生产菌种及环境微生物与腐乳品质关系研究进展
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摘要
腐乳作为一种传统发酵食品,其中微生物对其品质起着决定性作用。腐乳的生产模式为开放式,因此除了发酵菌种以外,来自环境及原材料中的各种微生物都有可能侵入,进而形成复杂的微生物群落。该文归纳了我国各地腐乳生产人工接种常用菌种,并对其生长特征、与腐乳品质关系进行总结;此外,全面阐述了腐乳在生产过程中侵入的非人工接种微生物,并详细介绍了其中霉菌、酵母、芽孢杆菌、乳酸菌等微生物的研究及其对腐乳品质的积极和消极影响,旨在为腐乳及其相关发酵食品中的微生物研究提供参考,并为后续腐乳多菌种混合发酵奠定基础。
Sufu is a traditional fermented food,and microorganisms play decisive roles for its quality. Sufu is produced in an open mode. Therefore,other than starter strains,all kinds of microorganisms from environment and raw materials are likely to invade,which leads to its complex microbial communities. This paper summarized commonly used starters to produce sufu in China that are artificially inoculated,and their growth characteristics and effects on Sufu quality were reviewed. In addition,this review comprehensively explained non-artificial inoculation microorganisms invaded into sufu during its production process,particularly reviewed studies on mold,yeast,Bacillus,and lactic acid bacteria and their positive and negative effects on the quality of sufu. This review aimed to provide a reference for studying microorganisms in Sufu and its related fermented foods,as well as laying a foundation for subsequent cofermentation of multiple strains to produce sufu.
Sufu is a traditional fermented food,and microorganisms play decisive roles for its quality. Sufu is produced in an open mode. Therefore,other than starter strains,all kinds of microorganisms from environment and raw materials are likely to invade,which leads to its complex microbial communities. This paper summarized commonly used starters to produce sufu in China that are artificially inoculated,and their growth characteristics and effects on Sufu quality were reviewed. In addition,this review comprehensively explained non-artificial inoculation microorganisms invaded into sufu during its production process,particularly reviewed studies on mold,yeast,Bacillus,and lactic acid bacteria and their positive and negative effects on the quality of sufu. This review aimed to provide a reference for studying microorganisms in Sufu and its related fermented foods,as well as laying a foundation for subsequent cofermentation of multiple strains to produce sufu.
引文
[1]王瑞芝.中国腐乳酿造[M].北京:轻工业出版社,2006.
[2]张琴.我国腐乳的生产概况[J].中国调味品,2002(6):9-13.
[3]凃婧,李笑梅.腐乳相关研究及开发进展[J].大豆科技,2016(4):39-44.
[4] HAN B Z,ROMBOUTS F M,NOUT M J. A Chinese fermented soybean food[J]. International Journal of Food Microbiology,2001,65(1):1-10.
[5]解万翠,尹超,宋琳,等.中国传统发酵食品微生物多样性及其代谢研究进展[J].食品与发酵工业,2018,44(10):253-259.
[6]王瑞芝.应用现代生物技术酿造腐乳的技术探讨[J].中国酿造,2004,23(2):1-5.
[7]李顺,顾永忠,杨英,等.八公山腐乳酿制过程中毛霉和根霉的前期发酵比较研究[J].食品科学,2016,37(17):163-168.
[8]张金兰,鲁绯,纪凤娣,等.大豆发酵食品中根霉的研究进展[J].中国酿造,2010,29(9):1-4.
[9] FENG Z,HUANG S,AI Z W,et al. Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu[J]. Journal of Applied Microbiology,2016,120(3):671-683.
[10]张金兰,张建,纪凤娣,等.传统大豆发酵食品中主要功能细菌的研究进展[J].中国酿造,2011,30(1):5-8.
[11]姚翔,邓放明,陆宁.自然发霉条件下腐乳醅中优势微生物的分离与初步鉴定[J].食品工业科技,2012,33(11):209-211.
[12]曾长顺,林北梅,陈平,等.忠县豆腐乳坯高大毛霉的分离及最适生长条件的试验研究[J].中国调味品,1986(7):3-10.
[13] LIU J,HAN B,DENG S. Changes in proteases and chemical compounds in the exterior and interior of sufu,a Chinese fermented soybean food,during manufacture[J]. LWT-Food Science and Technology,2018,87:210-216.
[14]李理,杨晓泉,赵谋明.毛霉蛋白酶在腐乳成熟中的作用[J].中国酿造,2005,25(4):18-21.
[15] TAKAHASHI K,CHANG W J,ARIMA K. The structure and function of acid proteases:IV. Inactivation of the acid protease from Mucor pusillus by acid protease-specific inhibitors[J]. Journal of Biochemistry,1976,80(1):61-67.
[16]杨汶燕,林奇,王继伟,等.腐乳发酵过程中生化指标动态变化的研究[J].中国调味品,2011,36(5):72-75.
[17]陈忠杰,胡燕.枯草芽孢杆菌腐乳发酵过程中主要成分的变化[J].中国调味品,2013,38(7):40-43.
[18] HAN B Z,BEUMER R R,ROMBOUTS F M,et al. Microbiological safety and quality of commercial sufu-a Chinese fermented soybean food[J]. Food Control,2001,12(8):541-547.
[19] HAN B Z,CAO C F,ROMBOUTS F M,et al. Microbial changes during the production of Sufu-a Chinese fermented soybean food[J]. Food Control,2004,15(4):265-270.
[20] FENG Z,GAO W,REN D,et al. Evaluation of bacterial flora during the ripening of Kedong sufu,a typical Chinese traditional bacteria-fermented soybean product[J]. Journal of the Science of Food&Agriculture,2013,93(6):1 471-1 478.
[21]陈颖慧. PCR-DGGE分析不同品牌腐乳中细菌的多样性[J].中国调味品,2017,42(7):29-32.
[22]刘亚栋.利用16S r DNA测序的方法鉴定腐乳中微生物的种类多样性[D].济南:山东师范大学,2017.
[23]廖新浴,陈信贤,刘东红,等.不同种类腐乳产品中优势菌种的分离与鉴定[J].食品安全质量检测学报,2018,9(14):3 755-3 759.
[24] GU J,LIU T,SADIQ F A,et al. Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu-A traditional fermented soy curd[J]. LWT-Food Science and Technology,2018,88:29-34.
[25] KIM T W,LEE J H,KIM S E,et al. Analysis of microbial communities in doenjang,a Korean fermented soybean paste,using nested PCR-denaturing gradient gel electrophoresis[J]. International Journal of Food Microbiology,2009,131(2):265-271.
[26] RANTSIOU K,URSO R,IACUMIN L,et al. Culture dependent and-independent methods to investigate the microbial ecology of Italian fermented sausage[J]. Applied&Environmental Microbiology,2005,71(4):1 977-1 986.
[27] ALEGRA,SZCZESNY P,MAYO B,et al. Biodiversity in Oscypek,a traditional polish cheese,determined by culturedependent and-independent approaches[J]. Applied&Environmental Microbiology,2012,78(6):1 890-1 898.
[28] NIE Z,ZHENG Y,DU H,et al. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar[J]. Food Microbiology,2015(47):62-68.
[29] MONTVILLE T J,MATTHEWS K R,KNIEL K E,et al.Food Microbiology:An Introduction[M]. Beijing:Science Press,2011.
[30] SONG Y R,JEONG D Y,BAIK S H. Monitoring of yeast communities and volatile flavor changes during traditional korean soy sauce fermentation[J]. Journal of Food Science,2015,80(9):M2005-M2014.
[31]罗晓妙,王锐.多菌种腐乳发酵剂的研制[J].中国调味品,2015,40(4):76-80.
[32] LOGAN N A,VOS P D. Bacillus[M]. New Jersey:John Wiley&Sons,Ltd,2009.
[33]刘阳,邹伟,左上春,等.自然发酵腐乳中芽孢杆菌的分离与鉴定[J].食品工业科技,2015,36(22):213-215;226.
[34]姚粟,于学健,白飞荣,等.中国传统发酵食品用微生物菌种名单的研究[J].食品与发酵工业,2017,43(9):238-258.
[35] GAO H,XU X,DAI Y,et al. Isolation,identification and characterization of Bacillus subtilis CF-3,a bacterium from fermented bean curd for controlling postharvest diseases of peach fruit[J]. Food Science&Technology Research,2016,22(3):377-385.
[36]张金兰,鲁绯,张伟伟,等.腐乳中蜡样芽孢杆菌污染情况的调查分析[J].中国酿造,2010,29(10):15-18.
[37] ANDERSSON A,R NNER U,GRANUM P E. What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens[J].International Journal of Food Microbiology,1995,28(2):145-155.
[38]谢婧,肖凌云,吴菲菲,等.腐乳中微生物污染状况分析[J].中国调味品,2011,36(9):6-8.
[39] SHI Y C,PAN T M. Beneficial effects of Monascus purpureus NTU 568-fermented products:A review[J]. Appl Microbiol Biotechnol,2011,90(4):1 207-1 217.
[40] LIU S N,HAN Y,ZHOU Z J. Lactic acid bacteria in traditional fermented Chinese foods[J]. Food Research International,2011,44(3):643-651.
[41] GEREZ C L,TORRES M J,VALDEZ G F D,et al. Control of spoilage fungi by lactic acid bacteria[J]. Biological Control,2013,64(3):231-237.
[42]马艳莉,刘亚琼,夏亚男,等.乳酸菌豆坯发酵生产低盐腐乳品质及生物胺含量研究[J].中国食品学报,2017,17(4):265-271.
[43] DUTHOIT F,GODON J J,MONTEL M C. Bacterial community dynamics during production of registered designation of origin salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis[J]. Appl Environ Microbiol,2003,69(7):3 840-3 848.
[2]张琴.我国腐乳的生产概况[J].中国调味品,2002(6):9-13.
[3]凃婧,李笑梅.腐乳相关研究及开发进展[J].大豆科技,2016(4):39-44.
[4] HAN B Z,ROMBOUTS F M,NOUT M J. A Chinese fermented soybean food[J]. International Journal of Food Microbiology,2001,65(1):1-10.
[5]解万翠,尹超,宋琳,等.中国传统发酵食品微生物多样性及其代谢研究进展[J].食品与发酵工业,2018,44(10):253-259.
[6]王瑞芝.应用现代生物技术酿造腐乳的技术探讨[J].中国酿造,2004,23(2):1-5.
[7]李顺,顾永忠,杨英,等.八公山腐乳酿制过程中毛霉和根霉的前期发酵比较研究[J].食品科学,2016,37(17):163-168.
[8]张金兰,鲁绯,纪凤娣,等.大豆发酵食品中根霉的研究进展[J].中国酿造,2010,29(9):1-4.
[9] FENG Z,HUANG S,AI Z W,et al. Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu[J]. Journal of Applied Microbiology,2016,120(3):671-683.
[10]张金兰,张建,纪凤娣,等.传统大豆发酵食品中主要功能细菌的研究进展[J].中国酿造,2011,30(1):5-8.
[11]姚翔,邓放明,陆宁.自然发霉条件下腐乳醅中优势微生物的分离与初步鉴定[J].食品工业科技,2012,33(11):209-211.
[12]曾长顺,林北梅,陈平,等.忠县豆腐乳坯高大毛霉的分离及最适生长条件的试验研究[J].中国调味品,1986(7):3-10.
[13] LIU J,HAN B,DENG S. Changes in proteases and chemical compounds in the exterior and interior of sufu,a Chinese fermented soybean food,during manufacture[J]. LWT-Food Science and Technology,2018,87:210-216.
[14]李理,杨晓泉,赵谋明.毛霉蛋白酶在腐乳成熟中的作用[J].中国酿造,2005,25(4):18-21.
[15] TAKAHASHI K,CHANG W J,ARIMA K. The structure and function of acid proteases:IV. Inactivation of the acid protease from Mucor pusillus by acid protease-specific inhibitors[J]. Journal of Biochemistry,1976,80(1):61-67.
[16]杨汶燕,林奇,王继伟,等.腐乳发酵过程中生化指标动态变化的研究[J].中国调味品,2011,36(5):72-75.
[17]陈忠杰,胡燕.枯草芽孢杆菌腐乳发酵过程中主要成分的变化[J].中国调味品,2013,38(7):40-43.
[18] HAN B Z,BEUMER R R,ROMBOUTS F M,et al. Microbiological safety and quality of commercial sufu-a Chinese fermented soybean food[J]. Food Control,2001,12(8):541-547.
[19] HAN B Z,CAO C F,ROMBOUTS F M,et al. Microbial changes during the production of Sufu-a Chinese fermented soybean food[J]. Food Control,2004,15(4):265-270.
[20] FENG Z,GAO W,REN D,et al. Evaluation of bacterial flora during the ripening of Kedong sufu,a typical Chinese traditional bacteria-fermented soybean product[J]. Journal of the Science of Food&Agriculture,2013,93(6):1 471-1 478.
[21]陈颖慧. PCR-DGGE分析不同品牌腐乳中细菌的多样性[J].中国调味品,2017,42(7):29-32.
[22]刘亚栋.利用16S r DNA测序的方法鉴定腐乳中微生物的种类多样性[D].济南:山东师范大学,2017.
[23]廖新浴,陈信贤,刘东红,等.不同种类腐乳产品中优势菌种的分离与鉴定[J].食品安全质量检测学报,2018,9(14):3 755-3 759.
[24] GU J,LIU T,SADIQ F A,et al. Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu-A traditional fermented soy curd[J]. LWT-Food Science and Technology,2018,88:29-34.
[25] KIM T W,LEE J H,KIM S E,et al. Analysis of microbial communities in doenjang,a Korean fermented soybean paste,using nested PCR-denaturing gradient gel electrophoresis[J]. International Journal of Food Microbiology,2009,131(2):265-271.
[26] RANTSIOU K,URSO R,IACUMIN L,et al. Culture dependent and-independent methods to investigate the microbial ecology of Italian fermented sausage[J]. Applied&Environmental Microbiology,2005,71(4):1 977-1 986.
[27] ALEGRA,SZCZESNY P,MAYO B,et al. Biodiversity in Oscypek,a traditional polish cheese,determined by culturedependent and-independent approaches[J]. Applied&Environmental Microbiology,2012,78(6):1 890-1 898.
[28] NIE Z,ZHENG Y,DU H,et al. Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar[J]. Food Microbiology,2015(47):62-68.
[29] MONTVILLE T J,MATTHEWS K R,KNIEL K E,et al.Food Microbiology:An Introduction[M]. Beijing:Science Press,2011.
[30] SONG Y R,JEONG D Y,BAIK S H. Monitoring of yeast communities and volatile flavor changes during traditional korean soy sauce fermentation[J]. Journal of Food Science,2015,80(9):M2005-M2014.
[31]罗晓妙,王锐.多菌种腐乳发酵剂的研制[J].中国调味品,2015,40(4):76-80.
[32] LOGAN N A,VOS P D. Bacillus[M]. New Jersey:John Wiley&Sons,Ltd,2009.
[33]刘阳,邹伟,左上春,等.自然发酵腐乳中芽孢杆菌的分离与鉴定[J].食品工业科技,2015,36(22):213-215;226.
[34]姚粟,于学健,白飞荣,等.中国传统发酵食品用微生物菌种名单的研究[J].食品与发酵工业,2017,43(9):238-258.
[35] GAO H,XU X,DAI Y,et al. Isolation,identification and characterization of Bacillus subtilis CF-3,a bacterium from fermented bean curd for controlling postharvest diseases of peach fruit[J]. Food Science&Technology Research,2016,22(3):377-385.
[36]张金兰,鲁绯,张伟伟,等.腐乳中蜡样芽孢杆菌污染情况的调查分析[J].中国酿造,2010,29(10):15-18.
[37] ANDERSSON A,R NNER U,GRANUM P E. What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens[J].International Journal of Food Microbiology,1995,28(2):145-155.
[38]谢婧,肖凌云,吴菲菲,等.腐乳中微生物污染状况分析[J].中国调味品,2011,36(9):6-8.
[39] SHI Y C,PAN T M. Beneficial effects of Monascus purpureus NTU 568-fermented products:A review[J]. Appl Microbiol Biotechnol,2011,90(4):1 207-1 217.
[40] LIU S N,HAN Y,ZHOU Z J. Lactic acid bacteria in traditional fermented Chinese foods[J]. Food Research International,2011,44(3):643-651.
[41] GEREZ C L,TORRES M J,VALDEZ G F D,et al. Control of spoilage fungi by lactic acid bacteria[J]. Biological Control,2013,64(3):231-237.
[42]马艳莉,刘亚琼,夏亚男,等.乳酸菌豆坯发酵生产低盐腐乳品质及生物胺含量研究[J].中国食品学报,2017,17(4):265-271.
[43] DUTHOIT F,GODON J J,MONTEL M C. Bacterial community dynamics during production of registered designation of origin salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis[J]. Appl Environ Microbiol,2003,69(7):3 840-3 848.