Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
Food Microbiol. 2023 Sep;114:104305. doi: 10.1016/j.fm.2023.104305. Epub 2023 May 13.
Most traditional fermented foods are produced by spontaneous fermentation. It is difficult to produce traditional fermented foods with desired flavor compound profile. In this study, using Chinese liquor fermentation as a case, we aimed to directionally control flavor compound profile in food fermentation. Twenty key flavor compounds were identified in 80 Chinese liquor fermentations. Six microbial strains, identified as high producers of these key flavor compounds, were used to generate the minimal synthetic microbial community. A mathematical model was established to link the structure of the minimal synthetic microbial community and the profile of these key flavor compounds. This model could generate the optimal structure of synthetic microbial community to produce flavor compounds with desired profile. This work provided a strategy to realize the directional control of flavor compound profile via controlling the structure of the synthetic microbial community in Chinese liquor fermentation.
大多数传统发酵食品都是通过自然发酵生产的。很难用期望的风味化合物谱来生产传统发酵食品。在这项研究中，以白酒发酵为例，我们旨在定向控制食品发酵中的风味化合物谱。在 80 种白酒发酵中鉴定出 20 种关键风味化合物。鉴定出 6 种微生物菌株，这些菌株是这些关键风味化合物的高产菌株，用于生成最小合成微生物群落。建立了一个数学模型来连接最小合成微生物群落的结构和这些关键风味化合物的特征。该模型可以生成合成微生物群落的最佳结构，以产生具有所需特征的风味化合物。这项工作提供了一种通过控制白酒发酵中合成微生物群落的结构来实现风味化合物特征定向控制的策略。
