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食品与发酵工业  2021, Vol. 47 Issue (17): 61-68    DOI: 10.13995/j.cnki.11-1802/ts.026299
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
朝鲜族辣白菜在自然发酵过程中菌群结构与主要呈味物质的相关性
杨柳, 高良锋, 沈明浩, 姜斌, 任大勇*
(吉林农业大学 食品科学与工程学院,吉林 长春,130118)
Correlation between microbial community and main flavor components of Korean kimchi during natural fermentation
YANG Liu, GAO Liangfeng, SHEN Minghao, JIANG Bin, REN Dayong*
(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
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摘要 为检测辣白菜在自然发酵过程中的主要呈味物质和菌群结构的变化,利用主成分分析探讨二者之间的相关性。结果表明,随着发酵时间的延长,主要呈味物质如总酸(乳酸、乙酸等)、还原糖、氨基酸等含量显著增加(P<0.05);高能量测序结果显示,辣白菜在发酵过程中微生物菌群具有多样性,不同发酵阶段微生物群落结构存在显著差异,发酵后期物种的相对丰度降低;主成分分析结果表明,Weissella 菌属与主要呈味物质呈正相关。
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杨柳
高良锋
沈明浩
姜斌
任大勇
关键词:  辣白菜  发酵  主要呈味物质  高通量测序技术  主成分分析    
Abstract: The changes of main flavor components and microbial community structure were studied during the fermentation of Chinese traditional food-Korean kimchi, and their correlation was analyzed by principal component analysis (PCA). The results showed that with the extension of fermentation time, the contents of main flavor substances such as total acid (lactic acid, acetic acid, etc.), reducing sugar and amino acid increased significantly (P<0.05). The high-throughput sequencing results indicated that the microbial flora were diversity and significant differences during the fermentation. PCA results showed that Weissella had a positive correlation with the main flavor components.
Key words:  kimchi    fermentation    main flavor components    high-throughput sequencing technology    principal component analysis(PCA)
收稿日期:  2020-11-27      修回日期:  2020-12-24                发布日期:  2021-09-27      期的出版日期:  2021-09-15
基金资助: 吉林省教育厅十二五科研项目[吉科教合字(2015)第196号]
作者简介:  杨柳和高良锋硕士研究生为共同第一作者(任大勇副教授为通讯作者,E-mail:rdy79@163.com)
引用本文:    
杨柳,高良锋,沈明浩,等. 朝鲜族辣白菜在自然发酵过程中菌群结构与主要呈味物质的相关性[J]. 食品与发酵工业, 2021, 47(17): 61-68.
YANG Liu,GAO Liangfeng,SHEN Minghao,et al. Correlation between microbial community and main flavor components of Korean kimchi during natural fermentation[J]. Food and Fermentation Industries, 2021, 47(17): 61-68.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026299  或          http://sf1970.cnif.cn/CN/Y2021/V47/I17/61
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