摘要
分别将耐盐乳酸菌Tetragenococcus halophilus CGMCC 3792、耐盐酵母菌Zygosaccharomyces rouxii CGM-CC 3791和Candida versatilis CGMCC 3790菌悬液接入酱醪中,利用顶空-固相微萃取偶联气质联用技术(HS-SPME/GC-MS)检测了发酵125 d酱醪中挥发性组分的变化。研究结果表明,T.halophilus CGMCC 3792强化的酱醪中酸类、醇类、酮类、呋喃类、吡嗪类和其他组分的相对含量降低,酯类、醛类和酚类组分的相对含量增加,其中苯乙醇、乙酸乙酯、辛酸乙酯、癸酸乙酯和4-乙基愈创木酚等的相对含量显著增加,而Z.rouxii CGMCC 3791、C.versatilis CGMCC 3790共培养强化的酱醪中醇类、酯类、醛类和其他组分的相对含量增加,酸类、酚类、呋喃类和吡嗪类组分的相对含量降低,其中苯乙醇、长链脂肪酸乙酯(月桂酸乙酯、棕榈酸乙酯、亚油酸乙酯等)的相对含量显著增加。此外,本研究中T.halophilus CGMCC 3792强化的酱醪中4-乙基愈创木酚的相对含量大幅增加,且在整个发酵过程中其含量也单调增加,对于T.halophilus CGMCC 3792是否具有分泌4-乙基愈创木酚的能力以及是否冷温工艺赋予该菌株合成4-乙基愈创木酚的能力需进一步探究。
In the present study, the effect of halophilic LAB （ Tetragenococcus halophilus CGMCC 3792） and halophilic yeasts （Zygosaccharomyces rouxii CGMCC 3791 and Candida versatilis CGMCC 3790） added in the fermen- tation of soy sauce moromi was investigated. The changes in volatile compounds during soy sauce moromi fermentation were monitored based on HS-SPME/GC-MS analysis. The results showed that the relative content of acids, alcohols, ketones, furans, pyrazines and miscellaneous in the T. halophilus CGMCC 3792 inoculated sample were decreased and the relative content of esters, aldehydes and phenols were increased. While the relative contents of alcohols, es- ters, aldehydes and miscellaneous in the Z. rouxii CGMCC 3791 and C. versatilis CGMCC 3790 inoculated sample were increased and the relative content of acids, phenols, furans and pyrazines were decreased. Meanwhile, in the T. halophilus CGMCC 3792 enhanced soy sauce moromi, the relative contents of phenethyl alcohol, ethyl acetate, ethyl caprylate, ethyl caprate and p-ethylguaiacol were increased significantly. And in the Z. rouxii CGMCC 3791 and C. versatilis CGMCC 3790 enhanced soy sauce moromi, the relative content of phenethyl alcohol and long chain fatty acid ethyl ester （ethyl laurate, ethyl palmitate, ethyl linoleate, etc. ） were increased significantly. In addition, it was in- teresting to note that the relative content of p-ethylguaiacol in T. halophilus CGMCC 3792 enhanced soy sauce moromi increased during the whole fermentation process. Further study was needed to investigate whether T. halophilus CGM- CC 3792 had the ability to produce p-ethylguaiacol or cold-warm fermentation technology promoted the formation of p- ethylguaiacol.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第2期1-6,共6页
Food and Fermentation Industries
基金
国家自然基金项目资助(31171742)
关键词
酱醪
乳酸菌
酵母菌
挥发性组分
soy sauce moromi, LAB, yeast, volatile compounds
