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中国精品科技期刊2020
谢翔,公丕民,刘奥,等. 商业发酵剂中乳酸乳球菌发酵风味特性及其化学表征的研究[J]. 食品工业科技,2021,42(19):152−162. doi: 10.13386/j.issn1002-0306.2021030196.
引用本文: 谢翔,公丕民,刘奥,等. 商业发酵剂中乳酸乳球菌发酵风味特性及其化学表征的研究[J]. 食品工业科技,2021,42(19):152−162. doi: 10.13386/j.issn1002-0306.2021030196.
XIE Xiang, GONG Pimin, LIU Ao, et al. Fermentation Flavor Characteristics and Chemical Characterization of Lactococcus lactis in Commercial Starters[J]. Science and Technology of Food Industry, 2021, 42(19): 152−162. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030196.
Citation: XIE Xiang, GONG Pimin, LIU Ao, et al. Fermentation Flavor Characteristics and Chemical Characterization of Lactococcus lactis in Commercial Starters[J]. Science and Technology of Food Industry, 2021, 42(19): 152−162. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030196.

商业发酵剂中乳酸乳球菌发酵风味特性及其化学表征的研究

Fermentation Flavor Characteristics and Chemical Characterization of Lactococcus lactis in Commercial Starters

  • 摘要: 为深入分析不同乳酸乳球菌在发酵乳中的风味贡献和特征香气成分,对多种商业乳酸菌发酵剂中分离得到21株乳酸乳球菌,进行单菌株发酵。根据感官评价结果进行香型分析,之后采用气相色谱-离子迁移谱仪(gas chromatograph-ion mobility spectrometry,GC-IMS)技术测定了发酵乳的挥发性风味化合物,并利用化学计量学分析方法进行风味物质的分析。结果表明:这些单菌株发酵乳可划分为奶香味、奶油味、酪香味三个香型。GC-IMS共鉴定出25种化合物,其中醇类9种、酮类8种、醛类3种、羧酸1种、酯4种。通过绘制GC-IMS指纹图谱,明确了不同菌株发酵乳的特征化合物组成。利用主成分分析(principal component analysis,PCA),将其中4株乳酸乳球菌双乙酰变种的发酵乳进行了很好的区分,且与感官评价结果相一致。采用偏最小二乘回归分析(partial least squares regression,PLSR)对感官香味分型和挥发性成分的相关性进行分析,得到对酪香味影响比较大的挥发性风味成分有正己醛、正己醇;对奶油味贡献较大的成分有乙酸乙酯;对奶香味贡献大的成分较为分散,关键性成分有待于进一步确定。本研究为发挥乳酸乳球菌改善发酵乳风味的作用提供了借鉴和参考。

     

    Abstract: In order to deeply analyze the flavor contribution and characteristic aroma components of Lactococcus lactis in fermented milk, twenty-one strains of Lactococcus lactis were isolated from different commercial starters, and subjected to single-strain fermentation. The aroma type was defined according to the results of sensory evaluation, and then determination of volatile flavor compounds in fermented milk was performed using GC-IMS technology, and finally flavor substances were analyzed by chemometric method. The results showed that these single-strain fermented milk can be divided into three flavor types: Milk flavor, cream flavor, and butter flavor. Twenty-five compounds were identified by GC-IMS, including nine alcohols, eight ketones, three aldehydes, one carboxylic acid, and four esters. By drawing the GC-IMS fingerprint map, the characteristic compound composition of fermented milk from different strains was presented. The fermented milks of four strains of Lactococcus lactis subsp. lactis var. diacetylactis were well distinguished by principal component analysis, and the results were consistent with the sensory evaluation results. The correlation between sensory flavor classification and volatile components was analyzed by PLSR, and it was found that the volatile flavor components that had a greater contribution to the “butter flavor” were 1-hexanal and 1-hexanol, the compound which had a greater contribution to the “creamy flavor” was ethyl acetate, the compounds which contributed to the “milk flavor” were obscure, and further analysis was needed for revealing the key ingredients. This research provides a reference for exerting the flavor enhancement effect of Lactococcus lactis in fermented milk.

     

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