红曲霉强化发酵对黄豆酱风味物质及菌群结构的影响  

Effect of Co-fermentation with Monascus and Aspergillus oryzae on Flavor Substances and Microfloral Structure of Soybean Paste

作　　者：蒋四强 陈功 李雄波 王泽亮 范智义 李婷 李恒 张其圣 邓维琴 JIANG Siqiang;CHEN Gong;LI Xiongbo;WANG Zeliang;FAN Zhiyi;LI Ting;LI Heng;ZHANG Qisheng;DENG Weiqin(Sichuan Food Fermentation Industry Research and Design Institute Co.Ltd.,Chengdu 611130,China;College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620030,China)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,四川成都611130 [2]成都大学食品与生物工程学院,四川成都610106 [3]四川东坡中国泡菜产业技术研究院,四川眉山620030

出　　处：《食品科学》2024年第9期93-101,共9页Food Science

基　　金：四川省中央引导地方科技发展资金项目;四川创新团队项目。

摘　　要：为探究红曲霉混合强化发酵对黄豆酱品质的影响,以米曲霉(郫酿M003)和红曲霉(PM001)分别制曲混合强化发酵黄豆酱,通过顶空固相微萃取-气相色谱-质谱联用技术、主成分分析系统比较不同质量黄豆曲混合强化发酵黄豆酱的挥发性风味成分,运用Illumina MiSeq测序技术解析黄豆酱混合强化发酵过程中的菌群结构变化,并分析主要微生物与主要风味物质的相关性。结果表明,红曲霉混合强化发酵黄豆酱风味物质的组成、含量和微生物种类及相对丰度均显著优于米曲霉单菌制曲发酵的黄豆酱;黄豆酱中的多种主要风味物质与曲霉属(Aspergillus)、芽孢杆菌属(Bacillus)、红曲属(Monascus)以及明串珠菌属(Leuconostoc)等优势菌属呈显著正相关,米曲霉黄豆曲和红曲霉黄豆曲按照3∶1的质量比混合强化发酵的黄豆酱风味品质更好。研究结果说明红曲霉制曲混合强化发酵可显著改善黄豆酱的风味品质,可为黄豆酱风味品质的改进提供数据参考。In order to explore the effect of co-fermentation with Monascus and Aspergillus oryzae on the quality of soybean paste,the volatile flavor components in soybean pastes produced using pure and mixed cultures of A.oryzae(Piniang M003)and Monascus(PM001)were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and comparatively analyzed by principal component analysis(PCA),and Illumina MiSeq sequencing technology was used to analyze the changes in the microbial community structure during the mixed culture fermentation process.Meanwhile,the correlation between the major microorganisms and the major flavor substances was analyzed.The results showed that the composition and content of flavor substances and the composition and relative abundance of microbial communities in the soybean paste produced by co-fermentation were significantly better than those in the soybean paste fermented with A.oryzae monoculture.The major flavor substances in soybean paste were significantly positively correlated with dominant genera such as Aspergillus,Bacillus,Monascus and Leuconostoc.The flavor quality of the soybean paste produced with a mixed culture of A.oryzae and Monascus in a ratio of 3:1(m/m)was best.The results of the study showed that the mixed culture fermentation with Monascus and A.oryzae could significantly improve the flavor quality of soybean paste,which will be informative for the improvement of the flavor quality of soybean paste.

关 键 词：红曲霉 强化发酵 黄豆酱 挥发性风味成分 菌群结构 

分 类 号：TS264.2[轻工技术与工程—发酵工程]