Zhang Zhilin, Liu Chengmei, Chen Tingting, Liu Fulin, Luo Shunjing, Ye Jiangping
State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330200, China.
Food Chem. 2025 Oct 30;490:145133. doi: 10.1016/j.foodchem.2025.145133. Epub 2025 Jun 12.
The association between the appealing flavors of Luocheng fermented rice noodles (LCFN) and microbial succession during long-term fermentation is poorly understood. This study aims to elucidate the mechanism of flavor formation in LCFN during fermentation over a 30-day period. The electronic nose results showed that the LCFN underwent a flavor shift in 7-10 days with maturation in 15-30 days. This transformation was associated with the formation of characteristic flavors of (E)-2-decenal, 2-undecenal, (E, E)-2,4-decadienal, (E)-2-octenal, (E)-2-heptenal, hexanal, nonanal, and 2-pentyl furan, which had significant positive correlation with palmitic acid, oleic acid, and linoleic acid. Changes in lipase activity and the analysis of metagenomics, suggested that the characteristic flavors may be produced by Lactobacillaceae and Geotrichum via lipid metabolism. This study provides theoretical guidance for the screening of safe and efficient microorganisms for the production of flavorful rice noodles.
罗城发酵米粉（LCFN）诱人风味与长期发酵过程中微生物演替之间的关联尚不清楚。本研究旨在阐明LCFN在30天发酵过程中风味形成的机制。电子鼻结果表明，LCFN在7 - 10天出现风味转变，在15 - 30天成熟。这种转变与（E）-2-癸烯醛、2-十一烯醛、（E，E）-2,4-癸二烯醛、（E）-2-辛烯醛、（E）-2-庚烯醛、己醛、壬醛和2-戊基呋喃等特征风味的形成有关，这些风味与棕榈酸、油酸和亚油酸呈显著正相关。脂肪酶活性的变化和宏基因组学分析表明，这些特征风味可能由乳杆菌科和地霉属通过脂质代谢产生。本研究为筛选生产美味米粉的安全高效微生物提供了理论指导。
