摘要
为研究臭鳜鱼低温发酵过程中微生物菌群组成与特征风味物质之间的相关性,采用16S rDNA高通量测序技术、气相色谱-质谱联用技术对其低温发酵过程中的微生物菌群组成和挥发性风味物质进行测定,通过多元统计分析结合气味活度值计算鉴定特征风味物质,利用Spearman相关性分析探究菌群与特征风味物质之间的关联。结果表明,在臭鳜鱼中,清酒乳杆菌(Lactobacillus sakei)、蜂房哈夫尼亚菌(Hafnia alvei)、普城沙雷氏菌(Serratia plymuthica)等是低温发酵过程中的主要优势微生物;共检测到81种挥发性风味物质,特征风味物质主要包括1-辛烯-3-醇、桉叶油醇、芳樟醇、正己醛、庚醛、壬醛、三甲胺、D-柠檬烯、邻伞花烃。清酒乳杆菌与芳樟醇、邻伞花烃呈显著正相关(P<0.05),蜂房哈夫尼亚菌、普城沙雷氏菌等细菌除与D-柠檬烯、芳樟醇等香气物质呈显著正相关外(P<0.05),还与臭味物质三甲胺呈显著正相关(P<0.05)。研究结果可为开发功能性微生物发酵菌剂与调控臭鳜鱼风味品质提供理论基础。
We undertook this work in order to study the correlation between the microbial community composition and the characteristic flavor substances in stinky mandarin fish during the low-temperature fermentation process.16S rDNA high-throughput sequencing was used to determine the microbial community composition.Gas chromatography-mass spectrometry(GC-MS)was used to evaluate the volatile flavor substances,and the characteristic flavor substances were identified by multivariate statistical analysis combined with odor activity value(OAV).The correlation between the microbial flora and the characteristic flavor substances was analyzed by Spearman correlation analysis.The results showed that Lactobacillus sakei,Hafnia alvei and Serratia plymuthica were the dominant microorganisms during the low-temperature fermentation process.A total of 81 volatile flavor substances were detected,and the characteristic flavor substances identified included 1-octen-3-ol,eucalyptol,linalool,hexanal,heptanal,nonanal,trimethylamine,D-limonene,and o-cymene.L.sakei showed a significant positive correlation with linalool and o-cymene(P<0.05).H.alvei and S.plymuthica were significantly positively correlated(P<0.05)with the aroma substances D-limonene and linalool as well as the odorous substance trimethylamine(P<0.05).The results provide a theoretical basis for developing functional starters and regulating the flavor quality of stinky mandarin fish.
作者
周迎芹
黄晶晶
罗格格
程爱武
鄢嫣
谢宁宁
ZHOU Yingqin;HUANG Jingjing;LUO Gege;CHENG Aiwu;YAN Yan;XIE Ningning(Institute of Agro-products Processing Research,Anhui Academy of Agricultural Sciences,Hefei 230031,China;Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application,Hefei 230031,China;College of Food Science and Engineering,Anhui Science and Technology University,Chuzhou 233100,China;Huangshan Yanxian Food Co.Ltd.,Huangshan 245000,China)
出处
《食品科学》
北大核心
2025年第4期91-99,共9页
Food Science
基金
“十四五”国家重点研发计划重点专项(2023YFD2401404)
安徽省财政农业科技成果转化项目(2024ZH009)
安徽省省级科技特派团项目(2023tpt141)。
关键词
臭鳜鱼
低温发酵
微生物菌群组成
特征风味
相关性
stinky mandarin fish
low-temperature fermentation
microbial community composition
characteristic flavor
correlation
作者简介
第一作者:周迎芹(1986-)(ORCID:0000-0002-8374-6216),女,副研究员,博士,研究方向为水产品加工。E-mail:zzhou22dqy@163.com;通信作者:谢宁宁(1984-)(ORCID:0000-0002-3284-2945),男,研究员,博士,研究方向为农产品加工。E-mail:ningxie512@163.com。
