食品与发酵工业 >

2026 , Vol. 52 >Issue 2: 235 - 241

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042165

研究报告

金山醋酸乳杆菌对四川麸醋发酵品质的影响

  • 童仲荣 ,
  • 赵奎 ,
  • 谷欣悦 ,
  • 周江 ,
  • 邱林 ,
  • 郭明烨 ,
  • 夏凯 ,
  • 陈远 ,
  • 胡凯弟 ,
  • 刘书亮 ,
  • 李建龙
展开
  • 1(四川农业大学 食品学院,四川 雅安,625014)
    2(四川保宁醋有限公司,四川 南充,637400)
第一作者:本科生(刘书亮教授和李建龙特聘副教授为共同通信作者,E-mail:lsliang999@163.com;jlli999@foxmail.com)

收稿日期: 2025-01-17

  修回日期: 2025-05-22

  网络出版日期: 2026-03-18

基金资助

四川省科技厅项目(2023ZHCG0081,23ZYZFSF0008)

收起

Effect of Acetilactobacillus jinshanensis on fermentation quality of Sichuan bran vinegar

  • TONG Zhongrong ,
  • ZHAO Kui ,
  • GU Xinyue ,
  • ZHOU Jiang ,
  • QIU Lin ,
  • GUO Mingye ,
  • XIA Kai ,
  • CHEN Yuan ,
  • HU Kaidi ,
  • LIU Shuliang ,
  • LI Jianlong
Expand
  • 1(College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)
    2(Sichuan Baoning Vinegar Co.Ltd., Nanchong 637400, China)

Received date: 2025-01-17

  Revised date: 2025-05-22

  Online published: 2026-03-18

Fold

摘要

该研究采用强化接种金山醋酸乳杆菌至四川麸醋固态发酵,分析发酵过程理化指标、有机酸、风味物质等,解析金山醋酸乳杆菌对四川麸醋发酵品质的影响。结果表明,添加了金山醋酸乳杆菌的实验组与空白组相比,在发酵过程中醅温较高。在发酵终点时,淀粉利用率提高了8.70%,总酸含量提高了9.78%,氨基酸态氮含量提高了8.15%;采用HPLC对发酵过程中有机酸含量进行测定,实验组中乳酸含量约为空白组的3倍;顶空固相微萃取-气相色谱-质谱法结合气味活性分析表明,实验组中含量较高的特征风味物质有乙酸戊酯、月桂酸乙酯、苯甲醛、壬醛、3-羟基-2丁酮、2-正戊基呋喃等。研究表明金山醋酸乳杆菌参与四川麸醋发酵过程中可以提高原料利用率,增加食醋得率和食醋中乳酸含量,同时改善四川麸醋风味。

关键词： 金山醋酸乳杆菌; 四川麸醋; 有机酸; 挥发性风味物质; 品质改善

本文引用格式

童仲荣 , 赵奎 , 谷欣悦 , 周江 , 邱林 , 郭明烨 , 夏凯 , 陈远 , 胡凯弟 , 刘书亮 , 李建龙 . 金山醋酸乳杆菌对四川麸醋发酵品质的影响[J]. 食品与发酵工业, 2026 , 52(2) : 235 -241 . DOI: 10.13995/j.cnki.11-1802/ts.042165

Abstract

This study employed the enhanced inoculation of Acetilactobacillus jinshanensis into Sichuan bran vinegar by solid-state fermentation, analyzed the physicochemical indicators and flavor substances during the fermentation process, and elucidated the impact of A.jinshanensis on the fermentation quality of Sichuan bran vinegar.The results indicated that the experimental group with the addition of A.jinshanensis had a higher temperature during fermentation than the control group at the end of fermentation, the starch utilization rate increased by 8.70%, the total acid content increased by 9.78%, and the amino acid nitrogen content increased by 8.15%.The organic acid content during the fermentation process was determined using HPLC, and the lactic acid content in DJC was approximately three times that in control group.The analysis combining headspace solid-phase microextraction-gas chromatography-mass spectrometry with odor activity value indicated that the characteristic flavor compounds with higher content in the DJC group included pentyl acetate, ethyl laurate, benzaldehyde, nonanal, 3-hydroxy-2-butanone, and 2-pentyl furan.The research indicates that A.jinshanensis participates in the fermentation process of Sichuan bran vinegar, which can enhance raw material utilization, increase vinegar yield, and lactic acid content in the vinegar, while also improving the flavor of Sichuan wheat vinegar.

Key words： Acetilactobacillus jinshanensis; Sichuan bran vinegar; organic acids; volatile flavor compounds; quality improvement

参考文献

[1] 聂佳慧, 李艺, 秦雪梅, 等.谷物酿造传统食醋化学成分研究进展[J].食品科学, 2018, 39(19):322-328.
NIE J H, LI Y, QIN X M, et al.Recent progress in chemical composition of grain-derived traditional vinegar[J].Food Science, 2018, 39(19):322-328.
[2] ZHANG L Q, HUANG J, ZHOU R Q, et al.Evaluating the feasibility of fermentation starter inoculated with Bacillus amyloliquefaciens for improving acetoin and tetramethylpyrazine in Baoning bran vinegar[J].International Journal of Food Microbiology, 2017, 255:42-50.
[3] 孙道勇. 结合型小麦麸皮化学成分及抗氧化活性研究[D].南京:南京农业大学, 2015.
SUN D Y.Studies on bound chemical components and their antioxidant activity of wheat bran[D].Nanjing:Nanjing Agricultural University, 2015.
[4] 陈怡, 范茹茹, 吴凯, 等.不同酿造醋的抗氧化性能的对比研究[J].激光生物学报, 2020, 29(3):281-289.
CHEN Y, FAN R R, WU K, et al.Comparative study on antioxidant properties of different brewed vinegar[J].Acta Laser Biology Sinica, 2020, 29(3):281-289.
[5] DOS SANTOS LIMA M, DA CONCEIÇÃO PRUDÊNCIO DUTRA M, TOALDO I M, et al.Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration[J].Food Chemistry, 2015, 188:384-392.
[6] YU Y J, LI X, ZHANG J H, et al.Lactobacillus jinshani sp.nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar[J].Antonie Van Leeuwenhoek, 2020, 113(1):43-54.
[7] ZHOU Z H, LIU Z H, WEN S Y, et al.Rare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu[J].Food Microbiology, 2023, 112:104247.
[8] ZHANG J, DU R B, NIU J, et al.Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation[J].International Journal of Food Microbiology, 2024, 408:110423.
[9] 黄婷. 镇江香醋酿造微生物功能解析及酿醋人工菌群构建[D].无锡:江南大学, 2022.
HUANG T.Functional analysis of microbial community of Zhenjiang aromatic vinegar and construction of a defined starter for acitic acid production[D].Wuxi:Jiangnan University, 2022.
[10] 王晶, 刘鹏莉, 肖海滨.赤水晒醋封醅暴晒过程细菌群落与理化指标相关性分析[J].中国食品添加剂, 2022, 33(5):162-168.
WANG J, LIU P L,XIAO H B.Correlation analysis of bacterial community and physicochemical indexes during sealing and sun exposure of Chishui sun-dried vinegar[J].China Food Additives, 2022, 33(5):162-168.
[11] 刘爱平, 吴洁, 王玉婷, 等.基于宏基因组测序的四川麸醋醋醅微生物组和风味形成相关基因分析[J].江苏农业学报, 2022, 38(3):806-812.
LIU A P, WU J, WANG Y T, et al.Microbiota and flavor formation-related genes of Sichuan bran vinegar Pei:Insights from metagenome[J].Jiangsu Journal of Agricultural Sciences, 2022, 38(3):806-812.
[12] WANG X J, HU K D, LIU F, et al.Isolation and characterization of a gas-producing and acid-resistant bacterium from spoiled vinegar[J].International Journal of Food Microbiology, 2023, 394:110167.
[13] 周楠, 黄钧, 周荣清, 等.生物强化和中间代谢物扰动对四川麸醋微生物群落结构及代谢组分的影响[J].食品与发酵工业, 2022, 48(24):211-219.
ZHOU N, HUANG J, ZHOU R Q, et al.Effects of bioaugmentation and intermediate metabolite disturbance on microbial community and metabolite in Sichuan bran vinegar[J].Food and Fermentation Industries, 2022, 48(24):211-219.
[14] MILLER G L.Use of dinitrosalicylic acid reagent for determination of reducing sugar[J].Analytical Chemistry, 1959, 31(3):426-428.
[15] COCCHI M, DURANTE C, GRANDI M, et al.Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis[J].Talanta, 2006, 69(5):1166-1175.
[16] WU R N, YU M L, LIU X Y, et al.Changes in flavour and microbial diversity during natural fermentation of Suan-Cai, a traditional food made in Northeast China[J].International Journal of Food Microbiology, 2015, 211:23-31.
[17] 于华, 唐姣, 赵佳丽, 等.四川麸醋发酵过程中醋醅理化指标及有机酸变化分析[J].中国酿造, 2020, 39(7):51-55.
YU H, TANG J, ZHAO J L, et al.Analysis of physicochemical indexes and organic acid changes of Cupei during Sichuan bran vinegar fermentation process[J].China Brewing, 2020, 39(7):51-55.
[18] LI Q, HU K D, MOU J, et al.Insight into the acid tolerance mechanism of Acetilactobacillus jinshanensis subsp.aerogenes Z-1[J].Frontiers in Microbiology, 2023, 14:1226031.
[19] LIAO W F, LI Y P, ZHANG Y, et al.Comparative analysis of the transcriptional responses of Acetilactobacillus jinshanensis BJ01 to organic acids[J].Archives of Microbiology, 2023, 205(12):381.
[20] CHEN L Q, ZHENG H Z, CHENG K Q, et al.Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating Baijiu fermentation through multi-omics analysis[J].Food Microbiology, 2025, 125:104655.
[21] 朱晓春, 孙优兰, 蒋力力, 等.赤水晒醋的挥发性香气特征及氨基酸分析[J].中国调味品, 2024, 49(5):166-170;182.
ZHU X C, SUN Y L, JIANG L L, et al.Analysis of volatile aroma characteristics and amino acids of Chishui sun-dried vinegar[J].China Condiment, 2024, 49(5):166-170;182.
[22] 孙佳. 金山醋酸乳杆菌比较基因组分析与酿醋功能评价[D].无锡:江南大学, 2021.
SUN J.Comparative genome analysis of Acetilactobacillus jinshanensis and its function in vinegar fermentation [D].Wuxi:Jiangnan University, 2021.
[23] 畅功民, 张春杰, 张敏, 等.高乳酸食醋酿造技术研究进展[J].中国酿造, 2016, 35(9):1-4.
CHANG G M, ZHANG C J, ZHANG M, et al.Research progress of brewing technology of high lactic acid vinegar[J].China Brewing, 2016, 35(9):1-4.
[24] WANG J, ZHANG A, ZHOU Y A, et al.Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process[J].Food Chemistry:X, 2024, 24:101918.
[25] 张慧如, 王宏霞, 朱丹, 等.四大名醋理化指标、风味成分和功能成分差异性比较[J].中国酿造, 2023, 42(5):125-131.
ZHANG H R, WANG H X, ZHU D, et al.Difference comparison of physicochemical indexes and flavor and functional components of 4 famous vinegars[J].China Brewing, 2023, 42(5):125-131.
[26] 杨晓璇, 李阳, 马宁, 等.基于气相色谱-离子迁移谱法分析食醋中挥发性风味物质[J].食品安全质量检测学报, 2023, 14(4):213-221.
YANG X X, LI Y, MA N, et al.Analysis of volatile flavor substances in vinegar based on gas chromatography-ion mobility spectrometry[J].Journal of Food Safety & Quality, 2023, 14(4):213-221.
[27] 张颖超, 于鑫, 赵祥颖, 等.产愈创木酚菌株筛选及其在酱油酿造中的应用[J].中国调味品, 2024, 49(2):42-48;61.
ZHANG Y C, YU X, ZHAO X Y, et al.Screening of guaiacol-producing strains and their application in soy sauce brewing[J].China Condiment, 2024, 49(2):42-48;61.
[28] 于翠翠, 陈锋, 马路凯, 等.基于主成分与聚类分析综合评价西藏不同产地芜菁的品质[J].食品安全质量检测学报, 2022, 13(19):6312-6319.
YU C C, CHEN F, MA L K, et al.Comprehensive evaluation of the quality of Brassica rapa L.ssp. Rapa from different regions in Tibet based on principal component and cluster analysis[J].Journal of Food Safety & Quality, 2022, 13(19):6312-6319.
[29] 李攀恒. 四大名醋风味成分分析及镇江香醋香气释放规律研究[D].武汉:湖北工业大学, 2020.
LI P H.Analysis of flavor components of four famous vinegars and study on the aroma release rules of ZhenJiang fragrant vinegar[D].Wuhan:Hubei University of Technology, 2020.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司