摘要
香气化合物是具有香气的酯类、醛类、醇类、酮类、萜类、有机酸类等化合物的统称,广泛应用于食品、医药、化妆品和农业等领域。随着我国经济的发展和人民生活品质的提高,人们对香气化合物的需求日益增加。利用微生物发酵是获取绿色香气化合物的一种重要途径。本文就近年来国内外微生物产各种香气化合物的研究进行汇总,对产香微生物的来源与分离、香气化合物种类、影响产香能力的因素及相关工艺技术和提高微生物发酵产香能力的策略进行综述,以期为产香微生物的相关研究提供参考。
Aroma compounds are the general term for esters,aldehydes,alcohols,ketones,terpenes,organic acids and other compounds responsible for aromas,which have been widely used in food,medicine,cosmetics,agriculture and other fields.With the economic development and the improvement of the quality of life in China,the demand for aroma compounds is gradually increasing.Microbial fermentation is becoming an important way to obtain green aroma compounds.In this paper,recent progress in the production of various aroma compounds by microorganisms is summarized,and the sources and isolation of aroma-producing microorganisms,the types of microorganism-derived aroma compounds,the factors affecting the microbial production of aroma compounds and related processing technologies,and the strategies for improving the microbial production of aroma compounds are reviewed.This review is expected to provide an important reference for the research and development of aroma-producing microorganisms.
作者
李媚媛
刘安琪
唐道埔
刘冰
张新国
张继
LI Meiyuan;LIU Anqi;TANG Daopu;LIU Bing;ZHANG Xinguo;ZHANG Ji(Key College Laboratory of Screening and Deep Processing in New Tibetan Medicine of Gansu Province,School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China;Institute of New Rural Development,Northwest Normal University,Lanzhou 730070,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第19期259-269,共11页
Food Science
基金
国家自然科学基金地区科学基金项目(32160021,31860004)
甘肃省重点研发项目(21YF5FA084)
甘肃省自然科学基金项目(23JRRA792)
甘肃省高等学校产业支撑计划项目(2020C-21)。
关键词
香气化合物
产香微生物
来源
分离
生物技术
aroma compounds
aroma-producing microorganisms
source
isolation
biotechnology
