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作 者:赵拎玉 杨娟春 钟桂霞 杨鹏 刘登勇 李儒仁 荣良燕 ZHAO Linyu;YANG Juanchun;ZHONG Guixia;YANG Peng;LIU Dengyong;LI Ruren;RONG Liangyan(National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural Products,College of Food Science and Technology,Bohai University,Jinzhou 121013,China)
机构地区:[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013
出 处:《肉类研究》2021年第11期16-23,共8页Meat Research
基 金:“十三五”国家重点研发计划重点专项(2018YFD0401200);国家自然科学基金青年科学基金项目(32102012);国家自然科学基金面上项目(32072242);辽宁省一流学科建设项目(LSPBD20313)。
摘 要:以自然发酵香肠为研究对象,通过分析其细菌群落优势菌属(相对丰度>1%)、共现菌属(Spearman相关性系数|ρ|>0.5,P<0.05),以及与挥发性风味物质显著相关(P<0.05)的菌属,确定出调控自然发酵香肠典型风味的核心菌群,据此构建合成菌群,与进口商业发酵剂发酵香肠进行对比,分析合成菌群对发酵香肠感官和风味的改良效果。结果表明:自然发酵香肠的核心菌属为葡萄球菌属(Staphylococcus)、乳杆菌属(Lactobacillus)、假单胞菌属(Pseudomonas)和链球菌属(Streptococcus),以上述菌属对应的代表性菌种清酒乳杆菌(Lactobacillus sakei)、嗜热链球菌(Streptococcus thermophilus)、马胃葡萄球菌(Staphylococcus equorum)和木糖葡萄球菌(Staphylococcus xylosus)构建的合成菌群制备改良发酵香肠,其感官特性及风味明显优于商业发酵剂制备发酵香肠,具体表现为:前者的清新味和甜香味较为明显,酸味、咸味和金属异味较淡,特别是具有潜在清新味和果香味的醛类和芳香烃类物质含量显著高于后者(P<0.05)。By analyzing the dominant bacterial genera(relative abundance>1%),co-occurring genera(Spearman correlation coefficient|ρ|>0.5,P<0.05)and flavor-producing ability of genera in spontaneously fermented sausage,the core bacterial community responsible for regulating the typical flavor of fermented sausage were identified.Based on this,a synthetic microbiota was constructed and evaluated for its efficacy in improving the sensory and flavor profile of fermented sausage using imported commercial starters as the control.The results showed that the core bacterial genera of spontaneously fermented sausage were Staphylococcus,Lactobacillus,Pseudomonas and Streptococcus.The synthetic microbiota consisting of Lactobacillus sakei,Streptococcus thermophilus,Staphylococcus equorum and Staphylococcus xylosus as representative species of these genera were more effective in improving the sensory characteristics and flavor of fermented sausage than the commercial starter cultures.Specifically,the former had a clean and sweet aroma as well as light sour and salty taste and metallic odor,and contained significantly higher contents of aldehydes and aromatic hydrocarbons than the latter(P<0.05).
分 类 号:TS251.5[轻工技术与工程—农产品加工及贮藏工程]
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