文章摘要
安飞宇;姜静;武俊瑞;赵越;张妍;穆德伦;乌日娜.自然发酵豆酱的滋味特性与微生物多样性分析[J].中国食品学报,2020,20(7):207-215
自然发酵豆酱的滋味特性与微生物多样性分析
Analysis of Taste Characteristics and Microbial Diversity of Naturally Fermented Soybean Paste
  
DOI:
中文关键词: 自然发酵豆酱  滋味特性  微生物多样性  相关性分析
英文关键词: natural fermented soybean paste  taste characteristics  microbial diversity  correlation analysis
基金项目:国家自然科学基金面上项目(31972047);“兴辽英才计划”青年拔尖人才计划项目(XLYC1807040);辽宁省教育厅科学研究项目(LSNJC201902);辽宁省高等学校创新人才支持计划项目(LR2019065)
作者单位
安飞宇;姜静;武俊瑞;赵越;张妍;穆德伦;乌日娜 沈阳农业大学食品学院 
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中文摘要:
      为探究自然发酵豆酱的滋味特性及微生物多样性,采用第2代测序技术及电子舌分析自然发酵豆酱在发酵过程中菌群结构与滋味特性的变化。结果表明,在豆酱发酵过程中主要形成鲜味、咸味及复合滋味,而酸味、苦味和涩味的成分较少。主成分分析表明,豆酱在不同发酵阶段滋味品质的信息主要集中在前两个主成分,累计贡献率为99.54%,即:第1主成分中的后味-A、丰度和咸味呈负相关,后味-B、鲜味和苦味呈正相关;第2主成分酸味和涩味呈正相关。豆酱发酵过程中微生物多样性在门水平上,优势细菌为厚壁菌门,优势真菌为子囊菌门;在属水平上,主要细菌为乳杆菌属和四联球菌属,主要真菌为青霉菌属和异常威克汉姆酵母菌属。对豆酱发酵过程中滋味特性和微生物多样性的相关性分析可知相同风味也可由不同菌群代谢产生。
英文摘要:
      To explore the taste characteristics and microbial diversity of naturally fermented soybean paste, this paper uses electronic tongue and high-throughput sequencing technology to analyze the microbial community structure and taste characteristics during the fermentation process of naturally fermented bean paste. The results show, in the fermentation process of soybean paste, there are mainly umami, saltness, and complex flavors, while the sourness, bitterness, and astringency components are less. Principal component analysis shows, the information on the taste quality of soybean paste in different fermentation stages mainly focuses on the first two principal components, the cumulative contribution rate is 99.54%, the aftertaste-A, richness and saltness in the first principal component showed a negative correlation, the aftertaste-B, umami and bitterness showed a positive correlation, and the second principal component sourness and astringency showed a positive correlation. Microbial diversity in the fermentation process of soybean paste at the phyla level, the dominant bacteria is Firmicutes, and fungi is Ascomycota. At the genus level, the main bacteria are Lactobacillus and Tetragenococcus; the main fungi are Penicillium and Wickerhamomyces. Correlation analysis of taste characteristics and microbial diversity during the fermentation of soybean paste shows that different fermentation systems may contain the same microbial community structure, while the same taste can also be produced by different microbial communities.
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