发酵乳风味物质乙醛、双乙酰的合成途径及其调控机制  

Gene regulation to increase acetaldehyde and diacetyl production by lactic acid bacteria

作　　者：丹彤[1] 包秋华[1] 孟和毕力格[1] 王俊国[1] 张和平[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,呼和浩特010018

出　　处：《食品科技》2012年第7期75-79,共5页Food Science and Technology

基　　金：内蒙古自然科学基金开放课题(20102010);国家高技术研究发展计划项目(2011AA100901;2011AA100902);现代农业产业技术体系建设项目(nycytx-0501);中国科学院"西部之光"人才培养计划项目

摘　　要：乳酸菌在发酵过程中能够产生醇、醛、酮等多种风味物质,这些风味物质和乳酸菌在糖酵解过程中产生的乳酸、生醋酸、丙酸等有机酸相互作用,形成具有独特风味的发酵乳。在酸奶的风味物质中,乙醛、双乙酰是其主要成分。目前,关于酸奶风味物质研究的焦点主要集中在通过改变乙醛、双乙酰的代谢途径提高乙醛、双乙酰的产量上。这篇综述主要描述了乳酸菌在酸奶发酵过程中生产的风味物质、以及乙醛、双乙酰的合成途径和国内外学者在乙醛、双乙酰产量调控方面取得的研究成果。Lactic acid bacteria can produce flavor compounds, including alcohols, aldehydes and esters, among others, during fermentation. These bacteria also produce several organic acids, such as lactic acid, raw acetic acid, propionic acid, and others, during glycolysis. These organic acids can interact with flavor compounds to form unique flavors of fermented milk. Acetaldehyde and diacetyl have been recognized as important flavor components in yogurt. The present review article is focused on altering the acetaldehyde and diacetyl metabolic pathways as well as on increasing the production of these flavor compounds. The results of the studies conducted by domestic and foreign scholars on the regulation of the production of the acetaldehyde and diacetyl, as well as the synthesis pathways of these flavor compounds, are also summarized in the current paper.

关 键 词：乳酸菌 风味物质 乙醛 双乙酰 调控机制 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]