吴江丽，曾雪峰^*，刘金桂，张福荣，杨正斌，敖洪娅

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：针对贵州酸浆的优势产酸微生物菌株特性及其风味成分不明晰的现状。本研究通过比较产酸乳酸菌的耐酸、耐胆盐、氨基酸脱羧酶活性、抑菌性、生长曲线及产酸速率等特性，旨在筛选出高产酸乳酸菌，并借助GC-MS分析菌株对酸浆中挥发性风味成分的影响。结果表明，从分离纯化出的70株乳酸菌中，获得18株高产酸的乳酸菌。其中植物乳杆菌L4和发酵乳杆菌L6在发酵36 h时pH值降至3.67和3.71，具备耐酸、耐胆盐及较好的抑菌性等特点。两株菌协同接种发酵，酸浆的主要风味物质为酸类和酮类，赋予了酸浆独特的风味，有望开发作为工业化生产酸浆的发酵剂。本研究在指导企业标准化、规模化生产酸浆方面具有比较重要的理论和实践指导意义。

关键词：贵州酸浆；乳酸菌；分离鉴定；挥发性风味成分

中图分类号：TS201.3；TS214.2  文献标识码：A  文章编号：1674-506X（2022）03-0001-0009

Suanjiang and Study on Flavor Characteristics of Fermented Tofu Whey

WU Jiangli, ZENG Xuefeng*, LIU Jingui, ZHANG Furong, YANG Zhengbin, AO Hongya

（School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：Aiming at the current situation that the characteristics of the dominant acid-producing microbial strains of Guizhou Suanjiang and its flavor components are not clear. In this study，acid tolerance, bile salt tolerance, amino acid decarboxylase activity, bacteriostasis, growth curve and acid production rate were compared to screen lactic acid bacteria with high acid-producing, and GC-MS was used to analyze the effects of strains on volatile flavor components in Suanjiang. The results showed that from the 70 strains of lactic acid bacteria isolated and purified, 18 strains of lactic acid bacteria with high acid production were obtained. Among them, the pH of Lactobacillus plantarum L4 and Lactobacillus fermentum L6 dropped rapidly to 3.67 and 3.71 after 36 h of fermentation, and had the characteristics of acid resistance, bile salt resistance and better antibacterial activity. The two strains were inoculated and fermented together. The main flavor substances of Suanjiang were acids and ketones, which gave Suanjiang a unique flavor. It is expected to be developed as a fermentation agent for industrial production of Suanjiang. This study has important theoretical and practical significance in guiding enterprises to standardize production of Suanjiang.

Keywords：Guizhou suanjiang; lactic acid bacteria; isolation and identification; volatile flavor components

doi：10.3969/j.issn.1674-506X.2022.03-001

收稿日期：2022-04-04

基金项目：国家自然科学基金（32060556），黔科合支撑［2019］2379

作者简介：吴江丽（1997-），女，硕士研究生。研究方向：微生物与发酵。

*通信作者：曾雪峰（1973-），男，博士，教授，博士生导师。研究方向：发酵工程。

引用格式：吴江丽,曾雪峰,刘金桂,等.酸浆中高产酸乳酸菌的筛选及其发酵黄浆水风味特征研究[J].食品与发酵科技,2022,58(3):1-8,33.