乳酸菌接种发酵对牛肉黄豆复合酱品质的影响

摘要/Abstract

摘要： 摘要：利用乳酸菌接种发酵提升复合豆酱的品质，比较了自然发酵（CK）、接种植物乳杆菌（Lp）、戊糖片球菌（Pp）、乳酸菌复配菌（Lp-Pp，复配比1:1）发酵后牛肉黄豆酱的理化性质和游离氨基酸与挥发性风味物质组成。结果表明，乳酸菌接种发酵导致牛肉黄豆酱的pH值、氨基酸态氮和总游离氨基含量下降，总酸含量和还原糖升高，挥发性风味物质的种类和含量增加，其中接种Lp-Pp组含有最多种（17种）的酯类物质。通过ROAV结合OPLS-DA分析得出，乳酸菌接种发酵改变了牛肉黄豆酱中关键挥发性风味物质组成，其中接种Lp-Pp发酵促进了辛酸乙酯、异戊醛、苯甲醛、苯乙醛的产生，有助于牛肉黄豆酱良好风味的形成。本研究为乳酸菌接种发酵生产高品质复合豆酱提供了理论依据。

关键词: 关键词：复合豆酱, 乳酸菌, 人工接种, 品质, 关键风味物质

Abstract: Abstract：Lactic acid bacteria are expected to improve the quality of compound fermented soybean paste. In this study, four fermented beef-soybean paste samples (CK, Lp, Pp, Lp-Pp ) were prepared with different combinations of Lactobacillus plantrum and Pediococcus pentosaceus, and their physicochemical properties, free amino acids, and volatile flavor compounds were compared. The results showed that the Lactic acid bacteria led to a decrease in the pH value, amino acid nitrogen, and total free amino acid content, an increase in total acid content and reducing sugar, and an increase in the types and contents of volatile flavor compounds of fermented beef-soybean paste. Among them, the group of Lp-Pp contained the most types (17) of ester substances. Through ROAV and OPLS-DA analysis, it was found that the lactic acid bacteria changed the composition of key volatile flavor compounds in fermented beef-soybean paste. The co-inoculation of Lactobacillus plantarum and Streptococcus pentosus (Lp-Pp) promoted the formation of ethyl octanoate, isovaleraldehyde, benzaldehyde, and phenylacetaldehyde in beef-soybean paste, improved the flavor of beef-soybean paste. This study provides a theoretical basis for the production of high-quality compound fermented soybean paste by inoculating lactic acid bacteria.

Key words: Keywords：Compound fermented soybean paste, Lactic acid bacteria, Inoculation, Quality, Key flavor substances

中图分类号:

TS214

邹金浩沈虹妘龙正玉杨怀谷唐道邦. 乳酸菌接种发酵对牛肉黄豆复合酱品质的影响[J]. 食品科学.

Zheng-Yu LONG Dao-bang TANG. The effect of lactic acid bacteria as a starter on the quality of fermented beef-soybean paste[J]. FOOD SCIENCE.

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