[1] CASABURI A, ARISTOY M C, CAVELLA S, et al.Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures[J].Meat Science, 2007, 76(2):295-307.
[2] SUZZI G, GARDINI F.Biogenic amines in dry fermented sausages:A review[J].International Journal of Food Microbiology, 2003, 88(1):41-54.
[3] 刘英丽, 杨梓妍, 万真, 等.发酵剂对发酵香肠挥发性风味物质形成的作用及影响机制研究进展[J].食品科学, 2021, 42(11):284-296.
LIU Y L, YANG Z Y, WAN Z, et al.Progress in understanding the effect and mechanism of starter cultures on the formation of volatile flavor compounds in fermented sausage[J].Food Science, 2021, 42(11):284-296.
[4] ROCA M, INCZE K.Fermented sausages[J].Food Reviews International, 1990, 6(1):91-118.
[5] FRAQUEZA M J.Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages[J].International Journal of Food Microbiology, 2015, 212:76-88.
[6] ROSENSTEIN R, NERZ C, BISWAS L, et al.Genome analysis of the meat starter culture bacterium Staphylococcus carnosus TM300[J].Applied and Environmental Microbiology, 2009, 75(3):811-822.
[7] LIU Y L, WAN Z, YOHANNES K W, et al.Functional characteristics of Lactobacillus and yeast single starter cultures in the ripening process of dry fermented sausage[J].Frontiers in Microbiology, 2020, 11:611260.
[8] LEROY F, VERLUYTEN J, DE VUYST L.Functional meat starter cultures for improved sausage fermentation[J].International Journal of Food Microbiology, 2006, 106(3):270-285.
[9] DURÁ M A, FLORES M, TOLDRÁ F.Effect of growth phase and dry-cured sausage processing conditions on Debaryomyces spp.generation of volatile compounds from branched-chain amino acids[J].Food Chemistry, 2004, 86(3):391-399.
[10] OLIVARES A, NAVARRO J L, FLORES M.Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage[J].Food Chemistry, 2009, 115(4):1 464-1 472.
[11] ZHANG J, KANG D C, ZHANG W G, et al.Recent advantage of interactions of protein-flavor in foods:Perspective of theoretical models, protein properties and extrinsic factors[J].Trends in Food Science & Technology, 2021, 111:405-425.
[12] SHI Y N, LI X, HUANG A X.A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham[J].Meat Science, 2019, 158:107904.
[13] 刘静, 吴晓彤.发酵肉制品的风味物质来源及其研究进展[J].内蒙古科技与经济, 2016(15):95-96.
LIU J, WU X T.Source and research progress of flavor substances in fermented meat products[J].Inner Mongolia Science Technology & Economy, 2016(15):95-96.
[14] NIETO G, BAÑÓN S, DOLORES GARRIDO M.Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp.gracilis) leaves on the lipid oxidation of cooked lamb meat[J].Food Chemistry, 2011, 125(4):1 147-1 152.
[15] 刘战丽, 罗欣.发酵肠的风味物质及其来源[J].中国调味品, 2002, 27(10):32-35.
LIU Z L, LUO X.Flavour components and its origins in fermented sausage[J].Chinese Condiment, 2002, 27(10):32-35.
[16] 王海燕. 湖南腊肉源产香葡萄球菌的筛选、鉴定及其产香机理研究[D].北京:中国农业大学, 2005.
WANG H Y.Identification of Staphylococcus spp.isolated from Hunan bacon and its mechanism of aroma-production[D].Beijing:China Agricultural University, 2005.
[17] YU D, FENG M Q, SUN J, et al.Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans[J].Meat Science, 2020, 160:107958.
[18] MUGULA J K, NNKO S A M, NARVHUS J A, et al.Microbiological and fermentation characteristics of Togwa, a Tanzanian fermented food[J].International Journal of Food Microbiology, 2003, 80(3):187-199.
[19] MONTEL M C, MASSON F, TALON R.Bacterial role in flavour development[J].Meat Science, 1998, 49:S111-S123.
[20] BRENNAND C P, HA J K, LINDSAY R C.Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids[J].Journal of Sensory Studies, 1989, 4(2):105-120.
[21] SHELDON R M, LINDSAY R C, LIBBEY L M, et al.Chemical nature of malty flavor and aroma produced by Streptococcus lactis var.maltigenes[J].Applied Microbiology, 1971, 22(3):263-266.
[22] AFZAL M I, ARICEAGA C C, BOULAHYA K A, et al.Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria:Major metabolic pathways, enzymes involved, and strategies for control[J].Critical Reviews in Food Science and Nutrition, 2017, 57(2):399-406.
[23] 王德宝. 混合发酵剂对发酵羊肉香肠理化品质及生物胺的影响[D].呼和浩特:内蒙古农业大学, 2015.
WANG D B.Effects of combined fermentation agents on the physicochemical quality and biogenic amines[D].Hohhot:Inner Mongolia Agricultural University, 2015.
[24] AFZAL M I, DELAUNAY S, PARIS C, et al.Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28[J].International Journal of Food Microbiology, 2012, 157(3):332-339.
[25] LUO J, JIANG C B, ZHAO L, et al.Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp.lactis F9[J].Journal of Dairy Science, 2018, 101(11):9 725-9 735.
[26] 陆辰燕. BCAT菌株和蛋白酶菌株复配及对发酵香肠风味的作用研究[D].扬州:扬州大学, 2021.
LU C Y.Study on the mixed starter of BCAT active strain and protease active strain and the effect of the mixed starter on the flavor of fermented sausage[D].Yangzhou:Yangzhou University, 2021.
[27] YANG J, WU S L, MAI R J, et al.Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius):Metabolic pathways involving microorganisms, precursors, and intermediates[J].Food Chemistry, 2021, 364:130163.
[28] VERGNAIS L, MASSON F, MONTEL M C, et al.Evaluation of solid-phase microextraction for analysis of volatile metabolites produced by staphylococci[J].Journal of Agricultural and Food Chemistry, 1998, 46(1):228-234.
[29] THIERRY A, MAILLARD M B.Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii[J].Le Lait, 2002, 82(1):17-32.
[30] BECK H C, HANSEN A M, LAURITSEN F R.Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus[J].Journal of Applied Microbiology, 2004, 96(5):1 185-1 193.
[31] BECK H C, HANSEN A M, LAURITSEN F R.Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus[J].Enzyme and Microbial Technology, 2002, 31(1-2):94-101.
[32] 杨晓钢, 赵鑫锐, 堵国成.低酸牛肉发酵剂的筛选、工艺优化及品质特性研究[J].食品与发酵工业, 2022, 48(19):185-195.
YANG X G, ZHAO X R, DU G C.Screening, fermentation condition optimization and quality evaluation of commercial low acidity fermented beef starter[J].Food and Fermentation Industries, 2022, 48(19):185-195.
[33] SMIT G, SMIT B A, ENGELS W J M.Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products[J].FEMS Microbiology Reviews, 2005, 29(3):591-610.
[34] 郑欣欣. 一种假单胞菌来源的支链氨基酸氨基转移酶的酶学性质研究及晶体结构解析[D].乌鲁木齐:新疆大学, 2019.
ZHENG X X.Enzymatic properties and crystal structure analysis of branched-chain amino acid aminotransferase from Pseudomonas sp.[D].Urumqi:Xinjiang University, 2019.
[35] LIU M J, NAUTA A, FRANCKE C, et al.Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria[J].Applied and Environmental Microbiology, 2008, 74(15):4 590-4 600.
[36] WANG H, XU J H, LIU Q, et al.Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage[J].Meat Science, 2022, 189:108827.
[37] 王晶. 支链氨基酸转氨酶产生菌的筛选及其发酵条件的优化[D].无锡:江南大学, 2008.
WANG J.Screening and fermentation optimization of branched-chain amino acid aminotransferase-producing strain[D].Wuxi:Jiangnan University, 2008.
[38] 杜楠. 高产BCAT菌株筛选及其电化学检测体系的建立与应用[D].扬州:扬州大学, 2017.
DU N.Screening of BCAT-producing strain and establishment and application of electrochemical detection system[D].Yangzhou:Yangzhou University, 2017.
[39] DE ANGELIS M, CALASSO M, DI CAGNO R, et al.NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria:Effects of temperature, pH and NaCl on enzyme activity and expression[J].Journal of Applied Microbiology, 2010, 109(5):1 763-1 774.
[40] BANKS J M, YVON M, GRIPON J C, et al.Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate:Amino acid degradation in relation to volatile compounds and aroma character[J].International Dairy Journal, 2001, 11(4-7):235-243.
[41] YVON M, BERTHELOT S, GRIPON J C.Adding α-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds[J].International Dairy Journal, 1998, 8(10-11):889-898.
[42] STEELE J, BROADBENT J, KOK J.Perspectives on the contribution of lactic acid bacteria to cheese flavor development[J].Current Opinion in Biotechnology, 2013, 24(2):135-141.
[43] SMIT B A, ENGELS W M, WOUTERS J M, et al.Diversity of L-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal[J].Applied Microbiology and Biotechnology, 2004, 64(3):396-402.
[44] DE LA PLAZA M, FERNÁNDEZ DE PALENCIA P, PELÁEZ C, et al.Biochemical and molecular characterization of α-ketoisovalerate decarboxylase, an enzyme involved in the formation of aldehydes from amino acids by Lactococcus lactis[J].FEMS Microbiology Letters, 2004, 238(2):367-374.
[45] HELINCK S, LE BARS D, MOREAU D, et al.Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids[J].Applied and Environmental Microbiology, 2004, 70(7):3 855-3 861.
[46] RIJNEN L, COURTIN P, GRIPON J C, et al.Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds[J].Applied and Environmental Microbiology, 2000, 66(4):1 354-1 359.
[47] YVON M, CHAMBELLON E, BOLOTIN A, et al.Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp.cremoris NCDO 763[J].Applied and Environmental Microbiology, 2000, 66(2):571-577.
[48] ALBERTO ZULJAN F, MORTERA P, ALARCÓN S H, et al.Lactic acid bacteria decarboxylation reactions in cheese[J].International Dairy Journal, 2016, 62:53-62.
[49] SMIT B A, ENGELS W J M, SMIT G.Branched chain aldehydes:Production and breakdown pathways and relevance for flavour in foods[J].Applied Microbiology and Biotechnology, 2009, 81(6):987-999.
[50] KIERONCZYK A, CACHON R, FERON G, et al.Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis[J].Journal of Applied Microbiology, 2006, 101(5):1 114-1 122.
[51] WARD D E, ROSS R P, VAN DER WEIJDEN C C, et al.Catabolism of branched-chain α-keto acids in Enterococcus faecalis:The bkd gene cluster, enzymes, and metabolic route[J].Journal of Bacteriology, 1999, 181(17):5 433-5 442.
[52] CHEN C, YUAN J J, YU H Y, et al.Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis[J].Journal of Dairy Science, 2022, 105(1):97-108.
[53] RIZZI G P.The strecker degradation and its contribution to food flavor[M].Flavor Chemistry.Boston, MA:Springer US, 1999:335-343.
[54] LÓPEZ-PEDROUSO M, PÉREZ-SANTAESCOLÁSTICA C, FRANCO D, et al.Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions[J].Food Research International, 2019, 122:635-642.
[55] 高尧来, 朱晶莹.美拉德反应与肉的风味[J].广州食品工业科技, 2004, 20(1):91-94.
GAO Y L, ZHU J Y.Maillard reaction and flavor of meat[J].Guangzhou Food Science and Technology, 2004, 20(1):91-94.
[56] SANCHES-SILVA A, LOPEZ-HERNÁNDEZ J, PASEIRO-LOSADA P.Profiling flavor compounds of potato crisps during storage using solid-phase microextraction[J].Journal of Chromatography A, 2005, 1 064(2):239-245.
[57] RAINER CREMER D, EICHNER K.The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders[J].Food Chemistry, 2000, 71(1):37-43.
[58] GONZÁLEZ-MOHINO A, PÉREZ-PALACIOS T, ANTEQUERA T, et al.Monitoring the processing of dry fermented sausages with a portable NIRS device[J].Foods (Basel, Switzerland), 2020, 9(9):1294.
[59] 陈臣, 周文雅, 袁佳杰, 等.3-甲基丁醛对奶酪坚果风味的贡献及其生物合成的研究进展[J].食品科学, 2020, 41(7):228-233.
CHEN C, ZHOU W Y, YUAN J J, et al.Recent progress in biosynthesis of 3-methylbutanal and its contribution to nutty flavor in cheese[J].Food Science, 2020, 41(7):228-233.
[60] CURTIN A C, DE ANGELIS M, CIPRIANI M, et al.Amino acid catabolism in cheese-related bacteria:Selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology[J].Journal of Applied Microbiology, 2001, 91(2):312-321.
[61] WEIMER B, DIAS B, UMMADI M, et al.Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening[J].Le Lait, 1997, 77(3):383-398.