Study of stinky tofu brine fermented with lactic acid bacteria and the analysis of its aroma components.
Study of stinky tofu brine fermented with lactic acid bacteria and the analysis of its aroma components.
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DOI：
10.13995/j.cnki.11-1802/ts.024290
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发表时间：
2020-01-01
期刊：
影响因子：
--
通讯作者：
Wei, D. Z.
中科院分区：
文献类型：
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作者：
Deng, Si-jing;Du, Lei;Wei, D. Z.
利用实验室分离筛选的乳酸菌发酵出一种新型臭豆腐盐水，并用气相色谱-质谱仪(GC-MS)对其挥发性香气成分进行了分析比较。本工作以本实验室从臭豆腐自然发酵卤水中分离到的13株乳酸菌作为发酵菌株的来源进行筛选。通过对单株菌株的蛋白分解能力、抑菌能力和发酵能力的分析，确定了8株活性较高的菌株。通过对传统工艺的改进，将这些菌株接种到初始浓度为104cfu/mL的臭豆腐新配方中。在37℃下发酵20h制得盐水溶液，缩短了盐水溶液的发酵时间，有效地降低了自然发酵过程中的潜在风险。采用固相微萃取技术(SPME)提取挥发性香气成分，GC-MS鉴定出61种挥发性香气成分，包括19种烯烃、12种醇、8种酯、5种酸、3种醛、4种酮和10种其他化合物(胺、硫醚、吲哚、酚类等)。最后，通过分类分析，确定了发酵卤水的主要香气成分为2-芳樟烯、芳樟醇、乙酸丁酯、柠檬醛、3-辛酮等12种成分。典型的香气成分为二甲基二硫醚、二甲基三硫醚、二甲基四硫醚和吲哚。本研究生产的臭豆腐发酵卤水的香气特征与商品化产品的香气特征相似，显示了利用来源明确的复合乳酸菌生产臭豆腐发酵盐水的前景。
A new type of stinky Tofu brine was fermented by the lactic acid bacteria strains isolated and screened from the laboratory, and its volatile aroma components were analyzed and compared using gas chromatography-mass spectrometry (GC-MS). In this work, we used 13 lactic acid bacteria strains previously isolated from the natural fermented brine of stinky Tofu in our laboratory as the source of fermenting strains to perform a screening. Eight strains with excellent activity were identified based on the analysis of proteolytic, bacteriostatic, and fermentation abilities of the single strain. These strains were then inoculated into the new production formula of stinky Tofu with the initial concentration of 104 CFU/mL, from the improvement of the traditional process. The brine solutions were prepared by fermenting for 20 h at 37°C. This method shortened the fermentation time of brine solutions and effectively reduced the potential risk during natural fermentation process. Solid-phase micro-extraction (SPME) was employed to extract volatile aroma components from the solution, and 61 volatile aroma components were identified by GC-MS, including 19 olefins, 12 alcohols, 8 esters, 5 acids, 3 aldehydes, 4 ketones and 10 others(amines, thioethers, indoles, phenols'etc.). Finally, the categorization analysis identified the main aroma components of fermented brine, they were 2-carene, linalool, butyl acetate, citric aldehyde, 3-octanone, and 12 other ingredients. The typical aroma components were dimethyl dithioether, dimethyl trithioether, dimethyl tetrathioether, and indole. The aroma characteristics of the fermented stinky Tofu brine in this study is similar to that of the commercial products, showing prospect of compounded lactic acid bacteria with a clear source in producing fermented brine of stinky Tofu.