3种传统发酵介质对细菌型豆豉风味形成的影响

Effects of Three Traditional Fermentation Mediums on the Flavor Formation of Bacterial Douchi

摘要:

为研究传统发酵介质对细菌型豆豉风味形成及细菌群落结构的影响，该研究以稻壳、豆豉叶和香樟叶构建不同的传统发酵介质，分析发酵后豆豉的理化特性及风味物质组成，并利用高通量测序技术分析豆豉中细菌群落结构。结果显示，由稻壳、豆豉叶、香樟叶发酵的豆豉分别含有13、14、23种风味物质，且豆豉微生物均分布于20个属，其中芽孢杆菌属和乳杆菌属与豆豉叶发酵豆豉的独特风味物质吡嗪类化合物的含量呈正相关；克雷伯杆菌属和葡萄球菌属与香樟叶发酵豆豉的独特风味物质桉叶油醇的含量呈现正相关，肠杆菌属和芽孢杆菌属与稻壳发酵豆豉的独特风味物质苯酚和对乙基酚的含量呈现负相关。结果表明，不同的发酵介质赋予了细菌型豆豉不同的细菌群落，进而引起豆豉的风味的改变。因此，控制发酵介质可以影响豆豉的质量。

Abstract:

To study the effects of traditional fermentation mediums on the flavor formation and bacterial community structures of bacterial Douchi, analysis of Douchi fermented in three traditional mediums-rice husk, Douchi leaves, and camphor leaves - was conducted to ascertain the physicochemical properties and flavor substance composition of the ferment. The different bacterial community structures were determined by high-throughput sequencing. The fermentation in rice husk, Douchi leaves, and camphor leaves resulted in 13, 14, and 23 different flavor substances, respectively. A total of 20 microorganism genera were obtained. Bacillus and Lactobacillus were positively correlated with pyrazine compounds, which are unique flavor substances obtained under fermentation with Douchi leaves and Klebsiella and Staphylococcus were positively correlated with cineole, which is unique to Douchi fermented with camphor leaves. In contrast, Enterobacter and Bacillus were negatively correlated with phenol and p-ethylphenol, which is unique to Douchi fermented in rice husk. The results reveal that different fermentation mediums provide different bacterial communities, resulting in different flavors, and indicate that the use of different fermentation mediums can affect the quality and flavor of Douchi.