首页|SMI豆酱酿造过程中微生物群落的动态演变及其与风味和营养特性的关系

SMI豆酱酿造过程中微生物群落的动态演变及其与风味和营养特性的关系

扫码查看
原文链接
  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
为了全面分析SMI豆酱品质特征和微生物组成,研究其理化性质(氨基态氮、亚硝酸盐等)、总酚(total phenolic,TP),y-氨基丁酸、游离氨基酸(free amino acids,FAAs)、挥发性物质以及微生物群落构成.结果表明,氨基态氮上升至0.71％,亚硝酸盐降低至标准范围内(1.37 mg/kg).发酵过程中的TP、关键FAAs和挥发性物质的含量显著增加.核心菌群包括肠杆菌(Enterobacter)、假单胞菌(Pseudomonas)、寡养单胞菌(Stenotrophomonas)、米曲霉(Aspergillus)和链孢菌(Alternaria).相关性分析证实了细菌(Bacillus、Knoellia、Blastococcus)和真菌(Epicoccum、Saccharomyces)在SMI豆酱的生物活性变化和风味生成中发挥了重要作用.本研究对了解新型谷物粉辅助发酵豆酱的品质及风味具有重要意义.
Dynamic Succession of Microbial Communities in Soybean Paste Made with Broomcorn Millet as an Additive and Its Correlation with Flavor and Nutritional Properties during the Brewing Process
To obtain a full understanding the quality and microbial characteristics of soybean paste made from a mixture of soybean and broomcorn millet flour,its physicochemical properties(amino nitrogen and nitrite),and total phenols(TP),y-aminobutyric acid(GABA),free amino acids(FAAs),volatile compounds,and microbial community composition were investigated.The results showed that the amino nitrogen content increased to 0.71％,and the nitrite content decreased to within the standard range(1.37 mg/kg).The contents of TP,key FAAs and volatile compounds increased significantly during the fermentation process.The core microbial communities included Enterobacter,Pseudomonas,Stenotrophomonas,Aspergillus,and Alternaria.The results of correlation analysis confirmed that bacteria(Bacillus,Knoellia,and Blastococcus)and fungi(Epicoccum and Saccharomyces)played a significant role in the bioactivity changes and flavor generation in soybean paste.This study will be of great significance for understanding the quality and flavor of novel soybean paste made with cereal flour as an additive.

fermentationsoybean pastebroomcorn milletmicrobial diversityflavor compositionquality characteristics

马丽雪、于巧如、吴梦娜、王晓宇、苏婷婷、杨惜媛、刘宇航、姚笛、王长远

展开 >

黑龙江八一农垦大学食品学院,黑龙江大庆 163319

发酵 豆酱 黍米 微生物多样性 风味成分 质量特征

黑龙江省工程科学技术重大专项黑龙江省自然科学基金团队项目国家重点研发计划重点专项(十三五)黑龙江省杂粮优势特色学科建设项目

2021ZX12B02-03TD2020C0032018YFE0206300[2018]4

2023

10.7506/spkx1002-6630-20230414-134

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心
影响因子：1.327
ISSN：1002-6630
年,卷(期)：2023.44(24)
  • 3