传统发酵食品中微生物多样性与风味形成之间关系及机制的研究进展

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。

Research Progress on Relationship and Mechanism between MicrobialDiversity and Flavor Development in Traditional Fermented Foods

Succession of microbial community structure in traditional fermented foods is complicated,and the metabolism pathways of flavor compounds are various during fermentation.As the“soul”of fermented foods,microorganisms influence the sensory,nutrition and functional characteristics of the fermented foods through a variety of metabolism pathways,which are closely related to the formation of flavor.Revealing the relationship between microorganism and flavor compounds is advantageous to identify the potential flavor-forming microorganism and regulate flavor characteristics of fermented foods.In this paper,the relationship between microorganism diversity and flavor development in the typical traditional fermented foods,including liquor,fermented vinegar,fermented vegetables and fermented animal products is mainly reviewed,and the flavor metabolism mechanisms of core microorganisms are briefly discussed.This review will provide some references for the quality improvement of traditional fermented foods.