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1、微生物学通报MAY20,2008,35(5):748~753Microbiology©2008byInstituteofMicrobiology,CAStongbao@im.ac.cn研究报告传统发酵豆酱发酵过程中养分动态及细菌多样性1,2111221*高秀芝王小芬李献梅王慧李梦莹张薇崔宗均(1.中国农业大学农学与生物技术学院/中国农业大学生物质工程中心北京100094)(2.北京农学院食品科学系北京102206)摘要:以山东传统发酵豆酱作为研究对象,测定了发酵不同阶段的总酸、可溶性糖、有机碳、粗蛋白、氨基酸态氮、主要挥发性产物等指标,对样品中细菌进行PCR-D
2、GGE分析,探讨了传统发酵豆酱中养分动态及细菌多样性。结果表明发酵过程中总酸含量先上升后下降而后又上升,最后成品酱中为6.26%;有机碳和可溶性糖含量都逐渐减少;粗蛋白相对含量先略有平稳上升后下降;氨基酸态氮含量一直在增加,成品酱中为101.2g/kg;乳酸和甘油含量随发酵进程而增加,成品酱中分别为5.65g/kg和14.72g/kg。DGGE分析表明发酵15d时细菌种类最多,随后一部分逐渐消失,种类趋于稳定,最后成品酱中出现有几种明显的优势种,主要包括：未培养细菌(Unculturedbacterium)、乳酸乳球菌(Lactococcuslactis)、地衣
3、芽孢杆菌(Bacilluslicheniformis)的近缘种。关键词:传统豆酱,养分动态,细菌多样性ChangesofNutritionandBacterialDiversityDuringTraditionalSoypasteFermentation1,2111GAOXiu-ZhiWANGXiao-FenLIXian-MeiWANGHui221*LIMeng-YingZHANGWeiCUIZong-Jun(1.CenterofBiomassEngineering,CollegeofAgronomyandBiotechnology,ChinaAgricultu
4、ralUniversity,Beijing100094)(2.DepartmentofFoodScience,BeijingAgriculturalCollege,Beijing102206)Abstract:NutrientdynamicsandbacterialdiversityoftraditionalsoypastewereanalyzedanddiscussedwithsamplesfromShandongprovincebynutritionanddenaturinggelgradientelectrophoresis(DGGE)analysis.T
5、henutritionvaluewasdeterminedbyfollowingparameters:totalacid,water-solublecarbohydrate(WSC),organiccarbon(OC),crudeprotein(CP),amino-acidnitrogenandvolatileproducts.Resultsshowedthatthetotalacidwasincreasedatfirst,anddecreased,andthenincreasedagainupto6.26%.ThecontentsofOCandWSCremai
6、neddecline.AsforCP,itwasdecreasedafterincreasedstable.Theamino-acidnitro-genwaskeptincreasingduringthewholeprogressanditsconcentrationwasupto101.2g/kginfinalsoy-paste.Theconcentrationoflacticacidandglycerolwereincreasedduringthefermentation,andwereupto5.65g/kgand14.72g/kginfinalsoypa
7、ste,respectively.DGGEanalysisindicatedthattherewerethemostkindsofbacteriain15dsoypaste,andthensomeofbacteriaweredisappearedgradually.Unculturedbacte-rium,LactococcuslactisandBacilluslicheniformisoffinalsoypastewerepredominantspeciesinfinalsoy-*通讯作者：Tel:010-62733437;Fax:010-62731857;:
8、acuizj@cau.e
