多组学解析高盐稀态酱油工业化酿造过程中特征香气品质的形成机制

风味特征是决定食品品质的重要指标，传统发酵食品风味更是消费者嗜好性选择的关键性因素。酱油是重要的大宗发酵调味品，其风味调控一直是研究热点。大型发酵罐的应用是酱油工业现代化的重要趋势，相对于传统发酵池，发酵罐具有高产、稳定等优势，但产品风味特别是香气明显不足，这是酱油工业酿造中存在的技术瓶颈。推测可能与发酵体系中溶氧量不同所引起微生物群落演变差异相关。因此，本项目拟采用感官组学技术和风味交互作用分析法，深入解析引起罐与池酱油香气品质差异的关键物质及呈香机制；结合宏基因组和生信软件，系统揭示罐与池酱油微生物群落演变差异及其与香气形成的内在关系，明确引起酱油香气差异的核心功能菌；构建不同溶氧量的发酵体系，基于宏转录组技术系统阐明氧气对功能菌群繁殖及其香气代谢特征的影响，揭示酱醪发酵工艺影响香气形成的内在机制。本项目的研究对发酵食品风味形成具有重要的理论价值，为酱油工业技术瓶颈的突破提供科学依据。

Flavor characteristic is an important indicator of the quality of food, and the flavor of traditional fermented food is the key factor for the consumer choice. Soy sauce is an important fermented seasoning, and its flavor regulation has always been a research focus. The application of large-scale fermented tank is an important trend of the modernization of soy sauce industry. Compared with the traditional fermented pond, the fermented tank has several advantages, i.e. high productivity and stability. However, the flavor quality of soy sauce fermented by tank would be less attractive, which is a common industrial technology problem in soy sauce brewing. It could be caused by different dissolved oxygen in the fermentation system, which would affect the microbial community evolution. Therefore, we aim to explore the difference in aroma quality of two types of soy sauce using Sensomics and flavor interaction analysis. Metagenomics and multivariate data analysis techniques are used to study the relationship between microbial community evolution and aroma formation in soy sauces fermented by tank and pool, and the core functional strains is identified. The fermentation system with different dissolved oxygen content is constructed. The influence of dissolved oxygen contents on the reproduction of functional flora and its aroma metabolism is elucidated by metatranscriptomics, to reveal the endogenous mechanisms of aroma formation. This research will provide theoretical values for explaining the aroma formation mechanism of fermented food. In addition, it will provide a scientific basis for breaking through the technical bottleneck of soy sauce industry.