李文静, 李春生, 王悦齐, 陈胜军, 赵永强, 吴燕燕, 李来好. 发酵盐厌氧菌YL9-2对鱼露发酵过程中品质和风味的改善作用[J]. 南方水产科学, 2022, 18(2): 115-123. DOI: 10.12131/20210314
引用本文: 李文静, 李春生, 王悦齐, 陈胜军, 赵永强, 吴燕燕, 李来好. 发酵盐厌氧菌YL9-2对鱼露发酵过程中品质和风味的改善作用[J]. 南方水产科学, 2022, 18(2): 115-123. DOI: 10.12131/20210314
LI Wenjing, LI Chunsheng, WANG Yueqi, CHEN Shengjun, ZHAO Yongqiang, WU Yanyan, LI Laihao. Improvement effect of Halanaerobium fermentans YL9-2 on quality and flavor of fish sauce during fermentation[J]. South China Fisheries Science, 2022, 18(2): 115-123. DOI: 10.12131/20210314
Citation: LI Wenjing, LI Chunsheng, WANG Yueqi, CHEN Shengjun, ZHAO Yongqiang, WU Yanyan, LI Laihao. Improvement effect of Halanaerobium fermentans YL9-2 on quality and flavor of fish sauce during fermentation[J]. South China Fisheries Science, 2022, 18(2): 115-123. DOI: 10.12131/20210314

发酵盐厌氧菌YL9-2对鱼露发酵过程中品质和风味的改善作用

Improvement effect of Halanaerobium fermentans YL9-2 on quality and flavor of fish sauce during fermentation

  • 摘要: 为解决传统发酵鱼露发酵时间长、风味难控制的问题,从传统鱼露发酵液中筛选到一株与传统鱼露风味形成相关的发酵盐厌氧菌 (Halanaerobium fermentans) YL9-2。结果显示,发酵盐厌氧菌能够缩短鱼露品质的形成时间并提高鱼露氨基酸态氮含量;同时,其添加能够显著提升鱼露的食用安全性,组胺、酪胺、腐胺、尸胺、酪胺和总生物胺在发酵末期分别下降了26.4%、27.1%、9.4%、39.8%、69.4%和25.7%。利用顶空固相微萃取气质联用技术共检测出38种挥发性化合物,在发酵末期添加YL9-2发酵后,异戊醛、2-甲基丁醛、己醛、庚醛、辛醛、壬醛、1-戊烯-3醇、1-辛烯-3醇、2-壬酮和2-十一酮分别提高了79.7%、92.5%、45.3%、41.8%、21.2%、29.4%、20.4%、46.6%、67.7%和47.2%,提升了鱼露的麦芽香、青草味、奶酪味、水果香、蘑菇香、甜香和脂肪香,而三甲胺则下降了61.7%,降低了鱼露的鱼腥味。研究结果为靶向改善传统发酵鱼露的品质、风味和食用安全性提供重要技术支持。

     

    Abstract: In order to solve the problems of long fermentation period and difficult flavor control of traditionally fermented fish sauce, we screened a salt fermenting anaerobic bacterium (Halanaerobium fermentans) YL9-2 related to the flavor formation of traditional fish sauce from the fermentation broth of traditional fish sauce. The results show that YL9-2 could increase the content of amino acid nitrogen and shorten the quality formation time in fish sauce significantly. Meanwhile, its addition improved the food safety of fish sauce significantly, and the mass concentrations of histamine, tyramine, putrescine, cadaverine, tyramine and total biogenic amine decreased by 26.4%, 27.1%, 9.4%, 39.8%, 69.4% and 25.7% at the end of the fermentation. Besides, we applied headspace solid-phase microextraction gas chromatography-mass spectrometry to analyze the volatile flavor compounds in fish sauce. A total of 38 volatile compounds were identified. At the end of the fermentation, the concentrations of isovaleraldehyde, 2-methylbutanal, hexanal, heptanal, n-octanal, n-nonanal, 1-pentene-3-ol, 1-octen-3-ol, 2-nonone and 2-hendecanone respectively increased by 79.7%, 92.5%, 45.3%, 41.8%, 21.2%, 29.4%, 20.4%, 46.6%, 67.7% and 47.2%, which enhanced the malt, grass, cheese, fruit, mushroom, sweet and fatty flavors of fish sauce significantly. The trimethylamine concentration decreased by 61.7% compared with that during natural fermentation, significantly reducing the fishy taste of fish sauce. The results provide important technical supports for the targeted improvement of the quality, flavor and food safety of traditionally fermented fish sauce.

     

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