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发酵盐厌氧菌YL9-2对鱼露发酵过程中品质和风味的改善作用

李文静 李春生 王悦齐 陈胜军 赵永强 吴燕燕 李来好

李文静, 李春生, 王悦齐, 陈胜军, 赵永强, 吴燕燕, 李来好. 发酵盐厌氧菌YL9-2对鱼露发酵过程中品质和风味的改善作用[J]. 南方水产科学, 2022, 18(2): 115-123. doi: 10.12131/20210314
引用本文: 李文静, 李春生, 王悦齐, 陈胜军, 赵永强, 吴燕燕, 李来好. 发酵盐厌氧菌YL9-2对鱼露发酵过程中品质和风味的改善作用[J]. 南方水产科学, 2022, 18(2): 115-123. doi: 10.12131/20210314
LI Wenjing, LI Chunsheng, WANG Yueqi, CHEN Shengjun, ZHAO Yongqiang, WU Yanyan, LI Laihao. Improvement effect of Halanaerobium fermentans YL9-2 on quality and flavor of fish sauce during fermentation[J]. South China Fisheries Science, 2022, 18(2): 115-123. doi: 10.12131/20210314
Citation: LI Wenjing, LI Chunsheng, WANG Yueqi, CHEN Shengjun, ZHAO Yongqiang, WU Yanyan, LI Laihao. Improvement effect of Halanaerobium fermentans YL9-2 on quality and flavor of fish sauce during fermentation[J]. South China Fisheries Science, 2022, 18(2): 115-123. doi: 10.12131/20210314

发酵盐厌氧菌YL9-2对鱼露发酵过程中品质和风味的改善作用

doi: 10.12131/20210314
基金项目: 国家重点研发计划项目 (2019YFD0901903);财政部和农业农村部国家现代农业产业技术体系资金资助 (CARS-46, CARS-47);国家自然科学基金面上项目 (31871836);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助 (2020TD69)
详细信息
    作者简介:

    李文静 (1997—),女,硕士研究生,研究方向为水产品加工及贮藏。E-mail: liwenjinging@126.com

    通讯作者:

    李春生 (1988—),男,副研究员,博士,从事水产品加工与质量安全研究。E -mail: lichunsheng@scsfri.ac.cn

    李来好 (1963—),男,研究员,博士,从事水产品加工与质量安全研究。E -mail: laihaoli@163.com

  • 中图分类号: TS 254.5

Improvement effect of Halanaerobium fermentans YL9-2 on quality and flavor of fish sauce during fermentation

  • 摘要: 为解决传统发酵鱼露发酵时间长、风味难控制的问题,从传统鱼露发酵液中筛选到一株与传统鱼露风味形成相关的发酵盐厌氧菌 (Halanaerobium fermentans) YL9-2。结果显示,发酵盐厌氧菌能够缩短鱼露品质的形成时间并提高鱼露氨基酸态氮含量;同时,其添加能够显著提升鱼露的食用安全性,组胺、酪胺、腐胺、尸胺、酪胺和总生物胺在发酵末期分别下降了26.4%、27.1%、9.4%、39.8%、69.4%和25.7%。利用顶空固相微萃取气质联用技术共检测出38种挥发性化合物,在发酵末期添加YL9-2发酵后,异戊醛、2-甲基丁醛、己醛、庚醛、辛醛、壬醛、1-戊烯-3醇、1-辛烯-3醇、2-壬酮和2-十一酮分别提高了79.7%、92.5%、45.3%、41.8%、21.2%、29.4%、20.4%、46.6%、67.7%和47.2%,提升了鱼露的麦芽香、青草味、奶酪味、水果香、蘑菇香、甜香和脂肪香,而三甲胺则下降了61.7%,降低了鱼露的鱼腥味。研究结果为靶向改善传统发酵鱼露的品质、风味和食用安全性提供重要技术支持。
  • 图  1  利用邻位相连法构建的菌株YL9-2的系统发育树

    Figure  1.  Systemic phylogenetic tree of strain YL9-2 constructed using Neighbor-Joining method

    图  2  添加发酵盐厌氧菌对不同发酵时间下鱼露发酵液中氨基酸态氮质量浓度的影响

    Figure  2.  Effect of H. fermentans YL9-2 addition on amino acid nitrogen mass concentration in fish sauce at different fermentation time

    图  3  添加发酵盐厌氧菌对不同发酵时间下鱼露发酵液中生物胺质量分数的影响

    Figure  3.  Effect of H. fermentans YL9-2 addition on biogenic amine mass fraction in fish sauce at different fermentation time

    图  4  自然发酵 (N) 和加菌发酵 (H) 过程中鱼露挥发性化合物的变化

    Figure  4.  Change of volatile compounds in fish sauce during natural fermentation (N) and fermentation with H. fermentans YL9-2 (H)

    图  5  添加发酵盐厌氧菌对不同发酵时间下鱼露发酵液中特征性挥发性风味化合物质量分数的影响

    Figure  5.  Effect of H. fermentans YL9-2 addition on volatile flavor compound mass fraction in fish sauce at different fermentation time

    表  1  自然发酵 (N) 和加菌发酵 (H) 过程中鱼露挥发性化合物的气味活性值

    Table  1.   OAV value of fish sauce during natural fermentation (N) and fermentation with H. fermentans YL9-2 (H)

    呈香风味化合物
    Aroma flavor compound
    气味
    Flavor
    阈值[31-33]
    Threshold value/
    (mg·kg−1)
    气味活性值 OAV
    N10N15N30N45H10H15H30H45
    异戊醛 Isovaleraldehyde 油脂味 0.0005 975.82 865.17 1004.23 1099.87 1179.11 1220.44 1620.31 1976.93
    2-甲基丁醛 2-methylbutyraldehyde 坚果味 0.001 454.24 399.46 476.74 584.58 563.19 612.50 1030.78 1125.16
    己醛 Hexanal 辛辣味 0.0045 43.07 583.38 522.38 895.01 117.02 641.61 277.39 1300.08
    庚醛 Heptanaldehyde 干鱼味 0.03 0.00 21.22 15.98 30.88 0.00 18.77 6.06 43.79
    辛醛 Octanal 油脂味 0.0007 0.00 1074.55 752.19 1404.85 0.00 548.76 473.81 1702.96
    壬醛 Nonanal 油脂味 0.003 0.00 151.44 202.08 317.68 0.00 196.74 64.26 394.35
    1-戊烯-3-醇 1-pentene-3-alcohol 烤洋葱味 0.358 2.42 2.52 2.96 3.59 3.77 4.74 4.60 3.62
    1-辛烯-3-醇 1-octene-3-alcohol 鱼腥味、青草味 0.0015 107.56 840.63 605.39 1039.99 356.11 1117.91 599.10 1524.80
    2-壬酮 2-Nonanone 奶酪味 0.0389 0.00 3.16 2.68 4.50 0.00 4.16 2.16 7.54
    2-十一酮 2-undecanone 油脂味 0.0055 0.00 22.00 21.38 43.81 0.00 45.89 17.25 64.49
    2-乙基呋喃 2-ethylfuran 青草味 0.0024 310.75 545.87 768.57 1033.06 672.30 1062.65 1123.80 1012.35
    三甲胺 Trimethylamine 鱼腥味 0.0024 107.05 77.17 140.31 199.41 105.07 91.71 135.67 76.37
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-10-26
  • 修回日期:  2021-12-14
  • 录用日期:  2022-01-05
  • 网络出版日期:  2022-01-28
  • 刊出日期:  2022-04-01

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