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味道形成和微生物社区动态在东族发酵的安族

Fenghong Li¹, Kelang Kang², Qun Huang³

¹Dong Ting Laboratory, Hunan Institute of Agricultural Product Processing and Quality Safety, Hunan Academy of Agricultural Sciences, Changsha 410125, China; Longping Agriculture College, Hunan University, Changsha 410125, China; School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 550025, China.

Food research international (Ottawa, Ont.)

|November 21, 2025

概括

在发酵的安生产过程中,微生物活动推动了风味的发展. 关键的细菌如Tetragenococcus和Staphylococcus与风味前体和芳香化合物有关,塑造了最终的味道.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生物化学

背景情况:

传统的-发酵的安有着独特的风味,由微生物代谢驱动.
了解微生物和风味化合物之间的相互作用对于优化发酵至关重要.

研究的目的:

为了研究微生物群落和Anyu发酵过程中的特征性风味化合物之间的关系.
为了跟踪风味前体转化,挥发性概况和微生物继承.

主要方法:

气相色谱-离子运动谱 (GC-IMS) 用于挥发性化合物.
16S rRNA测序用于微生物社区分析.
对于代谢途径的KEGG功能注释.

主要成果:

观察到乌玛米氨基酸和不和脂肪酸的显著增加.
经过150天的发酵, Ester 成为主要的挥发性化合物.
细菌系中占据主导地位的细菌类,其中Tetragenococcus和Staphylococcus被确定为与风味化合物相关的关键属.

结论:

微生物的继承,特别是Tetragenococcus和Staphylococcus属,在Anyu的风味前体和芳香化合物的形成中起着至关重要的作用.
包括碳水化合物,脂质,氨基酸和核酸代谢在内的代谢途径对于风味的发展至关重要.

关键词:

相关性相关性相关性发酵鱼的发酵鱼是什么意思味道化合物味道化合物代谢途径代谢途径微生物社区的微生物社区.

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