不同菌种发酵水豆豉风味多肽的差异  

Peptide Variation in fermented soybeans with Different Strains

作　　者：俞露[1] 陈勤[1] 黄建敏[1] 周俊良[2] 

机构地区：[1]贵州大学,贵州贵阳550025 [2]贵州省果树科学研究所,贵州贵阳550006

出　　处：《贵州农业科学》2017年第1期144-147,共4页Guizhou Agricultural Sciences

基　　金：贵州省农业攻关项目"风味水豆豉加工关键技术研究"[黔科合NY字(2012)3075]

摘　　要：为缩短发酵周期,使人工接种发酵的水豆豉产品风味与自然发酵的风味相同,筛选出适合工业化生产的发酵菌粉,确定不同菌种发酵对水豆豉产品中多肽及风味肽的影响,采用LC-MS/MS(液质联用)技术检测3种发酵工艺生产的水豆豉产品中多肽的氨基酸序列,分析对比多肽序列及所属蛋白的类别。结果表明:A_3菌粉人工接种发酵、自然发酵和纳豆菌粉发酵的3个样品中分别检测出186、176和445条多肽,分别分解自23种、21种和31种蛋白。3种不同菌株发酵的产品中鉴定出47条相同的主体风味肽,其中A_3菌粉发酵产品中共检测到88条主体风味肽与自然发酵的风味肽相同,其多肽含量和种类更接近,风味也更接近。In order to shorten the fermentation period and ensure the flavor of fermented soybeans from artificial inoculation fermentation the same as that from natural fermentation, the strain powder suitable for industrialized production was screened out to confirm the effects of different strains on peptide and the flavor of fermented soybeans. LC-MS/MS was employed to detect the amino acid sequence of peptide in fermented soybeans with different fermentation process, and to analyze the peptide sequence and the corresponding protein type. Results： 186, 176 and 445 polypeptides were detected in the following three samples, artificial inoculation fermentation with A3 strain powder, natural fermentation and fermentation with bacillus natto powder. At the same time, 23, 21 and 31 proteins were decomposed respectively. There are 47 flavor peptides in all the products. A3 strain powder fermentation products and natural fermentation products possess 88 common peptides, and the peptide content, variety and flavor of which were similar.

关 键 词：LC-MS/MS 水豆豉 发酵 多肽 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]