Zhang Huixin, Wang Rui, Wang Yaoying, Wang Yanfei, Wang Tao, Chu Chuanqi, Cai Shengbao, Yi Junjie, Liu Zhijia
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, China.
Foods. 2025 Apr 3;14(7):1263. doi: 10.3390/foods14071263.
Fermented vegetables are highly valued by consumers for their distinct flavors and rich nutritional content. Microbial fermentation imparts distinct flavors to these vegetables, with red yeast being a common microorganism involved in the fermentation process. However, studies on the impact of red yeast on flavor development in fermented vegetables remain scarce. This study employed multi-omics to analyze the effect of glycosidase produced by on the release of bound flavor compounds in vegetables. The results indicate that the yeast possesses multiple glycosidase-encoding genes, with the activities of α-galactosidase, β-glucosidase, and α-mannosidase being detected. Following the inoculation of yeast into fermented vegetable juice, a significant increase was observed in the expression of the β-glucosidase gene () and the α-glucosidase maltase gene (), alongside an increase in the content of flavor compounds correlated with the enzymatic activity detected. The application of commercial glycosidase to vegetable juice resulted in increased levels of cis-2-pentenol, hyacinthin, geranylacetone, and 1-dodecanol, consistent with findings from yeast-fermented vegetable juice. Thus, can secrete glycosidases that hydrolyze and release endogenous bound flavor compounds in vegetables, thereby enhancing the flavor quality of the final product.
发酵蔬菜因其独特的风味和丰富的营养成分而受到消费者的高度重视。微生物发酵赋予这些蔬菜独特的风味，红酵母是参与发酵过程的常见微生物。然而，关于红酵母对发酵蔬菜风味形成影响的研究仍然很少。本研究采用多组学方法分析红酵母产生的糖苷酶对蔬菜中结合风味化合物释放的影响。结果表明，该酵母拥有多个编码糖苷酶的基因，检测到α-半乳糖苷酶、β-葡萄糖苷酶和α-甘露糖苷酶的活性。将酵母接种到发酵蔬菜汁中后，观察到β-葡萄糖苷酶基因（）和α-葡萄糖苷酶麦芽糖酶基因（）的表达显著增加，同时与检测到的酶活性相关的风味化合物含量也增加。将商业糖苷酶应用于蔬菜汁中，导致顺式-2-戊烯醇、风信子素、香叶基丙酮和1-十二烷醇的含量增加，这与酵母发酵蔬菜汁的结果一致。因此，红酵母可以分泌糖苷酶，水解并释放蔬菜中的内源性结合风味化合物，从而提高最终产品的风味品质。
