不同黄曲霉菌株强化发酵对浏阳豆豉鲜味形成的影响

doi:10.7506/spkx1002-6630-20230605-038

食品科学 ›› 2024, Vol. 45 ›› Issue (4): 116-124.doi: 10.7506/spkx1002-6630-20230605-038

不同黄曲霉菌株强化发酵对浏阳豆豉鲜味形成的影响

周晓，李跑，吴梓仟，唐辉，徐巨才，蒋立文，覃业优，刘洋

（1.湖南农业大学食品科学技术学院，湖南长沙 410128；2.广东省粤北食药资源利用与保护重点实验室，广东韶关 512005；3.五邑大学药学与食品工程学院，广东江门 529020；4.湖南坛坛香食品科技有限公司，湖南长沙 410128）

出版日期:2024-02-25 发布日期:2024-03-11
基金资助:
国家自然科学基金青年科学基金项目（32001670）；湖南省自然科学青年基金项目（2023JJ30289；2021JJ40239）；湖南省重点研发计划项目（2020NK2027）

Effect of Inoculated Fermentation with Different Aspergillus Strains on the Formation of the Umami Taste of Liuyang Douchi

ZHOU Xiao, LI Pao, WU Ziqian, TANG Hui, XU Jucai, JIANG Liwen, QIN Yeyou, LIU Yang

(1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2. Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan 512005, China; 3. School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China; 4. Hunan Tantanxiang Food Technology Co. Ltd., Changsha 410128, China)

Online:2024-02-25 Published:2024-03-11

摘要/Abstract

摘要： 为了探究不同黄曲霉菌株强化发酵对浏阳豆豉鲜味的影响，本研究对比了自然发酵（natural fermentation，NF）和优势黄曲霉菌株（Aspergillus flavus 7214、A. flavus 7622、A. flavus 6112、A. flavus 5322和4 种菌株等比例混合M4）强化发酵下浏阳豆豉的蛋白质降解情况和鲜味差异。结果表明4 株菌中均以丝氨酸蛋白酶为主，其中A. flavus 5322总蛋白酶活力最强，且酸性蛋白酶活性远高于其余3 株菌。5 种强化发酵豆豉氨基酸态氮和水溶性蛋白质量分数在渥堆结束后均高于NF，进一步进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳，结果显示6 种豆豉蛋白质降解趋势一致，均在渥堆阶段出现迅速降解。感官评价和电子舌分析结果表明，A. flavus 5322强化发酵豆豉滋味最为浓郁，其中鲜味相较于NF增长明显。利用超高效液相色谱-电喷雾/四极杆飞行时间串联质谱联用技术结合相关性和肽组学分析共筛选出43 条鲜味多肽，其中A. flavus 6112强化发酵豆豉潜在鲜味肽的总峰面积最高，其次为A. flavus 5322，两者差异较小，且明显大于NF。综上，A. flavus 5322菌株强化发酵可通过促进蛋白质降解和潜在鲜味肽的释放提升豆豉的鲜味，本研究可为浏阳豆豉的鲜味提升和工业化生产菌株的应用开发提供理论指导。

关键词: 黄曲霉；强化发酵；浏阳豆豉；蛋白质降解；鲜味肽

Abstract: In order to investigate the effect of inoculated fermentation with different Aspergillus strains on the umami taste of Liuyang Douchi, the differences in the umami taste and protein degradation of Liuyang Douchi fermented naturally (NF) or by four dominant Aspergillus flavus strains isolated from Douchi (A. flavus 7214, A. flavus 7622, A. flavus 6112, and A. flavus 5322) alone and their mixture in an equal proportion (M4) were compared. The results showed that the major protease produced by each of the four strains was serine proteases, and A. flavus 5322 had the strongest protease activity, with significantly higher activity of acidic protease than the other three strains. The contents of amino acid nitrogen and water-soluble protein in Aspergillus fermented Douchi were higher than those in NF Douchi after the end of pile-fermentation stage. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the degradation trends of six proteins in Douchi were consistent, all of which exhibited rapid degradation during the pile-fermentation process. Additionally, the results of sensory evaluation and electronic tongue analysis showed that Douchi fermented by A. flavus 5322 showed the strongest umami taste, which significantly increased when compared with NF. Using ultra-high performance liquid chromatography-electrospray/quadrupole time-of-flight tandem mass spectrometry (UPLC-ESI-Q-TOF-MS/MS) combined with correlation and peptidomics analysis, a total of 43 potential umami peptides were identified. The total peak area of potential umami peptides in Douchi fermented by A. flavus 6112 was the highest, followed by A. flavus 5322 with little difference, significantly greater than that in NF Douchi. In summary, inoculated fermentation, especially with A. flavus 5322, could promote protein degradation and the release of potential umami peptides, thereby enhancing the umami taste of Liuyang Douchi. This study will provide theoretical guidance for improving the umami taste of Liuyang Douchi and development of industrial production strains.

Key words: Aspergillus; inoculated fermentation; Liuyang Douchi; protein degradation; umami peptides

中图分类号:

TS219

周晓，李跑，吴梓仟，唐辉，徐巨才，蒋立文，覃业优，刘洋. 不同黄曲霉菌株强化发酵对浏阳豆豉鲜味形成的影响[J]. 食品科学, 2024, 45(4): 116-124.

ZHOU Xiao, LI Pao, WU Ziqian, TANG Hui, XU Jucai, JIANG Liwen, QIN Yeyou, LIU Yang. Effect of Inoculated Fermentation with Different Aspergillus Strains on the Formation of the Umami Taste of Liuyang Douchi[J]. FOOD SCIENCE, 2024, 45(4): 116-124.

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不同黄曲霉菌株强化发酵对浏阳豆豉鲜味形成的影响

Effect of Inoculated Fermentation with Different Aspergillus Strains on the Formation of the Umami Taste of Liuyang Douchi

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