【作者】 杨莉； 李红军； 吴涵； 孙雪莲； 刘姝韵； 郎凯瞳； 张文振； 贺稚非；

【Author】 Yang Li;Li Hongjun;Wu Han;Sun Xuelian;Liu Shuyun;Lang Kaitong;Zhang Wenzhen;He Zhifei;College of Food Science,Southwest University;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing;

【机构】 西南大学食品科学学院； 川渝共建特色食品重庆市重点实验室；

【摘要】 腐生葡萄球菌(Staphylococcus saprophyticus MY-A10)和科氏葡萄球菌(S.cohnii WX-M8)是从腊肉中分离出来的风味增强菌,乳酸菌是腊肉中丰度较高的细菌,然而它们的混合发酵机制还未深入研究。本研究分别研究了葡萄球菌和乳酸菌单独和混合发酵腊肉过程中理化特征的变化,并采用风味组学探索滋味和香气的形成途径。结果表明,WX-M8能增加肌肉的嫩度并降低氧化程度,MY-A10则能稳定肌肉的弹力并增加蛋白质分解。二者混合发酵显著提高了a*和Aw值(p<0.05),降低了硫代巴比妥酸反应物质(TBARS)。此外,它们能通过与氨基酸代谢相关的途径促进酯类、醛类(尤其是直链醛类)和酚类化合物的形成,从而增强气味感知。还能通过促进二肽和三肽的积累,以及通过精氨酸代谢激活氨基酸代谢途径,增强滋味感知。葡萄球菌与乳酸菌协同发酵则进一步改善了腊肉的a*,增强了碳水化合物和脂质的微生物代谢活动。这些发现为了解葡萄球菌的发酵机制和有针对性地调节中式腊肉的风味提供了思路。更多还原

【Abstract】 Staphylococcus saprophyticus MY-A10 and S.cohnii WX-M8 are flavor-enhancing bacteria isolated from Chinese bacon,and Lactobacillus is a bacterium with high abundance,however,the mechanism of their mixed fermentation has not been thoroughly investigated.In this study,the changes in physicochemical characteristics during fermentation by Staphylococcus and Lactobacillus alone and in mixture were investigated,and flavoromics was used to explore the pathways of taste and aroma formation.Results showed that WX-M8 could increase the tenderness and decrease the oxidation of muscle,while MY-A10 stabilized the springiness and increased the proteolysis.And they significantly increased a*(redness) and Aw and reduced thiobarbituric acid reactive substances(TBARS) when fermented in a mixture(p<0.05).Moreover,they promoted the formation of esters,aldehydes(especially straight-chain aldehydes),and phenolic compounds through pathways related to amino acid metabolism,enhancing odor perception.Taste perception can also be enhanced by promoting the accumulation of di-and tripeptides and activating the amino acid metabolic pathway through arginine metabolism.While synergistic fermentation with Lactobacillus(L.plantarum BL-1) resulted in an improved a*(redness) of Chinese bacon,and the increased microbial metabolism of the carbohydrate and lipid metabolic pathways.These findings provide thoughts for understanding the fermentation mechanism of Staphylococcus and the targeted modulation of the flavor of Chinese bacon.更多还原