为揭示郫县豆瓣特有“日晒夜露”发酵工艺与“酱香浓郁”的产品特征之间的关联特性,以稳定发酵(6个月)至发酵末期(5年)合计5个不同发酵阶段郫县豆瓣为对象,通过偏最小二乘回归法(PLSR)和皮尔森相关系数(PCC)分析考察其后发酵过程中细菌群落变化与挥发性呈香物质的相关性。结果表明,属水平上细菌拟杆菌属(Bacteroides)、氨氧化菌属(Candidatus Nitrososphaera)、梭菌属(Clostridium)、梭菌科下未确认菌属(Clostridiaceae-Other)和消化链球菌科下未确认菌属(Peptostreptococcaceae-Other)可能与6种醛类和2种杂环类呈香物质具有较强的相关性,而肠杆菌科下未确认菌属(Enterobacteriaceae-Other)和芽孢杆菌科下未确认菌属(Bacillaceae-Other)则与糠醇、4-乙基愈创木酚呈现出较强的关联;葡萄球菌属(Staphylococcus)与乙醇、糠醇、十二酸乙酯呈现出一定的正相关,乳杆菌属(Lactobacillus)则与乙醇、十二酸乙酯呈现出负相关性;芽孢杆菌属(Bacillus)则与芳樟醇呈现出负相关。芽孢杆菌属(Bacillus)、葡萄球菌属(Staphylococcus)细菌的代谢是影响郫县豆瓣后发酵期挥发性呈香物质的重要因素。
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