不同接种顺序对低盐豆瓣酱代谢特征的影响

Effects of Different Inoculation Sequences on the Metabolic Characteristics of Low-salt Doubanjiang

以分离自郫县豆瓣酱中的嗜盐四联球菌(Tetragenococcus halophilus)和多变拟威克酵母(Wickerhamiella versatilis)为研究对象,考察不同接种顺序对低盐豆瓣酱代谢特征的影响。利用气相色谱–质谱联用仪和氨基酸分析仪,对模拟低盐豆瓣酱体系中的挥发性风味化合物和滋味物质进行检测分析。结果表明:嗜盐四联球菌(T)在发酵过程中显著促进了豆瓣酱中酸类和烯烃类物质的生成,多变拟威克酵母(W)可高效富集酯类和氨基酸的总含量;顺序接种组中,先T后W组(T/W)可改善吡嗪类化合物的含量,先W后T组(W/T)对代谢物的影响较弱;同时接种组(T+W)可显著提高发酵体系中的醇类、酚类物质的含量,有利于豆瓣酱中特征风味物质和游离氨基酸的形成。本文的研究结果可为实现高品质低盐豆瓣酱发酵提供一定的参考。

In this study,Tetragenococcus halophilus and Wickerhamiella versatilis isolated from Pixian doubanjiang were used as research objects to investigate the effects of different inoculation sequences on the metabolic characteristics of low-salt doubanjiang.The volatile flavor compounds and taste substances in the simulated low-salt doubanjiang system were detected and analyzed by gas chromatography-mass spectrometry and amino acid analyzer.The results show that Tetragenococcus halophilus(T)significantly promotes the formation of acids and olefins in bean paste during fermentation,and Wickerhamiella versatilis(W)could efficiently enrich the total content of esters and amino acids.In the sequential inoculation group,the T first then W group(T/W)can improve the content of pyrazine compounds,the W first then T group(W/T)has a weak effect on metabolism,and the simultaneous inoculation group(T+W)can significantly in-crease the content of alcohols and phenols in the fermentation system.In addition,the T+W group is condu-cive to the formation of characteristic aroma and free amino acids in doubanjiang.These results will provide a certain reference for the fermentation of high quality low-salt doubanjiang.