四川甜面酱不同发酵工艺中的菌相分析  

Analysis on Microorganism in the Course of Different Fermentation Techniques of Sweet Flour Paste in Sichuan

作　　者：沈芳[1] 吴华昌[1] 邓静[1] 李萍萍[1] 张静[1] 石娇娇[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2013年第6期41-45,54,共6页China Condiment

基　　金：四川省应用基础项目(2010JY0081);四川理工学院研究生创新基金(y2011023);四川自贡市科技计划项目(2012H11);四川理工学院人才引进项目(2012RC12)

摘　　要：对保温发酵和自然发酵两种甜面酱酿造工艺中的微生物进行菌相研究,并对两种甜面酱成品进行感官评价。结果表明自然发酵甜面酱中细菌浓度明显高于保温发酵,霉菌浓度差别不大,而酵母菌只存在于自然发酵的特定阶段,保温发酵中始终未检测。保温发酵甜面酱细菌主要为芽孢菌,而自然发酵中除了芽孢菌还有乳杆菌及芽孢乳杆菌。自然发酵甜面酱的香气、滋味均优于保温甜面酱。两种发酵方式中微生物数量及种类的差异是甜面酱风味差异的主要原因之一。Research on the bacteria phases of microorganism in the brewing process of two kinds of sweet flour paste with temperature-controlled fermentation and natural fermentation, sensory evaluation is carried out on the two kinds of sweet flour paste samples. The results show that the bacterial concentration of sweet flour paste in natural condition is higher than that in temperature-controlled condition and the difference of mould concentration is not obvious. While the yeast only exists in specific stage of natural fermentation and could not be detected in temperature-controlled condition. The bacteria of sweet flour paste in temperature-controlled fermentation condition are mainly spore bacteri- a~ while those in natural fermentation condition are mainly spore bacteria, lactobacillus and sporolactobacillus. Furthermore, the sweet flour paste brewed in natural condition is found to be superior to the sweet flour paste brewed in temperature-controlled condition in aroma and taste. The differences of flavor, taste and color of sweet flour paste in two methods would be related to the lack of mildew and shortage of bacteria directly.

关 键 词：酿造工艺 甜面酱 微生物 菌相分析 感官评价 

分 类 号：TS264.24[轻工技术与工程—发酵工程]