Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum
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摘要: 为提高根霉发酵淡豆豉（Semen Sojae Preparatum，SSP）品质及风味，本研究采用中国根霉12和乳酸芽孢杆菌DU-106复合发酵淡豆豉，对比了纯根霉发酵与混菌发酵淡豆豉发酵过程中基本理化指标及生物活性物质、游离氨基酸、挥发性成分的变化。结果表明两种发酵方式对基本成分的影响变化不大，而混菌发酵淡豆豉溶栓酶活性（3927.84 IU/g）高于根霉发酵淡豆豉（2152.20 IU/g），大豆异黄酮含量（3.91 mg/g）高于根霉发酵淡豆豉（3.20 mg/g）。混菌发酵后淡豆豉苦味氨基酸及鲜味氨基酸轻微降低，两种发酵模式风味物质种类相近但数量发生变化，根霉发酵吡嗪类风味物质最多，混菌发酵烷烃类风味物质最多，电子鼻结果表明混菌发酵和根霉发酵风味差别显著。因此，混菌发酵在提高根霉发酵淡豆豉溶栓酶活性、游离氨基酸含量及改善风味等方面具有积极作用。Abstract: In present study, Rhizopus chinensis 12 mixed fermentation with Bacillus sp. DU-106 were performed to improve the quality and flavor of Semen Sojae Praeparatum (SSP). The levels of physicochemical characteristics, bioactive compounds, free amino acids, and volatile components during the mixed fermentation process were monitored. Compared to SSP fermented only with R. chinensis 12, the levels of physicochemical characteristics were not obviously changed after mixed fermentation. However, thrombolytic enzyme activity and soy isoflavone content after mixed fermentation were significantly higher when compared to those of SSP fermented only with R. chinensis 12, and reached to 3927.84 IU/g and 3.91 mg/g, respectively. The amount of bitter amino acids and umami amino acids after mixed fermentation slightly lower than those of SSP fermented only with R. chinensis 12. The contents of flavor composition were considerably altered after mixed fermentation, of which, the pyrazine prevailed in SSP fermented only with R. chinensis 12, while, alkane predominated in SSP after mixed fermentation. Overall, the Rhizopus chinensis 12 mixed fermentation with Bacillus sp. DU-106 contributed to improve the thrombolytic activity, free amino acid content, and flavors of SSP.
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图 1 不同发酵方式对pH、总酸和菌落总数变化对比
Figure 1. Comparison of different fermentation methods on pH, total acid and total number of bacteria
图 2 不同发酵方式对淡豆豉活性成分的影响
Figure 2. Effects of different fermentation methods on active components of SSP
图 3 发酵过程中豆豉游离氨基酸分类汇总
Figure 3. Classification and summary of free amino acids in SSP during fermentation
图 4 淡豆豉发酵过程中挥发性成分总离子图
Figure 4. Total ions of volatile components in SSP fermentation process
图 5 不同发酵方式发酵过程中挥发性物质变化
Figure 5. Changes of volatile substances in different fermentation methods
图 6 淡豆豉风味雷达图和聚类图
Figure 6. Radar map and cluster map of SSP flavor
注：B图的G代表单独根霉发酵淡豆豉；H代表混菌发酵淡豆豉。
表 1 传感器灵敏物质分类
Table 1. Sensor sensitive material classification
序号 传感器类别 灵敏物质 1号 W1C 芳香成分，苯类 2号 W5S 氮氧化合物 3号 W3C 芳香成分 4号 W6S 氢化物 5号 W5C 短链烷烃芳香成分 6号 W1S 甲基类 7号 W1W 硫化物 8号 W2S 醇类、醛酮类 9号 W2W 芳香成分&有机硫化物 10号 W3S 长链烷烃 
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表 2 不同发酵方式对淡豆豉基本成分的影响
Table 2. Effects of different fermentation methods on basic components of SSP
基本成分 根霉发酵 混菌发酵 发酵前
(第0 d)发酵后
(第9 d)发酵前
(第0 d)发酵后
(第9 d)总糖(mg/g) 235.37±4.71 161.42±8.69* 234.37±4.22 173.24±8.66* 还原糖(mg/g) 22.21±1.05 28.69±1.17* 22.21±1.05 28.39±1.33* 总酸(g/100 g) 0.78±0.17 1.64±0.20* 0.61±0.05 1.81±0.15* 蛋白质(g/100 g) 55.21±0.05 46.43±0.08* 45.54±0.43 47.22±0.33* 氨基酸态氮(g/100 g) 0.79±0.17 1.05±0.05* 0.80±0.20 0.93±0.09* 脂肪 (g/100 g) 20.73±0.37 20.85±0.84 20.89±0.40 22.79±0.05* 灰分(g/100 g) 4.70±0.05 5.17±0.05* 4.69±0.03 5.04±0.10* 注：*表示P<0.05，差异显著；**表示P<0.01，差异极显著。
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表 3 大豆异黄酮线性方程
Table 3. Linear equation of soybean isoflavone
标品 线性方程 线性范围
(mg·L−1)相关
系数检出限
(mg·kg−1)定量限
(mg·kg−1)大豆苷 y=34540.61x−3281.05 10~50 0.9996 0.5 2 黄豆黄苷 y=32157.81x−1406.71 10~50 0.9995 0.5 2 染料木苷 y=40123.29x−7844.62 10~50 0.9995 0.4 1.5 大豆素 y=53625.97x−1983.25 10~50 0.9994 0.4 1.5 黄豆黄素 y=49474.73x−6571.28 10~50 0.9993 0.4 1.5 染料木素 y=69162.16x−2219.22 10~50 0.9994 0.4 1.5
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