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

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.