探索发酵的米和小麦食品中的核心发酵微生物,风味化合物和代谢途径
Xiaoxuan Sun1, Leilei Yu1, Meifang Xiao1
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food chemistry
|September 7, 2024
概括
微生物驱动发酵大米和小麦食品中的独特风味. 这项研究详细介绍了关键的微生物群落及其在增强米芬和大米葡萄酒等产品品味道和香味方面的作用.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 感官分析 感官分析
背景情况:
- 发酵食品,特别是基于大米和小麦的产品,由于其独特的风味而在全球具有重要意义.
- 消费者偏好受到发酵食品的感官属性的强烈影响.
- 微生物是发酵过程中风味发展的核心.
研究的目的:
- 系统地识别发酵大米和小麦食品中的关键微生物群体.
- 为了阐明这些微生物之间的相互作用,这些微生物对味道产生积极影响.
- 了解微生物和酶用于增强味道的机制和策略.
主要方法:
- 文献综述和现有关于发酵大米和小麦产品中的微生物群落研究的系统总结.
- 对参与风味化合物生成的代谢途径的分析.
- 确定有助于增强风味的关键酶.
主要成果:
- 确定了负责蒸面包,面包,米芬和米酒中特征性风味的核心微生物群体.
- 揭示了特定的微生物相互作用,这些相互作用协同促进了可取的感官特性.
- 详细介绍了影响风味特征的酶活性和代谢途径.
结论:
- 微生物群落是发酵大米和小麦食品中独特风味的主要驱动因素.
- 了解这些微生物动态为优化发酵和风味开发提供了战略.
- 这项研究为提高发酵食品的质量和吸引力提供了基础.
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