埃及传统奶酪特征风味成分与微生物群落组成研究OA
Characteristic Flavor Components and Microbial Community Composition of Traditional Egyptian Cheese
埃及传统奶酪历史悠久,在当地饮食文化中占据重要地位.然而,目前关于埃及传统奶酪的风味物质组成、微生物群落结构以及二者之间的相关性仍缺乏系统研究.为确保其品质稳定性,本研究通过测定Mish和Karish奶酪的理化性质、有机酸及游离氨基酸含量,并结合顶空固相微萃取-气相色谱-质谱联用技术与高通量测序技术,系统分析了两类奶酪的风味特征及微生物群落组成.结果表明,两类奶酪均为高蛋白、低脂肪的软奶酪.奶酪中含 8种有机酸,以乳酸(70.54%)为主;另含 16种游离氨基酸,其中必需氨基酸占比 60.51%.通过挥发性成分分析,共检出 86种挥发性成分,有 29种被确定为关键香气物质(OAV≥1),其中 2-壬醇、辛酸乙酯、癸酸乙酯和己酸乙酯为各样品所共有,构成埃及传统奶酪的香气基础.高通量测序结果显示,奶酪的细菌群落主要由乳杆菌属和链球菌属等构成.真菌群落则由柯达酵母属、双足囊菌属、有孢圆酵母属和梅奇酵母属等构成,其中有孢圆酵母属在Karish奶酪中丰度较高.Spearman相关性分析显示,魏斯氏菌属和柯达酵母属与奶酪风味发展关联密切,与多种氨基酸、有机酸及挥发性物质呈正相关,而与 2-十二醇,2-庚醇、乙酸异戊酯及乙酸乙酯呈负相关.此外,链球菌属、乳球菌属、假丝酵母属,以及克鲁维酵母属等同样对奶酪风味发展有显著贡献,参与合成酒石酸及部分乙酯类物质.这些发现为微生物驱动的风味形成机制提供了新的见解,并为工业发酵剂的筛选和埃及传统奶酪的风味调控提供了理论依据.
Traditional Egyptian cheese has a long history and holds an important place in the local culinary culture.However,systematic studies on the flavor compounds,microbial community structure,and their interrelationships in traditional Egyptian cheese remain limited.To ensure quality stability,this study systematically analyzed the characteristic flavor components and microbial community compositions of Mish and Karish cheeses by determining their physicochemical properties,organic acid content,and free amino acid content using headspace solid-phase microextraction gas chromatography-mass spectrometry and high-throughput sequencing techniques.The results showed that both were soft cheeses with high protein and low fat.Eight organic acids were detected,with lactic acid(70.54%)being the predominant component.Sixteen free amino acids were identified,of which essential amino acids accounted for 60.51%.Volatile compound analysis identified 86 volatile components,with 29 recognized as key aroma compounds(odor activity value≥1).Among these,2-nonanol,ethyl octanoate,ethyl decanoate,and ethyl hexanoate were common aroma compounds across all samples and formed the core aroma profile of traditional Egyptian cheeses.High-throughput sequencing revealed that the bacterial communities mainly consisted of Lactobacillus and Streptococcus,while the fungal communities were dominated by Kodamaea,Dipodascaceae,Torulaspora,and Metschnikowia,of which Torulaspora exhibited higher abundance in Karish cheese.Spearman correlation analysis indicated that Weissella and Kodamaea were closely associated with the development of cheese flavor,showing positive correlations with various amino acids,organic acids,and volatile compounds,and negative correlations with 2-dodecanol,2-heptanol,isoamyl acetate,and ethyl acetate.Additionally,Streptococcus,Lactococcus,Candida,and Kluyveromyces also contributed significantly to cheese flavor development by participating in the synthesis of tartaric acid and certain ethyl esters.These findings provide novel insights into the microbial-driven flavor formation mechanism and a theoretical basis for screening industrial starter cultures and flavor regulation in traditional Egyptian cheese.
王三;李青杨;阚建全;SINGAB Abdel;AWAD Sameh;IBRAHIM Amel;石慧;杜木英
西南大学 食品科学学院,重庆 400715||中匈食品科学合作研究中心,重庆 400715西南大学 食品科学学院,重庆 400715||中匈食品科学合作研究中心,重庆 400715西南大学 食品科学学院,重庆 400715||中匈食品科学合作研究中心,重庆 400715埃及艾因夏姆斯大学 药学院,埃及开罗 11566埃及亚历山大大学 农学院,埃及亚历山大 21545埃及亚历山大大学 农学院,埃及亚历山大 21545西南大学 食品科学学院,重庆 400715||中匈食品科学合作研究中心,重庆 400715西南大学 食品科学学院,重庆 400715||中匈食品科学合作研究中心,重庆 400715
轻工纺织
Mish奶酪Karish奶酪挥发性成分微生物群落组成Spearman相关性
Mish cheeseKarish cheesevolatile componentsmicrobial community compositionSpearman correlation
《食品工业科技》 2026 (7)
10-21,12
科技部国家重点研发计划项目(2024YFE0213900)科技部国家重点研发计划项目(2022YFE0120800).
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