Li Ke, Gao Ning, Tang Jiaojiao, Ma Huiqin, Jiang Jiayan, Duan Yufan, Li Zongjun
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
Foods. 2023 Sep 19;12(18):3478. doi: 10.3390/foods12183478.
Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. , , , , and were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which had a negative correlation with . Ten kinds of flavor substances, such as 3-methyl-1-butanol, acetic acid, 2-phenylethyl ester, benzene acetaldehyde, benzoic acid and ethyl ester, were important influential factors in the flavor of fermented bamboo shoots. Through the verification test of tyrosine and phenylalanine decarboxylase, it was found that TJJ2 could decompose tyrosine and phenylalanine to produce benzaldehyde and benzene acetaldehyde, which provided the fermented bamboo shoots with a grassy aroma.
清水罐头竹笋通过发酵过程中细菌多样性可产生独特风味。 、 、 、 、 和 是主要微生物。酪氨酸是最丰富的游离氨基酸（FAA），其与 呈负相关。3-甲基-1-丁醇、乙酸、2-苯乙酯、苯乙醛、苯甲酸和乙酯等十种风味物质是发酵竹笋风味的重要影响因素。通过酪氨酸和苯丙氨酸脱羧酶的验证试验发现，TJJ2可分解酪氨酸和苯丙氨酸产生苯甲醛和苯乙醛，为发酵竹笋提供青草香气。
