Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu

被引：1
|
作者：
Ali, Akhtiar [1 ,2 ,3 ]
Wu, Yanfang [1 ,2 ,3 ]
Li, Weiwei [1 ,2 ,3 ]
Duan, Zhongfu [1 ,2 ,3 ]
Zhang, Ru [1 ,2 ,3 ]
Liu, Jianing [1 ,2 ,3 ]
Patil, Prasanna J. [1 ,2 ,3 ]
Shah, Haroon [1 ,2 ,3 ]
Li, Xiuting [1 ,2 ,3 ,4 ,5 ]
机构：
[1] Beijing Technol & Business Univ, Key Lab Geriatr Nutr & Hlth, Minist Educ, Beijing 100048, Peoples R China
[2] China Gen Chamber Commerce, Key Lab Brewing Microbiome & Enzymat Mol Engn, Beijing 100048, Peoples R China
[3] Beijing Technol & Business Univ, Sch Food & Hlth, 11 Fucheng Rd, Beijing 100048, Peoples R China
[4] Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China
[5] Beijing Assoc Sci & Technol Food Nutr & Safety Pro, Beijing 100048, Peoples R China
来源：
PROCESS BIOCHEMISTRY | 2024年 / 146卷
基金：
中国国家自然科学基金;
关键词：
Chinese baijiu; Daqu; Flavor enhancers; Sequencing; Identification; SOLID-STATE FERMENTATION; MICROBIAL COMMUNITY; LIQUOR FERMENTATION; VOLATILE COMPOUNDS; LACTIC-ACID; DIVERSITY; BACTERIAL; YEAST; BIODIVERSITY; TEMPERATURE;
D O I：
10.1016/j.procbio.2024.09.015
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Daqu, a crucial fermentation starter in the production of various Chinese fermented foods, plays a pivotal role in shaping complex enzyme profiles and diverse flavour precursors. This review aims to elucidate the microbial communities within Daqu, focusing on their functionalities in the context of flavour development. We delve into the detection methods of microorganisms and flavour substances in Daqu, employing advanced technologies including high-performance liquid chromatography, gas chromatography, pseudo-targeted metabolomics, and headspace solid-phase microextraction-gas chromatography-mass spectrometry. This review explores high throughput sequencing technologies, including pyrosequencing, clonal library sequencing, metaproteomic, and metagenomics, to gain a comprehensive understanding of the intricate microbial dynamics. Additionally, we discuss the metabolic pathways involved in flavour substance production within Daqu. By synthesizing information on Daqu types, microorganisms present, detection methodologies, and flavour substance metabolic pathways, this review contributes to a deeper comprehension of the intricate processes underpinning the Flavors of Chinese fermented foods.
引用
收藏
页码：433 / 450
页数：18
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