发酵乳风味物质乙醛、双乙酰的合成途径及其调控机制

乳酸菌在发酵过程中能够产生醇、醛、酮等多种风味物质,这些风味物质和乳酸菌在糖酵解过程中产生的乳酸、生醋酸、丙酸等有机酸相互作用,形成具有独特风味的发酵乳。在酸奶的风味物质中,乙醛、双乙酰是其主要成分。目前,关于酸奶风味物质研究的焦点主要集中在通过改变乙醛、双乙酰的代谢途径提高乙醛、双乙酰的产量上。这篇综述主要描述了乳酸菌在酸奶发酵过程中生产的风味物质、以及乙醛、双乙酰的合成途径和国内外学者在乙醛、双乙酰产量调控方面取得的研究成果。

Gene regulation to increase acetaldehyde and diacetyl production by lactic acid bacteria

Lactic acid bacteria can produce flavor compounds,including alcohols,aldehydes and esters,among others,during fermentation.These bacteria also produce several organic acids,such as lactic acid,raw acetic acid,propionic acid,and others,during glycolysis.These organic acids can interact with flavor compounds to form unique flavors of fermented milk.Acetaldehyde and diacetyl have been recognized as important flavor components in yogurt.The present review article is focused on altering the acetaldehyde and diacetyl metabolic pathways as well as on increasing the production of these flavor compounds.The results of the studies conducted by domestic and foreign scholars on the regulation of the production of the acetaldehyde and diacetyl,as well as the synthesis pathways of these flavor compounds,are also summarized in the current paper.