期刊论文

中文

食品科学

1002-6630

2024

45

01

42-49

10.7506/spkx1002-6630-20230227-246

32001670:国家自然科学基金 2021JJ40239:湖南省自然科学基金青年基金项目

本校为第一机构

为探究不同菌种强化发酵浏阳豆豉的代谢差异，测定分离菌株黄曲霉7214（Aspergillus flavus 7214,AF7214）、黄曲霉7622（A. flavus 7622,AF 7622）、混合组AF 77（AF 7214+AF 7622）、与米曲霉（A. orzyae）强化发酵及自然发酵浏阳豆豉的总酸、氨基酸态氮含量，并利用液相色谱-质谱联用技术探究其代谢产物差异。结果表明：5组豆豉中，AF 7214强化发酵豆豉的总酸质量分数、氨基酸态氮含量最高，分别为3.52%和1.47 g/100 g。根据偏最小二乘判别分析结果可知，各样品代谢产物差异明显，其中AF 7622菌株发酵样品同自然发酵豆豉代谢产物组成差异最小。进一步分析发现AF 7214、AF 7622、AF 77、米曲霉...

In order to investigate the metabolic differences among Liuyang Douchi fermented by different starter cultures,the contents of total acid and amino nitrogen in Douchi fermented naturally and by using Aspergillus flavus 7214(AF 7214),A.flavus 7622(AF 7622),their mixture(AF 7214+AF 7622)or A.orzyae were determined,and the difference in metabolites among these fermentation strategies was explored by liquid chromatography-mass spectrometry(LC-MS).The results showed that among the five Douchi samples,Douchi fermented by AF 7214 had the highest conte...