酸笋微生物与风味形成研究进展

Research progress on microorganisms and flavor formation of sour bamboo shoots

中文关键词:  酸笋  发酵过程  微生物多样性  风味形成

英文关键词:sour bamboo shoots  fermentation process  microbial diversity  flavor formation

中文摘要:

      酸笋因其独特风味和适口的酸味备受大众喜爱, 富含营养价值, 包括人体所需的7种氨基酸、膳食纤维、矿物质以及其他活性物质。此外, 螺蛳粉产业的扩张推动了整个酸笋产业的迅速发展。在发酵过程中, 微生物演替变化对于形成酸笋独特风味起着重要作用。本文简要探讨了自然发酵和纯种发酵的优缺点, 并对比得出纯种发酵具备更多优势; 重点概述了在酸笋发酵过程中主要微生物菌群结构及其变化和功能性微生物, 以及包括有机酸、氨基酸和挥发性风味物质在内的风味成分; 总结了在酸笋发酵过程中碳水化合物代谢、有机酸的形成、氨基酸的形成以及挥发性风味物质的形成等方面的代谢机制。本综述旨在为提高酸笋的高品质调控提供理论基础, 并进一步促进酸笋食品行业的高效发展。

英文摘要:

      Sour bamboo shoot is popular with the public because of their unique flavor and palatable sour taste, rich in high nutritional value, including 7 kinds of amino acids, dietary fiber, minerals and other active substances needed by the human body. In addition, the expansion of the snail noodle industry had promoted the rapid development of the entire sour bamboo shoot industry. During the fermentation process, microbial succession played an important role in forming the unique flavor of sour bamboo shoots. This paper briefly discussed the advantages and disadvantages of natural fermentation and pure fermentation, and the comparison showed that pure fermentation had more advantages. This paper summarized the structure and changes of main microbial flora, functional microorganisms and flavor components, including organic acids, amino acids and volatile flavor substances, and summarized metabolic mechanisms of carbohydrate metabolism, organic acid formation, amino acid formation and volatile flavor substance formation during the fermentation of bamboo shoots. This review aims to provide a theoretical basis for improving the quality control of sour bamboo shoots and further promote the efficient development of sour bamboo shoots food industry.