在Bangcai的自然发酵过程中,微生物群落的继承和挥发性化合物的变化
Lili Xie1,2, Xueli Wang1,2, Xiujun Wang1,2
1Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang, China.
Frontiers in microbiology
|April 17, 2025
概括
发酵过程通过改变挥发性化合物,将味的班卡伊转化为美味的食物. 像Lactobacillus这样的关键细菌推动了可取的花,水果和烤肉的形成,提高了整体质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 发酵的孟加拉菜 (Brassica juncea var. 这种菜是 (crassicaulis) 是一种传统的中国食品,因其独特的味道而受到重视.
- 在香发酵过程中形成风味化合物的具体机制在很大程度上仍未得到研究.
研究的目的:
- 为了阐明香发酵过程中风味化合物的形成机制.
- 分析开发酵过程中挥发性化合物和微生物群落的变化.
主要方法:
- 使用气相色谱-离子运动谱法 (GC-IMS) 来识别挥发性风味化合物.
- 采用元基因组学来分析微生物社区结构.
- 发酵前后比较的班卡伊样品.
主要成果:
- 确定了91种挥发性有机化合物 (VOCs),发酵减少了像烯酸酸 (allyl isothiocyanate) 这样的尖化合物.
- 观察到可取的风味化合物的形成,包括乙酸,乙烯酸和2-甲基-3-甲醇,有助于花,水果和烤的音色.
- 连接主导细菌 (Citrobacter,Lactobacillus,Leuconostoc) 产生关键的风味化合物,如 γ-butyrolactone 和乙烯-2-甲基酸盐.
结论:
- 发酵大大改变了菜的挥发性特征,增强了其理想的风味特征.
- 特定的微生物群落在产生发酵的菜复杂的风味特征方面发挥着至关重要的作用.
- 这些发现为优化发酵蔬菜的风味质量提供了理论基础.
关键词:
布拉西卡树 (Brassica juncea var.) 是一种植物. 这是一个古老的古典主义.相关性分析的相关性分析.转基因组学是指转基因组学.微生物社区的微生物社区.自然发酵自然发酵的过程挥发性化合物是挥发性的化合物.更多相关视频
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