传统发酵豆酱的微生物群落结构和游离氨基酸组成及其相关性分析

doi:10.7506/spkx1002-6630-20180812-102

食品科学 ›› 2019, Vol. 40 ›› Issue (14): 192-197.doi: 10.7506/spkx1002-6630-20180812-102

传统发酵豆酱的微生物群落结构和游离氨基酸组成及其相关性分析

张慧林，王永胜，李冲伟

1.黑龙江大学农业微生物技术教育部工程研究中心，黑龙江哈尔滨 150500；2.黑龙江大学生命科学学院，黑龙江哈尔滨 150080；3.黑龙江省寒地生态修复与资源利用重点实验室，黑龙江哈尔滨 150080

出版日期:2019-07-25 发布日期:2019-07-23

Correlation between Microbial Community Structure and Free Amino Acid Composition of Traditional Fermented Soybean Paste

ZHANG Huilin, WANG Yongsheng, LI Chongwei

1. Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China; 2. College of Life Sciences, Heilongjian University, Harbin 150080, China; 3. Heilongjiang Province Key Laboratory of Ecological Restoration and Resource Utilization for Cold Region, Harbin 150080, China

Online:2019-07-25 Published:2019-07-23

摘要/Abstract

摘要： 研究传统发酵豆酱产品质量的差异，通过定量描述分析法对吉林省长春、黑龙江省桦南、黑龙江省宝泉岭和黑龙江省黑河4 个地区发酵豆酱样品（分别为ChangC、HuaN、BaoQL、HeiH）进行感官评价，运用高通量测序技术和氨基酸分析技术测定其微生物群落结构和游离氨基酸组成，并探讨两者的相互关系。结果表明：BaoQL感官评价最好。不同豆酱样品的菌群组成差异较大，菌群中优势细菌和优势真菌的种类也各不相同，其中样品HuaN和HeiH的优势细菌为四联球菌（Tetragenococcus），样品ChangC的优势细菌为乳杆菌（Lactobacillus），样品BaoQL的优势细菌为魏斯氏菌（Weissella）；样品HuaN和HeiH的优势真菌为青霉菌（Penicillium），样品ChangC的优势真菌为unclassified-k-Fungi，样品BaoQL的优势真菌为曲霉菌（Aspergillus）。通过对其游离氨基酸进行主成分分析和综合性评价，可得东北不同地区传统发酵豆酱游离氨基酸含量存在差异，样品BaoQL的游离氨基酸综合评分最高，样品ChangC次之，HeiH评分最低。采用偏最小二乘回归模型分析豆酱的微生物多样性和游离氨基酸组成的相关性可知，菌群的种类和丰度对游离氨基酸的组成和含量影响较大，从而影响豆酱的质量，其中对游离氨基酸含量影响较大的细菌为Weissella，真菌为毕赤酵母菌（Millerozyma）和Aspergillus。本研究揭示了豆酱中游离氨基酸与微生物群落组成之间的相关性，为豆酱产品的工业化生产提供理论依据。

关键词: 发酵豆酱, 群落结构, 游离氨基酸, 微生物多样性, 感官评定

Abstract: In order to understand the difference in the quality of traditional fermented soybean paste products, sensory evaluation of fermented soybean paste samples from Changchun of Jilin province, and Huanan, Baoquanling and Heihe of Heilongjiang province (designated as ChangC, HuaN, BaoQL, and HeiH) was carried out by quantitative descriptive analysis (QDA). Meanwhile, microbial community structure was analyzed using high-throughput sequencing and free amino acid composition was detected on an amino acid analyzer; the correlation between them was investigated. The results showed that BauQL was ranked the best of the four samples in sensory evaluation. The microbial community compositions of different soybean paste samples varied greatly, and so did the dominant bacteria and the dominant fungi. The dominant bacteria in HuaN and HeiH were both Tetragenococcus, while those in ChangC and BaoQL were Lactobacillus and Weissella, respectively. The dominant fungus in both HuaN and HeiH was Penicillium; the dominant fungus in ChangC was unclassified-k-Fungi; the dominant fungus in BaoQL was Aspergillus. According to principal component analysis and comprehensive evaluation, the free amino acid contents of these four samples were different. The free amino acid score of BaoQL was the highest, followed by ChangC, and HeiH was the lowest. A partial least squares regression (PLSR) model was used to analyze the correlation between microbial diversity and free amino acid composition of soybean paste. It was found that the species and abundance of the flora had a great influence on the composition and contents of free amino acids, thus affecting the product quality. Free amino acid content was largely influence by the bacterium Weissella and the fungi Millerozym and Aspergillus. The correlation between free amino acids and microbial community composition in soybean paste that we found in this study provides a theoretical basis for the industrial production of soybean paste products.

Key words: fermented soybean paste, microbial community structure, free amino acid, microbial diversity, sensory evaluation

中图分类号:

TS264

张慧林，王永胜，李冲伟. 传统发酵豆酱的微生物群落结构和游离氨基酸组成及其相关性分析[J]. 食品科学, 2019, 40(14): 192-197.

ZHANG Huilin, WANG Yongsheng, LI Chongwei. Correlation between Microbial Community Structure and Free Amino Acid Composition of Traditional Fermented Soybean Paste[J]. FOOD SCIENCE, 2019, 40(14): 192-197.

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传统发酵豆酱的微生物群落结构和游离氨基酸组成及其相关性分析

Correlation between Microbial Community Structure and Free Amino Acid Composition of Traditional Fermented Soybean Paste

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