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调节金奇的味道和发酵,使用的是Latilactobacillus sakei,Leuconostoc mesenteroides和Weissella koreensis的启动剂

So Yeong Moon¹, Chang Hee Jeong¹, In Min Hwang¹

¹Technology Innovation Research Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea.

Food research international (Ottawa, Ont.)

|October 11, 2025

概括

特定的乳酸细菌 (LAB) 菌株显著增强了金的乌玛米味道和感官特征. 这项研究揭示了Latilactobacillus sakei,Leuconostoc mesenteroides和Weissella koreensis如何通过代谢物调节影响金风味.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
感官科学感官科学

背景情况:

微生物代谢物极大地影响了金的感觉特征和味道.
不同乳酸细菌 (LAB) 在调节金味道中的确切作用尚未完全理解.

研究的目的:

调查Latilactobacillus sakei (LS),Leuconostoc mesenteroides (LM) 和Weissella koreensis (WK) 对金仪器感官特性和味道特征的影响.
为了验证这些LAB启动剂在受控和自发发酵中的贡献.

主要方法:

采用了一种综合方法,将电子舌头 (e-tongue) 和代谢学结合起来.
采用了经过消毒和未经消毒的金模型,LAB启动器占主导地位高 (>80%).
使用主要成分分析分析了代谢物概况和e-tongue反应.

主要成果:

LAB开始显著调节代谢物概况,影响味道的发展.
所有测试的LAB初始组都增强了乌玛米味道,观察到更高的NMS (乌玛米) 响应值.
代谢分析确定了16种关键化合物,包括一种kokumi化合物ornithine.

结论:

有针对性的LAB启动器在塑造金奇的仪器感官配置中发挥着至关重要的作用.
这些发现为优化金发酵过程提供了基础的见解.
这项研究支持通过受控发酵来推进定制化金生产.

关键词:

定制的金,定制的金.仪器传感型的仪器传感型.金作为开头菜.乳酸细菌是一种乳酸细菌.代谢物概况代谢物概况味觉调制是一种调制.

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