虾酱中风味菌株的筛选及其发酵性能分析  

Isolation of Flavor Strains in Shrimp Paste and Analysis of Fermentation Characteristic

作　　者：罗美燕 刘唤明 香江 蒋嘉慧 洪鹏志 邓楚津 高平 LUO Mei-yan;LIU Huan-ming;XIANG Jiang;JIANG Jia-hui;HONG Peng-zhi;DENG Chu-jin;GAO Ping(College of Food Science and Technology//Aquatic Product Processing Safety Key Lab of Guangdong Province//Guangdong Modern Agricultural Science and Technology Innovation Center//Guangdong Ocean University,Zhanjiang 524088,China;Zhanjiang Institute for Food and Drug Control,Zhanjiang 524018,China)

机构地区：[1]广东海洋大学食品科技学院//广东省水产品加工与安全重点实验室//广东省现代农业科技创新中心,广东湛江524088 [2]湛江市食品药品检验所,广东湛江524018

出　　处：《广东海洋大学学报》2022年第2期79-87,共9页Journal of Guangdong Ocean University

基　　金：湛江市科技计划项目(2019A03021);南方海洋科学与工程重点实验室(湛江)资助项目(ZJW-2019-07);湛江市海洋经济创新发展示范市建设项目(2017C8B1);广东省普通高校创新团队项目(2021KCXTD021)。

摘　　要：【目的】分离鉴定广东省湛江市水域养殖虾为原料制作的传统虾酱发酵过程中的风味菌株,分析其发酵能力,开发虾酱风味微生物资源。【方法】利用传统纯培养方法从凡纳滨对虾(Litopenaeus vannamei)虾头酱中分离风味微生物,分析菌株的生长性能以及产酶能力;利用气相色谱-质谱联用仪(GC-MS)分析菌株发酵虾头酶解液中的挥发性风味物质。【结果】分离出的菌株FELA1、FELA2和FELA3经鉴定,分别为深海微小杆菌(Exiguobacterium profundum)、松鼠葡萄球菌(Staphylococcus sciuri)和鸡葡萄球菌(Staphylococcus gallinarum)。菌株FELA1、菌株FELA2和菌株FELA3最大耐受盐质量分数分别为12%、21%和15%,最佳生长温度分别为25、30和35℃。水解圈法分析可得,菌株FELA1能产生蛋白酶、脂肪酶和淀粉酶,菌株FELA2仅能产蛋白酶,菌株FELA3仅能产脂肪酶。GC-MS分析表明,添加菌株发酵酶解液的酮类、醇类和酯类物质含量均显著增加,FELA1发酵液中烃类、胺类和吡嗪吡啶类物质减少,FELA2发酵液中烃类物质和胺类物质均增加,FELA3发酵液醛类含量增加最多,但胺类物质明显减少。【结论】添加分离菌株发酵能有效增强酶解液的风味。【Objective】To isolate and identify the flavor strains in the fermentation process of traditional shrimp sauce made from farmed shrimp in Zhanjiang,Guangdong,and to analyze the fermentation characteristics,and development of the flavor microbial resources of shrimp sauce.【Methods】The traditional culture-based method was used to isolate the flavor microorganisms from head paste of the shrimp Litopenaeus vannamei,and the growth characteristic and enzyme production ability of the strains were analyzed.Gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile flavor compounds of fermentation of shrimp head hydrolysate by isolated strains.【Result】The three isolated strains(FELA1,FELA2 and FELA3)were Exiguobacterium profundum,Staphylococcus sciuri and Staphylococcus gallinarum,respectively.Strain FELA1,strain FELA2 and strain FELA3 were tolerant to 12%,21%and 15%salt concentration and the optimal growth temperatures were 25,30 and 35℃,respectively.According to hydrolytic circle analysis,strain FELA1 could produce protease lipase and amylase.Strain FELA2 could only produce protease,and strain FELA3 could only produce lipase.GC-MS analysis showed that the contents of ketones,alcohols and esters in hydrolysates fermented with added strain were significantly increased.The contents of olefin,amines,pyrazines and pyridines were decreased in FELA1 fermentation broth,the contents of olefin and amines were increased in FELA2 fermentation broth,the contents of aldehydes increased in FELA3 fermentation broth,while the contents of amines decreased significantly.【Conclusion】Addition of isolated strain could improve the flavor of enzymatic hydrolysate.

关 键 词：虾酱 风味菌株 发酵性能 气相色谱质谱联用 挥发性风味物质 

分 类 号：Q939.11[生物学—微生物学]