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在江芳固态发酵中应用Pichia kudriavzevii:微生物群体结构和挥发性风味变化
Shengkai Hua1, Xiang Wei1, Leyi Wang1
1School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China.
International journal of food microbiology
|July 31, 2025
概括
将非Saccharomyces酵母如Pichia kudriavzevii YK116添加到江芳香 (ZAV) 发酵中可以增强关键的风味化合物. 这项研究表明,这些酵母通过在酸发酵 (AAF) 过程中改变真菌社区结构来改善.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 酵母生态学的酵母生态学
背景情况:
- 众所周知,非Saccharomyces酵母可以改善发酵食品的香味,但它们在生产中的作用尚不清楚.
- 江芳 (ZAV) 发酵涉及复杂的微生物相互作用,影响其特有的风味特征.
研究的目的:
- 调查添加非Saccharomyces酵母在ZAV固态发酵过程中对风味化合物增强的影响.
- 阐明非Saccharomyces酵母对微生物群落结构和中的风味产生影响的机制.
主要方法:
- 从ZAV Pei.中分离出非Saccharomyces酵母菌株.
- 模拟固态发酵与受精酵母菌株的注射.
- 高通量测序用于分析微生物社区结构转移.
- 头部空间固相微提取气体染色学-质谱学 (HS-SPME-GC-MS) 用于风味化合物分析.
- 相关性分析将微生物群落与特定代谢物联系起来.
主要成果:
- 皮奇亚库德里亚夫泽维 (Pichia kudriavzevii) YK116对酸发酵 (AAF) 的压力表现出耐受性.
- 接种P. kudriavzevii YK116可调节真菌社区结构,同时保持细菌的稳定性.
- 观察到关键风味的显著增加,包括乙烯酸乙酸 (23.17%),乙烯酸乙酸 (74.06%) 和异乙酸 (9.62%).
- 菌群体,特别是Pichia和Hannaella,与细菌群体相比,与形成的相关性更强.
结论:
- 非Saccharomyces酵母,特别是P. kudriavzevii YK116,可以通过固态发酵在ZAV中增强风味化合物的产生.
- 主要机制涉及调节真菌社区结构,从而促进生物合成.
- 这项研究提供了关于非Saccharomyces酵母如何通过改变微生物生态来改善固态发酵中的风味的第一个机制性见解.
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