食品科学2024，Vol.45Issue(19)：57-64,8.DOI:10.7506/spkx1002-6630-20231129-254
酱油曲发酵过程中微生物群落演替及其与挥发性风味物质的相关性
Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji
摘要
Abstract
In order to improve soy sauce koji making technology and to stabilize its quality,high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)were used to analyze the microbial community succession and the changes of total acid,moisture,protease,glucoamylase,amylase and volatile flavor substances during the fermentation of soy sauce koji,and the correlation between microbial community succession and volatile flavor substances was investigated.The results showed that 10 bacterial genera with relative abundance greater than 1％including Weissella,Staphylococcus and Lactobacillus,and three fungal genera with relative abundance greater than 1％including Kodamaea,Aspergillus and Candida were identified,with Weissella,Kodamaea and Aspergillus being dominant throughout the whole fermentation period.With the increase in fermentation time,the moisture content decreased,the total acid content and the activities of protease,amylase and glucoamylase increased,and the total content of volatile flavor substances showed an increasing trend,reaching 4 381.31 μg/100 g at the end of fermentation(48 h).Correlation analysis showed that dominant microorganisms,such as Weissella,Lactobacillus and Kodamaea,affected the activities of protease,glucoamylase and amylase,and significantly influenced the formation of various volatile flavor substances,such as alcohols,aldehydes,esters,acids and pyrazines.This study provides a scientific basis and theoretical foundation for the improvement of the quality of soy sauce koji and the development of koji making technology.关键词
酱油曲/细菌/真菌/酶活力/挥发性风味物质Key words
soy sauce koji/bacteria/fungi/enzyme activities/volatile flavor compounds分类
轻工业引用本文复制引用
韩月婷,蔡静,邱鹤翔,吴学凤,刘兰花,穆冬冬,李兴江..酱油曲发酵过程中微生物群落演替及其与挥发性风味物质的相关性[J].食品科学,2024,45(19):57-64,8.基金项目
安徽省重点研发计划项目(2023n06020049) （2023n06020049）
安徽省自然科学基金项目(2308085MC112) （2308085MC112）
