乳酸菌对发酵豆豉品质的影响
目的 研究4株不同乳酸菌对豆豉发酵产生氨基态氮含量、γ-氨基丁酸(γ-aminobutyric acid, GABA)以及挥发性成分的影响。方法 将高密度培养后的4株乳酸菌: 植物乳杆菌(Lactobacillus plantarum, LP)、发酵乳杆菌(Lactobacillus plantarum, LF)、嗜酸乳杆菌(Lactobacillus acidophilus, LA)、瑞士乳杆菌(Lactobacillus casei, LH)分别接入豆豉成曲进行发酵, 与未添加乳酸菌的对照组作比较, 测定发酵完成后氨基态氮含量、γ-氨基丁酸含量, 并用气相色谱质谱联用法(gas chromatography- mass spectrometry, GC-MS)检测各豆豉挥发性成分。结果 添加乳酸菌发酵的豆豉氨基态氮含量都高于对照组豆豉, 以LF、LP、LA效果明显, 其中LF最为明显, 达到2.355 g/100 g; 添加LH、LP发酵豆豉产GABA含量高于对照组豆豉, 其中LH最高, 达38.2 mg/g; LF豆豉共检测出风味物质46种, LP豆豉共检测出风味物质50种, LH共检测出风味物质58种, LA共检测出风味物质49种, 对照组未添加乳酸菌豆豉共检测出风味物质60种。结论 本研究的结果为开发保健型发酵豆制品, 4株不同乳酸菌发酵豆豉的应用提供信息。
Objective To investigate the effect of 4 strains of lactic acid bacteria on the content of amino nitrogen, γ-aminobutyric acid (GABA) and volatile components produced by fermented douche. Methods The 4 kinds of high density lactic acid bacteria, including Lactobacillus plantarum (LP), Lactobacillus fermenti (LF), Lactobacillus acidophilus (LA) and Lactobacillus helveticus (LH), were respectively used for fermentation, and were compared with the group of no lactic acid bacteria by determining the content of amino nitrogen and GABA after fermentation, and the volatile components of fermented douchi were detected by gas chromatography- mass spectrometry (GC-MS). Results The results showed that, the content of amino nitrogen in douchi with lactic acid bacteria were more than the control group, especially LF, LP and LA. In addition, LF reached maximum of 2.355 g/100 g; The content of GABA in douchi with LH or LP were more than control group and the most was LH of 38.2 mg/g. There were 46, 50, 58 and 49 kinds of flavor substances in douchi with LF, LP, LH and LA, respectively, and was 60 in control group. Conclusions The results of this study provide more information to further develop high quality douchi by 4 kinds of lactic acid bacteria.
标题：乳酸菌对发酵豆豉品质的影响
英文标题：Effect of lactic acid bacteria on quality of fermented douchi
作者：
陈浩 浙江大学生物系统工程与食品科学学院
何国庆 浙江大学生物系统工程与食品科学学院
中文关键词:豆豉,氨基态氮,γ-氨基丁酸,风味物质,
英文关键词:douchi,amino nitrogen,γ-aminobutyric acid,flavor substance,
发表日期：2017-08-30
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