Effect of Enhanced Fermentation by Tetragenococcus halophilus and Candida versatilis on Flavor Quality of Broad Bean Paste
To investigate the effect of enhanced fermentation of the endogenous dominant microorganisms Tetragenococcus halophilus MK063724 and Candida versatilis MK063708 in Pixian soybean paste on the flavor quality of broad bean paste,headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) is used to analyze the differences of volatile flavor compounds in enhanced fermented broad bean paste by different inoculation methods. The results show that a total of 69 volatile compounds are detected in all samples,and there are significant differences in the content of volatile compounds among different fermentation groups.Compared with the traditional fermentation group,the content of volatile compounds in the co-inoculation group of Tetragenococcus halophilus and Candida versatilis,Candida versatilis group and Tetragenococcus halophilus group increases by 60.49％,30.09％ and 27.05％ respectively,mainly concentrates in the increase of the content of esters and alcohols. Partial least squares discriminant analysis indicates that the aroma properties of samples inoculated with both Tetragenococcus halophilus and Candida versatilis are significantly different from those of other fermentation groups. Combined with odor activity value analysis,simultaneous inoculation of both bacteria can form richer characteristic aroma substances,especially esters such as 2-methylbutanoate ethyl ester,hexanoate ethyl ester and phenylacetate ethyl ester,which is beneficial for enhancing the aroma of flowers and fruits. The research results can provide theoretical guidance for the improvement of flavor quality of Pixian soybean paste.
万方数据
维普
