酱油曲发酵过程中微生物群落演替及其与挥发性风味物质的相关性  

Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji

作　　者：韩月婷 蔡静 邱鹤翔 吴学凤 刘兰花 穆冬冬 李兴江 HAN Yueting;CAI Jing;QIU Hexiang;WU Xuefeng;LIU Lanhua;MU Dongdong;LI Xingjiang(Anhui Fermented Food Engineering Research Center,Key Laboratory for Agricultural Products Processing of Anhui Province,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽省发酵食品工程研究中心,安徽省农产品精深加工重点实验室,安徽合肥230601

出　　处：《食品科学》2024年第19期57-64,共8页Food Science

基　　金：安徽省重点研发计划项目(2023n06020049);安徽省自然科学基金项目(2308085MC112)。

摘　　要：为提高制曲技术、稳定酱油曲品质,本研究采用高通量测序技术和顶空固相微萃取-气相色谱-质谱联用技术解析酱油曲发酵过程中微生物群落的演替情况,动态监测总酸、水分、蛋白酶、糖化酶、淀粉酶及挥发性风味物质的变化情况,并探究微生物群落演替与风味物质的潜在相关关系。结果表明,相对丰度大于1%的细菌有威斯氏菌属(Weissella)、葡萄球菌属(Staphylococcus)、乳杆菌属(Lactobacillus)等10个属,真菌有柯达酵母菌属(Kodamaea)、曲霉属(Aspergillus)、假丝酵母菌属(Candida)3个属,其中Weissella、Kodamaea、Aspergillus在整个发酵阶段中均占主导优势。随着发酵时间的延长,水分含量降低,总酸含量、蛋白酶、淀粉酶和糖化酶活力则增加;挥发性风味物质总含量呈上升趋势,成曲48 h达到4381.31μg/100 g。相关性分析结果显示Weissella、Lactobacillus和Kodamaea等优势微生物影响了蛋白酶、糖化酶、淀粉酶的活力,对醇类、醛类、酯类、酸类、吡嗪类等多种挥发性风味物质的形成有重要的影响。本研究为酱油曲品质的提高、制曲技术的发展提供了科学依据和理论基础。In order to improve soy sauce koji making technology and to stabilize its quality,high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GCMS)were used to analyze the microbial community succession and the changes of total acid,moisture,protease,glucoamylase,amylase and volatile flavor substances during the fermentation of soy sauce koji,and the correlation between microbial community succession and volatile flavor substances was investigated.The results showed that 10 bacterial genera with relative abundance greater than 1%including Weissella,Staphylococcus and Lactobacillus,and three fungal genera with relative abundance greater than 1%including Kodamaea,Aspergillus and Candida were identified,with Weissella,Kodamaea and Aspergillus being dominant throughout the whole fermentation period.With the increase in fermentation time,the moisture content decreased,the total acid content and the activities of protease,amylase and glucoamylase increased,and the total content of volatile flavor substances showed an increasing trend,reaching 4381.31μg/100 g at the end of fermentation(48 h).Correlation analysis showed that dominant microorganisms,such as Weissella,Lactobacillus and Kodamaea,affected the activities of protease,glucoamylase and amylase,and significantly influenced the formation of various volatile flavor substances,such as alcohols,aldehydes,esters,acids and pyrazines.This study provides a scientific basis and theoretical foundation for the improvement of the quality of soy sauce koji and the development of koji making technology.

关 键 词：酱油曲 细菌 真菌 酶活力 挥发性风味物质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]