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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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微生物多样性,功能性质和高温达库的风味特征具有不同的颜色
Zhendong Zhang1, Xiaoxu Ran1, Zhuang Guo2
1School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, Guizhou Province 558000, PR China.
Food research international (Ottawa, Ont.)
|May 17, 2025
概括
高温达克 (HTD) 的颜色变化显著影响了酒的味道. 在白色,黑色和黄色HTD中,微生物群落和香味配置不同,而酸度会影响这些区别.
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
- 感官分析 感官分析
背景情况:
- 高温达克 (HTD) 对于的香味是必不可少的.
- 不同颜色的达奎在酒中具有不同的功能.
- 目前用于区分Daqu颜色的指标是不够的.
研究的目的:
- 研究来自山东省的不同颜色HTD的微生物社区结构,物理化学性质和E感官特征.
- 确定HTD中对pyrazine合成的主要微生物贡献者.
- 建立有效的指标来区分白色,黑色和黄色的达库.
主要方法:
- 使用元基因组测序对微生物群落进行比较分析.
- 评估物理化学性质,包括酸度.
- 使用电子鼻子和电子舌头技术评估E感官特征.
主要成果:
- 在白色,黑色和黄色HTD中观察到微生物群落的显著差异.
- 特定的微生物物种 (例如,Kroppenstedtia eburnea,Bacillus spp.,Staphylococcus spp.,Aspergillus spp.,Proteus mirabilis) 在不同颜色的Daqu.中得到丰富.
- 它们包括Thermomyces lanuginosus,Lentibacillus daqui,以及Thermoascus spp.等. 被确定为潜在的pyrazine合成贡献者.
- 香味,而不是味道,是主要的感官差异化特征.
- 电子传感器 (W6S,W3S) 有效地区分了Daqu类型.
- 酸度是影响微生物结构,味道和酶活动的关键因素.
结论:
- 显著的微生物和感觉特征标志着来自山东的不同颜色的HTD.
- 这项研究提供了对微生物对HTD芳香和pyrazine合成的贡献的新见解.
- 电子感官分析为达奎差异化提供了一个有前途的方法.
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