不同菌株接入盐渍辣椒汁和干辣椒混合体系发酵风味物质的比较  

Comparison of flavor substances in fermented salted pepper juice and dry pepper mixed system by different strains

作　　者：方俊[1,2] 陈怡 蒋立文[1] 刘洋 李跑[1] 覃业优 邓放明[1] FANG Jun;CHEN Yi;JIANG Liwen;LIU Yang;LI Pao;QIN Yeyou;DENG Fangming(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha 410128,China;Hunan Tantanxiang Bio-Technology Co.,Ltd.,Changsha 410000,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南坛坛香食品科技有限公司,湖南长沙410000

出　　处：《中国酿造》2021年第1期111-117,共7页China Brewing

基　　金：国家自然科学基金面上项目(31571819)。

摘　　要：选取2株植物乳杆菌(Lactobacillus plantarum)(1.3919、1.555)、2株产香鲁氏结合酵母菌(Zygosaccharomyces rouxii)(2.1913、2.371)和1株凝结芽孢杆菌(Bacillus coagulans)1.3220分别接入以盐渍辣椒汁与干辣椒混合体系(干辣椒∶盐渍辣椒汁(盐度10%)=1∶3(g∶g))中进行发酵30 d后,通过气质谱联用(GC-MS)法测定其挥发性风味物质的组成,采用UpSet软件及主成分分析(PCA)研究其风味物质的共性及差异。结果表明,6个样品中共检测出挥发性物质100种,其中醇类(19种)、酯类(41种)、酸类(10种)、酚类(8种)、酮类(3种)、其他(19种)。接菌发酵有助于产品的风味的形成,6个样品中共有的挥发性物质14种,以酯类物质为主。样品PZ-2.1913与PL-1.3919、样品PL-1.555与PZ-2.371中挥发性物质种类和含量相似。结果表明菌株1.3919更适合接入盐渍辣椒汁与发酵干辣椒混合体系发酵。2 strains of Lactobacillus plantarum(1.3919,1.555),2 strains of Zygosaccharomyces rouxii(2.1913,2.371)and 1 strain of Bacillus coagulans(1.3220)were selected and respectively inoculated to the mixed system of salted pepper juice and dry pepper(dry pepper and salted pepper juice salinity 10%ratio 1∶3(g∶g)).After fermentation for 30 d,the composition of volatile flavor substances was determined by GC-MS,and the commonness and difference of the flavor substances were analyzed using the UpSet software and principal component analysis(PCA).The results indicated that a total of 100 volatile flavor substances were determined from 6 samples,including alcohols 19,esters 41,acids 10,phenols 8,ketones 3 and others 19.Inoculation fermentation could promote the formation of the flavor of the product,and there were 14 common volatile substances in 6 samples,mainly esters.The types and contents of volatile substances in samples PZ-2.1913 and PL-1.3919,and samples PL-1.555 and PZ-2.371 were similar.The results showed that the strain 1.3919 was more suitable for fermenting the mixed system of dried pepper and salted pepper juice.

关 键 词：乳酸菌 盐渍辣椒汁 干辣椒 发酵 风味物质 

分 类 号：TQ920[轻工技术与工程—发酵工程]