豆豉中氨基酸代谢及其对产品品质影响研究进展

Research Progress of Amino Acid Metabolism in Douchi and Its Effect on Product Quality

氨基酸在豆豉中发挥着重要的营养功能,同时也是发酵品质中风味物质的主要来源。文章围绕豆豉中所含的氨基酸初步探讨了豆豉的营养功能,总结了豆豉发酵过程中的氨基酸变化途径,从风味和滋味角度探讨了氨基酸代谢对豆豉发酵过程中感官品质的影响,认为发酵温度、发酵时间以及发酵中的微生物菌种是造成豆豉品质变化的关键因素,因此,应筛选出适宜豆豉发酵的优良菌株并改善其发酵策略,以纯菌发酵替代自然发酵过程,提升豆豉产品的品质。

Amino acids play an important nutritional function in Douchi,and are also the main source of flavor substances in fermentation quality.Based on the amino acids contained in Douchi,the nutritional function of Douchi is discussed preliminarily.The change ways of amino acids during Douchi fermentation are summarized.The effect of amino acid metabolism on sensory quality during Douchi fermentation is discussed from the perspective of flavor and taste.It is concluded that fermentation temperature,fermentation time and microbial strains in fermentation are the key factors that cause the quality change of Douchi.Therefore,the excellent strains suitable for Douchi fermentation should be screened out and the fermentation strategy should be improved.The natural fermentation process should be replaced by pure bacterial fermentation to improve the quality of Douchi products.