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食品与发酵工业  2021, Vol. 47 Issue (21): 296-302    DOI: 10.13995/j.cnki.11-1802/ts.028083
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泡菜细菌多样性和风味成分研究进展
汪冬冬1,2, 唐垚2, 伍亚龙2, 张伟2, 陈功2,3, 张文学1*, 张其圣2,3*
1(四川大学 轻工科学与工程学院,四川 成都,610065)
2(四川东坡中国泡菜产业技术研究院,四川 眉山,620000)
3(四川省食品发酵工业研究设计院有限公司,四川 成都,611130)
Advances on bacterial diversity and flavor of Paocai
WANG Dongdong1,2, TANG Yao2, WU Yalong2, ZHANG Wei2, CHEN Gong2,3, ZHANG Wenxue1*, ZHANG Qisheng2,3*
1(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)
2(Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620000, China)
3(Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, China)
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摘要 泡菜是我国传统发酵食品之一,其独特的感官特性和营养价值受全世界消费者的青睐。来自原辅料中的微生物在发酵过程中受酸度、盐度等影响出现“自我进化”,最后以乳酸菌主导发酵,提升了泡菜的风味、贮藏期和安全性。泡菜风味形成过程相当复杂,涉及到原辅料中各种食品成分的生化转化,其中微生物代谢主要与乳酸菌的碳水化合物代谢、蛋白水解和氨基酸分解代谢等有关。该文概述了不同工艺泡菜细菌多样性、风味成分和研究方法,从原料和微生物角度阐释了泡菜风味形成机理,并从食品组学、接种发酵应用揭示了泡菜细菌与风味之间相互关系,为改善泡菜风味品质奠定了理论基础。
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汪冬冬
唐垚
伍亚龙
张伟
陈功
张文学
张其圣
关键词:  泡菜  细菌多样性  风味成分  相关性    
Abstract: Paocai is one of the traditional fermented foods in China, and its unique sensory characteristics and nutritional value are favored by consumers.The microorganisms from the raw and auxiliary materials are affected by acidity and salinity during the fermentation process, and they "evolve themselves".As the dominant bacteria in the late fermentation stage, lactic acid bacteria improve the flavor, storage period and safety of Paocai.The formation process of Paocai flavor is complex and involves the biochemical conversion of various food components.Microbial metabolism is mainly related to carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism of lactic acid bacteria.This paper reviews the bacterial diversity, flavor components and research methods of Paocai with different processes.The flavor formation mechanism is explained from the perspective of raw materials and microorganisms.It also reveals the relationship between bacteria and flavor from food omics and starter application, which provided a theoretical basis for improving the flavor quality of Paocai.
Key words:  Paocai    bacterial diversity    flavor    correlation
收稿日期:  2021-05-18      修回日期:  2021-06-17           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 优质蔬菜工程产业链关键技术集成与示范项目(2019YFN0003);高品质泡菜生产关键技术集成与示范项目(2019ZYZF0037)
作者简介:  硕士,工程师(张文学教授和张其圣教授级高级工程师为共同通讯作者,E-mail:foodbiotech@126.com;bigbeastone@163.com)
引用本文:    
汪冬冬,唐垚,伍亚龙,等. 泡菜细菌多样性和风味成分研究进展[J]. 食品与发酵工业, 2021, 47(21): 296-302.
WANG Dongdong,TANG Yao,WU Yalong,et al. Advances on bacterial diversity and flavor of Paocai[J]. Food and Fermentation Industries, 2021, 47(21): 296-302.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.028083  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/296
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