蛋白酶制剂对虾酱发酵过程中理化性质和微生物区系的影响

doi:10.7506/spkx1002-6630-20200301-014

食品科学 ›› 2021, Vol. 42 ›› Issue (10): 184-192.doi: 10.7506/spkx1002-6630-20200301-014

蛋白酶制剂对虾酱发酵过程中理化性质和微生物区系的影响

李文亚，刘洋，李宁，郑晓卫，桑亚新，孙纪录

（1.河北农业大学食品科技学院，河北保定 071000；2.中粮营养健康研究院有限公司，营养健康与食品安全重点实验室，北京 102209）

出版日期:2021-05-25 发布日期:2021-06-02
基金资助:
河北省现代农业产业技术体系淡水养殖创新团队建设项目（HBCT2018180206）

Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation

LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu

(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; 2. Beijing Key Laboratory of Nutrition, Health and Food Safety, Nutrition & Health Research Institute, COFCO Corparation, Beijing 102209, China)

Online:2021-05-25 Published:2021-06-02

摘要/Abstract

摘要： 为改善虾酱的生产工艺，系统研究商品化蛋白酶制剂对虾酱发酵期间理化性质和微生物区系的影响。测定虾酱的pH值、氨基酸态氮、丙二醛、挥发性盐基氮和生物胺；运用高通量测序技术，分析虾酱中的细菌群落组成；通过Spearman分析虾酱发酵期间细菌群落与主要理化性质之间的相关性。结果显示，加入蛋白酶制剂的虾酱在发酵期间氨基酸态氮和挥发性盐基氮含量均有所提高，在缩短发酵时间同时可能也会导致虾酱品质的下降。加入酶制剂后对生物胺并无明显影响。虾酱样品共获得313 864 条有效序列，1 279 个可操作分类单元。加入酶制剂后显著影响虾酱细菌群落组成，降低了虾酱的细菌丰富度。在属水平上，对照组中黄杆菌属为优势菌属，而加酶组中芽孢杆菌属为优势菌属。加入蛋白酶制剂后，芽孢杆菌属增加，乳球菌属减少；主要优势菌群包括芽孢杆菌属、黄杆菌属和乳球菌属，影响虾酱质量和理化性质。因此，外加蛋白酶制剂对虾酱发酵期间的细菌群落组成、丙二醛、挥发性盐基氮和氨基酸态氮有重要影响，为改善虾酱的生产工艺提供理论依据。

关键词: 虾酱；微生物区系；蛋白酶制剂；高通量测序技术；理化性质

Abstract: In order to improve the production process of shrimp paste, the effect of a commercial protease preparation on the physicochemical properties and microbial community of shrimp paste during fermentation was systematically studied in this work. The pH, amino acid nitrogen (AAN), malondialdehyde (MDA), total volatile basic nitrogen (TVB-N) and biogenic amine of shrimp paste were measured. The composition of the bacterial community was analyzed by high-throughput sequencing technology. The correlation between the bacterial community and physicochemical properties during shrimp paste fermentation was analyzed by Spearman’s test. The results showed that the contents of AAN and TVB-N in shrimp paste with the addition of the protease preparation increased more significantly during fermentation compared with the blank control group, shortening the fermentation time but simultaneously leading to a decline in the quality of shrimp paste. However, its addition had no apparent effect on the biogenic amine content. A total of 313 864 valid sequences clustered into 1 279 operational taxonomic units (OTUs) were obtained from shrimp paste samples. The addition of the enzyme preparation significantly affected the bacterial community composition and reduced the bacterial richness. At the genus level, Flavobacterium was the dominant bacterium in the control group, while Bacillus became dominant upon the addition of the enzyme preparation, together with increased relative abundance of Bacillus and reduced relative abundance of Lactococcus. The dominant flora was Bacillus, Flavobacterium and Lactococcus, which affected the quality and physicochemical properties of shrimp paste. In conclusion, the addition of the protease preparation had an important effect on the bacterial community composition, MDA, TVB-N and AAN contents in shrimp paste during fermentation, which would provide a theoretical basis for improving the production process of shrimp paste.

Key words: shrimp paste; microbial community; protease preparation; high-throughput sequencing; physicochemical properties

中图分类号:

TS264.2

李文亚，刘洋，李宁，郑晓卫，桑亚新，孙纪录. 蛋白酶制剂对虾酱发酵过程中理化性质和微生物区系的影响[J]. 食品科学, 2021, 42(10): 184-192.

LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu. Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation[J]. FOOD SCIENCE, 2021, 42(10): 184-192.

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蛋白酶制剂对虾酱发酵过程中理化性质和微生物区系的影响

Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation

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