酒糟草鱼发酵过程中微生物菌群组成与挥发性风味物质及其相关性分析

doi:10.7506/spkx1002-6630-20241230-261

食品科学 ›› 2025, Vol. 46 ›› Issue (14): 111-117.doi: 10.7506/spkx1002-6630-20241230-261

• 生物工程 • 上一篇

酒糟草鱼发酵过程中微生物菌群组成与挥发性风味物质及其相关性分析

段姿睿，杨絮，陈小娥，郭全友

（1.浙江海洋大学食品与药学学院，浙江?舟山 316022；2.中国水产科学研究院东海水产研究所，上海 200090；3.宁德师范学院海洋学院，福建?宁德 352100）

发布日期:2025-06-20
基金资助:
“十四五”国家重点研发计划重点专项（2023YFD2401405）；江西省农业关键核心技术攻关项目（JXNK202305）；中国水产科学研究院中央级公益性科研院所基本科研业务费专项（2023TD73）

Microbial Community Composition and Volatile Flavor Substances in Fermented Grass Carp with Rice Wine Lees during Fermentation and Correlation between Them

DUAN Zirui, YANG Xu, CHEN Xiao’e, GUO Quanyou

(1. Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, China; 2. East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; 3. Marine College, Ningde Normal University, Ningde 352100, China)

Published:2025-06-20

摘要/Abstract

摘要： 为了解酒糟草鱼发酵过程中的微生物群落组成和挥发性风味物质演变情况，探究采用酒醪代替酒糟进行草鱼发酵的可能性，利用高通量测序技术，对未发酵样本和3 组发酵样本（发酵5 d的酒糟、发酵2 d的酒糟和发酵2 d的酒醪对风干草鱼进行发酵）的细菌组、真菌组进行测序和系统发育分析，同时采用气相色谱-离子迁移谱对样本挥发性风味物质进行分析。结果表明，3 组发酵样本的水分含量、乙醇体积分数和氨基酸态氮含量随发酵时间整体呈上升趋势，pH值呈下降趋势。酒醪发酵组在气味、色泽、滋味和质地上表现最佳，整体可接受度较好。在样本发酵前期阶段，优势细菌菌属为魏斯氏菌属（Weissella）、枸橼酸杆菌属（Citrobacter）和气单胞菌属（Aeromonas）；在样本发酵中、后期阶段，乳酸片球菌属（Pediococcus）和乳酸乳球菌属（Lactococcu）的物种丰度增高，枸橼酸杆菌属和气单胞菌属的物种丰度大幅降低。优势真菌菌属毕赤酵母菌属（Pichia）在3 组样本的发酵过程中占据绝对优势。所有样本共检测出37 种挥发性风味物质，其中乙酸乙酯、丙酸乙酯和乙偶姻为酒糟草鱼的特征风味物质。魏斯氏菌属、乳酸片球菌属和毕赤酵母菌属、酿酒酵母菌属与多种香气物质的产生呈显著正相关。本研究可为发酵草鱼的优势菌株筛选和发酵工艺优化提供基础。

关键词: 酒糟草鱼；高通量测序；酒醪；优势菌群；挥发性风味物质

Abstract: In order to understand the microbial community composition and the evolution of volatile flavor substances during the fermentation process of grass carp with rice wine less and to explore the possibility of using rice wine mash instead of rice wine lees for the fermentation of grass carp, high-throughput sequencing technology was used for sequencing and phylogenetic analysis of the bacterial and fungal communities in unfermented grass carp and three groups of air-dried fermented grass carp (made with lees fermented for 5 days, lees fermented for 2 days and mash fermented for 2 days, respectively), and gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze their volatile flavor substances. The results showed that the contents of moisture, alcohol and amino acid nitrogen increased with fermentation time, and the pH decreased. The mash fermentation group had the best performance in smell, color, taste and texture, with good overall acceptability. The dominant bacterial genera were Weissella, Citrobacter and Aeromonas in the early stage of fermentation. In the middle and late stages, the abundance of Pediococcus and Lactococcu increased, while the abundance of Citrobacter and Aeromonas decreased significantly. For all three fermented samples, the dominant fungal genus Pichia had an absolute advantage during the fermentation process. A total of 37 volatile flavor substances were detected in all samples, among which acetic acid ethyl ester, ethyl propanoate and 2-butanone, 3-hydroxy were the characteristic flavor substances of fermented grass carp with lees. Weissella, Lactococcu, Pichia and Saccharomyces cerevisiae had a significantly positive correlation with the production of various aroma substances. This study provides the basis for the screening of dominant strains and the optimization of the fermentation process of fermented grass carp.

Key words: fermented grass carp with rice wine lees; high-throughput sequencing; rice wine mash; dominant microbial community; volatile flavor substances

中图分类号:

TS254.5

段姿睿，杨絮，陈小娥，郭全友. 酒糟草鱼发酵过程中微生物菌群组成与挥发性风味物质及其相关性分析[J]. 食品科学, 2025, 46(14): 111-117.

DUAN Zirui, YANG Xu, CHEN Xiao’e, GUO Quanyou. Microbial Community Composition and Volatile Flavor Substances in Fermented Grass Carp with Rice Wine Lees during Fermentation and Correlation between Them[J]. FOOD SCIENCE, 2025, 46(14): 111-117.

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酒糟草鱼发酵过程中微生物菌群组成与挥发性风味物质及其相关性分析

Microbial Community Composition and Volatile Flavor Substances in Fermented Grass Carp with Rice Wine Lees during Fermentation and Correlation between Them

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