食品工业科技2025，Vol.46Issue(11)：32-43,12.DOI:10.13386/j.issn1002-0306.2024070257
两种湖北特色小麦酱的代谢物组成分析与优势菌种分离
Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce
摘要
Abstract
To explore the metabolite composition and bacterial phase composition of Hubei traditional wheat sauce,the physicochemical indexes determination,non-targeted metabolomics analysis and dominant strains isolation were conducted in this study.The results showed that both wheat sauces met the requirements of GB 2718-2014 National Food Safety Standard for Brewing Sauce.A total of 236 non-volatile metabolites were identified by liquid chromatograph-tandem mass spectrometry(LC-MS/MS),mainly organic acids and their derivatives,fatty acyls,benzene and substituted derivatives,among which 195 non-volatile differential metabolites were screened.Moreover,178 volatile metabolites were identified by gas chromatography-time-of-flight mass spectrometry(GC-TOF-MS),mainly organic acids and their derivatives,organic oxygen compounds,lipids and lipid-like molecules,among which 106 volatile differential metabolites were screened.The results of bacterial species identification indicated that the dominant species were Bacillus,Aspergillus oryzae and Starmerella etchellsii.Collectively,this study laid a solid theoretical foundation for the analysis of flavor composition and identification of dominant bacteria in traditional wheat sauce.关键词
面酱/小麦酱/理化指标/代谢物组成/优势菌种Key words
fermented flour sauce/wheat sauce/physical and chemical indicators/identification of flavor substances/dominant species分类
轻工业引用本文复制引用
李晴,陈启和,刘夏雨..两种湖北特色小麦酱的代谢物组成分析与优势菌种分离[J].食品工业科技,2025,46(11):32-43,12.基金项目
中国博士后科学基金第5批特别资助(2023TQ0281) （2023TQ0281）
中国博士后科学基金第74批面上资助(2023M743057). （2023M743057）
