食品科学 ›› 2025, Vol. 46 ›› Issue (15): 256-239.doi: 10.7506/spkx1002-6630-20250206-014

• 成分分析 • 上一篇    下一篇

牛肉酸肉发酵过程中特征风味物质与微生物群落组成的相关性

唐钰婷,周秉德,杨智博,赵鑫,唐俊妮,胡滨,朱成林   

  1. (1.西南民族大学药学与食品学院,四川 成都 610041;2.四川农业大学食品学院,四川 雅安 625014)
  • 出版日期:2025-08-15 发布日期:2025-07-22
  • 基金资助:
    四川省自然科学基金面上项目(2024NSFSC0364);西南民族大学中央高校基本科研业务费专项(ZYN2025083)

Correlation between Characteristic Flavor Compounds and Microbial Community Composition during Sour Beef Fermentation

TANG Yuting, ZHOU Bingde, YANG Zhibo,, ZHAO Xin, TANG Junni, HU Bin, ZHU Chenglin   

  1. (1. College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China;2. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)
  • Online:2025-08-15 Published:2025-07-22

摘要: 为研究牛肉酸肉发酵过程中特征风味物质与微生物群落演替的相关性,采用电子鼻、电子舌、气相色谱-离子迁移谱技术和高通量测序技术对其风味物质和微生物群落组成进行测定,通过主成分分析(principal component analysis,PCA)鉴定风味物质,利用Spearmen相关性分析探究微生物群落与特征风味物质之间的关联性。结果表明:在牛肉酸肉中共检测出40 种挥发性物质,利用PCA得出的特征风味物质包括正己醇等17 种;在酸肉发酵过程中,乳酸杆菌属(Lactobacillus)和魏斯氏菌属(Weissella)的相对丰度逐渐增高;而葡萄球菌属(Staphylococcus)、产碱杆菌属(Alcaligenes)、假单胞菌属(Pseudomonas)、巨大球菌属(Macrococcus)在发酵过程中相对丰度逐渐降低。Spearmen相关性分析结果显示,乳酸杆菌属、葡萄球菌属和明串珠菌属与正己醇M、异戊醇M等多种风味化合物的产生呈现显著正相关。总的来看,乳酸杆菌属为牛肉酸肉发酵过程中的优势菌属,其在促进酯类和醇类风味物质的形成方面发挥了重要作用;除此之外,葡萄球菌属和明串珠菌属也同样促进了牛肉酸肉酯类和醇类风味物质的形成。

关键词: 牛肉酸肉;发酵;微生物群落组成;挥发性风味物质;相关性分析

Abstract: In order to study the correlation between characteristic flavor compounds and microbial community composition during the fermentation of sour beef, an electronic nose, an electronic tongue, gas chromatography-ion mobility spectrometry (GC-IMS) and high-throughput sequencing technology were used to determine flavor compounds and microbial community composition. Principal component analysis (PCA) was used to identify characteristic flavor compounds, and the correlation between microbial communities and characteristic flavor substances was explored by Spearmen correlation analysis. The results showed that a total of 40 volatile compounds were detected. Among them, 17 compounds including n-hexanol were considered as key flavor compounds. The relative abundance of Lactobacillus and Weissellla increased during the fermentation process, while the relative abundance of Staphylococcus, Alcaligenes, Pseudomonas and Macrococcus decreased. The results of Spearman correlation analysis indicated that Lactobacillus, Staphylococcus and Leuconostoc were significantly positively correlated with the production of various flavor compounds such as n-hexanol M and isoamyl alcohol M. In summary, Lactobacillus is the dominant genus in the fermentation process of sour meat, which plays an important role in promoting the formation of esters and alcohols. In addition, Staphylococcus and Leuconostoc also promote the formation of esters and alcohols in sour beef.

Key words: sour beef; fermentation; microbial community composition; volatile flavor compounds; correlation analysis

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