吴明峻，曾海英^*

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：为了降低细菌型豆豉中生物胺含量，通过响应面法构建细菌型豆豉纯种发酵低产生物胺的发酵模型。利用前期筛选出来的益酵益生型低生物胺菌株进行发酵，经过单因素实验得到较优的3个水平，以生物胺及感官评价为指标构建低生物胺发酵模型。细菌型豆豉低生物胺发酵模型为接菌量8%、发酵温度37 ℃、发酵时间3 d。经验证试验得到该发酵模型下的豆豉产品颗粒饱满、色泽深黄色、粘丝短而丰富，具有典型的豉香味，且总生物胺水平显著下降（P＜0.05），含量为10.65 mg/kg（较优化前降低1.36倍，较传统自然发酵降低10.68倍）；其中降幅最大的生物胺为精胺（1.86倍和42.61倍），其次是酪胺（1.62倍和10.54倍）和苯乙胺（1.35倍和2.60倍），为研发低生物胺细菌型豆豉积累了资料，实现细菌型豆豉产品安全性的全面提升，得到安全优质产品，为特色传统豆豉的工业化安全生产提供技术支撑。

关键词：细菌型豆豉；纯种发酵；低生物胺；发酵模型；感官评价

中图分类号：TS214.2   文献标识码：A    文章编号：1674-506X（2021）03-0010-0008

Construction of Bacterial Fermented Douchi Model of Low Biogenic Amines

WU Ming-jun, ZENG Hai-ying^*

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

Abstract：In order to reduce the content of biogenic amines in bacterial fermented Douchi, the fermentation model of bacterial fermented Douchi was established by response surface methodology. Using probiotic prebiotic strains to ferment, 3 levels were obtained by single factor experiment, and the model of fermentation of biogenic amines and sensory evaluation were established. The fermentation model of bacterial fermented Douchi with low biogenic amines was 8% of bacteria, 37 ℃ of fermentation temperature and 3 days of fermentation time. The results showed that the fermented Douchi had full granules, dark yellow color, short and rich viscose filaments, and had typical fermented flavor. And the level of total biogenic amine decreased significantly (P＜0.05), the content of which was 10.65 mg/kg (1.36 times lower than that before optimization and 10.68 times lower than that of traditional natural fermentation); and the biogenic amines with the largest decrease was spermine (1.86 times and 42.61 times), followed by tyramine (1.62 times and 10.54 times) and phenylethylamine (1.35 times and 2.60 times), which accumulated materials for the research and development of low-biological amines bacteria-type fermented Douchi, realized the comprehensive improvement of the safety of bacteria-type fermented Douchi, obtained safe and high-quality products, and provided technical support for the industrial safety production of characteristic traditional fermented Douchi.

Keywords：bacterial fermented Douchi; pure breed fermentation; low biogenic amines; fermentation model; sensory evaluation

doi：10.3969/j.issn.1674-506X.2021.03-002

收稿日期：2021-04-07

基金项目：贵州省食用豆工程技术研究中心（黔科合平台人才［2018］5254号）；贵州大学产学研合作项目辣椒及豆豉系列特色食品工艺优化及品质提升

作者简介：吴明峻（1997-），女，硕士研究生。研究方向：食品加工与安全。

*通信作者

引用格式:吴明峻,曾海英.细菌型豆豉低生物胺发酵模型构建[J].食品与发酵科技,2021,57(3):10-17.