不同菌株接入盐渍辣椒汁和干辣椒混合体系发酵风味物质的比较

选取2株植物乳杆菌（Lactobacillus plantarum）（1.3919、1.555）、2株产香鲁氏结合酵母菌（Zygosaccharomyces rouxii）（2.1913、2.371）和1株凝结芽孢杆菌（Bacillus coagulans）1.3220分别接入以盐渍辣椒汁与干辣椒混合体系（干辣椒∶盐渍辣椒汁（盐度10%）=1∶3（g∶g））中进行发酵30 d后，通过气质谱联用（GC-MS）法测定其挥发性风味物质的组成，采用UpSet软件及主成分分析（PCA）研究其风味物质的共性及差异。结果表明，6个样品中共检测出挥发性物质100种，其中醇类（19种）、酯类（41种）、酸类（10种）、酚类（8种）、酮类（3种）、其他（19种）。接菌发酵有助于产品的风味的形成，6个样品中共有的挥发性物质14种，以酯类物质为主。样品PZ-2.1913与PL-1.3919、样品PL-1.555与PZ-2.371中挥发性物质种类和含量相似。结果表明菌株1.3919更适合接入盐渍辣椒汁与发酵干辣椒混合体系发酵。

Comparison of flavor substances in fermented salted pepper juice and dry pepper mixed system by different strains

2 strains of Lactobacillus plantarum(1.3919,1.555),2 strains of Zygosaccharomyces rouxii(2.1913,2.371)and 1 strain of Bacillus coagulans(1.3220)were selected and respectively inoculated to the mixed system of salted pepper juice and dry pepper(dry pepper and salted pepper juice salinity 10%ratio 1∶3(g∶g)).After fermentation for 30 d,the composition of volatile flavor substances was determined by GC-MS,and the commonness and difference of the flavor substances were analyzed using the UpSet software and principal component analysis(PCA).The results indicated that a total of 100 volatile flavor substances were determined from 6 samples,including alcohols 19,esters 41,acids 10,phenols 8,ketones 3 and others 19.Inoculation fermentation could promote the formation of the flavor of the product,and there were 14 common volatile substances in 6 samples,mainly esters.The types and contents of volatile substances in samples PZ-2.1913 and PL-1.3919,and samples PL-1.555 and PZ-2.371 were similar.The results showed that the strain 1.3919 was more suitable for fermenting the mixed system of dried pepper and salted pepper juice.