减盐发酵是生产减盐或低盐酱油的有效途径之一。但酱油减盐发酵可能因高温发酵或腐败菌增殖等因素影响发酵进程和酱油的品质与风味。功能菌协同发酵在改善发酵食品品质与风味方面具有良好的应用潜力。该研究通过筛选和对菌株耐受特性的研究发现,类肠膜魏斯氏菌(Weissella paramesenteroides)JL-5可耐受15～25 ℃的较低温度且可有效抑制芽孢杆菌和腐生葡萄球菌等主要酱油发酵腐败菌。采用前期低温(0～3 d, 16 ℃)和W.paramesenteroides JL-5协同发酵,可使酱油减盐(盐质量浓度为120～150 g/L)发酵体系中非乳酸菌细菌(以腐败菌为主)数量降低3.0～3.7个数量级,乳酸菌(以W.paramesenteroides JL-5为主)的数量增加1.0～2.1个数量级。与高盐对照组相比,140 g/L盐质量浓度的W.paramesenteroides JL-5协同发酵组酱油中有机酸含量提高32.62%,鲜味氨基酸提高33.75%,甜味氨基酸提高27.00%。采用此工艺发酵的酱油中挥发性化合物含量达到(440.89±33.56) μg/L,比高盐对照组提高了44.60%。其中苯乙醇、异戊醇和愈创木酚等酱油中主要风味物质较高盐对照组分别提高了99.18%、85.70%和90.75%。该研究结果对拓展乳酸菌用于食品发酵的功能具有重要意义,可为开发改善发酵食品品质与风味的创新技术提供参考。
Reduced salt fermentation is one of the effective ways to produce reduced salt or low salt soy sauce.However, salt-reduced fermentation may alter the fermentation process and the quality and flavor of soy sauce, due to high temperature or proliferation of spoilage bacteria.Synergistic fermentation with functional microorganisms has good potential to improve the quality and flavor of fermented foods.In this study, Weissella paramesenteroides JL-5 which growed well at 15-25 ℃ was selected for efficient inhibition of major spoilage bacteria such as Bacillus and Staphylococcus saprophyticus in soy sauce moromi.In the process of reduced salt (120-150 g/L) soy sauce fermentation, a combination of low temperature (0-3 days, 16 ℃) and synergistic fermentation with W.paramesenteroides JL-5, resulted in a significant decrease of non-lactic acid bacteria (LAB) (predominantly spoilage bacteria) by 3.0-3.7 orders of magnitude and increase of LAB (dominated by W.paramesenteroides) by 1.0-2.1 orders of magnitude.Contents of organic acids, umami amino acids, and sweet amino acids in 140 g/L salt soy sauce increased by 32.62%, 33.75%, and 27.00%, respectively.In addition, total volatiles in 140 g/L salt soy sauce increased to (440.89±33.56) μg/L, which was 44.60% higher than the high salt control.Main volatiles such as phenylethanol, isoamyl alcohol and guaiacol in soy sauce increased by 99.18%, 85.70%, and 90.75%, respectively.These results are of great importance in extending the function of lactic acid bacteria for food fermentation and may provide a reference for the development of innovative technologies to improve the quality and flavor of fermented foods.
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