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来自食品的Staphylococcus equorum,Staphylococcus succinus和Staphylococcus xylosus对大豆发酵过程中的挥发性化合物产生的影响

Gawon Lee¹, Sojeong Heo¹, Jung-Sug Lee²

¹Department of Food and Nutrition, Dongduk Women's University, Seoul, 02748, Republic of Korea.

Food microbiology

|September 1, 2025

概括

在大豆发酵过程中,三种葡萄球菌会影响挥发性化合物的产生. 基因组分析揭示了常见的和特定物种的化合物,尽管某些特定化合物的生产途径尚不清楚.

科学领域:

食品微生物学
生物化学
基因组学

背景情况:

葡萄球菌种类用于发酵食品中的初始培养.
挥发性化合物对发酵产品的味道和气味有很大的影响.
了解Staphylococcus物种对挥发性特征的贡献对于发酵大豆的生产至关重要.

研究的目的:

调查大豆发酵过程中Staphylococcus equorum,S. succinus和S. xylosus之间挥发性化合物的产生差异.
通过基因组分析将挥发性化合物的产生与相关基因的存在联系起来.
确定特定物种的挥发性化合物及其生产途径.

主要方法:

用三种葡萄球菌作为起始培养物注射大豆.
与对照组进行比较 (没有初始培养的大豆).
气色谱-质谱 (GC-MS) 用于挥发性化合物的分析.
基因组分析以确定参与挥发性化合物合成的基因.

主要成果:

与对照组相比,所有三种葡萄球菌都产生了15种额外的挥发性化合物.
在所有三种物种中都有10种挥发性化合物,而5种是特定物种的.
基因组分析证实了常见化合物的基因存在,但对某些特定物种化合物的途径尚不清楚.
在S. equorum中检测到 (3-甲基) 甲醇和3-基-2-,但具有矛盾的基因存在.
催化剂的产生与基因的存在保持一致.

结论:

在大豆发酵过程中,Staphylococcus equorum,S. succinus和S. xylosus会影响挥发性化合物的产生.
虽然物种之间的差异并不显著,但基因组数据部分解释了挥发性化合物的形成.
需要进一步研究以充分阐明物种特异性挥发性化合物生产的遗传途径.

关键词:

来自食品的中枢神经系统大豆发酵葡萄球菌启动器挥发性化合物

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