摘要
本研究综述了传统发酵食品中常见的微生物群落,包括细菌、酵母菌和霉菌,分析了它们之间的相互关系,如共生和拮抗关系.深入探讨了微生物群落通过代谢活动产生酸类、酯类、醇类、醛类、酮类和含氮化合物等风味物质的机制,同时,阐述了原料、环境和发酵工艺等因素对微生物群落和风味形成的影响.旨在为传统发酵食品的风味调控、品质提升和传统工艺的传承发展提供理论依据.
Abstract
This study summarizes the common microbial communities in traditional fermented foods,including bacteria,yeasts,and molds,analyzes their mutual relationships,such as symbiosis and antagonism.It also delves into the mechanisms by which microbial communities produce flavor compounds,such as acids,esters,alcohols,aldehydes,ketones,and nitrogenous compounds,through metabolic activities.Furthermore,it discusses the impact of factors such as raw materials,environment,and fermentation processes on microbial communities and flavor formation.This study aims to provide theoretical support for the flavor regulation,quality improvement,and inheritance and development of traditional fermentation techniques.
基金项目
2024年度河南省高等教育教学改革研究与实践项目(2024SJGLX0813)
维普
万方数据