传统发酵食品中的微生物群落及其对产品风味的影响研究  

Research on the Microbial Community in Traditional Fermented Foods and its Impact on Product Flavor

作　　者：汤宁宁 宋娜[1] 张艳丽[1] TANG Ningning;SONG Na;ZHANG Yanli(Zhengzhou Technical College,Zhengzhou 450000,China)

机构地区：[1]郑州职业技术学院,河南郑州450000

出　　处：《现代食品》2024年第16期92-95,共4页Modern Food

基　　金：2024年度河南省高等教育教学改革研究与实践项目“产教融合视域下高职教育药品生物技术专业教学资源库建设研究与实践”(2024SJGLX0813)。

摘　　要：本研究综述了传统发酵食品中常见的微生物群落,包括细菌、酵母菌和霉菌,分析了它们之间的相互关系,如共生和拮抗关系。深入探讨了微生物群落通过代谢活动产生酸类、酯类、醇类、醛类、酮类和含氮化合物等风味物质的机制,同时,阐述了原料、环境和发酵工艺等因素对微生物群落和风味形成的影响。旨在为传统发酵食品的风味调控、品质提升和传统工艺的传承发展提供理论依据。This study summarizes the common microbial communities in traditional fermented foods,including bacteria,yeasts,and molds,analyzes their mutual relationships,such as symbiosis and antagonism.It also delves into the mechanisms by which microbial communities produce flavor compounds,such as acids,esters,alcohols,aldehydes,ketones,and nitrogenous compounds,through metabolic activities.Furthermore,it discusses the impact of factors such as raw materials,environment,and fermentation processes on microbial communities and flavor formation.This study aims to provide theoretical support for the flavor regulation,quality improvement,and inheritance and development of traditional fermentation techniques.

关 键 词：传统发酵食品 微生物群落 风味形成 相互作用 

分 类 号：TS205.5[轻工技术与工程—食品科学]