杀菌方式对年糕贮藏期微生物多样性及品质的影响

doi:10.7506/spkx1002-6630-20191029-314

食品科学 ›› 2020, Vol. 41 ›› Issue (21): 189-196.doi: 10.7506/spkx1002-6630-20191029-314

杀菌方式对年糕贮藏期微生物多样性及品质的影响

孙同辉，陈洁，李雪琴，陈玲

（1.河南工业大学粮油食品学院，河南郑州 450001；2.华南理工大学食品科学与工程学院，广东广州 510640）

发布日期:2020-11-23
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD04012021）

Effect of Sterilization Methods on Microbial Diversity and Quality of Rice Cake

SUN Tonghui, CHEN Jie, LI Xueqin, CHEN Ling

1. School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

Published:2020-11-23

摘要/Abstract

摘要： 本实验以年糕为研究对象，通过贮藏期菌落总数变化趋势分析杀菌方式对年糕微生物的影响，采用Illumina Miseq高通量测序技术对其16S rDNA V3～V4区域测序，进一步研究杀菌方式对年糕菌群丰富度和多样性的影响，同时通过品质物性测定和感官评价分析杀菌方式对年糕品质的影响。结果表明：年糕菌落总数随着贮藏时间的延长呈现上升趋势，空白样品组、水浴处理组和乙醇喷涂组年糕的货架期分别为3、15 d和12 d；通过Alpha多样性分析可知，杀菌方式对年糕菌群丰富度及多样性影响较大，水浴处理方式下，优势菌群主要是不动杆菌属（40.49%）、泛菌属（32.61%）、沙门氏菌属（12.33%）；乙醇喷涂方式下，泛菌属和沙门氏菌属相对丰度降低，不动杆菌属（81.46%）和微小杆菌属（10.74%）成为主要优势菌群。年糕杨氏模量、坚实度、韧性和咀嚼功随贮藏时间延长逐渐上升，弹性、黏性和感官评分呈现下降趋势，乙醇喷涂组较水浴处理组变化趋势更明显。综合分析杀菌方式对年糕微生物菌群结构的影响及贮藏期间品质指标的变化规律，水浴处理更适合年糕保鲜，在贮藏过程中能更好地维持年糕品质。

关键词: 年糕；水浴处理；乙醇喷涂；品质；微生物多样性?

Abstract: In this study, the effect of sterilization methods on the microbial characteristics of rice cake was analyzed by investigating the trend of change in the total number of colonies during storage. The 16S rDNA V3-V4 region was sequenced by Illumina Miseq high-throughput sequencing technology. The effects of sterilization methods on the microbial community richness and diversity as well as the instrumental and sensory quality characteristics of rice cake were evaluated. The results showed that the total number of colonies in unsterilized and sterilized rice cake increased with storage time. The shelf lives of the untreated control, water-bath treatment and ethanol spraying groups were 3, 15 and 12 days, respectively. Alpha diversity analysis showed that sterilization had a great impact on the microbial richness and diversity of rice cake. In water bath treated rice cake, the dominant bacteria were Acinetobacter (40.49%), Pantoea (32.61%), and Salmonella (12.33%), while in the ethanol treated sample, the relative abundance of Pantoea and Salmonella was lower, and Acinetobacter (81.46%) and Microbacterium (10.74%) became the dominant bacteria. The Young’s modulus, firmness, toughness and masticatory power of rice cake gradually increased with storage time, whereas the elasticity, viscosity and sensory score showed a downward trend. More significant changes in these parameters were observed in the ethanol spraying group relative to the water bath treatment group. Collectively, it was concluded that water bath treatment is more suitable for maintaining the quality of rice cake during storage.

Key words: rice cake; water bath treatment; ethanol spraying; quality; microbial diversity

中图分类号:

TS213.3

孙同辉，陈洁，李雪琴，陈玲. 杀菌方式对年糕贮藏期微生物多样性及品质的影响[J]. 食品科学, 2020, 41(21): 189-196.

SUN Tonghui, CHEN Jie, LI Xueqin, CHEN Ling. Effect of Sterilization Methods on Microbial Diversity and Quality of Rice Cake[J]. FOOD SCIENCE, 2020, 41(21): 189-196.

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杀菌方式对年糕贮藏期微生物多样性及品质的影响

Effect of Sterilization Methods on Microbial Diversity and Quality of Rice Cake

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