摘要
文章解析了先市酱油发酵过程中酱醪理化特性的变化规律,测定了其风味成分变化和微生物群落演替,并探究了其相关性。结果表明,经3年发酵后(M1~M36),酱醪的氨基酸态氮、总氮、有机酸和氨基酸的含量分别达到0.57,2.31,60.87,3.30 g/100 g。样品的风味多样性增加,在M1~M12(P1)阶段,风味成分以酯类、醇类和酚类为主;在M18~M36(P2)阶段,各类风味成分占比相对均衡,且吡嗪类和呋喃类等特征风味成分形成。在P1向P2阶段过渡时,18个细菌属和16个真菌属呈现显著的时间演替规律,这种演替可能源于克雷伯氏菌属(r=0.85,P<0.01)、科萨克氏菌属(r=0.78,P<0.05)、片球菌属(r=0.78,P<0.05)和接合酵母属(r=0.77,P<0.05)有机酸和醇类代谢产物的积累。相关性分析揭示了枝孢菌属、外瓶霉属和节担菌属与愈创木酚、苯乙醛和芳樟醇等关键香气成分的产生密切相关(r>0.84,P<0.05)。该研究可为先市酱油的品质提升和工艺优化提供有价值的参考。
In this paper,the changes in physicochemical properties of sauce mash during the fermentation of Xianshi soy sauce are analyzed,the changes in flavor components and the succession of microbial communities are determined,and their correlations are explored.The results show that after three years of fermentation(M1~M36),the content of amino acid nitrogen,total nitrogen,organic acids and amino acids in sauce mash reaches 0.57,2.31,60.87,3.30 g/100 g respectively.The flavor diversity of samples increases.In the M1~M12(P1)stage,esters,alcohols and phenols are the main flavor components.During the M18~M36(P2)stage,the proportions of various flavor components are relatively balanced,and the characteristic flavor components such as pyrazines and furans are formed.During the transition from P1 stage to P2 stage,18 bacterial genera and 16 fungal genera exhibit significant temporal succession patterns.The succession may stem from the accumulation of organic acids and alcohol metabolites produced by Klebsiella(r=0.85,P<0.01),Kosakonia(r=0.78,P<0.05),Pediococcus(r=0.78,P<0.05)and Zygosaccharomyces(r=0.77,P<0.05).Correlation analysis reveals that Cladosporium,Exophiala and Wallemia are closely related to the production of key aroma components such as guaiacol,phenylacetaldehyde and linalool(r>0.84,P<0.05).This study can provide valuable references for improving the quality and optimizing the process of Xianshi soy sauce.
作者
廖胜蓝
罗红梅
卢云浩
符怡
邓维琴
何强
迟原龙
LIAO Sheng-lan;LUO Hong-mei;LU Yun-hao;FU Yi;DENG Wei-qin;HE Qiang;CHI Yuan-long(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Hejiang County Xianshi Brewing Food Co.,Ltd.,Luzhou 646204,China;Sichuan Food Fermentation Industry Research and Design Institute Co.,Ltd.,Chengdu 611130,China)
出处
《中国调味品》
北大核心
2025年第11期38-46,共9页
China Condiment
基金
国家自然科学基金青年项目(32201998)
国家自然科学基金项目(22378274)。
关键词
川式晒露酱油
先市酱油
发酵过程
理化特性
风味成分
微生物群落演替
相关性分析
Sichuan-style sun dried soy sauce
Xianshi soy sauce
fermentation process
physicochemical properties
flavor components
microbial community succession
correlation analysis
作者简介
廖胜蓝(1997-),男,硕士,研究方向:食品生物技术;通信作者:迟原龙(1981-),男,教授,博士,研究方向:食品生物技术。
