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在蛋黄发酵过程中,HS-SPME/GC-MS和代谢学阐明了挥发性代谢物的形成

Jie Jia¹, Xin Jia¹, Jiayi Duan¹

¹College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

|August 28, 2025

概括

乳酸细菌 (LAB) 发酵通过增加挥发性化合物和增强香味显著改善蛋黄的味道. 特定的LAB菌株如Limosilactobacillus reuteri和Lacticaseibacillus rhamnosus显示出开发可口的发酵蛋制品的巨大潜力.

科学领域:

食品科学
微生物学
生物技术

背景情况:

蛋黄是一种营养成分,
开发提高蛋黄口味的策略对于扩大其和工业用途至关重要.
乳酸细菌 (LAB) 发酵提供了一种可持续的方法来改变食物的味道.

研究的目的:

研究乳酸细菌 (LAB) 发酵对改善蛋黄风味的潜力.
确定有效提高黄的特定LAB菌株.
了解黄体发酵过程中所涉及的生物化学途径.

主要方法:

对十种LAB菌株进行选,以检测它们发酵蛋黄并改善味道的能力.
使用精选的LAB菌株 (Limosilactobacillus reuteri,Lacticaseibacillus rhamnosus) 发酵蛋黄,时间为3.5小时.
使用气色谱-质谱 (GC-MS) 分析发酵和对照卵黄样本中的挥发性化合物.
挥发性化合物度与感觉气味可接受度之间的相关性分析.

主要成果:

Limosilactobacillus reuteri 和 Lacticaseibacillus rhamnosus 在蛋黄中表现出高的气味可接受性和生长.
与对照样本相比,发酵蛋黄的挥发性化合物度高出42.8-207倍.
增强的关键香味包括黄油,奶油,花和果般的音色,乙与接受度有正相关性.
脂肪酸代谢,氨基酸代谢和碳水化合物代谢被确定为味道化合物合成的主要途径.

结论:

LAB发酵是一种可行的和有效的策略,可以增强蛋黄的风味.
特定的LAB菌株可用于产生可取的挥发性化合物,改善感官属性.
了解代谢途径为发酵蛋产品的有针对性的风味开发提供了基础.

关键词:

味道牛乳杆菌代谢途径味道飞行物

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