食品科学 ›› 2023, Vol. 44 ›› Issue (1): 199-208.doi: 10.7506/spkx1002-6630-20220123-237

• 包装贮运 • 上一篇    下一篇

酒精浸泡冷藏鲜印度块菌货架期评估、挥发性物质与细菌群落变化及其相关性

黎琦,邹璐潞,马沁沁,朱林,何淑豪,梁诗慧,苗玉志   

  1. (四川师范大学生命科学学院,四川 成都 610100)
  • 出版日期:2023-01-15 发布日期:2023-01-31
  • 基金资助:
    国家自然科学基金青年科学基金项目(31800158);四川省基础应用项目(2017JY0147)

Shelf Life Evaluation and Correlation between Changes in Volatile Compounds and Bacterial Communities in Fresh Tuber indicum Treated with Alcohol during Cold Storage

LI Qi, ZOU Lulu, MA Qinqin, ZHU Lin, HE Shuhao, LIANG Shihui, MIAO Yuzhi   

  1. (College of Life Sciences, Sichuan Normal University, Chengdu 610100, China)
  • Online:2023-01-15 Published:2023-01-31

摘要: 为探索延长鲜印度块菌货架期的简单有效的冷藏保鲜技术,本实验以我国产量最高的鲜印度块菌为对象,对其在4 ℃冷藏过程中的感官指标、菌落总数、主要营养组分质量损失率和挥发性物质含量进行研究,进一步采用高通量测序技术分析细菌群落变化,探究对鲜印度块菌香气贡献程度较大的挥发性物质和主要营养组分与细菌群落变化的相关性,通过16S rRNA测序测定鲜印度块菌冷藏过程中的优势腐败菌。结果表明,采用体积分数75%食用酒精速泡、真空包装后4 ℃冷藏,鲜印度块菌货架期可到30 d;在冷藏的38 d内鲜印度块菌的总糖、总蛋白、粗纤维相对含量与0 d相比明显下降,质量损失率明显上升,挥发性芳香物质含量明显下降,挥发性异味物质含量也明显增加。经高通量测序的细菌群落分析结果表明鲜印度块菌冷藏期间的优势菌门为Proteobacteria、Bacteroidetes、Actinobacteria、Firmicutes和Verrucomicrobia。基于属水平的冗余分析结果表明,在0~15 d营养组分(总糖、总蛋白和粗纤维)相对含量和特征性芳香物质(1-辛烯-3-醇、正戊酸正戊酯、乙酸乙酯、3-甲基丁酸乙酯、2-辛酮、1-辛烯-3-酮、己醛及正己醇)含量与Bradyrhizobium、Rhizobium、Bosea、Variovorax、Dyadobacter、Janthinobacterium和Pedobacter相对丰度呈正相关,其中总蛋白相对含量、1-辛烯-3-醇含量、正戊酸正戊酯含量与Bosea相对丰度呈正相关,Pseudomonas和Serratia相对丰度同质量损失率在15~38 d呈正相关,在冷藏的30~38 d,吡啶、二甲醚、3-甲基丁酸、己酸、庚醛、巴豆醇、3-甲硫基丙醇以及3-甲基-1-丁醇含量同Ensifer、Pseudomonas和Serratia相对丰度呈正相关。本研究揭示了酒精浸泡处理的鲜印度块菌冷藏过程中营养组分和细菌群落结构变化趋势,借助相关性分析找出了与营养组分、挥发性芳香物质和异味物质变化相关的细菌群落,可为进一步深入研究鲜印度块菌腐败机制和贮藏保鲜新技术提供理论依据。

关键词: 鲜印度块菌;货架期;挥发性物质;气相色谱-质谱法;细菌群落;高通量测序

Abstract: Objective: explore a simple and effective preservation technology to prolong the shelf life of fresh Tuber indicum during cold storage. Methods: quality characteristics of fresh Tuber indicum such as sensory quality, total number of colonies, main nutrients content and volatile compounds were studied during storage at 4 ℃. High-throughput sequencing technology was used to reveal the bacterial community structure of fresh Tuber indicum during storage at 4 ℃. What’s more, the correlation analysis between the main aromatic compounds and the bacterial community structure was clarified. The 16S rRNA gene identification technology was used to identify the specific spoilage organisms those isolated from truffles during storage at 4 ℃. The results showed that the shelf life of fresh truffle soaked in 75% alcohol and vacuum packaged was 30 days during storage at 4 ℃. The contents of total sugar, total protein and crude fiber in truffle stored for up to 38 days decreased significantly in comparison with those in fresh truffle. Meanwhile, the mass loss percentage increased evidently, the content of volatile aroma compounds decreased markedly and the content of volatile off-flavor compounds increased obviously. The results of high throughput sequencing showed that Proteobacteria, Bacteroidetes, Actinobacteria, Firmicutes and Verrucomicrobia were the dominant phyla in fresh truffle during cold storage. The redundancy analysis showed that during 0–15 days of storage, the contents of nutrient components (total sugar, total protein and crude fiber) and characteristic aroma substances (1-octene-3-ol, pentyl valerate, ethyl acetate, 3-methyl-ethyl butyrate, 2-octenone, 1-octene-3-one, hexaldehyde and n-hexanol) were positively correlated with the relative abundance of Bradyrhizobium, Rhizobium, Bosea, Variovorax, Dyadobacter, Janthinobacterium and Pedobacter. The contents of total protein, 1-octene-3-ol and n-amyl pentanoate were significantly positively correlated with the relative abundance of Bosea. The relative abundance of Pseudomonas and Serratia showed a significantly positive correlation with mass loss percentage from days 15 to 38. The contents of pyridine, dimethyl ether, 3-methyl-butyric acid, hexanoic acid, heptanal, crotonol, 3-methylthiopropanol and 3-methyl-1-butanol were positively correlated with the relative abundance of Ensifer, Pseudomonas, and Serratia from days 30 to 38. The results of this study will provide a theoretical basis for the in-depth study of the spoilage mechanism of and the development of new preservation technologies for fresh Tuber indicum.

Key words: Tuber indicum; shelf life; volatile compounds; gas chromatography-mass spectrometry; bacterial community; high-throughput sequencing

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