摘要
为解析内蒙古巴彦淖尔地区酸粥样品中细菌类群及其风味品质特征,该研究采用Illumina MiSeq高通量测序技术对巴彦淖尔酸粥样品的细菌菌群多样性进行分析,利用电子鼻和电子舌技术对其气味和滋味品质进行检测,并对优势细菌属与风味品质之间的相关性进行研究。结果表明,酸粥样品中优势细菌门分别为厚壁菌门(Firmicutes)(88.71%)和变形菌门(Proteobacteria)(9.97%),优势细菌属分别为乳杆菌属(Lactobacillus)(85.45%)、魏斯氏菌属(Weissella)(9.81%)和醋酸杆菌属(Acetobacter)(1.60%),所有样品中包含7个核心操作分类单元(OTU),且Lactobacillus和Acetobacter为核心细菌属。酸粥气味特征主要体现在氮氧化合物、甲烷和萜类化合物上,滋味特征主要体现在酸味上。相关性分析表明,Acetobacter与芳香型化合物的生成呈极显著正相关(P<0.01),Lactobacillus与氮氧化合物的生成呈显著正相关(P<0.05),Weissella与酸粥样品的涩味呈显著负相关(P<0.05),可见Acetobacter和Weissella在巴彦淖尔酸粥风味品质形成方面具有积极作用。
In order to analyze the bacterial community and flavor quality characteristics of sour porridge samples in Bayannur region of Inner Mongolia,the bacterial community diversity of sour porridge samples in Bayannur was analyzed by Illumina MiSeq high-throughput sequencing technology,the odor and taste quality were detected by electronic nose and electronic tongue technology,and the correlation between dominant bacterial genera and flavor quality was studied.The results showed that the dominant bacterial phylum in sour porridge samples were Firmicutes(88.71%)and Proteobacteria(9.97%),respectively,and the dominant bacterial genera were Lactobacillus(85.45%),Weissella(9.81%)and Acetobacter(1.60%),respectively.All samples contained 7 core operational taxonomic units(OTU),and Lactobacillus and Acetobacter were the core bacterial genera.Th odor characteristics of sour porridge were mainly reflected in nitrogen oxides,methane and terpenoids,and the taste characteristics were mainly reflected in the sour taste.The results of correlation analysis showed that Acetobacter was positively correlated with the formation of aromatic compounds(P<0.01),Lactobacillus was significantly positively correlated with the formation of nitrogen oxides(P<0.05),and Weistella was negatively correlated with the astringency of sour porridge samples(P<0.05),which showed that Acetobacter and Weistella had a positive effect on the formation of flavor quality of sour porridge in Bayannur.
作者
熊子康
张青
邹铨
孔祥聪
马佳佳
王玉荣
XIONG Zikang;ZHANG Qing;ZOU Quan;KONG Xiangcong;MA Jiajia;WANG Yurong(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory,College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,China;Agronomy Inner Department of Hetao College,Bayannur 015000,China)
出处
《中国酿造》
CAS
北大核心
2023年第9期62-67,共6页
China Brewing
基金
湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)
2020年度河套学院自然科学一般项目(HYZY202006)。
关键词
酸粥
高通量测序技术
细菌菌群多样性
气味
滋味
相关性
sour porridge
high-throughput sequencing technology
bacterial community diversity
odor
taste
correlation
作者简介
熊子康(2003-),男,本科生,研究方向为食品生物技术;通讯作者:王玉荣(1993-),女,讲师,博士,研究方向为食品微生物与生物技术。
