摘要
风味不仅对发酵乳的品质形成具有重要作用,而且是决定消费者对产品认可度的重要指标。结合发酵乳中产生的挥发性风味物质种类、含量以及它们在发酵乳风味形成中的作用,对乳酸菌在发酵乳挥发性风味物质的形成机制和相关菌种的代谢合成途径进行了综述,并对近年来围绕发酵乳风味物质改善进行的代谢调控的关键功能基因进行了总结和梳理。
Flavor not only plays an important role in the fermented milk because it is an indicator for good quality formation of fermented milk,but also it can determine acceptance of products by consumers.In this paper,the types and concentration of volatile flavor compounds presented in fermented milk,as well as their role in the milk flavor quality formation were reviewed.In addition,the formation mechanisms of volatile flavor compounds and their metabolic pathways combined with gene regulation in related lactic acid bacteria species were summarized.
出处
《中国科技论文》
CAS
北大核心
2016年第12期1391-1397,共7页
China Sciencepaper
基金
高等学校博士学科点专项科研基金资助项目(20121515130001)
关键词
农产品加工与贮藏工程
发酵乳
乳酸菌
风味物质
功能基因
agricultural product storage and processing engineering
fermented milk
lactic acid bacteria
flavor production
functional genes
