乳酸菌和酵母共培养技术缩短郫县豆瓣酱陈酿期的应用研究  

Reduction of ripening period of Pixian bean chili pastes by coculturing of salt-tolerance Lactobacillus and yeasts

作　　者：刘超兰[1] 黄著[1] 彭熙敏[1] 韩瑞枝[1] 黄钧[1] 周荣清[1,2] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]四川大学制革清洁技术国家工程实验室,四川成都610065

出　　处：《中国酿造》2009年第3期105-109,共5页China Brewing

基　　金：四川省重点科技项目(07SG111-009)

摘　　要：耐盐乳酸菌和酵母菌接种到郫县豆瓣的酱醅中共培养,陈酿8个月后,试验组的总酯显著增加,接近自然陈酿12个月的水平,氨基酸态氮、总酸等理化指标无显著差异。通过HS-SPME耦联GC-MS技术检测4个月和8个月陈酿酱醅挥发性组分的分析结果表明,十四烷酸、十六碳酸、棕榈酸、亚油酸和15-甲基-十七(碳)酸的乙酯衍生物等酯香主体成分成倍增加。Glu、Asp、Ser、Thr、Ala等对呈味有显著影响的组分也有较大增幅。研究结果表明,乳酸菌和酵母菌的协同作用具有促进酯化,呈味氨基酸形成及抑制杂菌的作用,对其风味改善贡献显著。By coculturing of salt-tolerance Lactobacillus and yeasts in the Pixian bean chili paste, total eaters in the tested sample were increased significantly after being ripened for 8 months and the contents were approached to the level of the control sample, which was ripened naturally for 12 months. There was no remarkable difference between other physical and chemical parameters such as amino nitrogen and total acid content. The aroma constituents identified by GC-MS coupled with HS-SPME of tested samples ripened for 4 and 8 months respectively were increased twice compared with that of the control sample, and the ethyl esters of fatty acids including myristate, 9-hexadecenoate, hexadecanoate, 9,12-octadecadienoate and 15-methyl-margarate were major substances that contributed to the whole flavor of the chili paste. In addition, the substances contributed to taste, such as Glu, Asp, Ser, Thr, Ala, et al. were greatly increased in the tested sample. The results suggested that the flavor and taste were improved markedly by a synergistic effect of Lactobacillus and yeasts, which promoted the esterification and the formation of amino acid and inhibition of bacteria.

关 键 词：豆瓣酱 酵母 乳酸菌 气质联用 风味物质 共培养 

分 类 号：TS264.2[轻工技术与工程—发酵工程]