我国发酵鱼制品菌落组成与风味代谢关联性研究进展

摘要/Abstract

摘要： 发酵是一种传统的鱼类贮藏方式，在发酵过程中，原料或环境中携带的微生物通过自身代谢能够促进碳水化合物、蛋白质及脂肪的分解利用，从而生成丰富的风味物质。不同地区的人们通过添加不同的原辅料以及控制含盐量、发酵温度、发酵时间等条件，得到风味、形态都大不相同发酵鱼制品，同时各类发酵鱼制品中微生物组成的差异性导致其特征性风味物质的组成也各不相同，因此研究不同发酵鱼制品中的菌落组成，探究微生物代谢与特征性风味物质形成的关联性成为当前研究的热点之一。本综述针对国内不同类型的发酵鱼制品，对其发酵工艺、菌落组成、特征性风味物质及产生机制的相关研究文献进行整理讨论，分析了发酵条件对菌落组成，进一步对风味形成的影响；同时本综述对比了不同微生物与风味物质关联性研究方法的特点，为今后探索发酵鱼风味形成机制及对发酵鱼风味进行精准调控提供参考方向。

关键词: 发酵鱼, 菌群组成, 特征风味形成机制

Abstract: Fermentation is a traditional way of storing fish. During the fermentation process, microorganisms carried by raw materials or the environment can promote the decomposition and utilization of carbohydrates, proteins, and fats through their own metabolism, thereby generating rich flavor substances. People from different regions obtain fermented fish products with significantly different flavors and forms by adding different raw materials and controlling conditions such as salt content, fermentation temperature, and fermentation time. At the same time, the differences in microbial composition in various types of fermented fish products result in different compositions of characteristic flavor substances. Therefore, studying the bacterial colony composition in different fermented fish products, Exploring the correlation between microbial metabolism and the formation of characteristic flavor compounds has become one of the current research hotspots. This review focuses on different types of fermented fish products in China, and summarizes and discusses relevant research literature on their fermentation process, colony composition, characteristic flavor substances, and production mechanisms. It analyzes the impact of fermentation conditions on colony composition and further affects flavor formation; At the same time, this review compares the characteristics of research methods for the correlation between different microorganisms and flavor substances, providing a reference direction for exploring the mechanism of fermented fish flavor formation and precise regulation of fermented fish flavor in the future.

Key words: Fermented fish, Microflora, Mechanism of characteristic flavor formation

周冰倩马夏吟. 我国发酵鱼制品菌落组成与风味代谢关联性研究进展[J]. 食品科学.

BingqianZhou 周夏吟马. Research progress on the relationship between colony composition and flavor metabolism of fermented fish products in China[J]. FOOD SCIENCE.

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