The effect of lactic acid bacteria as a starter on the quality of fermented beef-soybean paste

Abstract

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

CLC Number:

TS214

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.

References

参考文献：
[1]赵建新,顾小红,刘杨岷,等. 传统豆酱挥发性风味化合物的研究[J]. 食品科学, 2006, (12): 684-687. DOI:10.3321/j.issn:1002-6630.2006.12.177
[2]孙笑寒,蒋雪薇,肖智予,等. 米曲霉优良菌株的筛选及在制曲发酵西瓜黄豆酱中的应用[J]. 食品科学, 2022, 43(06): 204-211. DOI:10.7506/spkx1002-6630-20210203-059
[3]肖泽源,龙正玉,邹金浩,等. 发酵型牛肉黄豆酱的工艺优化及风味评价[J]. 食品科技, 2023, 48(06): 253-260. DOI:10.13684/j.cnki.spkj.2023.06.029
[4]郭丽平,闫文,戴志远. 贻贝豆酱发酵工艺对其挥发性风味物质及抗氧化性的影响[J]. 中国食品学报, 2023, 23(02): 154-163. DOI:10.16429/j.1009-7848.2023.02.015
[5]武俊瑞,顾采东,田甜,等. 豆酱自然发酵过程中蛋白质和氨基酸的变化规律[J]. 食品科学, 2017, 38(08): 139-144. DOI:10.7506/spkx1002-6630-201708022
[6]YANG Y, NIU C T, SHAN W X, et al. Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation [J]. Food Chemistry, 2021, 351: 128454. DOI:10.1016/j.foodchem.2020.128454
[7]安飞宇,姜静,武俊瑞,等. 自然发酵豆酱的滋味特性与微生物多样性分析[J]. 中国食品学报, 2020, 20(07): 207-215. DOI:10.16429/j.1009-7848.2020.07.025
[8]古小露,谢跃杰,熊政委,等. 菌种接种方式对黄豆酱品质的影响[J]. 食品工业科技, 2020, 41(10): 118-123, 130. DOI:10.13386/j.issn1002-0306.2020.10.020
[9]LEE J H, JEONG D W, KIM M K. Influence of bacterial starter cultures on the sensory characteristics of doenjang, a fermented soybean paste, andtheir impact on consumer hedonic perception[J]. Journal of Sensory Studies, 2019, 34: e12508. DOI:10.1111/joss.12508
[10]史梅莓,伍亚龙,吕鹏军,等. 不同乳酸菌接种发酵对泡白菜理化特征及风味的影响[J]. 食品与发酵工业, 2024, 50(01): 80-88. DOI:10.13995/j.cnki.11-1802/ts.035828
[11]马艳莉,刘亚琼,夏亚男,等. 乳酸菌豆坯发酵生产低盐腐乳品质及生物胺含量研究[J]. 中国食品学报, 2017, 17(04): 265-271. DOI:10.16429/j.1009-7848.2017.04.032
[12]王俊钢,李宇辉,蒲顺昌,等. 不同产蛋白酶乳酸菌对风干牛肉品质影响及安全性评价[J]. 食品与生物技术学报, 2023, 42(12): 72-81. DOI:10.12441/spyswjs.20210716003
[13]赵建新. 传统豆酱发酵过程分析与控制发酵的研究[D]. 江南大学, 2011:59-74.
[14]Zhang X, Shan T T, Jia H, et al. Comparative evaluation of the effects of natural and artificial inoculation on soybean paste fermentation [J]. LWT-Food Science and Technology, 2022, 155: 112936. DOI:10.1016/j.lwt.2021.112936
[15]高雅文,方丽,邹什,等. 黄豆酱杀菌工艺条件优化及其对质构色泽的影响[J]. 食品与发酵工业, 2019, 45(16): 162-170. DOI:10.13995/j.cnki.11-1802/ts.020648
[16]彭勃,侯莎,周其洋,等. 酱油发酵中乳酸菌的功能及其研究进展[J]. 中国调味品, 2022, 47(11): 216-220. DOI:10.396971.1ssn.1000-9973.2022.11.040
[17]路怀金,刘通讯,赵谋明,等. 2株米曲霉的特色酶系对酱油理化指标及品质的影响[J]. 中国食品学报, 2021, 21(05): 230-237. DOI:10.16429/j.1009-7848.2021.05.027
[18]张慧林,王永胜,李冲伟. 传统发酵豆酱的微生物群落结构和游离氨基酸组成及其相关性分析[J]. 食品科学, 2019, 40(14): 192-197. DOI:10.7506/spkx1002-6630-20180812-102
[19]魏依兰,李娜,刘佳莉,等. 郫县豆瓣关键滋味组分的鉴定[J]. 食品工业科技, 2023,44(21): 358-366. DOI:10.13386/j.issn1002-0306.2023020235
[20]WANG S, LIU X F, TAMURA T, et al. Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste) [J]. LWT-Food Science and Technology, 2021, 139: 110573. DOI:10.1016/j.lwt.2020.110573
[21]KIM M K, LEE K G. Defining De?ning gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis [J]. Food Chemistry, 2018, 267: 210-216. DOI:10.1016/j.foodchem.2017.11.035
[22]金曼芹,罗丹,薛文通. 豆酱的风味物质及微生物多样性的研究进展[J]. 中国酿造, 2023, 42(11): 1-8. DOI:10.11882j.issn.0254-5071.2023.11.001
[23]FENG Y Z, XIE Z M, HUANG M T, et al. Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce [J]. Food Research International, 2024, 177: 113756. DOI:10.1016/j.foodres.2023.113756
[24]李为兰,杨豪,资璐熙,等. 基于香气与滋味物质特征分析不同干燥方式美味牛肝菌的风味差异[J]. 食品科学: 1-19. https://link.cnki.net/urlid/11.2206.ts.20240130.1105.014
[25]LU Y L,WANG Y F,ZHAO G D, et al. Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China [J]. LWT-Food Science and Technology, 2021, 142: 111057. DOI:10.1016/j.lwt.2021.111057
[26]QI Q, HUANG J, ZHOU R Q, et al. Characterizing microbial community and metabolites of cantonese soy sauce[J]. Food Bioscience, 2021, 40: 100872. DOI:10.1016/j.fbio.2020.100872
[27]LI Z Z, FRANK D, HA M, et al. Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles [J]. Food Chemistry, 2024, 437: 137794. DOI:10.1016/j.foodchem.2023.137794
[28]樊美琪,杨芳,贾洪锋,等. 基于GC-MS探究郫县豆瓣和豆豉对盐煎肉挥发性风味物质的影响[J]. 食品工业科技, 2021, 42(13): 274-283. DOI:10.13386/j.issn1002-0306.2020070199
[29]杨兵兵,王利文,陈智慧,等. 发酵温度对低盐虾酱中主要风味物质的影响[J]. 食品科学, 2023, 44(20): 300-308. DOI:10.7506/spkx1002-6630-20221122-253