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Multiple roles of lactic acid bacteria microflora in the formation of marker flavour compounds in traditional chinese paocai

机译:乳酸菌微生物中的多种作用在传统中国泊头中标志物风味化合物的形成中

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摘要

Traditional paocai brine (PB), which is continuously propagated by back-slopping and contains multiple species of lactic acid bacteria (LAB), is critical for the flavour of paocai. But the flavour-related compounds of PB-paocai, and the relationships between the LAB communities in PB and the marker volatile organic compounds (VOCs) in paocai remain unclear. A metabolomics-based method was utilized to screen the VOCs marker(s) of PB paocai in situ, and the change of these markers in whole fermentation was monitored to reveal the role of LAB communities in marker compound formation in vitro. A total of 13 compounds were screened as discriminant volatile markers for PB-paocai via gas chromatography-mass spectrometry (GC-MS)-based multimarker profiling. The co-culture of LAB from PB significantly increased the amount of acetic acid by producing it directly, and improved the ethyl acetate and ethyl propanoate yields by interacting with other microbes. However, LAB decreased the amount of sulphides, including methanethiol, carbon disulphide, methyl thiolacetate, dimethyl disulphide and dimethyl trisulphide, in PB-paocai due to inhibiting the growth of other microbes. The major flavour features of traditional paocai originate from LAB. Such volatile markers related to LAB communities may serve to promote starter screening and fermentation optimisation to produce paocai-related foods with better sensory qualities. This study could provide a deeper understanding of the role of LAB in marker flavor compound formation and guidance for the industrial production of Chinese paocai.
机译:传统的佩卡盐水(PB),由后坡持续繁殖并含有多种乳酸菌(实验室),对Paocai的味道至关重要。但是PB-PaocaI的风味相关化合物,以及PB中的实验室社区与PaocaI中的标志物挥发性有机化合物(VOC)之间的关系仍不清楚。利用基于代谢物的方法来筛选Pb paocai的VOCS标记物原位,并监测这些标志物在整个发酵中的变化,以揭示实验室社区在体外标志物复合形成中的作用。通过气相色谱 - 质谱(GC-MS)基于多翻谱分析,将总共13种化合物作为PB-PaocaI的判别挥发标记物筛选为PB-PaocaI。通过直接产生乙酸的实验室的共培养显着增加了乙酸的量,并通过与其他微生物相互作用来改善乙酸乙酯和乙基丙酯产率。然而,由于抑制其他微生物的生长,实验室降低了硫化物,包括甲醇,碳二硫化物,硫脲,硫代硫代甲酯,二甲基二甲基和三硫化物,三硫化物,在Pb-paocai中。传统佩科的主要风味特征来自实验室。与实验室社区有关的这种挥发性标记可以用于促进起始的筛选和发酵优化,以产生具有更好的感官品质的潜艇相关食品。本研究可以更深入地了解实验室在标志物风味复合形成和工业生产的指导下的作用。

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  • 来源
    《RSC Advances》 |2016年第92期|共8页
  • 作者单位

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi 214122 Peoples R China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 化学;
  • 关键词

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