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乳酸菌cillus rhamnosus H7 塑造低酸盐香肠中与味道相关的微生物代谢网络:来自多奥米克相关性研究的见解
Ying Yue1, Sufen Guo2, Hao Liu1
1State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China.
NPJ science of food
|February 18, 2026
概括
Lacticaseibacillus rhamnosus H7通过促进氨基酸和脂质代谢来增强干发酵香肠的味道. 这种降解亚酸盐的细菌调节微生物群落,并增强关键的风味化合物.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 代谢学 代谢学 代谢学
背景情况:
- 乳酸细菌 (LAB) 对于干发酵香肠中酸盐降解至关重要.
- 化物降解LAB对味道的发展,微生物群落和代谢途径的确切影响仍然不完全理解.
研究的目的:
- 研究酸盐减少菌株Lacticaseibacillus rhamnosus H7对微生物群落结构,风味化合物和代谢特征的影响.
- 阐明Lcb.的调节机制. 在风味形成过程中,Rhamnosus H7通过多组合和自由氨基酸 (FAA) 分析.
主要方法:
- 多种奥米克分析 (元基因组学,代谢学) 和自由氨基酸 (FAA) 分析.
- 在干燥发酵香肠中注射Lacticaseibacillus rhamnosus H7.
- 微生物丰富度,代谢物和风味化合物之间的相关性分析.
主要成果:
- 用Lcb进行注射. rhamnosus H7导致其占主导地位,增加FAA释放,并增强特定脂质 (PE,TG,PC) 的积累/转化.
- 在 Lcb. rhamnosus H7与Weissella hellenica和Weissella小的丰富性正相关,表明了协同作用.
- 增强的氨基酸和脂质新陈代谢与增加的关键风味化合物的形成相吻合,如六酸和乙基2,4-六二酸.
结论:
- 在 Lcb. 拉姆诺斯H7注射有效调节微生物结构,并促进干发酵香肠中的氨基酸和脂质代谢.
- 这种调制导致了特征性风味化合物的含量提高,提高了香肠的整体质量.
- 该研究提出了LAB在低化物干发酵香肠中调节风味发展的机制.
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