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同时和顺序注射乳酸细菌来设计中国辛菜的风味特征:一项机器学习和建模研究

Weiye Cheng¹, Qingyang Zhang¹, Xuan Wang¹

¹School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, 264025, China.

International journal of food microbiology

|November 28, 2025

概括

开始培养的注射时间显著影响发酵食品的质量. 在中国辛菜中对Leuconostoc,Levilactobacillus和Lactiplantibacillus进行连续注射,通过平衡风味和质地,提高了整体可接受性.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
发酵技术的发酵技术

背景情况:

启动培养的注射时间对于发酵食品的质量至关重要,但往往未被充分研究.
了解微生物继承动态是控制发酵结果的关键.

研究的目的:

调查Leuconostoc,Levilactobacillus和Lactiplantibacillus的同时与顺序接种对中国辛卷心菜发酵的影响.
分析疫苗注射策略如何影响物种间竞争,发酵动力学和感官特征.

主要方法:

针对三个关键细菌种群,采用了同时 (T1) 和顺序 (X1) 接种策略.
进行了发酵动力学,微生物继承,挥发性化合物分析 (GC-MS) 和感官评估.
随机森林模型被用来识别关键的风味化合物.

主要成果:

同时注射 (T1) 加快了发酵,Leuconostoc最初占主导地位,其次是Levilactobacillus.
顺序注射 (X1) 在后期阶段将主导地位转移到Lactiplantibacillus.
观察到明显的芳香特征,特定的硫化合物被确定为关键的差异化特征.
顺序策略 (X1) 导致由于更好的风味和质地平衡,整体可接受性更高.

结论:

接种时间是一个强大的工具来设计微生物的继承,并定制发酵蔬菜的感官属性.
顺序注射提供了一种方法,可以在中国辛卷心菜中实现理想的风味和质地.
这项研究提供了关于控制微生物动态的见解,以优化发酵食品生产.

关键词:

中国的辛卷心菜.发酵模式的建模风味的个人资料味道的个人资料接种策略的注射策略.随机的森林随机的森林

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