臨沂大學食品加工與質量安全研究團隊在玫瑰醬品質和風味形成的機理方面取得重要進展。在食品領域國際刊物LWT-Food Science and Technology（一區，Top期刊）連續發表三篇相關研究論文。研究生夏傲喃為第一作者，劉云國教授為通訊作者，團隊成員湯曉娟博士等參與了該項研究工作。   　　Ao-Nan Xia, Xian-Shui Meng, Xiao-Juan Tang, Yan-Zhen Zhang, Sheng-Ming Lei, Yun-Guo Liu. Probiotic and related properties of a novel lactic acid bacteria strain isolated from fermented rose jam. LWT- Food Science and Technology, 2021, 136, part 2: 110327.   　　Ao-Nan Xia, Xiao-Juan Tang, Gui-Zhi Dong, Sheng-Ming Lei, Yun-Guo Liu, Xin-Min Tian. Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS. LWT- Food Science and Technology, 2021, 151（4）：112153.   　　Ao-Nan Xia, Ling-Xiao Liu, Xiao-Juan Tang, Sheng-Ming Lei, Xian-Shui Meng, Yun-Guo Liu. Dynamics of microbial communities, physicochemical factors and flavor in rose jam during fermentation. LWT- Food Science and Technology, 2022, 155, 112920.   　　玫瑰醬是我國傳統發酵食品，含有豐富的益生菌資源和功能活性成分。從玫瑰醬中篩選到70余株益生菌，其中菌株Pediococcus pentosus MP13對低pH、高膽鹽、模擬人工胃腸液以及高滲透壓環境具有良好的耐受性，并可以提高玫瑰醬發酵后總酚、總黃酮等抗氧化物質的含量，顯著改善產品品質。   　　基于高通量測序技術發現玫瑰醬發酵后的優勢細菌屬為：Streptophyta, Pantoea, Rosenbergiella和Pediococcus，優勢真菌屬為：Alternaria, Podosphaera, Botryotinia和Cladosporium。基于GC-MS和GC-IMS技術結合PCA分析，建立了玫瑰醬風味指紋圖譜，發現醇類、酯類、醛類是玫瑰醬的主要風味物質。研究了風味形成與微生物群落演替的相關性，為玫瑰醬品質控制奠定了基礎。通過LC-ESI-MS分析發現玫瑰醬中花青素的主要成分為矢車菊素，黃酮類化合物主要為槲皮素。結果表明HS-GC-IMS技術能夠鑒別玫瑰醬中的揮發性風味物質，用于玫瑰醬的質量評價和鑒別。   　　全文鏈接：   　　Probiotic and related properties of a novel lactic acid bacteria strain isolated from fermented rose jam. https://doi.org/10.1016/j.lwt.2020.110327   　　Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS. https://doi.org/10.1016/j.lwt.2021.112153   　　Dynamics of microbial communities, physicochemical factors and flavor in rose jam during fermentation. https://doi.org/10.1016/j.lwt.2021.112920