微生物群落演替对豆酱发酵过程中酪氨酸代谢的影响  

Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste Fermentation

作　　者：金曼芹 罗丹 王刚兔 李奕欣 裴伟 薛文通[1] JIN Manqin;LUO Dan;WANG Gangtu;LI Yixin;PEI Wei;XUE Wentong(College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China;Hebei Tianshun Sauce Industry Co.Ltd.,Cangzhou 062563,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]河北天顺酱业有限公司,河北沧州062563

出　　处：《食品科学》2025年第3期64-73,共10页Food Science

基　　金：国家自然科学基金面上项目(31872904)。

摘　　要：为寻找消除豆酱表面白点的有效方法,提升豆酱品质,本研究对豆酱整个发酵过程的微生物群落演替、理化特性和酪氨酸代谢途径之间的相关性进行分析。结果表明,发酵过程中的优势细菌是克雷伯氏菌属、芽孢杆菌属、四生球菌属、片球菌属、葡萄球菌属、肠球菌属和魏斯氏菌属,优势真菌是曲霉属、接合酵母属和伊萨酵母属,微生物群落演替主要受p H值、总酸和氨基态氮的影响。酪氨酸代谢的主要功能群落是肠杆菌属和芽孢杆菌属,且发酵初期芽孢杆菌属具有较高的降解酪氨酸潜力,但在整个发酵过程合成酪氨酸潜力均远低于肠杆菌。本研究结果可为降低豆酱中酪氨酸含量和解决白点问题提供理论依据,同时对改善豆酱产品外观品质具有一定现实意义。To find an effective method for eliminating white spots on the surface of soybean paste and enhancing its quality,this study analyzed the relationship between microbial community succession and physicochemical properties and the tyrosine metabolic pathway throughout the entire production cycle of soybean paste.The results showed that the dominant bacteria during the fermentation process were Klebsiella,Bacillus,Tetragenococcus,Pediococcus,Staphylococcus,Enterococcus and Weissiella,and the dominant fungi were Aspergillus,Zygosaccharomyces and Issatchenkia.The microbial community succession was primarily affected by pH,total acidity and amino nitrogen content.The primary functional communities involved in tyrosine metabolism were Enterobacter and Bacillus.Furthermore,in the initial stage of fermentation,Bacillus exhibited a higher potential for tyrosine degradation,whereas Enterobacter demonstrated a significantly greater potential for tyrosine synthesis during the whole fermentation process.These results provide a theoretical basis for reducing the tyrosine content in soybean paste and addressing the issue of white spots and holds practical significance for enhancing the visual quality of soybean paste products.

关 键 词：豆酱 酪氨酸代谢 微生物群落演替 白点 理化特性 

分 类 号：TS264.24[轻工技术与工程—发酵工程]