老坛水发酵与接种发酵过程中细菌菌落与挥发性成分差异研究

Study on the Differences of Bacterial Colony and Volatile Components in Laotan Water Fermentation and Inoculation Fermentation Process

分别采用老坛水和接种发酵的方法泡制豇豆,对发酵过程中的菌落组成、挥发性风味成分进行分析,探究二者细菌群落组成与挥发性成分的差异性,从而进一步从微生物角度探究两种发酵方式挥发性物质存在差异的原因。结果显示:接种发酵豇豆在发酵过程中,菌种单一,但菌落组成稳定,检测出的挥发性风味成分有36种,11种为其独有;老坛水泡豇豆在发酵过程中,菌种丰富,细菌群落的组成变化较大,检测出的挥发性成分有41种,15种为其独有。在接种发酵豇豆中占绝对优势的乳杆菌属(Lactobacillus)对挥发性风味成分的形成几乎没有影响,而老坛水泡豇豆中相对丰度较高的弓形杆菌属(Arcobacter)、片球菌属(Pediococcus)对酯类、醇类、酸类、酚类挥发性物质的形成有影响。

The bacterial colony composition and volatile flavor components in the fermentation process are analyzed by using laotan water and inoculation fermentation methods respectively,so as to explore the differences between the bacterial community composition and volatile components by the two fermentation methods,so as to further explore the reasons for the differences of volatile components by the two fermentation methods from the microbial perspective.The results show that during the inoculation fermentation process,the fermented cowpea has single bacterial species but stable colony composition,36 kinds of volatile flavor components are detected,11 kinds of which are unique;in the laotan water fermentation process,the fermented cowpea has rich bacterial species,and the bacterial community composition changes greatly during the fermentation process,41 kinds of volatile components are detected,and 15 kinds are unique.Lactobacillus is the dominant bacteria in the inoculation fermented cowpea,which has little effect on the formation of volatile flavor components.However,Arcobacter and Pediococcus with relatively high abundance in laotan water fermented cowpea have influence on the formation of volatile components such as esters,alcohols,acids and phenols.