不同发酵方式对淡豆豉品质及风味的影响

Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum

为提高根霉发酵淡豆豉(Semen Sojae Preparatum,SSP)品质及风味,本研究采用中国根霉12和乳酸芽孢杆菌DU-106复合发酵淡豆豉,对比了纯根霉发酵与混菌发酵淡豆豉发酵过程中基本理化指标及生物活性物质、游离氨基酸、挥发性成分的变化。结果表明两种发酵方式对基本成分的影响变化不大,而混菌发酵淡豆豉溶栓酶活性(3927.84 IU/g)高于根霉发酵淡豆豉(2152.20 IU/g),大豆异黄酮含量(3.91 mg/g)高于根霉发酵淡豆豉(3.20 mg/g)。混菌发酵后淡豆豉苦味氨基酸及鲜味氨基酸轻微降低,两种发酵模式风味物质种类相近但数量发生变化,根霉发酵吡嗪类风味物质最多,混菌发酵烷烃类风味物质最多,电子鼻结果表明混菌发酵和根霉发酵风味差别显著。因此,混菌发酵在提高根霉发酵淡豆豉溶栓酶活性、游离氨基酸含量及改善风味等方面具有积极作用。

In present study,Rhizopus chinensis 12 mixed fermentation with Bacillus sp.DU-106 were performed to improve the quality and flavor of Semen Sojae Praeparatum(SSP).The levels of physicochemical characteristics,bioactive compounds,free amino acids,and volatile components during the mixed fermentation process were monitored.Compared to SSP fermented only with R.chinensis 12,the levels of physicochemical characteristics were not obviously changed after mixed fermentation.However,thrombolytic enzyme activity and soy isoflavone content after mixed fermentation were significantly higher when compared to those of SSP fermented only with R.chinensis 12,and reached to 3927.84 IU/g and 3.91 mg/g,respectively.The amount of bitter amino acids and umami amino acids after mixed fermentation slightly lower than those of SSP fermented only with R.chinensis 12.The contents of flavor composition were considerably altered after mixed fermentation,of which,the pyrazine prevailed in SSP fermented only with R.chinensis 12,while,alkane predominated in SSP after mixed fermentation.Overall,the Rhizopus chinensis 12 mixed fermentation with Bacillus sp.DU-106 contributed to improve the thrombolytic activity,free amino acid content,and flavors of SSP.