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Abstract：
In this study, a new fermented food was developed using pineapple by-products and whey protein (2.6%) as raw materials through the co-fermentation of autochthonous lactic acid bacteria and yeast. To better understand the fermentation mechanism and the impact of microorganisms on the entire fermentation system, we tracked the changes in carbohydrate and amino acid profiles, organoleptic quality and microbial community during the fermentation process. Compared with unfermented samples, dietary fiber and free amino acids increased significantly as fermentation proceeded. The fermented samples were significantly lower in astringency and bitterness and significantly higher in sourness, umami and richness. The fermented products were richer in volatile compounds with floral, cheesy, fruity and other flavors. Relevant analyses showed that the core microbial community was highly correlated with the quality attributes of the fermented products. Microorganisms such as Lactococcus, Weissella, Hanseniaspora, Saccharomyces and Lachancea contributed significantly to the fermented products.
摘要：
在这项研究中,以菠萝副产品和乳清蛋白（2.6％）为原料，通过自生乳酸菌和酵母的共发酵开发了一种新的发酵食品。为了更好地了解发酵机理以及微生物对整个发酵系统的影响，我们追踪了碳水化合物和氨基酸的变化，发酵过程中的感官质量和微生物群落。与未发酵样品相比，随着发酵的进行，膳食纤维和游离氨基酸显著增加。发酵样品的收敛性和苦味明显降低，酸味明显升高，鲜味和丰富。发酵产品富含挥发性化合物，俗气，果味和其他口味。相关分析表明，核心微生物群落与发酵产品的质量属性高度相关。微生物，如乳球菌，Weissella,Hanseniasspora,酵母菌和Lachancea对发酵产品的贡献显着。
