鲭鱼发酵过程中挥发性风味成分与细菌种群演替的相关性研究-豆柴文库

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鲭鱼发酵过程中挥发性风味成分与细菌种群演替的相关性研究
Title:AStudyontheCorrelationbetweenVolatileFlavorCompoundsandBacterialSuccessionduringFermentationofSpanishMackerel(鲭鱼)
Abstract:
Fermentedfoodsareknownfortheiruniqueflavors,textures,andextendedshelflives,whichareprimarilyattributedtothecomplexmicrobialcommunitiesinvolvedinthefermentationprocess.SpanishMackerel(鲭鱼)isapopularfishspeciesoftensubjectedtofermentation,resultingindistinctflavorsandincreasednutritionalvalue.ThisstudyaimedtoinvestigatethecorrelationbetweenvolatileflavorcompoundsandbacterialsuccessionduringthefermentationofSpanishMackerel.
Introduction:
Thefermentationprocessinvolvesthemetabolicactivitiesofvariousmicroorganisms,includingbacteria,yeast,andmolds.Thesemicroorganismsbreakdowncomplexorganiccompounds,releaseenzymes,andproducearangeofmetabolites.Someofthesemetabolites,knownasvolatileflavorcompounds,contributetothecharacteristicflavorsandaromasassociatedwithfermentedfoods.Understandingtherelationshipbetweenvolatileflavorcompoundsandmicrobialcommunitiesiscrucialforoptimizingfermentationprocessesandensuringproductquality.
Methods:
1.Samplecollection:FreshSpanishMackerel(鲭鱼)wereobtainedfromalocalfishmarketandsubjectedtofermentationatcontrolledconditions.
2.Microbialanalysis:Microbialsampleswerecollectedatregularintervalsduringthefermentationprocess.TotalDNAwasextracted,andspecificbacterialgeneswereamplifiedandsequencedusinghigh-throughputsequencingtechniques.
3.Volatileflavorcompoundanalysis:VolatileflavorcompoundswereextractedfromfermentedSpanishMackerelsamplesusingsolventextractionmethods.Gaschromatography-massspectrometry(GC-MS)wasemployedfortheidentificationandquantificationofvolatileflavorcompounds.
Results:
1.Bacterialsuccession:Thebacterialcommunityduringthefermentationprocessexhibitedadynamicsuccession.Initially,psychrotrophicbacteria,suchasPseudomonasandShewanella,dominatedthecommunity.Asthefermentationprogressed,LABs(lacticacidbacteria),includingLactobacillus,dominated,leadingtoincreasedacidityandtheproductionoflac