西华大学学报（自然科学版）2024，Vol.43Issue(4)：17-23,36,8.DOI:10.12198/j.issn.1673-159X.5464
接种嗜盐四联球菌和多变拟威克酵母对模拟减盐甜瓣子发酵特性的影响
Effect of Inoculation with Tetracococcus Halophilus and Wickerhamiella Versatilis on the Fermentation Characteristics of Simulated Salt-reduced Tianbanzi
摘要
Abstract
To improve the flavor quality of salt-reduced Tianbanzi,Tetragenococcus halophilus and Wickerhamiella versatilis were selected as fermentation strains to explore their effect on the flavor quality of salt-reduced Tianbanzi by high performance liquid chromatography,fully automated amino acid analyz-er and gas chromatography-mass spectrometry.The results show that 7 organic acids and 16 amino acids are identified in the four groups samples of blank control group without inoculation(CK),Tetragenococcus halophilus separately inoculated(T),Wickerhamiella versatilis group separately inoculated(W),and Tetra-genococcus halophilus and Wickerhamiella versatilis group are inoculated together in a ratio of 1:1(TW).Compared with the non-inoculated group(CK),the total organic acid and amino acid content of the TW group are increased by 112.61%and 76.53%,respectively.In addition,36 volatile flavor substances are identified in all samples,of which 12 compounds are screened as differential compounds distinguishing dif-ferent samples(VIP>1,p<0.05).Based on multivariate statistical analysis,it is found that characteristic aroma compounds such as methyl acetate,methyl isovalerate,benzyl alcohol,phenylacetaldehyde and 2-methylpyrazine are significantly enriched in the TW group.These results can provide certain guidelines for the fortified fermentation strategies of brewing condiments.关键词
减盐/甜瓣子/嗜盐四联球菌/多变拟威克酵母/模拟发酵Key words
salt reduction/tianbanzi/Tetragenococcus halophilus/Wickerhamiella versatilis/simulated fermentation分类
轻工纺织引用本文复制引用
沈思蔚,姜丽,左澳腾,卢云浩,何强..接种嗜盐四联球菌和多变拟威克酵母对模拟减盐甜瓣子发酵特性的影响[J].西华大学学报（自然科学版）,2024,43(4):17-23,36,8.基金项目
国家自然科学基金(32201998). （32201998）
