Jeong Do-Won, Heo Sojeong, Lee Bitnara, Lee Hyundong, Jeong Keuncheol, Her Jae-Young, Lee Kwang-Geun, Lee Jong-Hoon
Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea.
Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
Int J Food Microbiol. 2017 Dec 4;262:8-13. doi: 10.1016/j.ijfoodmicro.2017.09.011. Epub 2017 Sep 19.
We inoculated five starter candidates, Enterococcus faecium, Tetragenococcus halophilus, Bacillus licheniformis, Staphylococcus saprophyticus, and Staphylococcus succinus, into sterilized soybeans to predict their effectiveness for flavor production in fermented soybean foods. All of the starter candidates exhibited sufficient growth and acid production on soybean cultures. Twenty-two volatile compounds, such as acids, alcohols, carbonyls, esters, furans, and pyrazines, were detected from the control and starter candidate-inoculated soybean cultures. Principal component analysis of these volatile compounds concluded that E. faecium and T. halophilus produced a similar profile of volatile compounds to soybeans with no dramatic differences in soybean flavor. B. licheniformis and S. succinus produced the crucial volatile compounds that distinguish the flavor profiles of soybean. During soybean fermentation, phenylmethanol and 2,3,5,6-tetramethylpyrazine were determined as odor notes specific to B. licheniformis and 3-methylbutyl acetate as an odor note specific to S. succinus.
我们将五种起始菌株候选菌，即屎肠球菌、嗜盐四联球菌、地衣芽孢杆菌、腐生葡萄球菌和琥珀葡萄球菌，接种到灭菌大豆中，以预测它们在发酵大豆食品中产生风味的效果。所有起始菌株候选菌在大豆培养基上均表现出足够的生长和产酸能力。从对照和接种起始菌株候选菌的大豆培养基中检测到了22种挥发性化合物，如酸类、醇类、羰基化合物、酯类、呋喃类和吡嗪类。对这些挥发性化合物进行主成分分析得出，屎肠球菌和嗜盐四联球菌产生的挥发性化合物谱与大豆相似，大豆风味无显著差异。地衣芽孢杆菌和琥珀葡萄球菌产生了区分大豆风味特征的关键挥发性化合物。在大豆发酵过程中，苯甲醇和2,3,5,6 - 四甲基吡嗪被确定为地衣芽孢杆菌特有的气味成分，而乙酸3 - 甲基丁酯被确定为琥珀葡萄球菌特有的气味成分。
