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猪肉发酵过程中风味特征和细菌继承变化的分析,使用基于多种奥米克的分析

Yuyan Ma¹, Qiuyu Lan², Chenshuo Wang¹

¹College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.

Foods (Basel, Switzerland)

|November 13, 2025

概括

这项研究追踪了45天的发酵猪肉酸肉中的风味化合物和细菌. 像葡萄球菌和乳杆菌这样的关键细菌,以及特定的和酸,显著影响了不断变化的风味特征.

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
分析化学分析化学

背景情况:

酸肉是一种传统的发酵产品,在发酵过程中形成了复杂的风味.
了解微生物群落和挥发性化合物之间的动态相互作用对于控制其质量至关重要.

研究的目的:

系统地研究猪肉酸肉发酵过程中挥发性化合物和细菌继承的变化.
为了将特定的细菌属与关键的风味相关挥发性化合物的发展相关联.

主要方法:

使用电鼻 (E-nose) 和电舌 (E-tongue) 来进行感官分析.
采用气体染色学-离子运动谱学 (GC-IMS) 和气体染色学-质谱学 (GC-MS) 进行挥发性化合物分析.
应用了16S rRNA amplicon测序用于细菌群落概况和Pearson相关性用于数据集成.

主要成果:

电子鼻子和电子舌头在发酵阶段 (0-45天) 成功区分了样品.
,醇和是主要的挥发性化合物,在45天后占主导地位.
细菌群体主要由Firmicutes组成,其中Staphylococcus,Lactobacillus和Weissella被确定为关键属,与特定的挥发性化合物如酸和各种具有明显的相关性.

结论:

该研究提供了对猪肉酸肉中的挥发性化合物演变和细菌继承的全面分析.
建立了特定细菌属和关键风味化合物之间的明确关联,为风味发展提供了洞察力.
为了解和优化发酵猪肉产品的风味质量提供了科学基础.

关键词:

分析RNA序列的分析.芳香化合物芳香化合物芳香化合物细菌社区是一种细菌社区.发酵发酵发酵发酵酸肉酸肉是一种酸性肉.

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