接种贝莱斯芽孢杆菌SW5菌株对发酵鳀鱼鱼露品质的影响

Effects of Inoculated Fermentation on Characters of Anchovy Fish Sauce by Bacillus velezensis SW5

为探讨接种贝莱斯芽孢杆菌SW5菌株对发酵鳀鱼鱼露的影响,以贝莱斯芽孢杆菌SW5为唯一发酵菌株,以低值鳀鱼为原料,测定鱼露发酵过程中氨基酸态氮(AA-N)、挥发性盐基氮(TVB-N)、pH值、总酸含量,并使用顶空固相微萃取结合气相色谱-质谱联用仪(HS-SPME-GC-MS)测定发酵结束后发酵液的挥发性风味物质。结果表明,在发酵期间,利用SW5菌株发酵的处理组1在发酵第6天时AA-N含量最高,为0.76 g·100 mL-1,达到市售二级鱼露标准。3种处理组和舟山商品鱼露中共检测出挥发性风味成分82种,主要是醇、酸、醛、酮、呋喃、烷烃及其他类化合物,接种组中的挥发性风味物质(40种)较未接种组(35种)有所增加。综上,接种贝莱斯芽孢杆菌SW5菌株发酵鱼露,能缩短发酵时间,增加风味物质种类,该菌株可用作海洋蛋白质源发酵精深加工的优良微生物菌株。

To investigate the effects of inoculating Bacillus velezensis SW5 on fermentation characteristics of anchovy fish sauce,low-value anchovy was used as the raw material,and Bacillus velezensis SW5 inoculated as the sole.The content of amino acid nitrogen(AAN),volatile base nitrogen(TVB-N),pH,total acid were evaluated,and the volatile components of fermented fish sauce were determined by headspace solid-phase micro-extraction method(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that the AAN of treatment group 1 was the highest(0.76 g/100 mL)on the sixth day,reaching the standard of commercial secondary fish sauce.Totally,82 kinds of volatile compounds mainly alcohol,acid,aldehyde,ketone,furan,alkane and other compounds were detected in three tested groups and commercial fish sauce Zhoushan.Volatile compounds(45 species)in the inoculated group increased compared with the tested group(35 species).Therefore,the use of the Bacillus velezensis SW5 to ferment fish sauce can shorten the fermentation time and increase the variety of volatile flavor compounds.Bacillus velezensis SW5 can be used as an excellent microbial strain for fermentation processing of marine protein source.