传统工艺酿造酱油微生物多样性与风味研究

Study on Microbial Diversity and Flavor of Soy Sauce Brewed by Traditional Technology

为分析传统工艺酿造酱油的风味组成,用顶空固相微萃取-气相色谱-质谱联用方法对其挥发性风味成分进行定性定量分析;并通过培养法,对该酱油中微生物的多样性进行分析。结果显示:从传统工艺发酵酱油过程中分离出61株细菌、18株酵母及12株霉菌;共鉴定出48种风味化合物,其中醇类(8种)、酯类(7种)、醛类(7种)、酸类(6种)、酮类(6种)、吡嗪类(4种)、呋喃类(3种)、含硫化合物(3种)、酚类(2种)及其他类(2种)。酱油风味成分分析结果表明,芽孢杆菌类微生物是传统工艺酿造先市酱油中酸类、酮类、含硫类、吡嗪类等低阈值化合物合成的重要微生物。

In order to analyze the flavor composition of soy sauce brewed by traditional technology,the volatile flavor components are qualitatively and quantitatively analyzed by headspace solid-phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS),and the diversity of microorganisms in soy sauce is analyzed by culture method.The results show that 61 strains of bacteria,18 strains of yeast and 12 strains of mold are isolated from soy sauce brewed by traditional fermentation process,a total of 48 flavor compounds are identified,including alcohols(8 kinds),esters(7 kinds),aldehydes(7 kinds),acids(6 kinds),ketones(6 kinds),pyrazines(4 kinds),furans(3 kinds),sulfur compounds(3 kinds),phenols(2 kinds)and others(2 kinds).The analysis results of soy sauce flavor components show that Bacillus is an important microorganism for the synthesis of low-threshold compounds such as acids,ketones,sulfur compounds and pyrazines in Xianshi soy sauce brewed by traditional technology.