食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 154 - 163

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042579

研究报告

酪胺降解菌株对细菌型豆豉发酵过程中风味物质的影响

  • 卢杨子安 ,
  • 吴继军 ,
  • 余元善 ,
  • 彭健 ,
  • 徐玉娟 ,
  • 李璐
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  • 1(江西农业大学 食品科学与工程学院,江西 南昌,330000)
    2(广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东 广州,510610)
第一作者:硕士研究生(徐玉娟研究员和李璐副研究员为共同通信作者,E-mail:xuyujuan@gdaas.cn;lilu045@163.com)

收稿日期: 2025-03-02

  修回日期: 2025-04-18

  网络出版日期: 2025-12-25

基金资助

广东省基础与应用基础研究基金自然科学基金项目(2025A1515011036);广东省农业科学院人才培养项目(2023PY-QY010)

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Effect of tyramine-degrading strains on flavour substances during fermentation of bacterial-type Douchi

  • LU Yangzian ,
  • WU Jijun ,
  • YU Yuanshan ,
  • PENG Jian ,
  • XU Yujuan ,
  • LI Lu
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  • 1(School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330000, China)
    2(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)

Received date: 2025-03-02

  Revised date: 2025-04-18

  Online published: 2025-12-25

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摘要

该研究以具有酪胺降解能力的枯草芽孢杆菌T2为出发菌株,系统解析该菌株对细菌型豆豉发酵过程中非挥发性和挥发性物质组成演变的影响规律。研究结果表明,在不同发酵阶段的豆豉样品中共检测出16种游离氨基酸、10种游离脂肪酸和37种挥发性物质,游离氨基酸的总含量随发酵时间的延长不断增加,而游离脂肪酸和挥发性物质则未表现出该趋势。电子鼻和气相色谱-质谱联用仪检测结果显示,豆豉发酵5 d和发酵10 d的挥发性风味物质组成最为相似。发酵结束时,豆豉样品中苦味氨基酸的总含量最高,占总游离氨基酸含量的52.6%,其次为甜味氨基酸(24.3%)和鲜味氨基酸(22.6%),谷氨酸是含量最高的游离氨基酸(1 887.2 μg/g),它是构成豆豉鲜味的重要组分;共检测出6种饱和脂肪酸和4种不饱和脂肪酸,发酵结束时,不饱和脂肪酸的总含量占了游离脂肪酸总含量的76.9%,其中单不饱和脂肪酸的相对含量在发酵过程中呈下降趋势,而多不饱和脂肪酸则呈先增加后降低的趋势;豆豉样品的挥发性物质主要为吡嗪类物质,其中2,5-二甲基吡嗪和2,3,5-三甲基吡嗪在豆豉发酵的5~10 d占主导地位,此外,正交偏最小二乘判别分析结果表明,16种挥发性风味物质是导致各发酵组之间存在差异的关键化合物;最后,通过综合聚类分析推断枯草芽孢杆菌T2发酵豆豉的最佳周期为10 d。以上结果为酪胺降解菌株在豆豉发酵中的应用提供了参考和依据。

关键词： 豆豉发酵; 枯草芽孢杆菌; 非挥发性风味物质; 挥发性风味物质

本文引用格式

卢杨子安 , 吴继军 , 余元善 , 彭健 , 徐玉娟 , 李璐 . 酪胺降解菌株对细菌型豆豉发酵过程中风味物质的影响[J]. 食品与发酵工业, 2025 , 51(23) : 154 -163 . DOI: 10.13995/j.cnki.11-1802/ts.042579

Abstract

This study systematically investigated the effects of Bacillus subtilis T2 with tyramine degradation ability on the dynamic changes of non-volatile and volatile compounds during bacterial Douchi fermentation.Results indicated that 16 free amino acids (FAAs), 10 free fatty acids(FFAs), and 37 volatile compounds were detected in Douchi samples with different fermentation time.The total content of FAAs increased continuously with fermentation time, while free FFAs and volatile substance showed no distinct trends.The electronic nose and gas chromatography-mass spectrometry revealed that the highest similarity in volatiles composition was found between 5-day and 10-day fermented Douchi samples.At the end of fermentation, the total content of bitter FAA in the Douchi samples was the highest, accounting for 52.6% of the total FAA content, followed by sweet FAA (24.3%) and umami FAA (22.6%).Among these detected FAAs, the concentration of glutamic acid was the highest (1 887.2 μg/g), which was an important component in the composition of the fresh flavor of douche.Meanwhile, a total of six saturated FFAs and four unsaturated FFAs were detected in the Douchi samples.At the end of fermentation, the total content of unsaturated FFAs accounted for 76.9% of the total FFAs.The relative content of monounsaturated FFAs showed a decreasing tendency during the fermentation, while polyunsaturated FFAs present a tendency to first increase and then decrease.The pyrazines were the major volatiles of Douchi samples, and the 2, 5-dimethylpyrazine and 2, 3, 5-trimethylpyrazine, dominated the fermentation of Douchi for 5-10 days.Furthermore, OPLS-DA results showed that 16 volatile compounds were the key compounds responsible for the differences among the fermentation groups.Finally, it could be inferred that the optimal fermentation period of Douchi fermented by B.subtilis T2 was 10 days by the integrated cluster analysis.Above results provided a reference and basis for the application of tyramine-degrading strains in Douchi fermentation.

Key words： Douchi fermentation; Bacillus subtilis; non-volatile flavour substances; volatile flavour substances

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