不同菌种对海湾裙边发酵液品质和风味的影响  

Effects of Different Strains of Bacteria on the Quality and Flavor of Rgopecten Skirted Fermentation Liquid

作　　者：赵锦荣 王月瑶 桑亚新[1] 高洁 ZHAO Jinrong;WANG Yueyao;SANG Yaxin;GAO Jie(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《中国食品学报》2025年第2期290-303,共14页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省自然科学基金项目(C2022208020)。

摘　　要：为赋予海湾扇贝副产物裙边良好的品质和风味,使用植物乳杆菌植物亚种Lp-4(Lp-4组)、干酪乳杆菌Y5-2b(Y5-2b组)、马克斯克鲁维酵母FCC2181(FCC2181组)、克鲁维毕赤酵母F29-3-5(F29-3-5组)分别对扇贝裙边进行单菌发酵,测定接种不同发酵菌种后发酵液风味的变化,并结合风味物质变化和菌株抗氧化能力,分析游离氨基酸和游离脂肪酸作为风味前体对风味物质形成的影响。结果表明,两株乳酸菌和酵母菌在扇贝裙边蒸煮液发酵过程中生长状况良好,发酵过程中发酵液pH值显著降低,发酵也促进了裙边发酵液风味的形成。其中,Lp-4组、Y5-2b组、FCC2181组和F29-3-5组活菌数分别由7.04,6.99,5.93,6.07 lg(CFU/mL)增长至8.49,8.17,8.01,8.18 lg(CFU/mL);发酵36 h后Y5-2b组pH值最低为3.33,FCC2181组的pH值最高为5.52;FCC2181组的样品风味物质含量最高,Lp-4组的样品风味物质含量最少,FCC2181组和F29-3-5组与其它组相比产生了更多的醇类,Lp-4组和Y5-2b组产生了更多的酸类物质,发酵组比对照组产生更多的酯类物质,醛类物质在各组中占比都较高。在发酵36 h时,Y5-2b组硫代巴比妥酸值含量最低(0.27 mg MDA/kg),与游离脂肪酸含量值相对应,发生较小程度的氧化。总之,使用4个不同菌种发酵海湾扇贝裙边,均能获得较好的风味和品质。乳酸菌发酵可得到酸味,酵母菌发酵对醇类风味物质的积累更多。本研究结果可为扇贝裙边发酵菌种的进一步优化提供科学依据。To enhance the quality and flavor of the byproduct skirt of Argopecten irradians,Lactobacillus plantarum subsp.Plantarum Lp-4(Lp-4 group),Lactobacillus casei Y5-2b(Y5-2b group),Kluyveromyces marxianus FCC2181(FCC2181 group),and Pichia kluyveri F29-3-5(F29-3-5 group)were used to carry out single-organism fermentation of irradians skirts,determined the changes of flavor substances in the fermentation broths of the inoculation of different fermentation strains,and analyzed the effects of free amino acids and free fatty acids as flavor precursors on the flavor substances in the context of the changes of flavor substances and the antioxidant capacity of the strains.The results showed that both lactic acid bacteria and yeast strains grew well during the fermentation process of the scallop skirt cooking liquid.The pH value of the fermentation liquid decreased significantly,and the fermentation promoted the formation of the skirt fermentation liquid flavor.Specifically,the viable cell counts of the Lp-4 group,Y5-2b group,FCC2181 group,and F29-3-5 group increased from 7.04,6.99,5.93,6.07 lg(CFU/mL)to 8.49,8.17,8.01,8.18 lg(CFU/mL),respectively.After 36 hours of fermentation,the Y5-2b group had the lowest pH of 3.33,while the FCC2181 group had the highest pH of 5.52.The FCC2181 group had the highest content of flavor compounds,while the Lp-4 group had the least.Compared to other groups,the FCC2181 and F29-3-5 groups produced more alcohols,while the Lp-4 and Y5-2b groups produced more acids.The fermentation groups had more esters than the control group,and aldehydes were relatively high in all groups.At 36 hours of fermentation,the Y5-2b group had the lowest thiobarbituric acid value of 0.27 mg MDA/kg,corresponding to a lower content of free fatty acids,indicating a smaller degree of oxidation.In summary,fermenting the bay scallop skirt with the four different strains resulted in good flavor and quality.Lactic acid bacteria fermentation yielded acidity,while yeast fermentation accumulated more alcohol flavor compounds.The r

关 键 词：扇贝裙边 发酵 游离氨基酸 脂质氧化 发酵菌种 

分 类 号：TS2[轻工技术与工程—食品科学与工程]