食品与发酵工业 >

2018 , Vol. 44 >Issue 9: 22 - 28

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.015698

研究报告

郫县豆瓣后发酵过程中细菌群落与呈香物质相关性研究

  • 徐炜桢 ,
  • 赵红宇 ,
  • 杨懿 ,
  • 叶玉矫 ,
  • 岳鹏 ,
  • 张良
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  • 1(西华大学 食品与生物工程学院,食品生物技术四川省高校重点实验室,四川 成都,610039)
    2(四川省丹丹郫县豆瓣集团股份有限公司,国家企业技术中心,四川省豆瓣酿制工程实验室, 食品用酶生物发酵技术国家地方联合工程研究中心,四川 成都,611732)
硕士研究生(张良副教授为通讯作者,E-mail:zhang-liang@foxmail.com)。

收稿日期: 2017-09-08

  网络出版日期: 2018-10-30

基金资助

国家教育部春晖计划项目(Z2015117);四川省战略性新兴新产品项目(2015GZX0021)、重点研发项目(2016 NZ0093);成都市科技惠民技术研发项目(2015-HM01-00003-SF)、农业技术成果应用示范项目(2015-NY01-00001-NC)、农业技术研发项目(2015-NY02-00097-NC)、产学研联合实验室项目(2015-YF04-00047-JH);西华大学食品生物技术重点实验室建设项目 (川教2006-313)

收起

Correlation analysis of bacterial communities and volatile compounds in Pixian soybean paste during fermentation processes

  • XU Wei-zhen ,
  • ZHAO Hong-yu ,
  • YANG Yi ,
  • YE Yu-jiao ,
  • YUE Ping ,
  • ZHANG Liang
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  • 1(Key Lab of Food Biotechnology of Sichuan Province, College of Bioengineering, Xihua University, Chengdu 610039, China)
    2(Sichuan Dandan Pixian Soybean Paste Co. Ltd., National Enterprise Technology Center, Soybean Paste Brewing Technology and Engineering Laboratory of Sichuan Province, National & Local Joint Engineering Research Center of Food Enzyme Fermentation, Chengdu 611732, China)

Received date: 2017-09-08

  Online published: 2018-10-30

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摘要

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。

关键词： 郫县豆瓣; 细菌演替; 挥发性成分; 相关性

本文引用格式

徐炜桢 , 赵红宇 , 杨懿 , 叶玉矫 , 岳鹏 , 张良 . 郫县豆瓣后发酵过程中细菌群落与呈香物质相关性研究[J]. 食品与发酵工业, 2018 , 44(9) : 22 -28 . DOI: 10.13995/j.cnki.11-1802/ts.015698

Abstract

Pixian soybean paste is a traditional fermented soybean food product that has been consumed for centuries as a protein source and flavoring ingredient in South-China, especially in areas along middle and upper reaches of the Yangtze River. To analyze the relationships between volatile compounds and core bacterial communities in Pixian soybean paste during fermentation processes, high-throughput sequencing method and HS-SPME-GC-MS were used. The results from Partial least squares regression (PLSR) and Pearson′s correlation coefficients (PCC) analyses revealed highly covariable relationships between volatile compounds and bacterial taxa. Notably, Staphylococcus showed significant correlation with ethyl isovalerate (PCC, 0.901) and extremely significant correlation with ethyl dodecanoate (0.977). Bacillus showed a significant negative correlation with linalool (-0.911). Staphylococcus and Bacilluscould were preliminarily identified as important bacteria that affected the volatile compounds during post-fermentation period of PDB.

Key words： Pixian soybean paste; bacterial community; volatile compounds; correlation analysis

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