您好，欢迎访问西藏自治区农牧科学院 机构知识库！

Temporal and spatial changes in microbial communities and their correlation with volatile aroma compounds during the fermentation of Mucor racemosus sufu

文献类型： 外文期刊

作者： Wang, Jun 1 ; Zhang, Feilong 2 ; Zeng, Chuanli 1 ; Xi, Xiaoli 1 ; Yao, Ting 1 ; Yang, Haiyan 1 ; Ma, Yanli 1 ;

作者机构： 1.Nanyang Inst Technol, Zhang Zhong Jing Sch Chinese Med, Nanyang, Peoples R China

2.Tibet Acad Agr & Anim Husb Sci, Inst Agr Prod Qual Stand & Testing Res, Lhasa, Peoples R China

关键词： High-throughput sequencing; microbial communities; Mucor racemosus; sufu; volatile flavour substances

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Sufu, a traditional Chinese fermented soybean food, had its flavour and quality influenced by the specific strains and fermentation environment. To investigate how microbial community succession affects the volatile aroma substances of Mucor racemosus sufu during fermentation, the microbial community structure using high-throughput sequencing (HTS) technology was analysed. Additionally, volatile flavour compounds using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) were detected. Throughout the pre-fermentation, salting, and post-fermentation stages, the changes in the microbial communities over time and space due to environmental variations were observed. The colony compositions at the phylum and genus levels were also analysed. The results revealed that Proteobacteria and Actinobacteria were the dominant bacterial phyla in the final fermented product. Furthermore, several microorganisms associated with flavour substances were identified, such as Lactobacillus, Pseudomonas, Wescheria, Hyphomyces, Candida, and Pichia. These microorganisms primarily influenced the synthesis of alcohols and acids, contributing to the overall flavour profile of the sufu. In the analysis of the final product, it identified fifty-four volatile flavour compounds, including alcohols, esters, phenolic acids, aldehydes, ketones, ether, alkenes, and other compounds. These findings have important implications for isolating specific strains, enhancing flavour, and providing a solid foundation for optimising and ensuring the quality of sufu.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：西藏自治区农牧科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台