汪坤,卢云浩,程杰

• 1:成都大学食品与生物工程学院

摘要(Abstract)：

为探究郫县豆瓣内源性优势微生物嗜盐四联球菌(Tetragenococcus halophilus MK063724)与多变假丝酵母(Candida versatilis MK063708)强化发酵对蚕豆酱风味品质的影响，采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析不同接种方式强化发酵蚕豆酱的挥发性风味化合物差异。结果表明，所有样品中共检测出69种挥发性化合物，且不同发酵组挥发性化合物含量差异明显。相较于传统发酵组，嗜盐四联球菌和多变假丝酵母共接组、多变假丝酵母组和嗜盐四联球菌组的含量分别提升了60.49%、30.09%和27.05%,主要集中在酯类和醇类化合物含量的提升。偏最小二乘判别分析表明，同时接种嗜盐四联球菌和多变假丝酵母样品的香气属性显著区分于其他发酵组，结合气味活性值分析，同时接种两种菌可形成更丰富的特征香气物质，尤其是2-甲基丁酸乙酯、己酸乙酯、苯乙酸乙酯等酯类化合物，从而有利于花果香气的提升。该研究结果可为郫县豆瓣风味品质的提升提供理论指导。

关键词(KeyWords)： 蚕豆酱;嗜盐四联球菌;多变假丝酵母;强化发酵;特征风味化合物

Abstract:

Keywords:

基金项目(Foundation): 四川省自然科学基金青年科学基金项目(2022NSFSC1624)

作者(Author): 汪坤,卢云浩,程杰

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