食品科学 ›› 2019, Vol. 40 ›› Issue (2): 85-92.doi: 10.7506/spkx1002-6630-20180521-282

• 生物工程 • 上一篇    下一篇

传统自然发酵酸肉中细菌群落多样性与风味品质分析

米瑞芳1,陈曦1,*,熊苏玥1,戚彪1,李家鹏1,*,乔晓玲1,王守伟1,张立升2   

  1. (1.中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京 100068;2.北方工业大学理学院,北京 100144)
  • 出版日期:2019-01-25 发布日期:2019-01-22
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0400404);北京市自然科学基金项目(1164012)

Bacterial Community Diversity and Flavor Characteristics of Traditional Naturally Fermented Sour Meat

MI Ruifang1, CHEN Xi1,*, XIONG Suyue1, QI Biao1, LI Jiapeng1,*, QIAO Xiaoling1, WANG Shouwei1, ZHANG Lisheng2   

  1. (1. Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China;2. College of Science, North China University of Technology, Beijing 100144, China)
  • Online:2019-01-25 Published:2019-01-22

摘要: 为探讨传统自然发酵酸肉中细菌群落多样性与风味品质的关系,采用Ion S5 XL测序平台,对4 种传统自然发酵酸肉中细菌16S rDNA V3~V4区进行高通量测序,并结合电子鼻和固相微萃取-气相色谱-质谱(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)分析等手段揭示酸肉细菌群落结构及其风味品质的相关性。结果表明,样品获得序列数平均为110?395?条。4?种酸肉样品中总体细菌群落包含11?个门,其中厚壁菌门占绝对优势,约占总细菌群落的83.73%~98.92%,其次是变形菌门和放线菌门。主要优势菌属为乳杆菌属、魏斯氏菌属和乳球菌属。利用SPME-GC-MS从酸肉样品中检测到的挥发性物质包括酸类、醇类、醛类、酯类、酮类、萜烯类等化合物共126?种。各样品之间的菌属丰度存在一定的差异性,其菌群组成与工艺密切相关,而菌群种类和数量影响产品风味。与传统方法相比,高通量测序得到的细菌多样性信息更接近于样品微生态,能够全面解析自然发酵肉制品酸肉的细菌多样性,为传统食品的现代化改造和质量安全控制提供科学支撑。

关键词: 酸肉, 高通量测序, 细菌群落多样性, 风味, 发酵肉

Abstract: The present study was conducted in order to investigate the relationship between the diversity of the bacterial community in four naturally fermented sour meat products and their flavor qualities. The bacterial community composition was investigated by 16S rDNA V3-V4 region high throughput sequencing using Ion S5 XL sequencing platform. Meanwhile, these samples were subjected to electronic nose evaluation and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis. The results revealed that the average number of sequences per sample was 110 395. The overall bacterial community compositions of the four samples were quite complicated, including 11 phyla, among which, Firmicutes was absolutely dominant, accounting for 83.73%–98.92% of the total number, followed by Proteobacteria and Actinobacteria. The dominant genera were Lactobacillus, Weissella and Lactococcus. A total of 126 volatile compounds were identified from four naturally fermented sour meats, including acids, alcohols, aldehydes, esters, ketones and terpenes. There were differences in the abundance of bacterial species among the four samples and the microfloral community was closely to the production process. The bacterial diversity involved in the fermentation process was one of the most important factors shaping the flavor characteristics of traditional sour meat products. Compared to traditional methods, the information about bacterial community diversity provided by high-throughput sequencing method was closer to the microecology of the samples, which were helpful to better understand the microfloral composition of sour meat and might provide a scientific support for the modernization of the traditional food industry and food quality and safety control.

Key words: sour meat, high-throughput sequencing, bacterial community diversity, flavor, fermented meat

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