

确定了116种挥发性风味化合物,19种关键化合物,包括和醇.
细菌群体的特征是,确定Vagococcus,乳球菌和Tepidimicrobium作为主要的属.
在这些关键细菌和特定风味化合物生产之间发现了显著的相关性.

结论:

这项研究阐明了特定细菌群落与DSSP中的风味发展之间的联系.
鉴定出Vagococcus,Lactococcus和Tepidimicrobium是DSSP风味形成中的关键参与者.
这些发现为选择初始培养提供了基础,以提高DSSP的工业生产和风味质量.

关键词:

电子鼻子电子鼻子在HS-SPME-GCMS中使用.高通量测序的高通量测序部分最小平方区分分析 (PLS-DA)

更多相关视频

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

相关概念视频

Factors Influencing Microbial Growth: pH

Factors Influencing Microbial Growth: pH

Microorganisms are classified as acidophiles, neutrophiles, or alkaliphiles based on their pH growth preferences, reflecting their adaptations to specific environments. Maintaining a stable intracellular pH is critical for macromolecular stability and enzymatic activity, which can be challenged by external pH variations.Neutrophiles, such as Escherichia coli, grow optimally between pH 5.5 and 8.0. These microorganisms inhabit neutral or slightly acidic environments and employ mechanisms like...

Microorganisms in Agriculture and Food industry

Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...