通过综合分析,挖掘和的中特有的微生物和品质
Jiayue Xu1, Zhiyuan Zeng1, Xiaolei Zheng1
1College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Engineering Research Center for Fruits and Vegetables Processing of Ministry of Education, Beijing Key Laboratory for Food Nonthermal Processing, China Agricultural University, Beijing, China.
NPJ science of food
|May 17, 2025
概括
不同的发酵方法在中创造了独特的微生物和风味. 这项研究强调了中的Lactiplantibacillus和中的Weissella,揭示了不同的微生物和挥发性化合物概况.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 农业化学 农业化学
背景情况:
- 发酵对于开发独特的微生物群落和的感官品质至关重要.
- 关于各种发酵技术之间的微生物和化学差异的比较研究很少.
研究的目的:
- 为了研究和比较和的的特征微生物和品质.
- 在不同的发酵方法中识别关键的微生物参与者和相关的挥发性化合物.
主要方法:
- 利用有针对性和非有针对性的分析方法来分析微生物群落和挥发性资料.
- 使用相关性分析将特定的微生物与不同的化学化合物联系起来.
主要成果:
- 鉴定出乳酸植物菌在酸中占主导地位,在酸中占主导地位,在酸中占主导地位.
- 在每种发酵类型中发现了独特的挥发性化合物,其中醇和β-烯与中的Lactiplantibacillus相关.
- 观察到韦塞拉菌与胡的品质之间存在弱相关性,可能是由于高盐度的抑制.
结论:
- 发酵技术在很大程度上影响了的微生物组成和风味.
- 乳酸植物菌 (Lactiplantibacillus) 在酸的独特特征中发挥着关键作用.
- 盐含量高的环境可能会限制微生物的影响,如韦塞拉菌对胡的最终品质的影响.
- 研究结果为优化发酵策略提供了见解,以增强发酵产品中的微生物多样性和风味.
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