摘要
采用代谢组学的思路,利用GC/MS联用方法分析了腐乳在常规毛霉菌发酵以及鼠李糖乳杆菌GG株(Lactobacillus rhamnosus GG strain,LGG)辅助发酵过程下其化合物的变化。分离鉴定85个化合物,涉及到氨基酸,有机酸和糖类等物质,其中33个化合物的定性结果得到了标样验证。通过对发酵过程中化合物种类及其浓度变化的分析发现在添加乳酸菌LGG辅助发酵的腐乳中,丙氨酸、甘氨酸、丝氨酸、苏氨酸等甜味氨基酸和天冬氨酸等鲜、酸味氨基酸的含量显著高于常规毛霉菌发酵的腐乳,这为在实际的腐乳生产及工艺流程优化时考虑加入乳酸菌来改善腐乳成品的口味提供了物质依据。但实验中同时也发现,LGG辅助发酵条件不会促进腐乳后期发酵速度的加快。基于上述结论,在腐乳的发酵过程中,可以通过添加乳酸菌来进行辅助发酵,以此调控、优化腐乳发酵的生化过程。同时该工作亦表明代谢组学的研究思路可以用于优化腐乳发酵过程工艺设计,也适用于类似的传统发酵食品发酵过程的监控。
Metabolonic study of sufu fermented by Mucor and Mucor- Lactobacillus rhamnosus GG strain （LGG） was conducted,using gas chromatography/mass spectrometry（ GC/MS） to acquire the changes of the chemical components of sufu during the fermentation.85 compounds including amino acids,organic acids and sugars were identified and 33 of them were validated by authentic standards.The analysis revealed that sufu fermented with the assistance of LGG could produce higher content of amino acids such as alanine, glycine, serine, threonine and aspartate,thus enhance its taste of sweetness or palatable.Though profiles of compounds at different time under different fermentation indicated that the addition of lactobacillus could not accelerate fermentation of sufu,this work indicated that lactobacillus could be use to improve and optimize the fermentation of sufu.Besides,the study has demonstrated that metabolomic strategies could apply to optimize the fermentation process of sufu, as well as other traditional fermented foods.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第22期178-184,189,共8页
Science and Technology of Food Industry
基金
湖南省自然科学基金项目(2015JJ6012)
关键词
气相色谱-质谱联用
乳酸菌
腐乳发酵
代谢组学
氨基酸
gas chromatography/mass spectrometry
lactic acid bacteria
fermentation of sufu
metabolomics
amino acid
