廖胜蓝,罗红梅,卢云浩,符怡,邓维琴,何强,迟原龙

• 1:四川大学轻工科学与工程学院
• 2:合江县先市酿造食品有限公司
• 3:四川省食品发酵工业研究设计院有限公司

摘要(Abstract)：

文章解析了先市酱油发酵过程中酱醪理化特性的变化规律，测定了其风味成分变化和微生物群落演替，并探究了其相关性。结果表明，经3年发酵后(M1～M36),酱醪的氨基酸态氮、总氮、有机酸和氨基酸的含量分别达到0.57,2.31,60.87,3.30 g/100 g。样品的风味多样性增加，在M1～M12(P1)阶段，风味成分以酯类、醇类和酚类为主；在M18～M36(P2)阶段，各类风味成分占比相对均衡，且吡嗪类和呋喃类等特征风味成分形成。在P1向P2阶段过渡时，18个细菌属和16个真菌属呈现显著的时间演替规律，这种演替可能源于克雷伯氏菌属(r=0.85,P<0.01)、科萨克氏菌属(r=0.78,P<0.05)、片球菌属(r=0.78,P<0.05)和接合酵母属(r=0.77,P<0.05)有机酸和醇类代谢产物的积累。相关性分析揭示了枝孢菌属、外瓶霉属和节担菌属与愈创木酚、苯乙醛和芳樟醇等关键香气成分的产生密切相关(r>0.84,P<0.05)。该研究可为先市酱油的品质提升和工艺优化提供有价值的参考。

关键词(KeyWords)： 川式晒露酱油;先市酱油;发酵过程;理化特性;风味成分;微生物群落演替;相关性分析

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年项目(32201998);国家自然科学基金项目(22378274)

作者(Author): 廖胜蓝,罗红梅,卢云浩,符怡,邓维琴,何强,迟原龙

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