摘要
微生物在其生长代谢过程中通常会产生挥发性成分,其种类主要有醇类、醛类、酮类、酯类、萜类、倍半萜和一些芳香族化合物等化合物。这些挥发性物质在自然界的物种之间起着自身调节、物种通讯和物种之间的相生相克的化感作用。微生物挥发性物质因其种类的多样性以及种属特异性,在食品工业中也有着重要应用价值。在介绍微生物挥发性物质及其研究方法的基础上对其在食品工业中的应用进行了综述,意在能促进国内微生物挥发性物质的研究与开发。
Microbial volatile organic compounds（MVOCs） are metabolites produced by microorganisms during their metabolism and serve as signaling molecule of self-regulation, informational molecule between different species and allelopathy substances. MVOCs can be classified into species such as alcohol, aldehyde, ketone, ester, terpenoid and sesquiterpene etc. Owning to the diversity and species-specificity of it, MVOCs has great potential use in food industry. In this paper, MVOCs, its research methods and the application status and future of it in food industry were discussed, aim to harness the research and development of MVOCs in China.
出处
《食品科技》
CAS
北大核心
2009年第8期32-37,共6页
Food Science and Technology
关键词
微生物
挥发性物质
食品工业
研究方法
microorganisms
volatile organic compounds
food industry
research methods
