功能菌对曲霉型豆豉风味物质形成的影响  

Effect of Functional Bacteria on the Formation of Flavor Substances in Aspergillus-type Fermented Blank Beans

作　　者：于华 刘亚君 梅小庆 赵佳丽 张红 陈梦媛 YU Hua;LIU Ya-jun;MEI Xiao-qing;ZHAO Jia-li;ZHANG Hong;CHEN Meng-yuan(College of Food,Sichuan Institute of Industrial Technology,Deyang 618500,China;College of Electronic Information and Computer Engineering,Sichuan Institute of Industrial Science and Technology,Deyang 618500,China)

机构地区：[1]四川工业科技学院食品学院,四川德阳618500 [2]四川工业科技学院电子信息与计算机工程学院,四川德阳618500

出　　处：《中国调味品》2020年第9期81-85,共5页China Condiment

基　　金：四川省科教厅资助项目(09R02);四川省教育厅资助项目(CC10Z01)。

摘　　要：以曲霉型豆豉为研究对象,在生产过程中添加异常威克汉姆酵母(Wickerhamomyces anomalus)、乳酸片球菌(Pediococcus acidilactici)和产酸芽孢杆菌(Bacillus subtilis)等功能菌,研究其在豆豉发酵过程中对总酸、氨基酸态氮合成的影响,并利用顶空固相微萃取-气质联用法和高效液相色谱法测定成熟豆豉中挥发性物质、有机酸等风味物质,以分析功能菌对有机酸、挥发性风味物质等形成的贡献。结果表明:异常威克汉姆酵母对氨基酸态氮、醇类风味物质的形成贡献巨大,其中氨基酸态氮量超出空白0.188g/100g,醇类的相对含量高达35%;乳酸片球菌对总酸、有机酸和酮类风味物质的形成贡献较大,总酸含量超出空白0.392g/100g,使柠檬酸增加了约8.6倍,琥珀酸增加了约23.5倍,并且生成2,3-丁二酮和乙偶姻风味物质;产酸芽孢杆菌单独添加与异常威克汉姆酵母、乳酸片球菌2种菌复配以及3种功能菌复配对总酸、氨基酸态氮、有机酸的形成均无太大促进作用。Aspergillus-type fermented blank beans are used as the research object,the functional bacteria such as Wickerhamomyces anomalus,Pediococcus acidilactici and Bacillus subtilis are added in the production process to study their effects on the synthesis of total acids and amino acid nitrogen in fermentation of fermented blank beans,and the volatile substances and organic acids in mature fermented blank beans are determined by headspace solid-phase microextraction-GC-MS and high performance liquid chromatography(HPLC).The contribution of functional bacteria to the formation of organic acids and volatile flavor substances is analyzed.The results show that Wickerhamomyces anomalus makes great contribution to the formation of amino acid nitrogen and alcohols,among which,the amino acid nitrogen content exceeds 0.188 g/100 g than the blank group,and the relative content of alcohols is as high as 35%.Pediococcus acidilactici makes great contribution to the formation of total acids,organic acids and ketones,among which,the total acids content exceeds 0.392 g/100 g than the blank group,which increases citric acid by 8.6 times and succinic acids by about 23.5 times,and 2,3-butanedione and acetoin are produced.There’s no significant promoting effect on the formation of total acids,amino acid nitrogen and organic acids by adding Bacillus subtilis individually and the mixing of Wickerhamomyces anomalus,Pediococcus acidilactici and the mixing of he three functional bacteria.

关 键 词：曲霉型豆豉 豆豉功能菌 有机酸 挥发性物质 

分 类 号：TS201.57[轻工技术与工程—食品科学]