食品与发酵工业 >

2022 , Vol. 48 >Issue 1: 45 - 54

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028826

研究报告

盐分对广式高盐稀态酱油发酵微生物菌群结构的影响

  • TIN Hoe Seng ,
  • 周斌 ,
  • 侯莎 ,
  • 吴昌正 ,
  • 黄磊 ,
  • 周其洋
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  • 1(广东海天创新技术有限公司,广东 佛山,528000)
    2(佛山市海天(高明)调味食品有限公司,广东 佛山,528500)
博士后(周其洋工程师为通信作者,E-mail:zhouqy@haday.cn)

收稿日期: 2021-07-31

  修回日期: 2021-08-31

  网络出版日期: 2022-01-27

基金资助

广东省重点领域研发计划项目(2020B020226009);广东省基础与应用基础研究基金项目(2019B1515120053);广东省调味食品生物发酵先进技术企业重点实验室建设项目(2017B030302002)

收起

Effect of salt on the microbial community structure of Cantonese-style high-salt dilute soy sauce fermentation

  • TIN Hoe Seng ,
  • ZHOU Bin ,
  • HOU Sha ,
  • WU Changzheng ,
  • HUANG Lei ,
  • ZHOU Qiyang
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  • 1(Guangdong Haitian Innovation Technology Co.Ltd.,Foshan 528000,China)
    2(Foshan Haitian(Gaoming) Flavouring & Food Co.Ltd.,Foshan 528500,China)

Received date: 2021-07-31

  Revised date: 2021-08-31

  Online published: 2022-01-27

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摘要

随着健康中国计划的推进,酱油的减盐成为一种趋势,然而广式高盐稀态酱油发酵过程中盐分对不同发酵阶段的群落结构影响的基础研究仍较薄弱,难以支撑减盐酱油产品的普及。该研究基于Illumina HiSeq高通量基因序列分析及理化指标监测,研究不同盐分条件下不同发酵阶段微生物群落结构及理化指标变化规律。结果表明,低盐组(120 g/L)pH值最低,发酵后快速积累总酸、氨基酸态氮和还原糖;在细菌菌群结构方面,随着盐浓度降低,葡萄球菌属(Staphylococcus)、乳球菌属(Lactococcus)、乳杆菌属(Lactobacillus)均在低盐酱醪中持续增长;在真菌群落构成方面,假丝酵母属(Candida)和米勒氏酵母属(Millerozyma)含量在低盐组酱醪中明显较高。低盐(120 g/L)酱醪发酵中乳酸菌含量及总酸明显比中盐(150 g/L)及高盐(170 g/L)组较高,并在发酵初期快速形成了更加适合酵母菌目生长的酸性环境,促进酵母菌目在发酵中期形成了明显的优势菌群。该研究结果为减盐发酵提供了理论基础,为进一步开发酱油低盐发酵微生物调控技术提供参考依据。

关键词： 酱油; 低盐; 高通量; 次代测序; 群落结构; 微生物多样性

本文引用格式

TIN Hoe Seng , 周斌 , 侯莎 , 吴昌正 , 黄磊 , 周其洋 . 盐分对广式高盐稀态酱油发酵微生物菌群结构的影响[J]. 食品与发酵工业, 2022 , 48(1) : 45 -54 . DOI: 10.13995/j.cnki.11-1802/ts.028826

Abstract

Microbial community structure and physiochemical changes of soy sauce fermentation with different salt concentration and fermentation stages were monitored. The results showed that the total acid, amino acid nitrogen and reducing sugars accumulated rapidly in the low-salt group with the lowest pH. With the concentration of salt decreased, Staphylococcus, Lactococcus and Lactobacillus continued to grow. While the content of Candida and Millerozyma were significantly higher in the low-salt group. The content of lactic acid bacteria and total acid in the low-salt mash formed quickly in the early stage of fermentation and significantly higher value than that of the medium-salt and high-salt mash. The results provide basis for the evolution of the microbial flora structure for the promotion of salt reducing fermentation technology, and an effective way for the microbial regulation technology of soy sauce low-salt fermentation.

Key words： soy sauce; low salt; high-throughput; next generation sequencing; community structure; microbial diversity

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