食品科学 ›› 2021, Vol. 42 ›› Issue (6): 118-125.doi: 10.7506/spkx1002-6630-20191203-043

• 生物工程 • 上一篇    下一篇

红腐乳后酵期风味物质与细菌菌群分析

陈卓,吴学凤,穆冬冬,何莹,张明珠,蔡静,侯志刚,郑志,梁进,张钰萌,李兴江   

  1. (1.合肥工业大学食品与生物工程学院,安徽省农产品精深加工重点实验室,安徽 合肥 230009;2.安徽农业大学茶与食品科技学院,安徽 合肥 230036)
  • 出版日期:2021-03-25 发布日期:2021-03-29
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0400404;2018YFD0400601); 安徽省科技重大专项(18030701146;201903a06020034;18030701154;201903a06020007)

Determination and Correlation Analysis of Flavor Components with Bacterial Community in Post-fermented Red Sufu

CHEN Zhuo, WU Xuefeng, MU Dongdong, HE Ying, ZHANG Mingzhu, CAI Jing, HOU Zhigang, ZHENG Zhi, LIANG Jin, ZHANG Yumeng, LI Xingjiang   

  1. (1. Key Laboratory for Agricultural Products Processing of Anhui Province,School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China;2. School of Tea and Food Science, Anhui Agricultural University, Hefei 230036, China)
  • Online:2021-03-25 Published:2021-03-29

摘要: 为探究目前市场中红腐乳后酵阶段风味物质与菌落演替之间的关系,采用顶空固相微萃取-气相色谱-质谱联用技术、反相高效液相色谱和邻苯二甲醛柱前衍生化检测相结合的方法,检测腐乳中挥发性风味物质及氨基酸含量。共检测出挥发性风味物质50 种,主要为酯类20 种、醇类9 种,通过气味活性值分析得到主要风味物质为苯乙醇、1-辛烯-3-醇、乙酸乙酯等,大部分酯类、萜烯类、呋喃类等风味物质种类和含量随发酵进行升高,烷烃类及部分酯类物质变化不明显。对不同阶段的后酵期红腐乳游离氨基酸含量进行分析测定,其中总游离氨基酸含量随发酵进行而提高。采用高通量测序法分析细菌菌落,得知红腐乳中优势菌群为芽孢杆菌(Bacillus)、肠杆菌(Enterobacter)、不动杆菌(Acinetobacter)、四联球菌(Tetragenococcus)等。细菌多样性在发酵过程中显著提高;Bacillus相对丰度随发酵进行明显降低,乳球菌(Lactococcus)、Tetragenococcus相对丰度随发酵进行提高;Enterobacter相对丰度在前中期明显提高,中后期下降。将游离氨基酸、部分挥发性风味物质与菌群进行Pearson相关性分析,结果表明,红腐乳后酵期氨基酸的产生与Enterobacter呈明显正相关,但Enterobacter与大部分香味化合物负相关;Bacillus与多种香味酯类化合物正相关;其他菌种如Lactococcus、Acinetobacter也在红腐乳后酵期提供良好风味。

关键词: 红腐乳;风味物质;游离氨基酸;菌落组成;高通量测序

Abstract: In this experiment, we sought to explore the relationship between the change of flavor substances and bacterial community succession during the post-fermentation of red sufu. By using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and reversed-phase high performance liquid chromatography (HPLC) following precolumn derivatization with o-phthalaldehyde (OPA), we detected the contents of volatile flavor compounds and amino acids in the sufu. A total of 50 volatile flavor substances were detected, mainly including 20 ester compounds and 9 alcohols. The main flavor substances identified by odor activity value (OAV) analysis were phenyl ethanol, 1-octene-3-alcohol, ethyl acetate, etc. The types and contents of most flavor compounds such as esters, terpenes and furans were increased with fermentation time, while those of alkanes and esters were not changed significantly. The total content of free amino acids (FAA) was similarly increased with fermentation time. The bacterial community was analyzed by high-throughput sequencing, and it was found that the dominant bacteria were Bacillus, Enterobacter, Acinetobacter, Tetragenococcus, etc. The diversity of bacterial community was increased significantly during fermentation. The abundance of Bacillus was decreased significantly, while the abundances of Lactococcus and Tetragenococcus were increased over the entire fermentation period. The abundance of Enterobacter was increased significantly in the early-mid part of the period and then decreased in the mid-late part. Pearson correlation analysis showed that the production of amino acids in the post-fermentation period of red sufu was positively correlated with Enterobacter, while the production of most aroma compounds was negatively correlated with Enterobacter. Bacillus was positively correlated with a variety of ester aroma compounds. Other strains, such as Lactococcus and Acinetobacter, also provided good flavor during the post-fermentation period.

Key words: red sufu; volatile flavor substances; free amino acids; bacterial community; high throughput sequencing

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