This study aimed to investigate the changes in microbial diversity,and volatile compounds of traditional fermented soybean paste originated from Henan province of China using 16S rRNA sequencing,headspace solid phase ...This study aimed to investigate the changes in microbial diversity,and volatile compounds of traditional fermented soybean paste originated from Henan province of China using 16S rRNA sequencing,headspace solid phase microextraction-gas chromatography/mass spectrometry(HS-SPME-GC/MS),and electronic nose(E-nose).The amino acid nitrogen and reducing sugar contents ranged between 1.18 and 1.58 g/100 g and 2.29 and 3.74 mg/g,respectively.The results showed that fermented soybean paste exhibited the highest amount of glutamate and aspartate amino acids.Approximately 112 volatile compounds were detected in all SP samples comprising 10 alcohols,19 esters,10 acidic compounds,and 21 heterocyclic compounds.Furthermore,16S rRNA sequencing indicated that Enterobacter,Bacillus,Staphylococcus,and Enterococcus were the predominant bacteria in fermented soybean paste samples.Moreover,network analysis revealed that Klebsiella,Bacillus,and Lactobacillus positively correlated with H-fluorendimethyl,octenol,and benzaldehyde.These findings helped in understanding the formation of volatile flavoring compounds during SP fermentation.展开更多
为探讨电子束辐照对大豆品质的影响,以1.09、2.99、5.76、7.89、8.97 k Gy吸收剂量的电子束对大豆进行辐照处理,研究电子束辐照对大豆含油率、蛋白质含量、氨基酸的组成及含量、酸价、过氧化值、蛋白质溶解度及尿素酶活性的影响。结果表...为探讨电子束辐照对大豆品质的影响,以1.09、2.99、5.76、7.89、8.97 k Gy吸收剂量的电子束对大豆进行辐照处理,研究电子束辐照对大豆含油率、蛋白质含量、氨基酸的组成及含量、酸价、过氧化值、蛋白质溶解度及尿素酶活性的影响。结果表明,电子束辐照对大豆含油率、蛋白含量、氨基酸组成及含量影响较小;5.76 k Gy时,酸价降低了37.3%,8.97 k Gy时过氧化值及尿素酶活性分别降低37.5%和11.36%。综合分析可知,5.76 k Gy是大豆的电子束辐照储藏适宜剂量。本研究结果为电子束辐照在大豆储藏与加工中的应用提供了参考。展开更多
基金financial support of the Key Scientific Research Project of Colleges in Henan Province of China(No.22A550016)Natural Science Foundation of Henan Province for Outstanding Youth(No.202300410365)+1 种基金the Program for Science&Technology Innovation Talents in Universities of Henan Province(No.22HASTIT037)the National Natural Science Foundation of China(No.81870093,31900296).
文摘This study aimed to investigate the changes in microbial diversity,and volatile compounds of traditional fermented soybean paste originated from Henan province of China using 16S rRNA sequencing,headspace solid phase microextraction-gas chromatography/mass spectrometry(HS-SPME-GC/MS),and electronic nose(E-nose).The amino acid nitrogen and reducing sugar contents ranged between 1.18 and 1.58 g/100 g and 2.29 and 3.74 mg/g,respectively.The results showed that fermented soybean paste exhibited the highest amount of glutamate and aspartate amino acids.Approximately 112 volatile compounds were detected in all SP samples comprising 10 alcohols,19 esters,10 acidic compounds,and 21 heterocyclic compounds.Furthermore,16S rRNA sequencing indicated that Enterobacter,Bacillus,Staphylococcus,and Enterococcus were the predominant bacteria in fermented soybean paste samples.Moreover,network analysis revealed that Klebsiella,Bacillus,and Lactobacillus positively correlated with H-fluorendimethyl,octenol,and benzaldehyde.These findings helped in understanding the formation of volatile flavoring compounds during SP fermentation.
文摘为探讨电子束辐照对大豆品质的影响,以1.09、2.99、5.76、7.89、8.97 k Gy吸收剂量的电子束对大豆进行辐照处理,研究电子束辐照对大豆含油率、蛋白质含量、氨基酸的组成及含量、酸价、过氧化值、蛋白质溶解度及尿素酶活性的影响。结果表明,电子束辐照对大豆含油率、蛋白含量、氨基酸组成及含量影响较小;5.76 k Gy时,酸价降低了37.3%,8.97 k Gy时过氧化值及尿素酶活性分别降低37.5%和11.36%。综合分析可知,5.76 k Gy是大豆的电子束辐照储藏适宜剂量。本研究结果为电子束辐照在大豆储藏与加工中的应用提供了参考。
