传统豆瓣辣酱发酵过程细菌群落演替与发酵过程的对应关系

摘要

传统豆瓣辣酱发酵采用开放式自然发酵工艺,发酵过程微生物群落组成复杂,完成蛋白质、糖类、脂肪等大分子的降解,并代谢产生多种风味物质,赋予豆瓣辣酱酱酯香浓郁、味鲜辣醇和的独特口感.文章对宁夏豆瓣辣酱发酵过程中细菌群落组成和发酵过程主要参数进行了分析,利用典范对应分析(CCA)的方法对宁夏豆瓣辣酱发酵过程中微生物和发酵过程主要参数的相关性进行了研究.利用变性梯度凝胶电泳(PCR-DGGE)技术分析了豆瓣辣酱长达2年发酵时间细菌群落组成的变化,共检测出细菌22种,包括乳杆菌属3种,明串珠菌属2种,魏斯式菌属3种,芽孢杆菌属3种,克雷伯菌属2种等,细菌多样性呈先减少后增加的趋势.%Chinese traditional spicy bean paste is produced by traditional spontaneous fermentation technology.The complex micro-organism community completes the degradation of protein,carbohydrate,fat and other substances and produces the unique taste of spicy bean psate.In this research,the relationship between the composition and succession of bacterial community and the parameters during fermentation process of spicy bean paste are analyzed by canonical correspondence analysis(CCA).22 species of bacteria,containing 3 Lactobacillus,2 Leuconostoc,3 Weissella,3 Bacillus,2 Klebsiella,etc.are detected by using the method PCR-DGGE (deformation gradient gel electrophoresis).The bacterial diversity decreases at the early stage of fermentation,and then increases.