于松峰,郑宇,杨帅,谢晓林,王敏

• 1:天津科技大学生物工程学院工业发酵微生物教育部重点实验室

摘要(Abstract)：

传统豆瓣辣酱发酵采用开放式自然发酵工艺,发酵过程微生物群落组成复杂,完成蛋白质、糖类、脂肪等大分子的降解,并代谢产生多种风味物质,赋予豆瓣辣酱酱酯香浓郁、味鲜辣醇和的独特口感。文章对宁夏豆瓣辣酱发酵过程中细菌群落组成和发酵过程主要参数进行了分析,利用典范对应分析(CCA)的方法对宁夏豆瓣辣酱发酵过程中微生物和发酵过程主要参数的相关性进行了研究。利用变性梯度凝胶电泳(PCR-DGGE)技术分析了豆瓣辣酱长达2年发酵时间细菌群落组成的变化,共检测出细菌22种,包括乳杆菌属3种,明串珠菌属2种,魏斯式菌属3种,芽孢杆菌属3种,克雷伯菌属2种等,细菌多样性呈先减少后增加的趋势。

关键词(KeyWords)： 豆瓣辣酱;传统发酵食品;变性梯度凝胶电泳;微生物群落;典范对应分析

Abstract:

Keywords:

基金项目(Foundation): 国家高技术研究发展计划(863计划)课题(2013AA102106);; 国家重点研发计划(2016YFD0400505)

作者(Author): 于松峰,郑宇,杨帅,谢晓林,王敏

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