研究报告

老面菌群多样性及老面馒头风味物质形成机制

  • 吴佳玉 ,
  • 高双 ,
  • 韩俊华 ,
  • 吴荣荣 ,
  • 任媛媛 ,
  • 史晨杉 ,
  • 王敏
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  • 1(河北科技大学 食品与生物学院,河北 石家庄,050018)
    2(衡水学院 生命科学学院,河北 衡水,053000)
第一作者:硕士研究生(史晨杉讲师和王敏教授为共同通信作者,E-mail:shichenshan@163.com;wm1977@126.com)

收稿日期: 2025-09-08

  修回日期: 2025-11-07

  网络出版日期: 2026-07-17

基金资助

河北省省级科技计划项目(中央引导地方科技发展资金项目)(246Z2812G);河北省自然科学基金项目(青年科学基金项目)(C2024208024)

Microbial diversity in sourdough and mechanism of flavor formation in sourdough steamed bread

  • WU Jiayu ,
  • GAO Shuang ,
  • HAN Junhua ,
  • WU Rongrong ,
  • Ren Yuanyuan ,
  • SHI Chenshan ,
  • WANG Min
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  • 1(College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)
    2(College of Life Sciences, Hengshui University, Hengshui 053000, China)

Received date: 2025-09-08

  Revised date: 2025-11-07

  Online published: 2026-07-17

摘要

传统老面馒头具有独特的风味和香气,这与老面发酵剂多样化微生物组成密切相关。为明确老面发酵剂中不同菌落对馒头风味物质形成的影响,该综述系统回顾了不同地域老面发酵剂菌群结构的研究进展,解析了菌群多样性对老面馒头风味特征的影响及其形成机制。研究显示,老面发酵剂中包含复杂的微生物群落,其中酵母菌、乳酸菌、醋酸菌及霉菌等是优势菌,主要通过糖酵解、Ehrlich途径、氨基酸转化等途径,生成醇类、酯类、醛类、糖类、有机酸等化合物赋予馒头独特风味。未来需通过多组学技术筛选功能菌株和优化复配发酵剂等途径,为老面发酵剂的标准化生产和风味定向调控提供理论依据。

本文引用格式

吴佳玉 , 高双 , 韩俊华 , 吴荣荣 , 任媛媛 , 史晨杉 , 王敏 . 老面菌群多样性及老面馒头风味物质形成机制[J]. 食品与发酵工业, 2026 , 52(12) : 265 -274 . DOI: 10.13995/j.cnki.11-1802/ts.044385

Abstract

The traditional sourdough steamed bread has a unique flavor and aroma, which is closely related to the diverse microbial composition of the traditional Chinese sourdough starter, known as “Lao mian”.To clarify the influence of different microbial communities in traditional sourdough starters on the formation of flavor compounds in steamed bread, this review systematically summarizes recent advances in understanding the microbiota structure of starters from various geographical regions.It further analyzes the influence of microbial diversity on the flavor characteristics of sourdough steamed bread and the underlying formation mechanisms.Evidence indicates that traditional sourdough starters contain complex microbial consortia, predominantly composed of yeasts, lactic acid bacteria, acetic acid bacteria, and molds.These microorganisms contribute to the generation of various compounds, including alcohols, esters, aldehydes, sugars, and organic acids, through pathways such as glycolysis, Ehrlich pathway and amino acid conversion, thereby imparting the unique flavor to steamed bread.Future research should focus on the screening of functional microbial strains and the optimization of compound starter cultures utilizing multi-omics technologies.This approach is expected to establish a theoretical foundation for the standardized production of sourdough starters and the targeted modulation of flavor profiles.

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