乳酸菌代谢与食品风味物质的形成

我国调味品行业近几年来发展迅猛,成为食品行业新的经济增长点。发酵调味品以其独特的酿造风味在调味品中首屈一指,而酿造微生物在其中扮演着重要角色。乳酸菌(LAB)是中国传统调味品发酵过程中的重要微生物,与霉菌、酵母菌等微生物共发酵实现独特的产品品质。文章从4个方面综述了LAB代谢途径与风味物质形成的可能机制,并对今后乳酸菌在调味品风味形成方面的应用做出了展望。

Lactic Acid Bacteria Metabolism and Formation of Food Flavor Substances

The seasoning industry in China has developed rapidly in recent years and has become a new economic growth point for the food industry. Fermented seasoning is second to none in the condiments with its unique brewing flavor, and the fermented microorganisms play an important role in it. Lactic acid bacteria (LAB) is an important microorganism in the fermentation process of Chinese traditional condiments. It is co-fermented with molds, yeasts and other microorganisms to achieve unique product quality. The possible formation mechanisms of the metabolic pathways and flavor substances of LAB are reviewed from four aspects, as well as the future application of lactic acid bacteria in flavoring formation is prospected.