摘要
以传统酸面团(T0)为研究对象,通过高通量测序技术和超高效液相色谱—四极杆飞行时间质谱联用技术,研究其在发酵12 h(T1)和16 h(T2)的微生物多样性及非挥发性风味物质,在此基础上分析群落结构与非挥发性风味物质之间的相关性。结果表明:乳杆菌属(Lactobacillus)、酵母菌属(Saccharomyces)为优势菌属,其中主要以干酪乳杆菌(Lactobacillus sakei)、旧金山乳杆菌(Lactobacillus sanfranciscensis)和酿酒酵母菌(Saccharomyces cerevisiae)为关键优势菌种。传统酸面团的非挥发性风味物质由有机酸类、酯类、糖类、氨基酸及肽类、醇类、胺类和醛类组成。
In this paper,the traditional sourdough(T0)sample was used as the research object,and the high-throughput sequencing technology and ultra performance liquid chromatography-quadrupole time of flight mass spectrometry technology(UHPLC-QTOF-MS)were used to analyze the microbial diversity and non-volatile flavor substances of the traditional sourdough during fermentation for 12 h(T1)and 16 h(T2),and on this basis,the correlation between the community structure and the non-volatile flavor substances was analyzed.The results showed that Lactobacillus and Saccharomyces were the dominant bacteria,among which Lactobacillus sakei、Lactobacillus sanfranciscensis and Saccharomyces cerevisiae were the key dominant bacteria.The non-volatile flavor substances of traditional sourdough consisted of organic acids,esters,sugars、amino acids,peptides,alcohols,amines and aldehydes.
作者
吴庆
卜晓苑
辛世华
杨小萍
方海田
Wu Qing;Bu Xiaoyuan;Xin Shihua;Yang Xiaoping;Fang Haitian(Department of Tourism,Ningxia Vocational Technical College of Industry and Commerce,Yinchuan 750021;School of Food and Wine,Ningxia University,Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control,Yinchuan 750021)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2023年第4期42-50,共9页
Journal of the Chinese Cereals and Oils Association
基金
宁夏工商职业技术学院2022年院级科研项目(NXGS2022ZR04)。
关键词
传统酸面团
群落结构
风味物质
相关性
traditional sourdough
microflora structure
flavor compounds
correlation
作者简介
第一作者:吴庆,女,1989年出生,工程师,微生物发酵与代谢工程,wuqingsp@163.com;通信作者:方海田,男,1978年出生,教授,微生物育种与发酵技术,fanghtsp@126.com。
