Research Progress on Relationship Between Microorganisms and Flavor Formation of Fish Sauce
Microorganisms are a key factor in the flavor formation of fish sauce,which can utilize their own metabolism and enzymatic hydrolysis to decompose proteins and fat in fish to produce a series of flavor substances.To promote the improvement of the production process of fish sauce products,based on summarizing the sources of flavor substances in fish sauce,the research progress on the relationship between microbial fermentation and flavor formation of fish sauce at home and abroad in recent years is summarized and analyzed from several aspects such as new fermentation processes,types of fermentation microorganisms and the relationship between exogenous enzymes and flavor formation.It is found that yeasts,lactic acid bacteria,Staphylococcus,Bacillus and Micrococcus are the main microorganisms that promote the formation of flavor in fish sauce.Among them,yeast can promote the formation of alcohols with vegetable fragrance and esters with fruit fragrance,while lactic acid bacteria can promote the formation of acids with sourness and milk flavor,as well as aldehydes with meat and nut flavors.The presence of these microorganisms gives fish sauce a unique flavor,which is currently the research focus of fish sauce fermentation microorganisms.
万方数据
维普
