为了探究细菌发酵对蘑菇酱油挥发性风味的贡献,采用高通量测序技术和GC-MS对其细菌群落和风味组成进行了研究。与传统大豆酱油相比,猴头菇和草菇酱油的细菌多样性和丰富度明显降低,特别是Stenotrophomonas丰度被显著下调,这促使酯、醇、醛、酮和芳香杂环类风味组分趋于多样化。杏鲍菇、双孢菇、滑子菇酱油的细菌组成与大豆酱油相似,均以Roseburia和Sphingomonas为核心发酵菌。杏鲍菇和双孢菇酱油形成了以亚麻酸乙酯和十六碳酸乙酯主导的特征酯香,丰富的2,3-丁二醇为滑子菇酱油提供了浓郁的醇香。姬松茸、茶树菇、香菇、鸡腿菇酱油中细菌趋于共生,并且风味贡献菌群由Faecalibacterium、Vibrio和Psychrilyobacter主导。亚油酸乙酯和乙醇分别是茶树菇和香菇酱油的特征香气成分。发酵细菌的系统发育型和共发生特点决定了蘑菇酱油的风味品质,这些研究为蘑菇酱油的改良和发展奠定了基础。
Mushroom soy sauce is a new type of functional soy sauce with unique flavor. In order to explore the contribution of bacterial fermentation to volatile compounds of mushroom soy sauce, the bacterial community and flavor compound were investigated by GC-MS and high-throughput sequencing. Compared with traditional soy sauce, the bacterial diversity and richness of Hericium erinaceus and Volvariella volvacea soy sauce decreased significantly, especially the abundance of Stenotrophomonas, which promoted the diversification of ester, alcohol, aldehyde, ketone, and aromatic heterocycles flavor compounds. The bacterial composition of Pleurotus eryngii, Agaricus bisporus and Pholiota nameko soy sauces was similar to that of traditional soy sauce, with Roseburia and Sphingomonas as the major fermenting bacteria. The P. eryngii and A. bisporus soy sauce formed a characteristic ester aroma dominated by ethyl linolenate and ethyl hexadecanoate, while 2,3-butanediol provided a strong mellow aroma for the P. nameko soy sauce. The bacteria, including Agaricus blazei, Agrocybe aegerita, Lentinus edodes, and Coprinus comatus soy sauces, had mutual symbiosis, and Faecalibacterium, Vibrio, and Psychrilyobacter were the main flavor-producing bacteria. Ethyl linoleate and ethanol were the characteristic aroma compounds of A. aegerita and L. edodes soy sauce, respectively. The phylogenetic and co-occurring characteristics of fermenting bacteria determine the flavor quality of mushroom sauce, and these studies laid a foundation for the improvement and development of mushroom soy sauce.
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