Microbial diversity and flavor formation in onion fermentation
Microbial diversity and flavor formation in onion fermentation
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洋葱发酵中的微生物多样性和风味形成
DOI：
10.1039/c4fo00196f
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发表时间：
2014-09-01
期刊：
影响因子：
6.1
通讯作者：
Luo, Lixin
中科院分区：
文献类型：
--
作者：
Cheng, Lili;Luo, Jianfei;Luo, Lixin
发酵洋葱产品在许多国家很受欢迎。我们进行了有盐和无盐发酵，以确定负责洋葱发酵的微生物和发酵洋葱的独特味道。PCR-DGGE（聚合酶链反应-变性梯度凝胶电泳）结果表明，乳酸菌（Lactobacillus zymae，L. malefermentans，L. plantarum）、醋酸菌（Acetobacter pasteurianus，A. orientalis），柠檬酸细菌（柠檬酸杆菌属，C. freundii）和酵母（Candida humilis、Kazachstania exigua、Saccharomyces boulardii）是参与洋葱发酵的优势微生物。有机酸分析表明，发酵后乳酸和乙酸含量显著增加。发酵后氨基酸种类无明显变化，但加盐发酵后氨基酸总量显著降低。洋葱发酵后酯、醇、醛类物质含量的增加是洋葱发酵后风味独特的原因。加盐发酵抑制了有机酸的积累，限制了蛋白质向氨基酸的转化，但通过限制含硫化合物的降解保持了洋葱独特的气味。
Fermented onion products are popular in many countries. We conducted fermentation with and without salt to identify the microorganisms responsible for onion fermentation and the unique taste of fermented onion. The results of PCR-DGGE (polymerase chain reaction-denaturing gradient gel electrophoresis) revealed that lactic acid bacteria (Lactobacillus zymae, L. malefermentans, L. plantarum), acetic acid bacteria (Acetobacter pasteurianus, A. orientalis), citric acid bacteria (Citrobacter sp., C. freundii), and yeasts (Candida humilis, Kazachstania exigua, Saccharomyces boulardii) were the dominant microorganisms involved in onion fermentation. Organic acid analysis indicated that lactic acid and acetic acid significantly increased after fermentation. There were no significant changes in the types of amino acids after fermentation, but the total concentration of amino acids significantly decreased after fermentation with salt. The increase in esters, alcohols, and aldehydes after fermentation was responsible for the unique flavor of fermented onion. Fermentation with salt inhibited the accumulation of organic acids and limited the conversion of proteins into amino acids but maintained the unique odor of onion by limiting the degradation of sulfur-containing compounds.