食品工业科技2026，Vol.47Issue(7)：10-21,12.DOI:10.13386/j.issn1002-0306.2025050167
埃及传统奶酪特征风味成分与微生物群落组成研究
Characteristic Flavor Components and Microbial Community Composition of Traditional Egyptian Cheese
摘要
Abstract
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.关键词
Mish奶酪/Karish奶酪/挥发性成分/微生物群落组成/Spearman相关性Key words
Mish cheese/Karish cheese/volatile components/microbial community composition/Spearman correlation分类
轻工纺织引用本文复制引用
王三,李青杨,阚建全,SINGAB Abdel,AWAD Sameh,IBRAHIM Amel,石慧,杜木英..埃及传统奶酪特征风味成分与微生物群落组成研究[J].食品工业科技,2026,47(7):10-21,12.基金项目
科技部国家重点研发计划项目(2024YFE0213900) （2024YFE0213900）
科技部国家重点研发计划项目(2022YFE0120800). （2022YFE0120800）
