沙蟹汁发酵过程中微生物与理化成分动态变化分析

Dynamic change analysis of microorganisms and physical and chemical components during crab sauce fermentation process

该实验探究了沙蟹汁发酵过程中微生物及理化指标的变化规律。结果表明,沙蟹汁发酵前期(0~3 d)微生物主要是马胃葡萄球菌(Staphylococcus equorum)及阿尔莱特葡萄球菌(Staphylococcus arlettae),后期(第6天)出现腐生葡萄球菌(Staphylococcus saprophyticus)、解淀粉盐水球菌(Salinicoccus amylolyticus)及蜡样芽孢杆菌(Bacillus cereus),马胃葡萄球菌为发酵过程中的优势菌。沙蟹汁发酵过程中氨基酸态氮含量先迅速增加,后期增加缓慢,最终达到0.43 g/100 mL,总氮和游离氨基酸含量先增加后降低,分别达到为0.72 g/100 mL、2.99 g/100 mL,在沙蟹汁的发酵后期(12~15 d),挥发性盐基氮含量迅速增加,达到105 mg/100 mL。沙蟹汁发酵过程中各理化指标的变化与微生物有一定的联系,其发酵主要是沙蟹体内内源酶和微生物共同作用的结果。

The changes of microorganisms and physical and chemical indicators in the crab sauce fermentation process were explored.The results showed that the microorganisms in the early stage(0-3 d)of fermentation were mainly Staphylococcus equorum and Staphylococcus arlettae.In the later stage(6th day),Staphylococcus saprophyticus,Salinicoccus amylolyticus and Bacillus cereus appeared,and the S.equorum was the dominant bacterium in the fermentation process.In the crab sauce fermentation process,the amino acid nitrogen content increased rapidly first,and increased slowly in the later stage.Finally,the amino acid nitrogen content reached 0.43 g/100 ml.The total nitrogen and free amino acid contents increased first and then decreased,which reached 0.72 g/100 ml and 2.99 g/100 ml,respectively.In the later stage of fermentation,the volatile basic nitrogen content increased rapidly and reached 105 mg/100 ml.The changes of physical and chemical indicators were related to microorganisms in the crab sauce fermentation process,and the fermentation was mainly the result of the interaction of endogenous enzymes and microorganisms in crab.