传统发酵与工业发酵豆瓣酱品质及微生物群落对比分析  

Comparison of quality and microbial community of Doubanjiang by traditional fermentation and industrial fermentation

作　　者：王鹏跃 邓维琴 王芳 王欣璐 李龙 王泽亮 WANG Pengyue;DENG Weiqin;WANG Fang;WANG Xinlu;LI Long;WANG Zeliang(Chengdu Agricultural College,Chengdu 611130,China;Sichuan Food Fermentation Industry Research and Design Institute Co.,Ltd.,Chengdu 611130,China;Chengdu Yangming Food Co.,Ltd.,Chengdu 611136,China)

机构地区：[1]成都农业科技职业学院,四川成都611130 [2]四川省食品发酵工业研究设计院有限公司,四川成都611130 [3]成都扬名食品有限公司,四川成都611136

出　　处：《中国酿造》2025年第4期151-158,共8页China Brewing

基　　金：成都农业科技职业学院资助项目(23ZR^(2)03);成都农业科技职业学院资助项目(23ZR^(2)05);2022年中央引导地方科技发展项目。

摘　　要：为探究不同生产工艺对商用豆瓣酱品质的影响,以生产周期一致的传统发酵豆瓣酱(TFD)与工业发酵豆瓣酱(IFD)为研究对象,采用Illumina NovaSeq高通量测序技术对其微生物群落组成进行分析,并采用高效液相色谱(HPLC)、气相色谱-质谱联用(GC-MS)检测其游离氨基酸、挥发性风味物质及生物胺含量。结果表明,两类豆瓣酱中氨基酸组成一致,但16种游离氨基酸含量差异显著(P<0.05),TFD中鲜、甜味型氨基酸占比更高;挥发性风味物质差异较大,3-甲基丁酸乙酯、4-甲基-戊酸乙酯、芳樟醇和β-紫罗兰酮为两类豆瓣酱中的判别性差异香气成分。两类豆瓣酱中的优势群落存在一定差异,TFD中的优势群落(相对丰度>0.5%)为枝芽孢菌属(Virgibacillus)、慢生芽孢杆菌属(Lentibacillus)等16个细菌属和晋宁斯塔莫酵母属(Starmerella)、拟魏克酵母属(Wickerhamiella)等4个真菌属;IFD中的优势群落为芽孢杆菌属(Bacillus)、葡萄球菌属(Staphylococcus)等7个细菌属与曲霉属(Aspergillus)、Starmerella等5个真菌属。TFD的生物胺总量(299.85 mg/kg)高于IFD(272.37 mg/kg),且两者在组胺、β-苯乙胺、精胺含量上差异较大。总体上,IFD在风味与安全性方面更佳。In order to investigate the effects of different production processes on the quality of commercial Doubanjiang,using the traditionally fer-mented Doubanjiang(TFD)and industrially fermented Doubanjiang(IFD)with consistent production cycles as research objects,the microbial com-munity composition of them was analyzed using Ilumina NovaSeq sequencing technology.The contents of free amino acid,volatile flavor substances and biogenic amine were detected by HPLC and GC-MS.The results showed that amino acid composition of two kinds of Doubanjiang was identical,but the content of 16 kinds of free amino acids were significantly different(P<0.05),and the proportion of fresh and sweet amino acid in TFD was higher.There were significant differences in the volatile flavor substances,and ethyl 3-methylbutyrate,ethyl 4-methyl-valerate,linalsol andβ-ionone were the distinguishing differential aroma components in the two kinds of Doubanjiang.There were some differences in the dominant communities of the two kinds of Doubanjiang.The dominant communities(relative abundance>0.5%)in TFD were 16 bacterial genera including Virgibacillus and Lentibacillus,and 4 fungi genera including Starmerella and Wickerhamiella.The dominant communities in IFD were 7 bacterial genera,including Bacillus and Staphylococcus,and 5 fungal genera,including Aspergillus and Starmerella.The total biogenic amine content of TFD(299.85 mg/kg)was higher than that of IFD(272.37 mg/kg),and the contents of histamine,β-phenylethylamine and spermine were significantly different between them.Overall,IFD was better in terms of flavor and safety.

关 键 词：豆瓣酱 生产工艺 风味特征 品质 微生物群落 

分 类 号：TS264.2[轻工技术与工程—发酵工程]