酸笋中微生物区系演替和风味物质形成机制的研究进展

Advances on microbial flora succession and flavor substance formation mechanism in Suansun

酸笋是竹笋经微生物发酵作用而成的一种中国传统发酵蔬菜,目前常作为螺蛳粉、桂林米粉的配料,因其独特的风味深受广大消费者的喜爱。酸笋中微生物群落的构成及其代谢是酸笋生产的核心,酸笋中风味物质的含量和种类是决定酸笋品质的关键。而微生物是酸笋风味的主要来源,两者在发酵过程中密切相关。因此,该文总结了酸笋中微生物的构成及其演替规律,分析了影响酸笋微生物演替的因素,概述了酸笋中的风味物质,阐述了微生物诱导风味物质形成的机理,有助于进一步了解酸笋中复杂微生物群落和风味物质的互作效应,从而为酸笋的品质提升及质量控制提供理论依据。

Suansun(sour bamboo shoot)is a kind of traditional Chinese fermented vegetables from microbial fermentation of bamboo shoots,which is often used as ingredients for snail powder and Guilin rice noodles,and it′s deeply favored by consumers because of its unique flavor.The core of Suansun production are composition and metabolism of microbial communities,meanwhile,the content and type of flavor substances determine the quality of Suansun.Flavor substances are mainly derived from the metabolism of microorganisms and they are closely related in the fermentation process.Therefore,this review concludes the composition and succession of microorganisms,analyzes the factors affecting the microbial succession,summarizes the flavor substances,and expounds the formation mechanism of flavor substances induced by microorganisms in Suansun,which is helpful to further understand the interaction between complex microbial communities and flavor substances in Suansun to provide a theoretical basis for the quality improvement and control of Suansun.