【作者】 费永涛； 李理； 陈丽燕； 郑茵； 余保宁；

【Author】 Yongtao Fei;Li Li;Liyan Chen;Yin Zheng;Baoning Yu;School of Food Science and Engineering,South China University of Technology;Guangdong Yantang Dairy Co.,Ltd.;

【机构】 华南理工大学食品科学与工程学院； 广东燕塘乳业股份有限公司；

【摘要】 本实验旨在利用高通量测序技术研究豆腐酸浆水中微生物菌群变化及其对豆腐黄浆水中化学物质的影响。研究发现酸浆水中的微生物群落中乳杆菌属所占的比例达到95.31%而毕赤酵母属、肠球菌属、芽孢杆菌属和醋酸菌属所占的比例分别只有0.90%, 0.04%, 0.02%和0.09%。此外,通过组学分析和培养法分析发现解淀粉乳杆菌是主要的优势菌种的之一。酸浆水中具有α-半乳糖苷酶活性的乳杆菌在分解黄浆水中大豆低聚糖并产酸过程中起了主要的作用,同时醋酸菌属分泌的乙酸也促进了对黄浆水的酸化过程;同时具有β-葡萄糖苷酶活性的乳杆菌在将黄浆水中大豆异黄酮糖苷形式转化为高生物活性的苷元形式的过程中起了主要的作用;另外,在酸浆水可以检测到雌马酚,这种物质可能由多株菌联合转化而成。因此,实验结果显示乳杆菌属是酸浆水中主要的微生物并且促进黄浆水中化学物质的变化。本研究为以酸浆水为凝固剂来生产豆腐或者后续豆制品(如腐乳)提供了理论和技术指导。更多还原

【Abstract】 In this study, the microbial diversity in naturally fermented tofu whey(NFTW) was firstly analyzed with highthroughput sequencing and its effect on chemical contents of tofu whey(TW) was investigated. Lactobacillus with 95.31 % was the predominant genus in the microbial community of NFTW while Picha, Enterococcus, Bacillus and Acetobacter occupied about only 0.90%, 0.04%, 0.02% and 0.09%, respectively. Besides, Lactobacillus amylolyticus were determined to be one of the dominated species with metagenomic analysis and culture method. Lactobacillus with α-galactosidase activities played leading role in metabolizing the soybean oligosaccharides of TW to produce lactic acid. And acetic acid produced by genus of Acetobacter was another main organic acid attributed to the acidification of TW except lactic acid. Meanwhile, the bioconversion of isoflavone glucosides into aglycones could also be promoted by Lactobacillus with the help of β-glucosidase activity. Moreover, the production of equol in NFTW was confirmed, which might be jointly converted from daidzein by several strains. Therefore, our results indicated that Lactobacillus was the dominated microorganism and mainly affected the chemical changes of NFTW. This study help provide basic theory and technical references for the production of tofu and its derivative products(like sufu) with NFTW as coagulator.更多还原