食品科学2025，Vol.46Issue(3)：64-73,10.DOI:10.7506/spkx1002-6630-20240510-080
微生物群落演替对豆酱发酵过程中酪氨酸代谢的影响
Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste Fermentation
摘要
Abstract
To find an effective method for eliminating white spots on the surface of soybean paste and enhancing its quality,this study analyzed the relationship between microbial community succession and physicochemical properties and the tyrosine metabolic pathway throughout the entire production cycle of soybean paste.The results showed that the dominant bacteria during the fermentation process were Klebsiella,Bacillus,Tetragenococcus,Pediococcus,Staphylococcus,Enterococcus and Weissiella,and the dominant fungi were Aspergillus,Zygosaccharomyces and Issatchenkia.The microbial community succession was primarily affected by pH,total acidity and amino nitrogen content.The primary functional communities involved in tyrosine metabolism were Enterobacter and Bacillus.Furthermore,in the initial stage of fermentation,Bacillus exhibited a higher potential for tyrosine degradation,whereas Enterobacter demonstrated a significantly greater potential for tyrosine synthesis during the whole fermentation process.These results provide a theoretical basis for reducing the tyrosine content in soybean paste and addressing the issue of white spots and holds practical significance for enhancing the visual quality of soybean paste products.关键词
豆酱/酪氨酸代谢/微生物群落演替/白点/理化特性Key words
soybean paste/tyrosine metabolism/microbial community succession/white spots/physicochemical properties分类
轻工业引用本文复制引用
金曼芹,罗丹,王刚兔,李奕欣,裴伟,薛文通..微生物群落演替对豆酱发酵过程中酪氨酸代谢的影响[J].食品科学,2025,46(3):64-73,10.基金项目
国家自然科学基金面上项目(31872904) （31872904）
