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在工业规模发酵过程中阐明传统中国大豆中的代谢和风味演变:一种多omics方法
Yong-Qi Luo1, Fan-Bing Meng1,2, Qiu-Yu Peng1
1College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
Food chemistry: X
|June 23, 2025
概括
中国大豆发酵中的代谢学和风味学表明,氨基酸代谢在早期阶段 (1-10天) 主导. 补充关键代谢物可以增强特征性挥发性化合物,以改善风味.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 发酵技术的发酵技术
背景情况:
- 中国传统的豆发酵是一种复杂的生物工艺.
- 了解代谢物动态对于质量控制和优化至关重要.
- 工业规模的生产需要对代谢转换的洞察.
研究的目的:
- 研究在工业规模的中国大豆发酵过程中代谢和风味学中的动态变化.
- 为了识别影响大豆味的关键代谢物和挥发性化合物.
- 为了将新陈代谢途径与味道发展相关联.
主要方法:
- 使用代谢学分析非挥发性代谢物的分析.
- 检测和量化挥发性风味化合物 (VFCs).
- 在60天内监测关键参数,如氨基酸和降低糖含量.
主要成果:
- 到第60天,氨基酸增加到1.03g/100ml;减少糖在第7天达到86.57mg/ml的峰值.
- 确定了573种非挥发性代谢物,其中氨基酸,和类似物占21%.
- 早期发酵 (1-10天) 是代谢物转化的关键,由氨基酸代谢主导. 检测到119种VFC,其中,酒精,化物,和的含量在增加.
结论:
- 氨基酸代谢是大豆发酵的核心,特别是在早期阶段.
- 在特征性VFC和代谢产物之间存在显著的相关性.
- 补充特定代谢物可能会增强理想的VFC,提供一种改善风味的策略.
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