西华大学学报（自然科学版）2024，Vol.43Issue(4)：1-7,7.DOI:10.12198/j.issn.1673-159X.5463
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
摘要
Abstract
In this study,Tetragenococcus halophilus and Wickerhamiella versatilis isolated from Pixi-an 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 spec-trometry and amino acid analyzer.The results show that Tetragenococcus halophilus(T)significantly pro-motes 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.关键词
接种顺序/豆瓣酱/嗜盐四联球菌/多变拟威克酵母Key words
sequential inoculation/doubanjiang/Tetragenococcus halophilus/Wickerhamiella versatilis分类
轻工纺织引用本文复制引用
姜丽,沈思蔚,左澳腾,卢云浩,何强..不同接种顺序对低盐豆瓣酱代谢特征的影响[J].西华大学学报（自然科学版）,2024,43(4):1-7,7.基金项目
国家自然科学基金(32201998). （32201998）
