在乳酸细菌的发酵过程中",Uiseong"大的风味生物转化
Tae-Eun Kwon1, Sukyung Sung2, Augustine Yonghwi Kim2
1Department of Biochemical Engineering, Seoil University, Seoul, 02192 Republic of Korea.
Food science and biotechnology
|April 8, 2025
概括
乳酸细菌在kimchi发酵过程中转化Uiseong大化合物,减少尖性并增强味,乌玛米风味,以获得更好的味道. 这种生物转化为商业化金生产提供了持续质量的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 韩国品种的Uiseong大以其独特的硫化合物而闻名.
- 金发酵涉及到由乳酸细菌 (LAB) 影响的复杂的生化变化.
- 了解大生物转化是控制金风味特征的关键.
研究的目的:
- 为了研究 LAB 在金奇发酵过程中对Uiseong大的生物转化.
- 为了识别在这个过程中产生的挥发性化合物.
- 为了将这些变化与感官属性相关联,如敏性,味道和umami.
主要方法:
- 气色谱-质谱 (GC-MS) 用于挥发性化合物识别.
- 从早期金奇中分离和培养四种活性LAB菌株.
- 感官分析,以评估风味配置文件.
主要成果:
- 在大提取物中确定了26种挥发性化合物,包括特定的dithiocyclohexene衍生物.
- 通过LAB观察到初级硫化合物的降解和pyrazine和allyl methyl disulfide的产生.
- 证明减少了大的尖度,并增强了味/乌玛米的音调.
结论:
- LAB显著生物转化Uiseong大化合物,调节风味复杂性.
- 菌株特异性差异和发酵温度极大地影响了风味的发展.
- 这些发现支持精密发酵,以优化金奇的感觉特征和商业生产.
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