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基于风味导向技术的中国白酒微生物及其代谢调控研究 总被引:1,自引:0,他引:1
介绍了以风味导向技术为学术思想指导下进行的中国白酒微生物发酵特征解析及代谢风味物质调控的最新研究进展,包括对中国白酒风味化合物的鉴定、特征风味化合物的判定;白酒酿造过程重要功能微生物及其代谢特征研究;发酵过程重要功能微生物对白酒香气物质代谢调控的应用研究;白酒中非挥发性组分与挥发性风味物质间的相互作用。系统地将白酒的微量组分研究从分析化学层面提升到风味化合物的认识层面;从传统微生物学研究深入到分子微生物学层面;从经验型的操作应用提升到风味导向下的微生物定向代谢风味品质调控的微生物代谢组学层面。建立在风味导向学术理论下所获得的白酒酿造微生物重要风味物质形成途径和机理研究成果对于丰富我国白酒风味化学研究、固态发酵微生物维度研究、功能微生物风味定向代谢发酵调控的研究理论和实践都有着重要作用,对推动中国白酒新一轮的技术跨越和产业发展将具有深远的重大意义。 相似文献
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酱香型大曲是白酒发酵力和风味物质的源头,对白酒风味的形成具有重要意义。用于酱香型白酒发酵的大曲是白曲、黄曲和黑曲3种不同类型大曲经贮存后的混合物,解析不同曲种菌群结构以及代谢产物对于保障大曲稳定性、提高白酒品质有重要意义。目前对于不同曲种的研究主要集中于微生物群落结构的比较,而对风味物质差异及其形成原因的研究还非常有限。为解析不同曲种代谢物的差异及其成因,该研究利用多组学技术揭示了不同曲种的的风味代谢物差异以及菌群结构,并利用冗余分析研究了不同曲种风味代谢物差异的生物学因素。结果表明,不同曲种间菌群结构以及代谢物差异显著,不同曲种中微生物、酶和代谢产物之间存在相关性。其中芽孢杆菌与糖化酶、蛋白酶和四甲基吡嗪呈正相关。糖化酶和蛋白酶可视作微生物合成四甲基吡嗪的重要驱动因素。研究为进一步探索白酒中的风味物质和改进酿造工艺有一定的贡献。 相似文献
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传统发酵食品在发酵过程中微生物群落结构复杂多变,风味物质代谢途径多样。微生物被誉为发酵食品的“灵魂”,能够通过多种代谢途径影响发酵食品的感官、营养和功能特性,与风味的形成紧密相关。解析微生物与风味化合物间的作用关系,有利于探明潜在风味功能菌群和控制发酵食品风味特性。本文重点综述了白酒、发酵醋、发酵蔬菜和发酵畜产品等传统发酵食品中微生物多样性与风味形成之间的相关性,简要阐述了核心微生物的风味代谢机制,以期为传统发酵食品的品质提升提供参考。 相似文献
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在传统发酵过程中,丰富的营养物质、开放的发酵环境和历史传承的发酵工艺促成丰富多样且相对稳定的微生物群落发酵体系。这些微生物的生长繁殖和相互作用控制发酵过程,同时产生丰富的营养成分和独特的风味物质,是传统发酵精髓所在。这些微生物相互作用类型丰富,包括真菌与真菌、真菌与细菌、细菌与细菌之间的互利共生、偏利共生和相互竞争等。近些年来,随着高通量DNA测序技术和组学分析技术的广泛应用,对传统发酵过程的微生物相互作用的认识得到进一步加强。本文从不同传统发酵食品入手,总结了传统发酵过程中的微生物群落结构及其相互作用,着重阐述典型性微生物相互作用中的分子机制,有助于研究和认识发酵过程中微生物相互作用方式及其机理。 相似文献
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复杂的微生物代谢是发酵鱼独特风味形成的关键。本研究采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectroscopy,GC-IMS)分析发酵鲭鱼中挥发性风味物质形成,并通过高通量测序技术分析鲭鱼发酵过程中细菌种群演替规律,揭示鲭鱼发酵中挥发性风味成分与功能微生物之间的相关性。结果表明,鲭鱼发酵过程中挥发性风味成分共51种,主要包括酯类、醇类、酸类、酮类、醛类、呋喃及其他类;主要优势细菌属包括乳杆菌属(Lactobacillus)、葡萄球菌属(Staphylococcus)、巨型球菌属(Macrococcus)等;相关性分析结果表明,发酵鲭鱼中的乳杆菌属是导致发酵鲭鱼中酮类、醇类等多数挥发性风味成分含量高的主要因素;葡萄球菌则对酯类物质起主要贡献,与酮类物质呈负相关。魏斯氏菌、不动杆菌、嗜甲基菌等微生物虽然相对丰度不高,但与挥发性风味的形成也存在显著相关性(P<0.05)。本研究系统解析了鲭鱼发酵过程中的细菌种群结构及功能,对提升发酵鱼品质及发酵可控性提供理论基础。 相似文献
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《酿酒科技》2018,(11)
酱香型白酒是中国特有的蒸馏酒,其生产工艺独特,酒体风味独到,以茅台酒为典型代表而在世界范围内享有极高知名度,是中国发酵食品行业的名片之一。酱香型白酒发酵的生物化学及微生物变化主要发生在大曲制作、堆积发酵和下沙3个主要工序,其主要工艺特点为高温制曲、高温堆积、多轮次固态发酵、发酵周期长、贮存时间长,每一道工序在酱香白酒的生产中都是不可或缺的部分,使酱香白酒的生产周期近1年才得以完成。独特的工艺造就其特定的微生物群落结构及其生物代谢过程,这是形成酱香风味的重要物质保障。研究酱香型白酒酿造过程中微生物及其代谢过程,对于揭示其风味形成机制、优化工艺过程控制、提升产品质量、提高原料的利用率等具有重要意义。对近年来关于酱香型白酒生产过程的微生物及其代谢产物的研究成果进行归纳分析,旨在推陈出新,进一步运用现代生物技术,特别是微生物多样性解析和代谢组学技术来揭示中国传统酱香白酒的生产原理。 相似文献
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Jocelin Rizo Daniel Guillén Amelia Farrés Gloria Díaz-Ruiz Sergio Sánchez Carmen Wacher 《Critical reviews in food science and nutrition》2020,60(5):791-809
AbstractFor a long time, food microbiota has been studied using traditional microbiological techniques. With the arrival of molecular or culture-independent techniques, a strong understanding of microbiota dynamics has been achieved. However, analyzing the functional role of microbial communities is not an easy task. The application of omics sciences to the study of fermented foods would provide the metabolic and functional understanding of the microbial communities and their impact on the fermented product, including the molecules that define its aroma and flavor, as well as its nutritional properties. Until now, most omics studies have focused on commercial fermented products, such as cheese, wine, bread and beer, but traditional fermented foods have been neglected. Therefore, the information that allows to relate the present microbiota in the food and its properties remains limited. In this review, reports on the applications of omics in the study of traditional fermented foods and beverages are reviewed to propose new ways to analyze the fermentation phenomena. 相似文献
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Feiyu An Junrui Wu Yunzi Feng Guoyang Pan Yuanyuan Ma Jinhui Jiang Xuemeng Yang Ruixia Xue Rina Wu Mouming Zhao 《Comprehensive Reviews in Food Science and Food Safety》2023,22(4):2773-2801
The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process involving olfaction, taste, vision, and oral touch, with various senses contributing to specific properties of the flavor. Soy-based fermented products are popular because of their unique flavors, especially in Asian countries, where they occupy an important place in the dietary structure. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy-based fermented foods through various metabolic pathways, and are closely related to the formation of multisensory properties. Therefore, this review systematically summarizes the core microbiome and its interactions that play an active role in representative soy-based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism of action of the core microbial community on multisensory flavor quality is revealed here. Revealing the fermentation core microbiome and related enzymes provides important guidance for the development of flavor-enhancement strategies and related genetically engineered bacteria. 相似文献
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Yueqi Wang Qian Chen Laihao Li Shengjun Chen Yongqiang Zhao Chunsheng Li Huan Xiang Yanyan Wu Dongxiao Sun-Waterhouse 《Comprehensive Reviews in Food Science and Food Safety》2023,22(5):3560-3601
Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non-enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health-promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial-enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi-omics technologies, biotechnology-based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities. 相似文献
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Liang Yang Wenlai Fan Yan Xu 《Comprehensive Reviews in Food Science and Food Safety》2020,19(5):2506-2529
Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi‐omics technology requires further integration to reveal the molecular nature of TFFB fermentation. 相似文献
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发酵香肠是指将搅碎的猪肉(或牛、羊肉等)、动物脂肪、盐、糖、发酵剂和香辛料等混合后灌进肠衣,经过微生物发酵而成的香肠制品。因其具有独特的风味和较高的营养价值,深受国内外消费者的青睐。风味作为发酵香肠的重要品质属性之一,其形成与发展与发酵过程中微生物群落的代谢活动密切相关。本文对发酵香肠发酵、成熟过程中风味物质的形成和发展以及与微生物代谢相关的反应进行了概述,总结了几种主要微生物对发酵香肠风味品质形成的作用及影响机制,并对其未来研究进行展望,以期为发酵香肠风味品质的研究提供参考。 相似文献
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蔬菜发酵是控制一定生产条件,通过微生物代谢活动对新鲜蔬菜进行冷加工,以保持蔬菜的营养和提高风味品质的一种方式。发酵蔬菜中的菌群决定了产品的风味特征、营养功能和安全性,同时菌群也影响发酵成品的保藏性能。文章综述了近年来发酵蔬菜微生物多样性和基于多组学技术的微生物作用机理研究进展,分析了发酵蔬菜中功能菌种的选育、应用和影响微生物菌群的因素。通过生物、化学、物理多重手段调控发酵蔬菜菌群,可提高发酵蔬菜的品质,为工业化生产品质稳定、优良的发酵蔬菜提供理论指导。 相似文献