食品科学 ›› 2020, Vol. 41 ›› Issue (22): 193-199.doi: 10.7506/spkx1002-6630-20190902-019

• 生物工程 • 上一篇    下一篇

盐度对郫县豆瓣甜瓣子发酵过程中微生物及产品品质的影响

李雄波,李恒,邓维琴,张其圣,陈相杰,范智义,李洁芝,陈功   

  1. (1.成都大学药学与生物工程学院,四川 成都 610106;2.四川省食品发酵工业研究设计院,四川 成都 611130;3.四川东坡中国泡菜产业技术研究院,四川 眉山 620030;4.成都市丹丹川菜调味品产业研究院有限公司,四川 成都 611730)
  • 出版日期:2020-11-25 发布日期:2020-11-26
  • 基金资助:
    四川省科技厅重点研发项目(2019YFN0018);成都市科技计划项目(2018-YF09-00036-SN)

Effects of Salt Concentration on Microbial Communities and Quality of Pixian Broad Bean Paste Mash during Fermentation

LI Xiongbo, LI Heng, DENG Weiqin, ZHANG Qisheng, CHEN Xiangjie, FAN Zhiyi, LI Jiezhi, CHEN Gong   

  1. (1. College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China;2. Sichuan Food Fermentation Industry Research and Design Institute, Chengdu 611130, China;3. Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620030, China;4. Chengdu City Dandan Industry Institute for Sichuan Cuisine Co. Ltd., Chengdu 611730, China)
  • Online:2020-11-25 Published:2020-11-26

摘要: 研究不同盐度(质量分数)对甜瓣子发酵过程中微生物数量、菌群结构及产品品质的影响。结果表明:不同盐度条件下,甜瓣子中霉菌总数随着发酵的进行不断下降,且盐度越低,霉菌总数下降速度越快;而甜瓣子发酵过程中细菌总数变化规律一致,先下降后缓慢上升,最后稳定在7.3(lg(CFU/g))左右。乳酸菌只在低盐甜瓣子(6%和9%)的发酵初期被检出,导致发酵前期不同盐度之间细菌总数有明显差异。采用高通量测序对甜瓣子中微生物菌群结构进行分析,不同盐度甜瓣子发酵过程中Aspergillus是绝对优势真菌菌群;而细菌菌群在不同盐度之间存在显著差异,其中低盐甜瓣子(6%和9%)中优势细菌菌群是Lactobacillus、Staphylococcus、Weissella,高盐甜瓣子(12%和15%)中Staphylococcus、Tetragenococcus、Bacillus为优势菌群。此外,盐度对甜瓣子中总酸、氨基酸态氮和还原糖等成分含量有着显著影响,甜瓣子盐度越低,总酸和氨基酸态氮含量越高,而还原糖含量越低。感官结果显示,12%盐度发酵甜瓣子感官品质最佳,15%盐度次之,6%和9%盐度最差,低盐甜瓣子(6%和9%)中酸度过高以及甜瓣子软烂是导致评分较低的主要原因。因此,郫县豆瓣甜瓣子发酵不能一味的低盐化,甜瓣子中盐度控制在12%以上比较适宜。

关键词: 甜瓣子;盐含量;微生物多样性;品质

Abstract: The effects of salt concentration on the microbial load and community structure in Pixian broad bean paste mash and its quality during fermentation were studied in this paper. The results showed that the total number of molds decreased continuously during the fermentation process. The lower the salt concentration was, the faster the decline rate was. For each salt concentration, the total amount of bacteria decreased at first, then increased slowly, and finally remained at around 7.3 (lg(CFU/g)). Lactic acid bacteria were detected only at the early stage of fermentation for low-salt broad bean paste mash (6% and 9%), which resulted in significant differences in the total bacterial quantity at the early stage of fermentation among broad bean paste mashes with different salt concentrations. High-throughput sequencing indicated that Aspergillus was the dominant fungus in the fermentation process of broad bean paste mash for all salt concentrations. However, there were significant changes in the bacterial composition in broad bean paste mash with salt concentration. The dominant bacteria in low-salt broad bean paste mash (6% and 9%) were Lactobacillus, Staphylococcus and Weissella, while in high-salt broad bean paste mash (12% and 15%), the dominant bacteria were Staphylococcus, Tetragenococcus and Bacillus. There was a significant influence of salt concentration on the contents of total acids, amino nitrogen and reducing sugars. The total acid and amino nitrogen contents increased, while the reducing sugar content decreased with decreasing salt concentration. Sensory evaluation showed that broad bean paste mash with 12% salt was the best in sensory quality, followed by that with 15% salt concentration, and the samples with 6% and 9% salt was the worst. Low-salt broad bean paste mash (6% and 9%) scored lower in sensory evaluation, mainly because it had a very high acidity and was too soft and out of shape. All the results indicated that the fermentation of broad bean paste mash should not blindly pursue low salt, and the salt concentration should be controlled at above 12%.

Key words: Pixian broad bean paste mash; salt concentration; microbial community diversity; quality

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