香烟微生物在米液发酵过程中的风味形成中的作用
Xin Fang1,2, Yanqing Qin3, Tiantian Liu1,2
1College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
Applied microbiology and biotechnology
|September 2, 2024
概括
米液发酵通过增加挥发性化合物,增强了雪茄烟的风味和香味. 这种传统的四川方法,涉及微生物,如Debaryomyces,提高烟草的质量.
科学领域:
- 农业科学 农业科学
- 微生物学 微生物学
- 食品化学 食品化学
背景情况:
- 传统的发酵方法对于在农产品中开发独特的风味至关重要.
- 米液发酵是一种用于烟草加工的四川本土技术.
研究的目的:
- 为了研究米液发酵对雪茄烟的影响.
- 分析物理化学特性,挥发性风味特征和微生物群落的变化.
主要方法:
- 烟草叶的物理化学分析.
- 气色谱-质谱学 (GC-MS) 用于挥发性化合物分析.
- 高通量测序用于微生物社区分析.
- 微生物相互作用的网络和相关性分析.
主要成果:
- 在发酵后,蛋白质含量显著下降.
- 挥发性风味化合物,包括化物,酒精,酸和,增加.
- 鉴定到的关键微生物属包括斯塔菲洛科克,伪蒙娜斯和德巴里奥米塞斯.
- 德巴里奥米塞斯与酸和甲等风味化合物有显著的相关性.
结论:
- 米液发酵通过增强挥发性风味化合物对雪茄烟产生积极影响.
- 微生物群落,特别是Debaryomyces,在发酵过程中发挥着至关重要的作用.
- 这项研究提供了关于微生物味道化合物关系和传统发酵中营养补充的好处的见解.
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