嗜盐四联球菌与多变假丝酵母强化发酵对蚕豆酱风味品质的影响

Effect of Enhanced Fermentation by Tetragenococcus halophilus and Candida versatilis on Flavor Quality of Broad Bean Paste

为探究郫县豆瓣内源性优势微生物嗜盐四联球菌(Tetragenococcus halophilus MK063724)与多变假丝酵母(Candida versatilis MK063708)强化发酵对蚕豆酱风味品质的影响,采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析不同接种方式强化发酵蚕豆酱的挥发性风味化合物差异。结果表明,所有样品中共检测出69种挥发性化合物,且不同发酵组挥发性化合物含量差异明显。相较于传统发酵组,嗜盐四联球菌和多变假丝酵母共接组、多变假丝酵母组和嗜盐四联球菌组的含量分别提升了60.49%、30.09%和27.05%,主要集中在酯类和醇类化合物含量的提升。偏最小二乘判别分析表明,同时接种嗜盐四联球菌和多变假丝酵母样品的香气属性显著区分于其他发酵组,结合气味活性值分析,同时接种两种菌可形成更丰富的特征香气物质,尤其是2-甲基丁酸乙酯、己酸乙酯、苯乙酸乙酯等酯类化合物,从而有利于花果香气的提升。该研究结果可为郫县豆瓣风味品质的提升提供理论指导。

To investigate the effect of enhanced fermentation of the endogenous dominant microorganisms Tetragenococcus halophilus MK063724 and Candida versatilis MK063708 in Pixian soybean paste on the flavor quality of broad bean paste,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)is used to analyze the differences of volatile flavor compounds in enhanced fermented broad bean paste by different inoculation methods.The results show that a total of 69 volatile compounds are detected in all samples,and there are significant differences in the content of volatile compounds among different fermentation groups.Compared with the traditional fermentation group,the content of volatile compounds in the co-inoculation group of Tetragenococcus halophilus and Candida versatilis,Candida versatilis group and Tetragenococcus halophilus group increases by 60.49%,30.09%and 27.05%respectively,mainly concentrates in the increase of the content of esters and alcohols.Partial least squares discriminant analysis indicates that the aroma properties of samples inoculated with both Tetragenococcus halophilus and Candida versatilis are significantly different from those of other fermentation groups.Combined with odor activity value analysis,simultaneous inoculation of both bacteria can form richer characteristic aroma substances,especially esters such as 2-methylbutanoate ethyl ester,hexanoate ethyl ester and phenylacetate ethyl ester,which is beneficial for enhancing the aroma of flowers and fruits.The research results can provide theoretical guidance for the improvement of flavor quality of Pixian soybean paste.