摘要
该文选用从东北传统农家大酱中筛选出来的具有安全性和生产性能的黑曲霉DPUM-J2和毕赤酵母DPUY-J8进行实验室规模大酱发酵。比较不同发酵菌株对大酱pH值、生物胺、黄曲霉毒素、总酸、还原糖、氨基酸态氮以及挥发性化合物含量的影响。结果表明:对比商业发酵剂酱油曲霉发酵大酱,添加实验室分离获得的黑曲霉发酵大酱总生物胺含量降低了52.07%,对组胺的降低率可达到98%,且无黄曲霉毒素B1产生;总酸和还原糖等含量均优于商业发酵剂酱油曲霉的大酱,分别达到(1.51±0.05)g/100 g和(10.24±0.29)g/100 g;共鉴定出47种挥发性成分,其中黑曲霉+酵母组的挥发性化合物种类最多。
In this study,Aspergillus niger DPUM-J2 and Pichia kudriavzevii DPUY-J8,which have exhibited safety and high productivity in application,were cultured from traditional soybean paste from Northeast China to perform laboratory-scale soybean paste fermentation.The effects of different fermentation strains on biogenic amine,aflatoxin,pH value,total acid,reducing sugar,amino acid nitrogen,and volatile compounds were compared.The results showed that compared with the commercial starter Aspergillus sojae fermented soybean paste,the total biogenic amine content of A.niger fermented soybean paste obtained through laboratory isolation decreased by 52.07%,the histamine reduction rate reached 98%,and no aflatoxin B1 was produced.The total acid and reducing sugar contents were superior to those of commercial starter A.sojae soybean paste,reaching(1.51±0.05)g/100 g and(10.24±0.29)g/100 g,respectively.A total of 47 volatile compounds were identified,among which A.niger and P.Kudriavzevii DPUY-J8 exhibited the most volatile compounds.
作者
郭琳洁
顾金红
李思怡
牟光庆
妥彦峰
GUO Lin-jie;GU Jin-hong;LI Si-yi;MU Guang-qing;TUO Yan-feng(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第18期182-190,共9页
Food Research and Development
基金
“十三五”国家重点研发计划项目(2018YFC1604102)。
