食品科学 ›› 2021, Vol. 42 ›› Issue (10): 162-170.doi: 10.7506/spkx1002-6630-20200109-107

• 生物工程 • 上一篇    下一篇

传统酸面团菌群结构及其酵制馒头风味物质分析

李晓敏,韩伟,黎琪,王晴,檀馨悦,邹球龙,张晓琳   

  1. (1.中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京 102209;2.国家粮食和物资储备局科学研究院,北京 100037)
  • 出版日期:2021-05-25 发布日期:2021-06-02
  • 基金资助:
    北京市科技计划项目(D171100008017001)

Analysis of Microbial Community Structure in Traditional Sourdough and Flavor Components in Steamed Bread Made with It

LI Xiaomin, HAN Wei, LI Qi, WANG Qing, TAN Xinyue, ZOU Qiulong, ZHANG Xiaolin   

  1. (1. COFCO Nutrition and Health Research Institute, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing Engineering Laboratory of Geriatric Nutrition & Food, Beijing 102209, China; 2. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China)
  • Online:2021-05-25 Published:2021-06-02

摘要: 为探究传统酸面团的菌群结构及其对制成馒头风味物质组分的影响,分别对采自山西(SX)、河北(HB)、青海(QH)、甘肃(GS)和河南(HN)酸面团样品进行pH值、可滴定酸度(titratable acidity,TTA)和菌落总数的测定,运用高通量测序技术对5 个样品进行菌群结构解析,并采用顶空固相微萃取-气相色谱-质谱联用技术对其酵制馒头的风味物质进行检测与分析。结果表明:酸面团的pH值处于3.69~3.83之间,TTA范围为3.73~4.30 mL(0.1 mol/L NaOH溶液),乳酸菌菌落数范围为4.89~8.31(lg(CFU/g)),酵母菌菌落数范围为4.75~6.08(lg(CFU/g));酸面团中细菌的优势菌群为乳杆菌属、乳球菌属和魏斯氏菌属,真菌的优势菌群为酵母属、毕赤酵母属和假丝酵母属,且不同样品的优势菌属和相对丰度有所差异。酸面团样品酵制馒头风味物质的检测结果显示,共有42 种挥发性成分被检出,包括醇类、醛类、酯类、芳香类、烃类等;其中,HB样品检出成分最多,为30 种,SX、QH和GS样品为26 种,HN样品为25 种。不同馒头样品风味物质总含量排序为SX>HN>GS>QH>HB。

关键词: 酸面团;风味物质;微生物多样性;高通量测序;气相色谱-质谱联用

Abstract: This study is aimed to figure out the structure of the microbial community in the traditional sourdough and to determine the flavor components of steamed bread made with it. The pH, titratable acidity and total bacterial colony counts of sourdough samples collected from Shanxi (SX), Hebei (HB), Qinghai (QH), Gansu (GS) and Henan (HN) provinces were measured, and the composition of the microbial communities in the five samples were determined by high-throughput sequencing. Besides, solid phase micro-extraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS) was used to determine the flavor compounds in steamed bread. The results showed that the pH of these sourdoughs was between 3.69 and 3.83, the total titratable acidity (TTA) ranged from 3.73 to 4.30 mL, as determined by titration with 0.1 mol/L NaOH, and the number of lactic acid bacteria and yeasts ranged from 4.89 to 8.31 (lg(CFU/g)) and 4.75 to 6.08 (lg(CFU/g)), respectively. Lactobacillus, Lactococcus and Weissella were the dominant bacteria in the sourdoughs, and the dominant fungi were Saccharomyces, Pichia and Candida. Besides, the relative abundance of the dominant bacterial and fungal genera was different among the different samples. In total, 42 volatile compounds were identified in all samples, including alcohols, aldehydes, esters, aromatics and hydrocarbons, 30 of which were found in sample HB, 26 in samples SX, QH and GS, respectively, and 25 in sample HN. The total contents of flavor compounds in steamed breads made with the five sourdoughs were ranked in decreasing order as follows: SX > HN > GS > QH > HB.

Key words: sourdough; flavor compounds; microbial community diversity; high-throughput sequencing; gas chromatograph-mass spectrometry

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