酱香风味传统发酵食品中微生物与风味形成的相关性  

Correlation between Microbes and Flavor Development in Traditional Fermented Foods with Jiang-flavor

作　　者：董玺梅 阮志强 蒋雪薇[1,2] Dong Ximei;Ruan Zhiqiang;Jiang Xuewei(School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha 410114;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation,Changsha 410600)

机构地区：[1]长沙理工大学食品与生物工程学院,长沙410114 [2]湖南省调味品发酵工程技术研究中心,长沙410600

出　　处：《中国食品学报》2022年第7期397-406,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省自然科学基金面上项目(2021JJ30700);湖南省教育厅重点项目(21A0197)。

摘　　要：酱香风味传统发酵食品的风味物质构成复杂,涉及微生物种类及其代谢途径繁多,而发酵过程中微生物的演替对其特征风味的形成及质量安全影响显著,阐释微生物与风味物质形成的相关性,有利于明晰酱香风味发酵食品品质变化的影响因素。本文综述几种典型酱香风味传统发酵食品中微生物多样性及其演替规律,以及对酱香特征风味形成的影响,为酱香风味传统发酵食品品质提升提供理论参考。The composition of flavor compounds are complicated in traditional fermentation foods with Jiang-flavor,which involves a variety of microorganisms and metabolism pathways.The succession of microorganisms during fermentation has significant influence on the formation of characteristic flavor and quality safety.Therefore,revealing the relationship between microbes and flavor development is benefit to illustrate the affecting factors of quality change during Jiang-flavored food fermentation process.This paper summarizes the effects of microbial diversity and its succession on the formation of Jiang-flavor in several typical Jiang-flavored traditional fermented foods,which will provide some references for the quality improvement of traditional fermentation foods.

关 键 词：酱香风味传统发酵食品 微生物多样性 微生物演替规律 特征风味 

分 类 号：TS201.3[轻工技术与工程—食品科学]