FLAVOURAI方法——通过发酵和人工智能加速植物基产品创新.pdf

1、Optimization of flavour in foods:fermented flavour meets AIBridge2Food 04-06-2025 Martijn Bekker,Sanne Wiersma&Nicolo FerrettiFermentation and food:a long tradition210000 BC7000 BC3000 BC1.“Classical”fermentationMicroorganisms change aspects of ingredients or convert raw materials to foods2.Microbia

2、l biomassCultivating microorganisms directly for consumption,either fractionated or as whole biomass3.(Recombinant)proteinsUsing microorganisms as cell factories to generate animal-identical or“specialty”proteinsMicrobes and food production3Textural properties of starting materials can be altered by

3、 fermentation by improving cross-linking properties of proteins resulting from proteolytic activity or by production of polysaccharidesFermentation:a classical example4Soy beansNattoTempehSoy bean fermentationThe most commonly used plant-protein soy can be fermented by varying micro-organisms result

4、ing in very different texturesbacteria(Bacillus sp.)fungi(Rhizopus sp.)Towards a soy yoghurtThe aldehydes present in soy milk can be reduced to alcohols by fermentation.This results in a reduction of the off-flavour score in in a test-panel scoreThe flavour properties of food can be modulated by con

5、version of off-flavors to molecules with a higher sensory threshold and biosynthesis of flavour moleculesFermentation:flavour modulation5Soy milkHexanal reductionOff flavour reductionFlavour volatile synthesis in microorganisms6Smid&Kleerebezem,(2014),Annu.Ev.Food Sci.Technol.5,313-326Flavour in foo

6、d:Key food odorants7226 molecules clearly surpass odor threshold*across various types of food/beverageskey food odorantsChallenge:targeted improvement of flavour8How can we go from plant-based ingredientsto tasty meat and dairy alternatives with less off-flavours and more recognizable taste?Can we m