【作者】 武文玉； 丁丽丽； 白凤翎； 吕欣然； 仪淑敏； 励建荣；

【Author】 Wu Wenyu;Ding Lili;Bai Fengling;Lü Xinran;Yi Shumin;Li Jianrong;College of Food Science and Engineering,Bohai University;

【机构】 渤海大学食品科学与工程学院；

【摘要】 本研究旨在探究以植物乳杆菌(L.plantarum) CY1-2为发酵剂的鲅鱼香肠,在不同发酵时间凝胶强度、TVB-N、氨基酸、微生物多样性以及挥发性风味物质的演替规律。并利用双向正交偏最小二乘法(O2PLS)分析了微生物与挥发性化合物之间的相关性。结果表明,鲅鱼鱼肠发酵40 h后,与自然发酵组相比,接种植物乳杆菌组的凝胶强度提高了207.7%、TVB-N降低了54.2%、游离氨基酸总量增加了37.49%。风味物质共检测出36种化合物,包括醛类9种、烃类9种、醇类7种、酸类4种、酮2种和酯类5种。发酵过程中出现了不同的微生物种类。发酵初期水栖菌属(Enhydrobacter)为优势属,发酵8 h后迅速被巨型球菌属(Macrococcus)取代,发酵40 h后乳杆菌属成为优势属。相关性分析表明,溶酪巨球菌和植物乳杆菌在挥发性化合物的形成中起重要作用。植物乳杆菌与烷烃、醇类、酯类、醛类和酸类呈正相关。这些发现为研究微生物与发酵食品的品质及风味的相关性提供了理论依据。更多还原

【Abstract】 This study aims to explore the succession rules of gel strength,TMB-N,amino acids,microbial diversity and volatile flavor substances of Spanish mackerel sausage with Lactobacillus plantarum CY1-2 as starter at different fermentation times.The correlation between microorganisms and volatile compounds was also analyzed by using the bidirectional orthogonal partial least squares method(O2 PLS).The results showed that after 40 h of Spanish mackerel sausage fermentation,compared with the natural fermentation group,the gel strength of L.plantarum inoculated group was increased by 207.7%,TVB-N was decreased by 54.2%,and the total amount of free amino acids was increased by 37.49%.A total of 36 compounds were detected in flavor substances,including 9 aldehydes,9 hydrocarbons,7 alcohols,4 acids,2 ketones and 5 esters.Different microbial species have emerged during the fermentation process.At the early stage of fermentation,Enhydrobacter was the dominant genus,which was quickly replaced by Macrococcus after 8 h of fermentation,and after 40 h of fermentation,Lactobacillus became the dominant genus.Correlation analysis showed that Macrococcuscaseolycitusand L.plantarum play important roles in the formation of volatile compounds.L.plantarum was positively associated with alkanes,alcohols,esters,aldehydes,and acids.These findings provide a theoretical basis for studying the correlation between microorganisms and the quality and flavor of fermented foods.更多还原