期刊论文

中文

食品工业科技

1002-0306

2016

37

22

178-184,189

10.13386/j.issn1002-0306.2016.22.027

湖南省自然科学基金项目（2015JJ6012）；

本校为其他机构

采用代谢组学的思路,利用GC/MS联用方法分析了腐乳在常规毛霉菌发酵以及鼠李糖乳杆菌GG株(Lactobacillus rhamnosus GG strain,LGG)辅助发酵过程下其化合物的变化。分离鉴定85个化合物,涉及到氨基酸,有机酸和糖类等物质,其中33个化合物的定性结果得到了标样验证。通过对发酵过程中化合物种类及其浓度变化的分析发现在添加乳酸菌LGG辅助发酵的腐乳中,丙氨酸、甘氨酸、丝氨酸、苏氨酸等甜味氨基酸和天冬氨酸等鲜、酸味氨基酸的含量显著高于常规毛霉菌发酵的腐乳,这为在实际的腐乳生产及工艺流程优化时考虑加入乳酸菌来改善腐乳成品的口味提供了物质依据。但实验中同时也发现,LGG辅助发酵条件不会促...

Metabolonic study of sufu fermented by Mucor and Mucor- Lactobacillus rhamnosus GG strain （LGG） was conducted,using gas chromatography/mass spectrometry（ GC/MS） to acquire the changes of the chemical components of sufu during the fermentation.85 compounds including amino acids,organic acids and sugars were identified and 33 of them were validated by authentic standards.The analysis revealed that sufu fermented with the assistance of LGG could produce higher content of amino acids such as alanine, glycine, serine, threonine and aspartate,thu...