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在suansun的Lactiplantibacillus plantarum发酵中获得奥米克驱动的洞察力:将微生物动力学与风味和代谢途径联系起来

Xinnuo Li¹, Yuhui Wu¹, Yuming You²

¹College of Food Science, Southwest University, Chongqing, 400715, China; Westa College, Southwest University, Chongqing, 400715, China.

Food microbiology

|July 19, 2025

概括

乳植物菌植物园SS0831通过增加香味化合物和减少异味来增强suansun的风味. 这种益生菌菌株改变了微生物的新陈代谢,改善了味道和质量.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
代谢工程是代谢工程.

背景情况:

苏松发酵是一种传统的工艺,具有可变的风味.
了解微生物动态是控制发酵结果的关键.
优化suansun风味需要有针对性的干预措施.

研究的目的:

为了确定用于suansun发酵的高性能Lactiplantibacillus plantarum菌株.
为了调查Lactiplantibacillus plantarum SS0831对suansun风味质量的影响.
为了阐明底层的微生物和代谢机制增强风味.

主要方法:

苏安孙的注射用乳芽植物菌植物SS0831.1.
使用GC-MS.进行风味化合物的全面分析.
微生物社区通过16S rRNA测序进行分析.
代谢途径分析.

主要成果:

乳植物菌植物体内注射的苏安松 (LPIFS) 显示出比自然发酵的苏安松 (NFS) 更高的酸度和感官得分.
与NFS (41) 相比,LPIFS含有明显更多的芳香化合物 (63).
像p-cresol这样的关键风味化合物减少,而LPIFS中的酒精和 Ester增加,改善了风味的复杂性.

结论:

乳植物菌植物园SS0831是一种有前途的初始培养物,可以增强suansun的味道.
通过减少异味和增加芳香化合物来实现风味的改善.
代谢途径,包括酸盐和酸盐的代谢,对于LPIFS的风味发育至关重要.

关键词:

电子鼻子 (E-nose) 是一个电子鼻子.乳酸菌植物植物 (Lactobacillus plantarum) 是一种植物菌.转基因组学是指转基因组学.感官评估感官评估苏安孙是什么意思苏安孙是什么意思挥发性风味挥发性的风味

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