未定位的风味组和相关性分析揭示了在LAB联合发酵的贝塔果汁中驱动风味的微生物相互作用
Yajie Zhao1, Chengjie Tong1, Chencheng Gu1
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
International journal of food microbiology
|August 8, 2025
概括
与Lacticaseibacillus rhamnosus,Lactiplantibacillus plantarum和Lactobacillus helveticus的共同发酵增强了贝塔果汁的味道. 这使得贝塔果汁的味道变得更好. 这项研究揭示了对有机酸,氨基酸和挥发性化合物的协同作用,改善了感官质量.
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
- 代谢学 代谢学 代谢学
背景情况:
- 乳酸细菌 (LAB) 共同发酵被认为可以提高食物的感官质量.
- 特定的LAB菌株可以赋予独特的风味并改善产品的特性.
研究的目的:
- 在贝塔果汁共发酵中研究一种新的LAB初始培养物 (L. rhamnosus,L. plantarum,L. helveticus) 的增味作用.
- 阐明关键风味物质的动态变化和潜在的生物化学机制.
主要方法:
- 使用定义的LAB初始培养物,共同发酵贝塔果汁.
- 对有机酸 (OA),自由氨基酸 (FAA) 和挥发性风味化合物 (VFC) 的分析.
- 相互作用网络分析,冗余分析 (RDA),非向代谢学和途径丰富分析.
主要成果:
- LAB共同发酵协同塑造了贝塔果汁的风味特征,创造了温和的酸度和乌玛米味道,带有水果和花香气.
- 代谢分析确定了显著的差异性代谢物,包括二甲酸和各种有机酸,与风味分析一致.
- 路径丰富分析强调了碳水化合物,氨基酸和有机酸代谢的显著变化.
结论:
- 通过协同的微生物相互作用,LAB共同发酵显著提高了贝塔果汁的风味特征.
- 该研究提供了对味道调节的生物化学见解,支持发酵食品中向味道的发展.
- 这项研究为利用特定的LAB组合来优化发酵食品特性提供了科学基础.
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