Effect of Bacillus on Amino Acids and Volatile Aroma Components of Fermented Soybean

被引：0
|
作者：
Zhang Y. [1 ]
Wu J. [1 ]
Cao C. [1 ]
Qiu B. [1 ]
Ma Y. [1 ]
Shi H. [1 ]
Yang H. [1 ]
Wu R. [1 ]
机构：
[1] College of Food Science, Shenyang Agricultural University, Shenyang
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 20期
关键词：
Bacillus; Flavor; Free amino acids; Soybean fermentation;
D O I：
10.7506/spkx1002-6630-20190829-324
中图分类号：
学科分类号：
摘要：
The free amino acid composition and volatile aroma components of fermented soybean made with nine Bacillus strains were analyzed by amino acid analyzer and gas chromatography-mass spectrometry (GC-MS) and the obtained data were analyzed by factor analysis with SPSS software. The results showed that all the Bacillus strains played an essential role in the formation of free amino acids and flavor substances during soybean fermentation. The amino acid contents and aromaproducing abilities of the different fermented samples were different. Through factor analysis, it was concluded that esters, alcohols and aldehydes were the main aroma components in Bacillus fermented soybeans. This study can provide a reference for flavor enhancement of fermented bean products. © 2020, China Food Publishing Company. All right reserved.
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页码：242 / 248
页数：6
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