本文采用16S rDNA高通量测序技术分析了不同温度发酵下虾油菌相的变化，采用酶谱电泳研究了虾油蛋白酶系的变化，并结合测定各质量指标以探索细菌在虾油发酵中的作用。研究发现虾油中细菌数量远高于真菌数量，显示了细菌对发酵的重要贡献。虾油菌相复杂，且不同温度下菌相差异很大；发酵中菌相及蛋白酶系均呈现动态变化，25 ℃和35 ℃发酵的虾油中蛋白酶失活较少，且存在大量Tetragenococcus，Virgibacillus等产生良好风味成分的细菌；而45 ℃的虾油中蛋白酶失活严重，且检出的细菌与产生良好风味无关，感官评定也最差，因此，45 ℃不适合发酵虾油。发酵30 d时，虾油中的氨基酸态氮、无盐可溶性固形物、挥发性盐基氮（TVB-N）和三甲胺（TMA）等均达到峰值，此后各指标基本恒定，但菌相仍变化较大且有1种新蛋白酶出现，而且虾油风味继续改善。

Changes in the bacterial flora and the protease system in shrimp sauce at different fermentation temperatures were analyzed using 16S ribosomal DNA (rDNA) high-throughput sequencing and zymography methods, respectively. The role of bacteria in the fermentation of shrimp sauce was examined by measuring various quality indicators. The results showed that the bacteria count were significantly higher than that of fungi, indicating the important contribution of bacteria to the fermentation of shrimp sauce. The bacterial flora in shrimp sauce was very complex and showed significant differences at different temperatures. The bacterial flora and protease system underwent dynamic changes during fermentation. At 25 ℃ and 35 ℃, fewer proteases were deactivated and a large number of flavor-forming bacteria were detected, including Tetragenococcus and Virgibacillus. However, at 45 ℃, severe protease inactivation was observed and the detected bacteria were not related to flavor formation. Additionally, sensory evaluation showed the lowest values in these groups. Therefore, 45 ℃ is not a suitable temperature for the fermentation of shrimp sauce. The contents of amino nitrogen, saltless soluble solids, and total volatile base nitrogen (TVN-N) and trimethylamine (TMA) reached the maximum values after 30 days of fermentation, and then generally remained constant. However, there were significant changes in the bacterial flora; one novel protease was detected, and the flavor of shrimp sauce continued to improve.

国家星火科技计划项目（2013GA780039）