混合曲霉菌发酵对鳜鱼内脏速酿鱼露细菌群落结构和品质的影响  

Effect of Mixed-Mold Fermentation on the Bacterial Community Structure and Quality of Fast Fermented Fish Sauce Made from Mandarin Fish Viscera

作　　者：吴永祥[1,2] 刘刚[1] 江尧 周本旺 季喜梅 郑光 汪洋 佘新松 WU Yongxiang;LIU Gang;JIANG Yao;ZHOU Benwang;JI Ximei;ZHENG Guang;WANG Yang;SHE Xinsong(College of Life and Environment Science,Huangshan University,Huangshan 245041,China;Rural Revitalization Collaborative Technical Service Center of Anhui Province(Huangshan University),Huangshan 245041,China;Huangshan Huimu Industrial Co.Ltd.,Huangshan 245900,China)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041 [2]安徽省乡村振兴协同技术服务中心(黄山学院),安徽黄山245041 [3]黄山徽母实业有限公司,安徽黄山245900

出　　处：《食品科学》2024年第16期88-96,共9页Food Science

基　　金：黄山市科技计划项目(2020KN-04);安徽省重点研发项目(202104a06020013);安徽省乡村振兴协同技术服务中心(黄山学院)项目(XCZXZD2301);安徽省高校协同创新项目(GXXT-2023-053);安徽省科技特派团项目(2023tpt137);校企合作横向课题(hxkt2023157,hxkt2023103)。

摘　　要：为分析混合曲霉菌发酵对鳜鱼内脏速酿鱼露细菌群落结构及品质变化的影响,采用外接种曲发酵法,向鳜鱼内脏中分别接种混合曲霉菌A(米曲霉、红曲霉质量比3∶1)和混合曲霉菌B(米曲霉、黑曲霉质量比3∶1)快速发酵制备鱼露A和鱼露B,通过高通量测序技术解析发酵过程中鱼露细菌群落变化。同时,对发酵过程中pH值、总酸含量、氨基酸态氮含量、可溶性总氮含量、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量等理化指标进行测定,并结合挥发性成分与游离氨基酸等风味变化分析综合评价混合曲霉菌发酵对鱼露品质的影响。结果表明:混合曲霉菌发酵对鱼露的细菌群落影响明显,发酵过程中细菌群落多样性呈下降趋势,葡萄球菌属是鱼露发酵过程中的绝对优势菌属;发酵过程中鱼露A和鱼露B的p H值均显著下降,总酸含量显著升高;发酵后氨基酸态氮质量浓度分别为1.23、1.02 g/100 mL,可溶性总氮质量浓度分别为1.62、1.53 g/100 mL,均达到一级鱼露标准;TVB-N含量分别为152.81、154.12 mg/100 mL,均符合国家限量要求;采用气相色谱-质谱联用仪在鱼露A和鱼露B中分别鉴定出48、54种挥发性成分,二者共有的主要特征性挥发性成分为2,5-二甲基吡嗪,质量浓度分别为192.79、169.04μg/m L;与未发酵鱼露相比,2种发酵鱼露的鲜味和甜味氨基酸总含量显著提高(P<0.05);相关性分析表明,葡萄球菌属是对鱼露品质贡献最大的微生物菌属,促进了鱼露发酵后期关键特征风味物质的形成。综上所述,混合曲霉菌发酵能有效提高鱼露品质,鱼露A的氨基酸态氮和可溶性总氮含量等指标优于鱼露B,以鱼露A综合品质较好。In order to investigate the effect of mixed-mold fermentation on the bacterial community structure and quality of fish sauce made from mandarin fish viscera,changes in the bacterial community structure of mandarin fish viscera inoculated with a mixture of Aspergillus oryzae and Monascus(fish sauce A)or Aspergillus niger(fish sauce B)at a ratio of 3:1 during the fermentation process were analyzed using high-throughput sequencing.Additionally,changes in various quality parameters including pH,total acid content,amino nitrogen content,total soluble nitrogen content,total volatile basic nitrogen(TVB-N)content,volatile component contents,and free amino acid contents were evaluated.The results showed that mixed-mold fermentation significantly influenced the bacterial community.The diversity of bacterial community decreased during the fermentation process.Staphylococcus was found to be the dominant genus.The pH of fish sauce A and B decreased significantly,and consequently the content of total acids increased significantly throughout the fermentation.At the end of fermentation,the contents of amino nitrogen were 1.23 and 1.02 g/100 mL in fish sauce A and B,respectively,and the contents of total soluble nitrogen were 1.62 and 1.53 g/100 mL,respectively,both of which meet the standard for first-grade fish sauce.The TVB-N contents of fish sauce A and B were 152.81 and 154.12 mg/100 mL,respectively,complying with the national limit requirements.Gas chromatography-mass spectrometry(GC-MS)analysis identified 48 and 54 volatile components in fish sauce A and B,respectively,with the major one being 2,5-dimethylpyrazine at concentrations of 192.79 and 169.04µg/mL,respectively.The contents of umami taste amino acids and sweet amino acids were significantly higher in fish sauce A and B than in unfermented fish sauce(P<0.05).The correlation analysis results indicated that Staphylococcus made the greatest contribution to the quality of fish sauce and played a significant role in the formation of key characteristic flavor compounds

关 键 词：鳜鱼内脏 鱼露 红曲霉 黑曲霉 品质 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]