接种贝莱斯芽孢杆菌SW5菌株对发酵鳀鱼鱼露品质的影响
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摘要
为探讨接种贝莱斯芽孢杆菌SW5菌株对发酵鳀鱼鱼露的影响,以贝莱斯芽孢杆菌SW5为唯一发酵菌株,以低值鳀鱼为原料,测定鱼露发酵过程中氨基酸态氮(AA-N)、挥发性盐基氮(TVB-N)、pH值、总酸含量,并使用顶空固相微萃取结合气相色谱-质谱联用仪(HS-SPME-GC-MS)测定发酵结束后发酵液的挥发性风味物质。结果表明,在发酵期间,利用SW5菌株发酵的处理组1在发酵第6天时AA-N含量最高,为0.76 g·100 mL~(-1),达到市售二级鱼露标准。3种处理组和舟山商品鱼露中共检测出挥发性风味成分82种,主要是醇、酸、醛、酮、呋喃、烷烃及其他类化合物,接种组中的挥发性风味物质(40种)较未接种组(35种)有所增加。综上,接种贝莱斯芽孢杆菌SW5菌株发酵鱼露,能缩短发酵时间,增加风味物质种类,该菌株可用作海洋蛋白质源发酵精深加工的优良微生物菌株。
To investigate the effects of inoculating Bacillus velezensis SW5 on fermentation characteristics of anchovy fish sauce, low-value anchovy was used as the raw material, and Bacillus velezensis SW5 inoculated as the sole. The content of amino acid nitrogen(AAN), volatile base nitrogen(TVB-N), pH, total acid were evaluated, and the volatile components of fermented fish sauce were determined by headspace solid-phase micro-extraction method(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the AAN of treatment group 1 was the highest(0.76 g/100 mL) on the sixth day, reaching the standard of commercial secondary fish sauce. Totally, 82 kinds of volatile compounds mainly alcohol, acid, aldehyde, ketone, furan, alkane and other compounds were detected in three tested groups and commercial fish sauce Zhoushan. Volatile compounds(45 species) in the inoculated group increased compared with the tested group(35 species).Therefore, the use of the Bacillus velezensis SW5 to ferment fish sauce can shorten the fermentation time and increase the variety of volatile flavor compounds. Bacillus velezensis SW5 can be used as an excellent microbial strain for fermentation processing of marine protein source.
To investigate the effects of inoculating Bacillus velezensis SW5 on fermentation characteristics of anchovy fish sauce, low-value anchovy was used as the raw material, and Bacillus velezensis SW5 inoculated as the sole. The content of amino acid nitrogen(AAN), volatile base nitrogen(TVB-N), pH, total acid were evaluated, and the volatile components of fermented fish sauce were determined by headspace solid-phase micro-extraction method(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the AAN of treatment group 1 was the highest(0.76 g/100 mL) on the sixth day, reaching the standard of commercial secondary fish sauce. Totally, 82 kinds of volatile compounds mainly alcohol, acid, aldehyde, ketone, furan, alkane and other compounds were detected in three tested groups and commercial fish sauce Zhoushan. Volatile compounds(45 species) in the inoculated group increased compared with the tested group(35 species).Therefore, the use of the Bacillus velezensis SW5 to ferment fish sauce can shorten the fermentation time and increase the variety of volatile flavor compounds. Bacillus velezensis SW5 can be used as an excellent microbial strain for fermentation processing of marine protein source.
引文
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[32] Sharma P,Sharma N,Pathania S,Handa S.Purification and characterization of lipase by Bacillus methylotrophicus,PS3 under submerged fermentation and its application in detergent industry[J].Journal of Genetic Engineering and Biotechnology,2017:15(2):369-377
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[36] Ottinger H,Soldo T,Hofmann T.Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA) [J].Journal of Agricultural and Food Chemistry,2003,51(4):1035-1041
[37] 周志刚.三甲胺及黄素单氧化酶的研究进展[J].家禽科学,2014(5):49-54
[38] 袁树昆,李若云,吴祖芳,白政泽,翁佩芳.不同盐度条件下鱼露发酵前期挥发性风味物质的指纹图谱[J].水产学报,2017,41(6):896-906
[39] Wang Y,Jiang Y T,Cao J X,Chen Y J,Sun Y Y,Zeng X Q,Pan D D,Ou C R,Gan N.Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production[J].Food Chemistry,2016,190(2):33-40
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[42] Udomsil N,Rodtong S,Choi Y J,Hua Y L,Yongsawatdigul J.Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation[J].Journal of Agricultural & Food Chemistry,2011,59(15):8401-8408
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[2] Kilinc B,Cakli S,Tolasa S,Dincer T.Chemical,microbiological and sensory changes associated with fish sauce processing[J].European Food Research & Technology,2006,222(5/6):604-613
[3] Yongsawatdigul J,Rodtong S,Raksakulthai N.Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures[J].Journal of Food Science,2010,72(9):M382-M390
[4] Akolkar A V,Durai D,Desai A J.Halobacterium sp.SP1(1) as a starter culture for accelerating fish sauce fermentation[J].Journal of Applied Microbiology,2010,109(1):44-53
[5] Udomsil N,Chen S,Rodtong S,Yongsawatdigul J.Improvemdent of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp.SK37 [J].Food Control,2017,73(3):930-938
[6] Madhaiyan M,Poonguzhali S,Soonwo K,Tongmin S.Bacillus methylotrophicus sp.nov.a methanol-utilizing,plant-growth-promoting bacterium isolated from rice rhizosphere soil[J].International Journal of Systematic and Evolutionary Microbiology,2010,60(10):2490-2495
[7] Dunlap C A,Kim S J,Kwon S W,Rooney A P.Bacillus velezensis is not a later heterotypic synonym of Bacillus amyloliquefaciens;Bacillus methylotrophicus,Bacillus amyloliquefaciens subsp.plantarum and ‘Bacillus oryzicola’ are later heterotypic synonyms of Bacillus velezensis based on phylogenomics[J].International Journal of Systematic and Evolutionary Microbiology,2016,66(3):1212-1217
[8] 曹红,翁佩芳,周小敏,高志中,吴祖芳,张鑫.甲基营养型芽孢杆菌(Bacillus methylotrophicus)发酵产蛋白酶培养基的双响应面优化[J].中国野生植物资源,2017,36(4):9-16
[9] 贾丹丹.六神曲和百药煎炮制过程中微生物分离、鉴定与特性分析[D].上海:上海医药工业研究院,2016
[10] 吴晶晶,徐伟芳,王爱印,周敏,黄涛杨,谢洁.B.methylotrophicus SWU6菌株产纤维素酶发酵条件的优化[J].蚕学通讯,2016,36(2):1-6
[11] 王玉霞,姜威,刘宇帅,孟利强,李晶,曹旭,胡基华,陈静宇,张淑梅.寒地耐冷生防菌株筛选鉴定及特性研究[J].东北农业大学学报,2016,47(8):31-38
[12] 徐伟芳,黄涛杨,周敏,方翔,王飞,刘凤丹,谢洁.一株脂肪酶产生菌的筛选鉴定及其酶学性质研究[J].西南大学学报(自然科学版),2017,39(5):62-69
[13] 唐晓星.兼性厌氧产蛋白酶菌株的筛选及其发酵豆粕工艺研究[D].南昌:南昌大学,2014
[14] Sim Ⅰ,Koh J H,Kim D J,Gu S H,Park A,Lim Y H.In vitro assessment of the gastrointestinal tolerance and immunomodulatory function of Bacillus methylotrophicus isolated from a traditional Korean fermented soybean food[J].Journal of Applied Microbiology,2015,118(3):718-726
[15] 李丽,杨泽贤,王素霞,杜进民.产氨短杆菌生长曲线的测定[J].饲料研究,2015(1):71-73
[16] 诺维信生物技术有限公司,张家港市金源生物化工有限公司,中国食品发酵工业研究院等.GB/T 23527-2009蛋白酶制剂[S].北京:中国标准出版社,2009
[17] 白政泽,翁佩芳,张鑫,吴祖芳.秋刀鱼鱼露速酿加工工艺研究[J].食品工业科技,2017,38(10):167-172
[18] 邱澄宇.巴氏杀菌加热中3种淡水鱼肌肉的变性研究[J].中国水产科学,2002,9(1):69-72
[19] 赵久香,姜启兴,许艳顺,夏文水.淡水鱼加工副产物新鲜度对速酿鱼露品质的影响[J].食品科学技术学报,2017,35(2):20-26
[20] 杨文鸽,林娴萍,茅宇虹,徐大伦,张春芳.电子束辐照对美国红鱼肉挥发性风味成分的影响[J].核农学报,2014,28(1):60-68
[21] 张豪.两段法快速发酵鱼露的研究[D].湛江:广东海洋大学,2014
[22] Sidira M,Kandylis P,Kanellaki M,Kourkoutas Y.Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening[J].Meat Science,2015,100(2):41-51
[23] 吴燕燕,王悦齐,李来好,王锡昌,杨贤庆,蔡秋杏,赵永强,辛少平.基于电子鼻与HS-SPME-GC-MS技术分析不同处理方式腌干带鱼挥发性风味成分[J].水产学报,2016,40(12):1931-1940
[24] 宁豫昌,吴祖芳,翁佩芳.微生物促进传统鱼酱油发酵和品质改善的研究进展[J].水产学报,2018,42(7):1-13
[25] 荣建华,熊诗,张亮子,谢淑丽,熊善柏.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学,2015,36(10):124-128
[26] 司夏丹,葛晓鸣,徐永健,王润萍.基于气味客观化的海马化学成分分析[J].核农学报,2018,35(5):941-951
[27] 步婷婷,徐大伦,杨文鸽,张群飞,楼乔明,张进杰.虾籽酱发酵工艺条件的优化及其挥发性风味成分研究[J].核农学报,2016,30(1):110-119
[28] Taylor A J,Mottram D S.Composition and odour of volatiles from autoxidised methyl arachidonate[J].Journal of the Science of Food & Agriculture,2010,50(3):407-417
[29] Mohamed H N,Man Y C,Mustafa S,Manap Y A.Tentative identification of volatile flavor compounds in commercial Budu,a Malaysian fish sauce,using GC-MS[J].Molecules,2012,17(5):5062-5080
[30] 李敏.腊鱼腌制过程中内源酶的变化及其对品质的影响[D].武汉:华中农业大学,2014
[31] 肖宏艳.改善速酿潮汕鱼露风味的研究[D].广州:华南理工大学,2010
[32] Sharma P,Sharma N,Pathania S,Handa S.Purification and characterization of lipase by Bacillus methylotrophicus,PS3 under submerged fermentation and its application in detergent industry[J].Journal of Genetic Engineering and Biotechnology,2017:15(2):369-377
[33] Chen X,Gao T,Peng Q,Zhang J,Chai Y,Song F.The novel cell wall hydrolase cwlC from Bacillus thuringiensis is essential for mother cell lysis[J].Applied & Environmental Microbiology,2018,84(7):1-14
[34] 高瑞昌,陆文婷,刘向东,崔恒林,袁丽.4种嗜盐古菌发酵的龙头鱼鱼露特性比较[J].食品与发酵工业,2014,40(11):52-58
[35] Byun M W,Lee K H,Kim D H,Kim J H,Yook H S,Ahn H J.Effects of gamma radiation on sensory qualities,microbiological and chemical properties of salted and fermented squid[J].Journal of Food Protection,2000,63(7):934-939
[36] Ottinger H,Soldo T,Hofmann T.Discovery and structure determination of a novel Maillard-derived sweetness enhancer by application of the comparative taste dilution analysis (cTDA) [J].Journal of Agricultural and Food Chemistry,2003,51(4):1035-1041
[37] 周志刚.三甲胺及黄素单氧化酶的研究进展[J].家禽科学,2014(5):49-54
[38] 袁树昆,李若云,吴祖芳,白政泽,翁佩芳.不同盐度条件下鱼露发酵前期挥发性风味物质的指纹图谱[J].水产学报,2017,41(6):896-906
[39] Wang Y,Jiang Y T,Cao J X,Chen Y J,Sun Y Y,Zeng X Q,Pan D D,Ou C R,Gan N.Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production[J].Food Chemistry,2016,190(2):33-40
[40] 王悦齐,李春生,李来好,杨贤庆,陈胜军,吴燕燕,赵勇强,魏涯.基于GC-MS联用技术分析传统鱼露发酵过程中挥发性风味成分和脂肪酸组分变化[J].水产学报,2018,42(6):984-995
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