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Production of aroma compounds in lactic fermentations.
Annual Review of Food Science and Technology ( IF 12.4 ) Pub Date : 2014-03-04 , DOI: 10.1146/annurev-food-030713-092339
E J Smid 1 , M Kleerebezem
Affiliation  

This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor molecules for the formation of aroma compounds in connection with the metabolic pathways involved. The roles of nonmetabolic properties such as cell lysis are also described in relation to aroma formation. Finally, we provide an overview of the literature on methods to steer and control aroma formation by LAB in mixed culture fermentations. We demonstrate that the technological progress made recently in high-throughput analysis methods has been driving the development of new approaches to understand, control, and steer aroma formation in (dairy) fermentation processes. This currently entails proposing new rules for designing stable, high-performance mixed cultures constituting a selection of strains, which in concert and on the basis of their individual predicted gene contents deliver the required functionalities.

中文翻译:

在乳酸发酵中产生香气化合物。

这篇综述描述了有关发酵食品中乳酸菌(LAB)生产香气化合物的最新科学研究。我们讨论了与所涉及的代谢途径有关的形成香气化合物的各种前体分子。还描述了与芳香形成有关的非代谢性质(如细胞溶解)的作用。最后,我们提供了有关在混合培养发酵中通过LAB引导和控制香气形成的方法的文献综述。我们证明,最近在高通量分析方法方面取得的技术进步一直在推动新方法的发展,以了解,控制和引导(乳品)发酵过程中的香气形成。目前,这需要提出新的规则来设计稳定的,
更新日期:2014-02-28
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