不同乳酸菌发酵豆浆挥发性气味物质的差异性分析
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国家自然科学基金项目(U1905202)


Diversity Analysis of Volatile Odors in Soy Milk Fermented by Different Lactic Acid Bacteria
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    摘要:

    不同乳酸菌因代谢特征存在差异,故在发酵豆浆过程中产生的挥发性气味物质组成亦有差异。采用pH值测定、GC-MS定性、定量分析植物乳杆菌、干酪乳杆菌、德式乳杆菌、发酵乳杆菌、嗜热链球菌5种乳酸菌在发酵豆浆过程中的产酸能力及挥发性气味物质的差异性。结果表明,干酪乳杆菌和嗜热链球菌在豆浆发酵过程中的产酸能力较强;5种乳酸菌发酵豆浆中挥发性气味物质的含量与组成数量均显著增加,其中干酪乳杆菌、植物乳杆菌、德式乳杆菌和发酵乳杆菌4种乳酸菌发酵豆浆挥发性气味物质组成相近,与未发酵豆浆、嗜热链球菌发酵豆浆之间存在差异。主成分分析显示,未发酵豆浆的特征挥发性气味物质为壬醛、正辛醛、戊醛、正己醛、正戊烷、反-2-辛烯醛、反,反-2,4-癸二烯醛;植物乳杆菌、干酪乳杆菌、德式乳杆菌发酵豆浆的特征挥发性气味物质是叶醇、仲辛酮、反-2-辛烯醛、(E,E)-2,4-庚二烯醛、3-乙基-2-甲基-1,3-己二烯、3-辛烯-2-酮、(2Z)-2-辛基-1-醇、反式-2-辛烯-1-醇;发酵乳杆菌发酵豆浆的特征挥发性气味物质是氯甲酸正辛酯、正庚醇、(2R,3R)-(-)-2,3-丁二醇、3-羟基-2-丁酮、愈创木酚、苯酚;嗜热链球菌发酵豆浆的特征挥发性气味物质是苯酚、芳樟醇、愈创木酚、甲基麦芽酚、2-乙酰基噻唑、2-乙基己醇、异戊醇、正辛醇、苯乙醇、环庚醇、2-壬酮。本研究结果可为乳酸菌发酵豆浆饮料的开发与生产提供理论参考。

    Abstract:

    The composition of volatile odorants in different lactic acid bacteria fermented soybean milks are different due to their various metabolic characteristics. In this study, pH determination, GC-MS qualitative and quantitative analysis were conducted to investigate the acid production capacities and volatile odorants of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus German, Lactobacillus fermentans and Streptococcus thermophilus fermented soybean milks. The results showed that Lactobacillus casei and Streptococcus thermophilus has potent acid production capacity in the process of soybean milk fermentation. In addition, the content and composition of volatile odors in five kinds of lactic acid bacteria fermented soybean milk increased significantly in comparison with unfermented soybean milk; furthermore, the composition of volatile odorants in Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentans fermented soybean milks are similar, but differentiate from unfermented soybean milk and the soymilk fermented by Streptococcus thermophilus. The principal components analysis showed that the characteristic volatile odorants of unfermented soymilk are nonanal, n-octanal, glutaraldehyde, n-hexanal, n-pentane, trans-2-octenaldehyde, trans, trans-2,4-decendialdehyde; the soymilks fermented by Lactobacillus plantarum, Lactobacillus casei, and Lactobacillus delbrueckii are cis-3-Hexen-1-ol, 2-octanone, trans-2-octenaldehyde, (E,E)-2,4-heptadienaldehyde, 3-ethyl-2-methyl-1, 3-hexadiene, 3-octene-2-one, (2Z)- 2-octyl-1-ol, trans-2-octene-1-ol; the characteristic volatile odorants of soybean milk fermented by Lactobacillus fermentans is n-octyl chloroformate, n-heptanol, (2R,3R)-(-)-2,3-butanediol, 3-hydroxy-2-butanone, guaiacol and phenol; the characteristic volatile odorants of soymilk fermented by Streptococcus thermophilus is phenol, linalool, guaiacol, methylmaltol, 2-acetylthiazole, 2-ethylhexanol, isoamyl alcohol, n-octanol, phenylethanol, cyclohexanol and 2-nonone. This study will provide theoretical base for the development and production of lactic acid bacteria fermented soybean milk beverage in the future.

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韩金志;潘雯丽;沈昊;汪少芸.不同乳酸菌发酵豆浆挥发性气味物质的差异性分析[J].中国食品学报,2021,21(9):296-305

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  • 在线发布日期: 2021-10-19
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