地衣芽孢杆菌发酵海带的脱腥效果与机理研究  

Effect of Bacillus licheniformis fermentation on deodorization of kelp(Laminaria japonica)and underlying mechanism

作　　者：戚伟鹏 梁羽彤 童星 欧仕益[1] QI Weipeng;LIANG Yutong;TONG Xing;OU Shiyi(Department of Food Science and Technology,Jinan University,Guangzhou 510632,China;Foshan Haitian Flavouring&Food Co.Ltd.,Foshan 528000,China;Guangdong Haitian Innovation Technology Co.Ltd.,Foshan 528000,China;Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation,Foshan 528000,China)

机构地区：[1]暨南大学食品科学与工程系,广东广州510632 [2]佛山市海天调味食品股份有限公司,广东佛山528000 [3]广东海天创新技术有限公司,广东佛山528000 [4]广东省调味食品生物发酵先进技术企业重点实验室,广东佛山528000

出　　处：《食品与发酵工业》2024年第23期77-86,共10页Food and Fermentation Industries

基　　金：广东省调味食品生物发酵先进技术企业重点实验室(佛山市海天(高明)调味食品有限公司)开放基金项目(2017B030302002);广东省佛山市博士后基金;佛山市禅城区博士后基金项目。

摘　　要：海带作为一种营养丰富的药食同源原料因其天然的腥味而在食品加工中受到限制。该研究以地衣芽孢杆菌(Bacillus licheniformis)对海带进行发酵,采用顶空固相微萃取结合气相色谱-质谱联用法测定挥发性化合物,利用气味活度值筛选出发酵脱除的腥味化合物。为了进一步研究发酵脱腥的机理,该研究选取了代表性的腥味化合物1-辛烯-3-酮和(E,E)-2,4-癸二烯醛作为对象,研究了两者在地衣芽孢杆菌发酵后的产物,并初步探究了相应腥味化合物脱除的机理。结果表明,海带主要的醛类、酮类及醇类等腥味化合物含量在接种量5%、发酵时间72 h、发酵温度37℃下发酵后均出现显著下降,部分成分下降至未检出。同时,在发酵组中可检出含量增加或新增的香气化合物,如反式-β-紫罗兰酮、2,4-二叔丁基苯酚、2,3-丁二酮、乙偶姻、芳樟醇、吡嗪类等,进一步对海带的香气进行了修饰与掩盖。同时,通过分析1-辛烯-3-酮和(E,E)-2,4-癸二烯醛的发酵产物,确认了2条潜在的代谢通路:醛酮还原酶催化的醛类加氢还原成醇,烯酮还原酶催化的烯酮类物质中的双键加氢还原。该研究报道了以芽孢杆菌为基础的生物发酵脱腥,并同时研究了该发酵过程中的脱腥机理,对未来的海带深加工提供了一定的理论基础。Kelp(Laminaria japonica),a nutritious medicinal raw material,is limited in food processing due to its natural fishy odour.In this study,kelp was fermented by Bacillus licheniformis,and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was employed to determine the volatile compounds of the kelp homogenate before and after fermentation.The key fishy compounds affected by fermentation were identified by odor activity value(OAV).To further investigate the mechanism of deodorisation induced by fermentation,1-octen-3-one and(E,E)-2,4-decadienal were selected to analyse the corresponding fermentation products.The potential mechanism of deodorisation was preliminarily investigated.Results demonstrated that the fishy components of seaweed,primarily aldehydes,ketones,and alcohols,showed a significant decrease after fermentation at an inoculum of 5%under 37℃for 72 h.Meanwhile,compounds with increased concentrations such as trans-β-ionone,2,4-di-tert-butylphenol,2,3-butanedione,acetoin,linalool,and pyrazine were detected in the fermentation group,which further modified and masked the fishy odour of kelp.Furthermore,by analysing the fermentation products of 1-octen-3-one and(E,E)-2,4-decadienal,two potential metabolic pathways for deodorisation were identified,including reduction of aldehydes to alcohols catalysed by aldo-keto reductases(AKRs)and hydrogenation at the double bonds in enones catalysed by enone reductases(ERs).This study reported the deodorisation based on the fermentation of Bacillus sp.The deodorisation mechanism of this fermentation process was also investigated,which provides a theoretical basis for the future processing of kelp and other marcoalgae.

关 键 词：海带 地衣芽孢杆菌 发酵 脱腥 机理研究 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]