传统豆酱自然发酵的过程中微生物多样性及理化性质分析

Analysis of Microbial Diversity and Physicochemical Properties During Natural Fermentation of Traditional Soybean Paste

豆酱是我国较为古老的产业,目前豆酱主要通过传统方法进行生产,通过多种微生物相互作用而制成。因其香气醇厚、风味独特,深受消费者的喜爱。但豆酱目前主要以家庭小作坊的方式生产,生产技术工艺落后,造成其品质不稳定,不能满足消费市场的需求。该研究基于此,通过对传统发酵的豆酱在不同时期的微生物多样性进行分析,同时对发酵过程中的pH值、总酸度、蛋白酶活力和氨基态氮等进行测定和分析。初步对传统豆酱发酵过程中微生物多样性变化和理化性质进行研究,旨在为今后豆酱的标准化和规模化生产提供理论依据。

Soybean paste is an ancient industry in China.At present,soybean paste is mainly produced by traditional methods and made by the interaction of various microorganisms.Because of its mellow aroma and unique flavor,it is loved deeply by consumers.However,at present,soybean paste is mainly produced in small family workshops,and the production technology is backward,resulting in its unstable quality and it is unable to meet the needs of the consumer market.Based on this,the microbial diversity of traditional fermented soybean paste in different periods is analyzed,and the pH value,total acidity,protease activity and amino nitrogen in the fermentation process are determined and analyzed in this study.The changes of microbial diversity and physicochemical properties during the fermentation of traditional soybean paste are preliminarily studied in order to provide a theoretical basis for the standardized and large-scale production of soybean paste in the future.