摘要
为探究八公山腐乳在工业发酵过程中生物胺变化,对各发酵阶段的生物胺、游离氨基酸、主要理化指标(氨基态氮、总酸、pH、食盐和水分)以及微生物群落变化进行检测,并分析生物胺与各指标间的相关性。结果表明,腐乳样本中共检测到组胺、腐胺、亚精胺、尸胺和酪胺5种生物胺,发酵过程中总生物胺呈先升后降趋势,含量为54.05~641.03 mg/kg,以组胺为主。氨基态氮和总酸在发酵过程中呈增加趋势,到后发酵中期趋于稳定。谷氨酸、天冬氨酸、亮氨酸、精氨酸为腐乳主要游离氨基酸,总游离氨基酸含量呈升降交替变化。细菌总数、霉菌/酵母菌总数在腐乳前发酵及盐坯阶段均有显著变化,均在盐坯阶段显著降低(P<0.05),后发酵阶段细菌总数呈增加趋势,霉菌/酵母菌数无显著变化。宏基因组分析腐乳中微生物群落结果显示,各发酵阶段共有优势细菌门为厚壁菌门、变形菌门,优势细菌属为不动杆菌属、乳球菌属;毛霉菌门为优势真菌门,放射毛霉菌属为优势真菌属,其他菌群随发酵进行有明显差异。通过Pearson和冗余分析发现,组胺和总生物胺与氨基态氮和总酸呈极显著正相关(P<0.01),总生物胺与总游离氨基酸呈显著正相关(P<0.05),而各生物胺与相应前体氨基酸相关性较弱。明串珠菌属、乳球菌属与尸胺、酪胺和组胺呈正相关,总状横梗霉属、根霉属与组胺和腐胺均呈显著正相关。该研究结果可为腐乳中生物胺的有效控制提供一定的理论依据。
To explore the change of biogenic amines in Bagongshan sufu during industrial fermentation,the biogenic amines,free amino acids,main physical and chemical indicators(amino nitrogen,total acid,pH,salt,and water)and microbial community changes were detected,and the correlation between biogenic amines and each indicator were analyzed.The results showed that 5 biogenic amines including histamine,putrescine,spermidine,cadaverine,and tyramine were detected in sufu samples,and the total biogenic amines showed a trend of increasing first and then decreasing,with content of 54.05-641.03 mg/kg,while histamine accounts for the most.The amino nitrogen and total acid showed an increasing trend during the fermentation process and tended to be stable in the middle of the post-fermentation.Glutamic acid,aspartic acid,leucine,and arginine were the main free amino acids in sufu,and the content of total free amino acids was increased and decreased alternately.The total number of bacteria and mold/yeast were both significantly changed in the pre-fermented stage and the salt billet stage,and were significantly decreased in the salt billet stage(P<0.05).The total number of bacteria showed an increasing trend in the post-fermented stage,while the mold/yeast number had no significant change.Metagenomic analysis showed that Firmicutes and Proteobacteria were the dominant bacterial phyla,while Acinetobacter and Lactococcus were the dominant bacterial genera;Mucormycota was the dominant fungal phylum,and Actinomucor was the dominant fungal genus in all fermentation stages.The other microflora was significantly different during fermentation.Pearson and redundancy analysis(RDA)correlation analysis showed that histamine and total biogenic amines were positively correlated with amino nitrogen and total acid(P<0.01),and total biogenic amines were positively correlated with total free amino acids(P<0.05),but the correlation between each biogenic amine and the corresponding precursor amino acids was weak.The correlation between the dominant bacte
作者
尹琳琳
仝倩倩
谭雨晴
陈志娜
刘雪婷
伍国庆
YIN Linlin;TONG Qianqian;TAN Yuqing;CHEN Zhina;LIU Xueting;WU Guoqing(School of Biological Engineering,Huainan Normal University,Huainan 232038,China;Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes,Huainan 232038,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第10期162-169,共8页
Food and Fermentation Industries
基金
安徽省自然科学基金青年基金项目(2108085QC146)
安徽省高校优秀人才支持重点项目(gxyqZD2022075)。
关键词
腐乳
工业发酵
生物胺
变化
相关性
sufu
industrial fermentation
biogenic amine
change
correlation
