基于电子舌技术探讨自然发酵豆酱滋味与微生物的关系
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摘要
本文以辽宁省农家自然发酵豆酱为研究对象,应用电子舌、llumina Mi Seq高通量测序技术对发酵周期56天的豆酱进行检测,深入探究了豆酱在自然发酵过程中滋味特性和微生物之间的变化规律,相关性分析表明细菌对豆酱滋味的影响比真菌大,在真菌属水平上,水平上异常威克汉姆酵母菌与苦味呈显著负相关;毛霉菌属与酸味和涩味呈现显著负相关,与后味-A、鲜味、丰富度和咸味显著正相关(p<0.05);毕赤酵母属与丰富度显著负相关;在细菌属水平上,乳杆菌属、肠球菌属、明串珠菌属、假单胞菌属和魏斯氏菌属与酸味和涩味呈现极显著负相关,与苦味、后味-B、后味-A、鲜度呈现极显著正相关(p<0.01);乳杆菌属与咸味显著负相关,四联球菌和咸味显著正相关。本研究为工业化制得高品质豆酱和开发利用微生物资源提供了依据。
Nine natural fermented soybean paste samples fromLiaoning province were analyzed by using llumina Mi Seq high throughput sequencing and electronic tongue technology,and the relationship between microorganisms and taste characteristics of the samples were investigated.The correlation analysis showed that the bacteria had a greater impact on the taste of soybean paste than fungi.On the level of fungi,the Wickerhamomyces was negatively correlated with bitter taste.Mucor was negatively correlated with acidity and astringency,and positively correlated with after taste-A,umami,richness and saltiness.And Pichia pastoris was negatively correlated with richness(p<0.05).For the bacteria,Lactobacillus,Enterococcus,Leuconostoc,Pseudomonas and Wesella have very significant negative correlations with sourness and astringency,and showed highly significant positive correlations(p<0.01) with bitterness,aftertaste-A,aftertaste-B and umami.This study provides a basis for the industrialization of high-quality soybean paste and the development and utilization of microbial resources.
Nine natural fermented soybean paste samples fromLiaoning province were analyzed by using llumina Mi Seq high throughput sequencing and electronic tongue technology,and the relationship between microorganisms and taste characteristics of the samples were investigated.The correlation analysis showed that the bacteria had a greater impact on the taste of soybean paste than fungi.On the level of fungi,the Wickerhamomyces was negatively correlated with bitter taste.Mucor was negatively correlated with acidity and astringency,and positively correlated with after taste-A,umami,richness and saltiness.And Pichia pastoris was negatively correlated with richness(p<0.05).For the bacteria,Lactobacillus,Enterococcus,Leuconostoc,Pseudomonas and Wesella have very significant negative correlations with sourness and astringency,and showed highly significant positive correlations(p<0.01) with bitterness,aftertaste-A,aftertaste-B and umami.This study provides a basis for the industrialization of high-quality soybean paste and the development and utilization of microbial resources.
引文
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[14]Udomsil,N,et al.Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation[J].Journal of Agricultural and Food Chemistry,2011,59(15):8401-8405
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[18]Kim,H E,Y S J,et al.Biotechnology,Biological activities of fermented soybean paste(Doenjang)prepared using germinated soybeans and germinated black soybeans during fermentation[J].Food Science and Biotechnology,2014,23(5):1533-1540
[19]乌日娜,薛亚婷,张平,等.豆酱微生物宏蛋白质组提取及分析[J].食品科学,2017,38(14):17-23WU Ri-na,XUE Ya-ting,ZHANG Pin,et al.Metaproteomic analysis of traditional fermented soybean paste[J].Food Science,2017,38(14):17-23
[20]Sun,X.,et al.Analyses of microbial community of naturally homemade soybean pastes in Liaoning Province of China by Illumina miseq sequencing[J].Food Res Int,2018,111:50-57
[21]牟穰.清爽型黄酒酿造微生物群落结构及其与风味物质相关性研究[D].江南大学,2015MOU Xiang.Study on microbial community structure and its correlation with flavor substances in light yellow rice wine making[D].Jiangnan University,2015
[22]Kim,M J,et al.Microbial communities related to sensory attributes in Korean fermented soy bean paste(doenjang)[J].Food Res Int,2016,89(Pt 1):724-732
[2]孙常雁,自然发酵黄豆酱中主要微生物酶系的形成及作用[D].东北农业大学,2007SUN Chang-yan,The formation and function of mainly microbial enzymes in naturally fermented soybean paste[D].Northeast Agricultural University,2007
[3]Jung,J Y,S H Lee,et al.Microbial community dynamics during fermentation of doenjang-meju,traditional Korean fermented soybean[J].Int J Food Microbiol,2014,185:112-20
[4]Wang,et al.Characterization of bacteriocin produced by Enterococcus faecium isolated from soypaste[J].Food and Fermentation Industries,2016,4:91-97
[5]张瑶,白娟,王承明.鲊肉粉的加工工艺研究[J].中国酿造,2017,36(10):175-180ZHANG Yao,BAI Juan,WANG Cheng-ming.Processing technology of fermented meat rice[J].China Brewing,2017,36(10):175-180
[6]王璐,等.电子舌技术在甜面酱口感评价中的应用[J].食品科学,2012,33(20):347-351.WANG Lu,et al.Application of electronic tongue technique in taste evaluation of sweet sauce[J].Food Science,2012,33(20):347-351
[7]Lu,L,et al.Visualized attribute analysis approach for characterization and quantification of rice taste flavor using electronic tongue[J].Analytica Chimica Acta,2016,919:11-19
[8]王莉,等.电子舌系统结构及其检测技术的应用研究进展[J].河南工业大学学报(自然科学版),2012,33(3):85-90WANG Li,et al.Electronic tongue system and application research on detection technology thereof[J].Journal of Henan University of Technology(Natural Science Edition),2012,33(3):85-90
[9]王俊魁,杨帆,包斌.中国调味品,结合感官评价与电子舌技术评价不同品牌韭菜花酱[J].中国佐料,2013,38(11):77-80WANG Jun-kui,YANG Fan,BAO Bin.Evaluation of four brands of leek flowers paste by sensory analysis and e-tongue technique[J].China Condiment,2013,38(11):77-80
[10]Wu,J,et al.The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang,a Chinese popular traditional fermented condiment[J].Food Res Int,2018,112:457-467
[11]Wu,J R,et al.Bacterial community involved in traditional fermented soybean paste dajiang made in northeast China[J].Annals of Microbiology,2013,63(4):1417-1421
[12]郭壮,汤尚文,王玉荣,等.基于电子舌技术的襄阳市售米酒滋味品质评价[J].食品工业科技,2015,36(15):289-293GUO Zhuang,TANG Shang-wen,WANG Yu-rong,et al.Taste profile characterization of commercial rice wine in Xiangyang by electronic tongue analysis[J].Science and Technology of Food Industry,2015,36(15):289-293
[13]唐筱扬,姜静,陶冬冰,等.东北传统发酵豆酱品质分析[J].食品科学,2017,38(2):121-126TANG Xiao-yang,JIANG Jing,TAO Dong-bin,et al.Quality analysis of traditional fermented soybean paste in Northeast China[J].Food Science,2017,38(2):121-126
[14]Udomsil,N,et al.Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation[J].Journal of Agricultural and Food Chemistry,2011,59(15):8401-8405
[15]Nam,Y D,S H Yi,S I Lim,Bacterial diversity of cheonggukjang,a traditional Korean fermented food,analyzed by barcoded pyrosequencing[J].Food Control,2012,28(1):135-142
[16]Lee,H W,et al.Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce,Myeolchi-Aekjeot[J].LWT-Food Science and Technology,2016,73:251-258
[17]Kim,T W,et al.Analysis of bacterial and fungal communities in Japanese-and Chinese-fermented soybean pastes using nested PCR-DGGE[J].Curr Microbiol,2010,60(5):315-20
[18]Kim,H E,Y S J,et al.Biotechnology,Biological activities of fermented soybean paste(Doenjang)prepared using germinated soybeans and germinated black soybeans during fermentation[J].Food Science and Biotechnology,2014,23(5):1533-1540
[19]乌日娜,薛亚婷,张平,等.豆酱微生物宏蛋白质组提取及分析[J].食品科学,2017,38(14):17-23WU Ri-na,XUE Ya-ting,ZHANG Pin,et al.Metaproteomic analysis of traditional fermented soybean paste[J].Food Science,2017,38(14):17-23
[20]Sun,X.,et al.Analyses of microbial community of naturally homemade soybean pastes in Liaoning Province of China by Illumina miseq sequencing[J].Food Res Int,2018,111:50-57
[21]牟穰.清爽型黄酒酿造微生物群落结构及其与风味物质相关性研究[D].江南大学,2015MOU Xiang.Study on microbial community structure and its correlation with flavor substances in light yellow rice wine making[D].Jiangnan University,2015
[22]Kim,M J,et al.Microbial communities related to sensory attributes in Korean fermented soy bean paste(doenjang)[J].Food Res Int,2016,89(Pt 1):724-732