食品科学 ›› 2022, Vol. 43 ›› Issue (10): 172-179.doi: 10.7506/spkx1002-6630-20210524-298

• 生物工程 • 上一篇    下一篇

高盐稀态酱油发酵优势真菌与风味物质相关性分析

阮志强,董玺梅,蒋雪薇,邹世东,杨俊文,张伟,吴灿,方勤军   

  1. (1.长沙理工大学食品与生物工程学院,湖南 长沙 410114;2.湖南省调味品发酵工程技术研究中心,湖南 长沙 410600;3.加加食品集团股份有限公司,湖南 长沙 410600)
  • 出版日期:2022-05-25 发布日期:2022-05-27
  • 基金资助:
    湖南省自然科学基金面上项目(2021JJ30700);湖南省教育厅重点项目(21A0197); 长沙市科技计划重点研发项目(kh2005095;kq2004072); 长沙理工大学研究生实践创新与创业能力提升计划项目(SJCX202187)

Correlation between Dominant Fungi and Variation of Flavor Compounds during High-salt Liquid-state Soy Sauce Fermentation

RUAN Zhiqiang, DONG Ximei, JIANG Xuewei, ZOU Shidong, YANG Junwen, ZHANG Wei, WU Can, FANG Qinjun   

  1. (1. School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; 2. Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha 410600, China; 3. Jiajia Food Group Co. Ltd., Changsha 410600, China)
  • Online:2022-05-25 Published:2022-05-27

摘要: 采用Illumina MiSeq高通量测序研究高盐稀态酱油发酵过程中真菌群落结构变化及优势真菌,分析发酵过程中的还原糖、氨基酸态氮、总酸及挥发性风味物质变化。结果显示,高盐稀态酱油发酵过程中共计出现44 个真菌属,其中发酵0~2 个月优势菌属为曲霉属(Aspergillus,62.62%~93.85%),促进了还原糖和氨基酸态氮的生成,发酵3 个月氨基酸态氮质量浓度已达到10.45 g/L;发酵3~5 个月优势菌属为柯达酵母属(Kodamaea,85.64%~99.50%),发酵6 个月优势菌属为接合酵母属(Zygosaccharomyces,78.12%),发酵6 个月,还原糖、氨基酸态氮和总酸质量浓度分别为17.73、10.72 g/L和21.68 g/L。气相色谱-质谱联用分析发酵过程样品,共检测出61 种挥发性风味物质,发酵结束时总质量浓度为12 404.15 μg/L,其中醇类和酸类物质质量浓度较高,分别为8 826.2 μg/L和2 349.97 μg/L。优势真菌与挥发性风味物质相关性分析发现,曲霉属与1-辛烯-3-醇呈显著正相关(P<0.05),柯达酵母属与风味物质的变化无显著相关性,接合酵母属与苯乙醇、3-甲基-1-丁醇、2-甲基-1-丁醇、苯甲醛、乙酸乙酯等多种物质呈显著正相关(P<0.05)。研究证明,真菌群落结构变化及优势真菌是影响风味物质形成的重要因素,构建有益的真菌菌群有利于提升酱油品质。

关键词: 高盐稀态酱油;高通量测序;真菌群落结构;优势真菌;挥发性风味物质;相关性分析

Abstract: The variation of fungal community structure and dominant fungi during the fermentation of high-salt liquid-state soy sauce were studied by high-throughput sequencing on the Illumina MiSeq platform, and the changes of reducing sugars, amino acid nitrogen, total acids and volatile flavor compounds were analyzed. The results showed that a total of 44 fungal genera were obtained in soy sauce samples. The dominant genus was Aspergillus (62.62% to 93.85%) during the first two months of fermentation, which promoted the production of reducing sugars and amino acid nitrogen. The content of amino acid nitrogen exceeded 10.45 g/L after three months of fermentation. The dominant genus was Kodamaea (85.64% to 99.50%) from the 3rd to the 5th month, and Zygosaccharomyces (78.12%) in the 6th month. The contents of reducing sugars, amino acid nitrogen and total acid were 17.73, 10.72 and 21.68 g/L after 6 months of fermentation, respectively. A total of 61 volatile flavor compounds were detected in all samples by gas chromatography-mass spectrometry (GC-MS), and the total content of volatile flavor compounds was 12 404.15 μg/L at the end of fermentation. The contents of alcohols and acids as major volatile compounds were 8 826.2 and 2 349.97 μg/L, respectively. Correlation analysis between the dominant fungi and volatile flavor compounds indicated that Aspergillus was significantly positively correlated with 1-octen-3-ol (P < 0.05). Kodamaea was not significantly correlated with any changes in flavor compounds. Zygosaccharomyces was significantly positively correlated with phenethyl alcohol, 3-methyl-1-butanol, 2-methyl-1-butanol, benzaldehyde, and ethyl acetate (P < 0.05). This study has proved that the variation of fungal community structure and the dominant fungi are important factors affecting the formation of flavor compounds, and constructing beneficial fungal flora is beneficial to improve the quality of soy sauce.

Key words: high-salt liquid-state soy sauce; high-throughput sequencing; fungal community structure; dominant fungi; volatile flavor compounds; correlation analysis

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