贝尔巴萨的微生物组介导的风味发展:为Gergoush生产提供传统发酵牛奶初始剂
Sara A Eltigani1,2, Takeshi Taniguchi3, Atsushi Ishihara1,3
1Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori, Japan.
概括
这项研究探讨了传统发酵牛奶开胃菜Berbassa中的微生物群落和挥发性化合物. 像Bacillus和Clostridium sensu stricto这样的主导细菌与风味化合物相关,可能解释了Gergoush的存在.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 分析化学 分析化学
背景情况:
- 贝尔巴萨是一个传统的发酵牛奶开胃菜,对苏丹的干零食格格鲁什至关重要.
- 它独特的味道归因于添加豆类的影响下的自发奶发酵.
研究的目的:
- 为了研究微生物群落和挥发性化合物在Berbassa制成的小和子.
- 为了确定微生物属和特定挥发性化合物之间的相关性.
主要方法:
- 高通量测序用于微生物社区分析.
- 气相色谱-质谱 (GC-MS) 用于检测挥发性化合物.
- 微生物和挥发性数据之间的相关性分析.
主要成果:
- 由Bacillus和Clostridium sensu stricto主导的细菌群体 1. 细菌群体
- 确定了关键的真菌属包括Trichosporon,Nothophoma,Alternaria,Aspergillus和Mortierella. 这些类型的真菌是最常见的.
- 检测到57种挥发性化合物,包括,和,并与主要的细菌属相关联.
结论:
- 细菌和Clostridium sensu stricto1可能与Berbassa的特征性风味化合物有关.
- 这项研究为了解微生物对Gergoush风味特征的贡献提供了基础的见解.
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