食源性腐败菌挥发性有机化合物的研究进展

Research advances in volatile organic compounds from foodborne spoilage bacteria

中文关键词:  食品  腐败菌  微生物挥发性有机化合物

英文关键词:food  spoilage bacteria  microbiology volatile organic compounds

中文摘要:

      食源性腐败菌是食品腐败的重要原因, 它可通过初级或次级代谢产生具有异味的挥发性有机化合物(volatile organic compounds, VOCs), 加速食品的腐败进程。腐败菌种类及组成会随食品基质和贮藏条件而改变, 导致产生的VOCs也具有多样性和差异性。随挥发性有机物质收集和检测技术的快速发展, 通过分析腐败菌相关的VOCs成分组成可鉴别食源性腐败菌种类和食物腐败进程。本文对常见腐败菌VOCs的产生途径和种类进行归纳, 并重点探讨了VOCs提取分析技术及在食品腐败研究中的具体应用, 为有效进行腐败菌防控, 提升食品质量和安全提供参考。

英文摘要:

      Foodborne spoilage bacteria are important factors affecting the flavor of food, and they can produce volatile organic compounds (VOCs) with odor through primary or secondary metabolism. The species and composition of spoilage bacteria vary with food substrates and storage conditions, resulting in the diversity and otherness of VOCs produced. With the rapid development of VOC collection and detection technology, the process of foodborne spoilage species and food spoilage can be identified by analyzing the composition of VOCs associated with spoilage bacteria. This paper summarized the ways and types of VOCs produced by common putrefactive bacteria, and focused on discussing VOCs extraction and analysis technology and its specific application in food corruption research, so as to provide references for effective prevention and control of putrefactive bacteria and improvement of food quality and safety.