长沙臭豆腐卤水发酵过程特征风味物质及其关联菌群分析

doi:10.7506/spkx1002-6630-20220104-019

食品科学 ›› 2022, Vol. 43 ›› Issue (22): 239-248.doi: 10.7506/spkx1002-6630-20220104-019

• 成分分析 • 上一篇

长沙臭豆腐卤水发酵过程特征风味物质及其关联菌群分析

唐辉，陈霖，康林芝，李跑，钟瑞敏，刘国凌，蒋立文

（1.韶关学院英东食品学院，广东韶关 512005；2.湖南农业大学食品科学技术学院，湖南长沙 400128；3.食品科学与生物技术湖南省重点实验室，湖南长沙 410128）

发布日期:2022-12-12
基金资助:
国家自然科学基金青年科学基金项目（32102126）；广东省普通高校特色创新类项目（2021KTSCX120）；韶关市科技计划项目（210725104530651）；韶关学院博士科研启动资助项目（433-9900064501）

Characteristic Flavor Compounds and Microbiota during the Fermentation of Changsha Stinky Tofu Brine and Correlation between Them

TANG Hui, CHEN Lin, KANG Linzhi, LI Pao, ZHONG Ruimin, LIU Guoling, JIANG Liwen

(1. Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan 512005, China;2. College of Food Science and Technology, Hunan Agricultural University, Changsha 400128, China;3. Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China)

Published:2022-12-12

摘要/Abstract

摘要： 以长沙臭豆腐卤水为研究对象，利用顶空-固相微萃取-气相色谱-质谱技术、内标定量法结合香气活性值跟踪卤水发酵过程中挥发性成分、特征风味物质及其动态变化情况。在此基础上，采用鸟枪法宏基因组测序法探究不同发酵时期卤水的优势菌群，并通过Pearson相关系数分析优势菌群与特征风味成分之间的相关性，研究其特征风味关联菌群。结果表明，卤水发酵0～120 d共鉴定到75 种挥发性风味物质，主要包括苯酚、吲哚、醇、酸、醛、酮、酯、醚类等，其中，苯酚、对甲基苯酚、吲哚、3-甲基吲哚、丁酸、3-甲基丁酸、4-乙基苯酚、三甲胺、异戊醇、2-庚醇、正己醇、3-辛醇、1-辛烯-3-醇、2-十一醇、苯乙醇、合金欢醇、3-苯丙酸乙酯、丙位十二内酯和壬醛19 种物质是卤水发酵过程中的特征风味物质。卤水发酵过程中共鉴定出11 个优势菌种/株，即梭菌科（Clostridiales bacterium SYSU GA17129、Clostridiales unclassified、Clostridium ultunense、Sporanaerobacter acetigenes、Keratinibaculum paraultunense）、芽孢杆菌科（Massilibacterium senegalense、Aneurinibacillus aneurinilyticus、Pseudogracilibacillus auburnensis）、产碱菌科（Paenalcaligenes hominis）、依格纳季氏菌属（Ignatzschineria sp. F8392、Ignatzschineria indica）。其中，优势菌C. bacterium SYSU GA17129、A. aneurinilyticus和S. acetigenes与12 种特征风味物质存在显著正相关（P＜0.05），是卤水中主要的风味关联菌。该研究可为促进长沙臭豆腐风味品质的稳定提供理论和应用基础。

关键词: 长沙臭豆腐卤水；顶空-固相微萃取-气相色谱-质谱；特征风味物质；宏基因组学；风味关联菌群

Abstract: In this study, the volatile composition and characteristic flavor compounds of Changsha stinky tofu brine during fermentation were analyzed and identified by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) with internal standards based on odor activity values (OAV). The dominant microbiota was investigated by shotgun metagenomic sequencing, and the correlation between the dominant microbiota and the characteristic flavor substances was analyzed by calculating Pearson’s correlation coefficients. Results showed that a total of 75 volatile flavor compounds were identified during the 120-day fermentation period, including phenols, indoles, alcohols, acids, aldehydes, ketones, esters, and ethers. Phenol, p-cresol, indole, 3-methylindole, butyric acid, isovaleric acid, 4-ethylphenol, trimethylamine, 3-methyl-1-butanol, 2-heptanol, 1-hexanol, 3-octanol, 1-octen-3-ol, 2-undecanol, phenethyl alcohol, (E,E)-farnesol, ethyl 3-phenylpropionate, 4-dodecanolide and 1-nonanal were identified as the characteristic flavor substances in the whole fermentation process. The predominant microorganisms identified were Clostridium bacterium SYSU GA17129, Clostridiales unclassified, Clostridium ultunense, Sporanaeromonas acetenes, Keratinibaculum paraultunense, Massiilibacterium senegalense, Aneurinibacillus aneurinilyticus, Pseudogracilibacillus auburnensis, Paencaligenes hominis, Ignatzschineria sp. F8392, and Ignatzschineria indica. Moreover, C. bacterium SYSU GA17129, A. aneurinilyticus, and S. acetigenes had significant correlations with 12 characteristic flavor components (P < 0.05), which were the major microbiota associated with the flavor of Changsha stinky tofu brine. This study provides a theoretical basis for promoting the stability of the flavor quality of Changsha stinky tofu.

Key words: Changsha stinky tofu brine; headspace solid phase microextraction-gas chromatography-mass spectrometry; characteristic flavor compounds; metagenomics; flavor-associated microbiota

中图分类号:

TS214.2

唐辉，陈霖，康林芝，李跑，钟瑞敏，刘国凌，蒋立文. 长沙臭豆腐卤水发酵过程特征风味物质及其关联菌群分析[J]. 食品科学, 2022, 43(22): 239-248.

TANG Hui, CHEN Lin, KANG Linzhi, LI Pao, ZHONG Ruimin, LIU Guoling, JIANG Liwen. Characteristic Flavor Compounds and Microbiota during the Fermentation of Changsha Stinky Tofu Brine and Correlation between Them[J]. FOOD SCIENCE, 2022, 43(22): 239-248.

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长沙臭豆腐卤水发酵过程特征风味物质及其关联菌群分析

Characteristic Flavor Compounds and Microbiota during the Fermentation of Changsha Stinky Tofu Brine and Correlation between Them

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