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食品与发酵工业  2022, Vol. 48 Issue (20): 176-181    DOI: 10.13995/j.cnki.11-1802/ts.030557
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
大米和玉米比例对鲊广椒品质及细菌类群的影响
席啦1,2, 熊英梅1,2, 王玉荣1,2, 侯强川1,2, 王婷3, 杨莹3, 郭壮1,2*
1(湖北文理学院,湖北省食品配料工程技术研究中心,湖北 襄阳,441053)
2(湖北文理学院,乳酸菌生物技术与工程襄阳市重点实验室,湖北 襄阳,441053)
3(襄阳市公共检验检测中心,湖北 襄阳,441001)
Effect of the ratio of rice and corn on the quality and microbial diversity of Zha-chili
XI La1,2, XIONG Yingmei1,2, WANG Yurong1,2, HOU Qiangchuan1,2, WANG Ting3, YANG Ying3, GUO Zhuang1,2*
1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
2(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China)
3(Xiangyang Public Inspection and Testing Center, Xiangyang 441001, China)
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摘要 鲊广椒是以谷物和辣椒为主料的特色发酵食品,在我国湖北、湖南、重庆、贵州等地均有食用。该研究分别以大米和玉米为原料制作了鲊广椒,同时使用仿生技术对鲊广椒的品质进行了评价,并结合高通量测序技术对其微生物多样性进行了解析。结果发现,酸味、苦味和咸味是差异较大的滋味指标,芳香类物质、氮氧化合物、甲烷和乙醇是差异较大的挥发性风味物质。鲊广椒中细菌主要是隶属于硬壁菌门(Firmicutes)的乳杆菌属(Lactobacillus,97.90%);相关性显示在鲊广椒发酵基质中添加一定比例的玉米能够显著增加鲊广椒的酸味和芳香味等良性指标的强度,并降低苦味、咸味和氮氧化合物等劣性指标的强度,从而改善鲊广椒的品质。
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席啦
熊英梅
王玉荣
侯强川
王婷
杨莹
郭壮
关键词:  鲊广椒  电子舌  电子鼻  高通量测序    
Abstract: Zha-chili is a characteristic fermented food with grains and peppers as the main ingredients, which is eaten in Hubei, Hunan, Guizhou, Chongqing, Guizhou and other places in China. In this study, rice and corn were used as raw materials to produce Zha-chili, and its quality was evaluated by bionic technology, and the microbial diversity was analyzed by high-throughput sequencing technology. The results showed that sour, bitter and salty were taste indexes with significant difference among samples, and aromatic substances, nitrogen oxides, methane and ethanol were volatile flavor substances with great differences. Bacteria in Zha-chili were mainly Lactobacillus (97.90%), which belongs to Firmicutes. The correlation analysis showed that adding a certain proportion of corn to the fermentation substrate could significantly increase the intensity of benign indexes such as sour and aromatic aroma, and reduce the intensity of inferior indexes such as bitter, salty and nitroxide compounds and thus improve the quality of Zha-chili.
Key words:  Zha-chili    electronic tongue    electronic nose    high throughput sequencing
收稿日期:  2021-12-23      修回日期:  2022-01-28           出版日期:  2022-10-25      发布日期:  2022-11-18      期的出版日期:  2022-10-25
基金资助: 湖北省教育厅科学研究计划指导性项目(B2021207)
作者简介:  本科生(郭壮教授为通信作者,E-mail:guozhuang1984@163.com)
引用本文:    
席啦,熊英梅,王玉荣,等. 大米和玉米比例对鲊广椒品质及细菌类群的影响[J]. 食品与发酵工业, 2022, 48(20): 176-181.
席啦,熊英梅,王玉荣,et al. Effect of the ratio of rice and corn on the quality and microbial diversity of Zha-chili[J]. Food and Fermentation Industries, 2022, 48(20): 176-181.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.030557  或          http://sf1970.cnif.cn/CN/Y2022/V48/I20/176
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