| 发酵海产品中微生物形成挥发性代谢产物研究进展 |
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| 引用本文： | 李 莹,白凤翎,励建荣.发酵海产品中微生物形成挥发性代谢产物研究进展[J].食品科学,2015,36(15):255-259. |
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| 作者姓名： | 李 莹 白凤翎 励建荣 |
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| 作者单位： | 渤海大学食品科学研究院，辽宁省食品安全重点实验室，食品贮藏加工及质量安全控制工程技术研究中心，
辽宁 锦州 121013 |
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| 摘 要： | 挥发性代谢产物一般是由原料和微生物的酶类降解海产品中蛋白质、脂类等大分子形成的小分子物质，对产品品质和风味形成具有十分重要的作用。本文对发酵海产品中形成挥发性代谢产物的微生物类群、挥发性代谢产物的代谢途径和形成过程进行综述，阐明微生物、代谢途径与代谢产物三者之间的内在联系，为发掘和利用发酵海产品中优良的微生物类群，提升产品品质提供借鉴与参考。
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| 关 键 词： | 海产品 发酵 微生物 挥发性代谢产物 |
Advances in Research Microbial Volatile Organic Compounds from Fermented Seafood |
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| LI Ying,BAI Fengling,LI Jianrong.Advances in Research Microbial Volatile Organic Compounds from Fermented Seafood[J].Food Science,2015,36(15):255-259. |
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| Authors: | LI Ying BAI Fengling LI Jianrong |
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| Affiliation: | Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province,
Liaoning Province Key Laboratory of Food Safety, Food Science Research Institute, Bohai University, Jinzhou 121013, China |
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| Abstract: | Microbial volatile organic compounds (MVOCs) encompass various small molecular substances produced by
the degradation of protein and lipid during microbial fermentation. The enzymes from raw materials and microorganisms
are involved in the process of degradation. MVOCs are very important for quality and flavor formation. In this paper, the
production, metabolic pathways and formation process of MVOCs are reviewed. The intrinsic connections among the
microbes, metabolic pathways and metabolites are elucidated in order to provide guidelines and references to discover and
apply good microbes from fermented seafood for improving product quality. |
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| Keywords: | seafood fermentation microorganisms volatile organic compounds |
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