传统发酵制品中霉菌的应用研究
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摘要
传统发酵制品的制作由不同微生物共同参与,其中霉菌分泌产生的酶类可将大分子化合物分解成小分子物质,赋予发酵制品浓郁的滋气味,因此,更多人重视传统发酵制品中霉菌的研究,且利用霉菌作为发酵菌株帮助食物发酵以期得到更好的品质。该文介绍了传统发酵制品中主要存在和应用的霉菌,并对其产生的不同酶系对发酵制品原料中大分子的分解作用进行了简单综述。同时指出霉菌应用的局限性,并为更好地利用霉菌进行生产发酵制品提供参考意见。
The preparation of traditional fermented products involves different microorganisms and the enzyme secreted by mold can decompose macromolecular compounds into small molecules, giving fermented products a more intense flavor. Therefore, more people pay attention to the research of mold in traditional fermented products and using mold as fermentation starter could help food fermentation to get better quality. The mold mainly presented and applied in traditional fermented products were introduced in the paper, and the decomposition of macromolecules in the raw materials of the fermented products by different enzymes was briefly summarized. Moreover, the limitations of the application of mold were pointed ont, which provided reference for better utilization of mold for production of femented products.
The preparation of traditional fermented products involves different microorganisms and the enzyme secreted by mold can decompose macromolecular compounds into small molecules, giving fermented products a more intense flavor. Therefore, more people pay attention to the research of mold in traditional fermented products and using mold as fermentation starter could help food fermentation to get better quality. The mold mainly presented and applied in traditional fermented products were introduced in the paper, and the decomposition of macromolecules in the raw materials of the fermented products by different enzymes was briefly summarized. Moreover, the limitations of the application of mold were pointed ont, which provided reference for better utilization of mold for production of femented products.
引文
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[9]容琦.发酵豆制品中风味物质的研究进展[J].轻工科技,2018,34(9):22-24,52.
[10]焦晶凯,刘振民,苏米亚.干酪中的生物活性物质及其作用[J].中国酿造,2018,37(11):17-21.
[11]额尔登孟克,潘琳,阿木尔图布兴,等.传统发酵乳制品酸马奶的研究进展[J].内蒙古农业大学学报(自然科学版),2016,37(2):134-140.
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[13]LEE S,LEE S,SINGH D.Comparative evaluation of microbial diversity and metabolite profiles in doenjang,a fermented soybean paste,during the two different industrial manufacturing processes[J].Food Chem,2017,221:1578-1586.
[14]康红霞,杨富民,金彦先,等.庆阳市传统发酵豆瓣酱中高产蛋白酶霉菌的筛选与鉴定[J].甘肃农业大学学报,2015,50(2):163-167.
[15]MACHIDA M,ASAI K,SANO M,et al.Genome sequencing and analysis of Aspergillus oryzae[J].Nature,2005,438(771):1157-1161.
[16]赵莹,朱丹,石叶帆,等.发酵酱油豆豉中优势霉菌的筛选及功能分析[J].食品科技,2018,43(6):18-22.
[17]王宪斌,冯霞,刘义,等.多菌种制曲在酱油发酵中的研究进展[J].食品与发酵科技,2016,52(3):60-64.
[18]李保英.多菌种酱油制曲工艺及其对酱油风味影响的研究[D].杭州:浙江工商大学,2013.
[19]李鹏,张艳芳,王选年.米曲霉双菌株组合制曲对产蛋白酶的影响[J].食品与生物技术学报,2018,37(2):206-210.
[20]梁亮,滑欢欢,符姜燕,等.耐盐米曲霉育种及其在广式酱油酿造中的应用[J].安徽农学通报,2018,24(11):11-12,42.
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[22]刘思佳,孙晓东,卢萌萌,等.传统发酵豆酱中产脂肪酶菌株的筛选[J].中国酿造,2015,34(12):34-37.
[23]谢小本.绍兴腐乳发酵过程中酶活力和化学组分变化探究[J].现代食品,2018(7):140-143.
[24]庄洋,田盼盼,陈美林,等.不同发酵菌对腐乳风味的影响[J].湖北民族学院学报(自然科学版),2017,35(3):270-277.
[25]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.
[26]杨洋,陈冬,达文燕,等.红曲、红曲霉和红曲色素[J].生物学通报,2017,52(7):1-3.
[27]周文斌,贾瑞博,李燕,等.红曲色素组分、功效活性及其应用研究进展[J].中国酿造,2016,35(7):6-10.
[28]MAMUCOD H F,DIZON E I.Potential of from Monascus purpureus Went as natural food colorant for Philippine native sausage(Longganisa)[J].Int P Chem Bio Enivron Eng,2014,71:72-76.
[29]盛明健,周华林,邢利民,等.玫瑰腐乳发酵用红曲菌种的筛选和应用研究[J].江苏调味副食品,2017(4):19-23.
[30]谭雅,黄晴,曹熙,等.发酵肉制品中常见有益微生物及其功能研究进展[J].食品工业科技,2016,37(21):388-392.
[31]刘功明,孙京新,黄明,等.纳地青霉发酵灭菌鸭肉食用品质变化研究[J].食品科技,2015,40(2):163-168.
[32]杨勇,程燕,廖定容,等.四川香肠中产蛋白酶和脂肪酶霉菌的分离与鉴定[J].食品科学,2012,33(15):246-251.
[33]牛丽丽,何琳琳.高盐稀态酱油中微生物的协同作用[J].食品安全导刊,2018(24):155-156.
[34]杨伊磊.毛霉型豆豉发酵中酶及主要成分变化的研究[D].长沙:湖南农业大学,2016.
[35]谢芳,曾庆坤,杨承剑,等.霉菌水牛乳豆乳混合发酵干酪成熟特性的研究[J].中国乳品工业,2015,43(3):15-17,21.
[36]金二庆,廖顺,彭聪,等.红曲菌发酵对广式腊肠颜色和蛋白质降解的影响[J].食品工业科技,2017,38(9):139-144.
[37]ALAPONT C,MARTTINEZ P V,MENDOZA M C.Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham[J].Food Sci Technol,2015,52(8):5250-5256.
[2]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.
[3]张平.大豆发酵食品-豆酱的研究进展[J].中国酿造,2018,37(2):6-10.
[4]PENG M Y,LIU J Y,LIU Z J,et al.Effect of citrus peel on phenolic compounds,organic acids and antioxidant activity of soy sauce[J].LWT-Food Sci Technol,2018,90:627-635.
[5]HARADA R,YUZUKI M,ITO K,et al.Microbe participation in aroma production during soy sauce fermentation[J].J Biosci Bioeng,2018,125(6):88.
[6]HARUTA S,UENO S,EGAWA I,et al.Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis[J].Int JFood Microbiol,2006,109:79-87.
[7]MA Y L,WANG J H,CHENG Y Q,et al.Some biochemical and physical changes during manufacturing of grey sufu,a traditional Chinese fermented soybean curd[J].Int J Food Eng,2013,9(1):45-54.
[8]LIU J J,HAN B Z,DENG S H,et al.Changes in proteases and chemical compounds in the exterior and interior of sufu,a Chinese fermented soybean food,during manufacture[J].LWT-Food Sci Technol,2018,87:210-216.
[9]容琦.发酵豆制品中风味物质的研究进展[J].轻工科技,2018,34(9):22-24,52.
[10]焦晶凯,刘振民,苏米亚.干酪中的生物活性物质及其作用[J].中国酿造,2018,37(11):17-21.
[11]额尔登孟克,潘琳,阿木尔图布兴,等.传统发酵乳制品酸马奶的研究进展[J].内蒙古农业大学学报(自然科学版),2016,37(2):134-140.
[12]陈方博,王海丽,陈曼.传统自然发酵豆酱制品中霉菌菌群的动态分析[J].黑龙江大学自然科学学报,2010,27(6):774-776.
[13]LEE S,LEE S,SINGH D.Comparative evaluation of microbial diversity and metabolite profiles in doenjang,a fermented soybean paste,during the two different industrial manufacturing processes[J].Food Chem,2017,221:1578-1586.
[14]康红霞,杨富民,金彦先,等.庆阳市传统发酵豆瓣酱中高产蛋白酶霉菌的筛选与鉴定[J].甘肃农业大学学报,2015,50(2):163-167.
[15]MACHIDA M,ASAI K,SANO M,et al.Genome sequencing and analysis of Aspergillus oryzae[J].Nature,2005,438(771):1157-1161.
[16]赵莹,朱丹,石叶帆,等.发酵酱油豆豉中优势霉菌的筛选及功能分析[J].食品科技,2018,43(6):18-22.
[17]王宪斌,冯霞,刘义,等.多菌种制曲在酱油发酵中的研究进展[J].食品与发酵科技,2016,52(3):60-64.
[18]李保英.多菌种酱油制曲工艺及其对酱油风味影响的研究[D].杭州:浙江工商大学,2013.
[19]李鹏,张艳芳,王选年.米曲霉双菌株组合制曲对产蛋白酶的影响[J].食品与生物技术学报,2018,37(2):206-210.
[20]梁亮,滑欢欢,符姜燕,等.耐盐米曲霉育种及其在广式酱油酿造中的应用[J].安徽农学通报,2018,24(11):11-12,42.
[21]晏丽,张银志,王淼,等.自然发酵黄豆酱生产过程中理化及微生物指标的动态分析[J].食品与生物技术学报,2012,31(3):271-275.
[22]刘思佳,孙晓东,卢萌萌,等.传统发酵豆酱中产脂肪酶菌株的筛选[J].中国酿造,2015,34(12):34-37.
[23]谢小本.绍兴腐乳发酵过程中酶活力和化学组分变化探究[J].现代食品,2018(7):140-143.
[24]庄洋,田盼盼,陈美林,等.不同发酵菌对腐乳风味的影响[J].湖北民族学院学报(自然科学版),2017,35(3):270-277.
[25]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.
[26]杨洋,陈冬,达文燕,等.红曲、红曲霉和红曲色素[J].生物学通报,2017,52(7):1-3.
[27]周文斌,贾瑞博,李燕,等.红曲色素组分、功效活性及其应用研究进展[J].中国酿造,2016,35(7):6-10.
[28]MAMUCOD H F,DIZON E I.Potential of from Monascus purpureus Went as natural food colorant for Philippine native sausage(Longganisa)[J].Int P Chem Bio Enivron Eng,2014,71:72-76.
[29]盛明健,周华林,邢利民,等.玫瑰腐乳发酵用红曲菌种的筛选和应用研究[J].江苏调味副食品,2017(4):19-23.
[30]谭雅,黄晴,曹熙,等.发酵肉制品中常见有益微生物及其功能研究进展[J].食品工业科技,2016,37(21):388-392.
[31]刘功明,孙京新,黄明,等.纳地青霉发酵灭菌鸭肉食用品质变化研究[J].食品科技,2015,40(2):163-168.
[32]杨勇,程燕,廖定容,等.四川香肠中产蛋白酶和脂肪酶霉菌的分离与鉴定[J].食品科学,2012,33(15):246-251.
[33]牛丽丽,何琳琳.高盐稀态酱油中微生物的协同作用[J].食品安全导刊,2018(24):155-156.
[34]杨伊磊.毛霉型豆豉发酵中酶及主要成分变化的研究[D].长沙:湖南农业大学,2016.
[35]谢芳,曾庆坤,杨承剑,等.霉菌水牛乳豆乳混合发酵干酪成熟特性的研究[J].中国乳品工业,2015,43(3):15-17,21.
[36]金二庆,廖顺,彭聪,等.红曲菌发酵对广式腊肠颜色和蛋白质降解的影响[J].食品工业科技,2017,38(9):139-144.
[37]ALAPONT C,MARTTINEZ P V,MENDOZA M C.Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham[J].Food Sci Technol,2015,52(8):5250-5256.