College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Food Chem. 2022 Apr 16;374:131560. doi: 10.1016/j.foodchem.2021.131560. Epub 2021 Nov 12.
A closed system of gradient steady-state temperature field (GSTF) was constructed to ferment Pixian broad bean paste (PBP). The contents of physicochemical factors and organic acids in the fermentation under GSTF (FG) were closer to those in the traditional fermentation (TF). The taste intensities of 8 free amino acids in the FG were higher than those in the constant temperature fermentation (CTF), but 14 in the TF showed the highest among the processes of FG, CTF and TF. The FG product had the most volatiles with 87, and its flavor properties were more stable. The FG produced great effects on the microbe evolutions especially improved the fungal diversity. Bacillus were identified as the core microbes in the FG while the roles of Staphylococcus, Lactobacillus and Pantoea were strengthened. The results indicated that the fermentation characteristics in the FG had been further improved compared with the CTF.
构建了梯度稳态温度场（GSTF）的封闭系统来发酵郫县豆瓣酱（PBP）。GSTF 下发酵（FG）中理化因素和有机酸的含量更接近传统发酵（TF）。FG 中 8 种游离氨基酸的味觉强度高于恒温发酵（CTF），但 14 种在 FG 中最高，而在 FG、CTF 和 TF 中 TF 过程中最高。FG 产物具有最多的挥发性化合物 87 种，其风味特性更稳定。FG 对微生物的进化产生了巨大的影响，特别是提高了真菌的多样性。芽孢杆菌被鉴定为 FG 中的核心微生物，而金黄色葡萄球菌、乳杆菌和 Pantoea 的作用得到了加强。结果表明，与 CTF 相比，FG 的发酵特性得到了进一步改善。
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