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酸发酵过程中盐度对质量和微生物群体的影响

Jianbo Tang^1,2, Xiaomeng Wu³, Du Lv^1,2

¹Guizhou Food Processing Institute, Guizhou, Academy of Agricultural Sciences, Guiyang, 550006, China.

Food chemistry: X

|July 23, 2024

概括

中的较低盐度通过影响微生物群落来增强独特的味道和质地. 这项研究揭示了关键的细菌和酵母对于发酵期间的风味发展至关重要.

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:

盐度是发酵食品生产的关键因素.
了解微生物社区动态对于优化发酵食品质量至关重要.

研究的目的:

为了研究不同盐度对酸胡质量的影响.
在发酵过程中分析微生物群体的组成.
探索微生物群落与的质量属性之间的相关性.

主要方法:

在不同度的盐下发酵.
对挥发性风味化合物,自由氨基酸 (FAA),有机酸和纹理特性进行分析.
使用[提及已知技术,例如16S rRNA测序]进行微生物社区分析.
微生物种群与质量参数之间的相关性分析.

主要成果:

低盐度 (D组) 与高盐度 (G组) 相比,产生了独特的挥发性风味化合物,更高的FAA,乳酸和酸含量.
D2组表现出优越的纹理特性.
确定的关键微生物群落包括*Firmicutes*, *Proteobacteria*, *Ascomycota*, *Lactobacillus*, *Pectobacterium*和 *Pseudomonas*. 这些微生物群落包括*Firmicutes*, *Proteobacteria*, *Ascomycota*, *Lactobacillus*, *Pectobacterium*和 *Pseudomonas*.
盐度显著影响了微生物群落 (p < 0.001).
*Pediococcus*, *Lactobacillus*, *Cedecca*, *Issatchenkia*, *Pichia*, *Kazachstania* 和 *Hanseniaspora* 与风味特征有显著的相关性. *Pediococcus*, *Lactobacillus*, *Cedecca*, *Issatchenkia*, *Pichia*, *Kazachstania* 和 *Hanseniaspora* 与风味特征有显著的相关性.

结论:

盐度极大地影响了微生物群落结构和的质量属性.
特定的微生物,包括*Lactobacillus*和*Pichia*,对于培养的特色风味至关重要.
优化盐度可以增强发酵的感觉特性和微生物多样性.

关键词:

发酵发酵是一个过程.微生物社区的微生物社区.有的胡,的胡.质量质量质量质量质量质量质量质量.盐的度是盐的度.

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