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
展开
  • 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
Expand
  • 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

Fold

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

参考文献

[1] 李幼筠. “郫县豆瓣”剖析[J].中国酿造,2008, 27(11):83-86.
[2] 余浪,阚建全.传统豆瓣的研究进展[J].中国调味品,2008,33(5):26-31.
[3] 杜敬秋,刘浏.607亿元郫县豆瓣跻身中国品牌价值榜[EB/OL].[2015-12-14]http://blog.sina.com.cn/s/blog-546953690102xoa1.html.
[4] 石磊,李诚.HACCP在郫县豆瓣生产中的应用[J].中国调味品,2007 (6):25-27.
[5] 高岭.郫县豆瓣的生产工艺改进[J].中国调味品,2006 (5):34-39.
[6] 黄明泉,韩书斌,孙宝国,等.固相微萃取/气质联机分析郫县豆瓣酱挥发性香成分的研究[J].食品与发酵工业, 2009, 35(4):147-152.
[7] 黄明泉,韩书斌,孙宝国,等.同时蒸馏萃取/气质联机分析郫县豆瓣酱风味成分的研究[J].食品工业科技,2009(4):136-139.
[8] 刘平,翟刚,陈功,等.郫县豆瓣特征香气物质的研究鉴定[J].中国酿造,2015, 34(1):27-32.
[9] 黄著, 彭熙敏,刘超兰,等.郫县豆瓣挥发性香气成分剖析及其在陈酿过程中的变化研究[J].中国调味品,2009, 34(3):106-111.
[10] 冯军,陈海涛,黄明泉,等.不同品牌郫县豆瓣酱挥发性成分的比较研究[J].食品科学技术学报,2010, 28(3):17-22.
[11] 贾洪锋, 何江红, 袁新宇, 等. 电子鼻在不同豆瓣产品识别中的应用[J]. 食品科学, 2011, 32(12): 178-182.
[12] 赵红宇,徐炜桢,杨国华,等.基于高通量测序的郫县豆瓣后发酵期细菌多样性研究[J].食品科学,2017,38(10): 117-122.
[13] 蒋海强,聂磊,周洪雷,等.基于偏最小二乘回归分析的钩藤总碱和莱菔子总碱组分配伍优化研究[J].中草药, 2013, 44(18): 2 531-2 536.
[14] STEINHAUS M, SINUCO D, POLSTER J, et al.Characterization of the aroma-active compounds in Pink Guava (Psidium guajava, L.) by application of the aroma extract dilution analysis[J].Journal of Agricultural & Food Chemistry,2008,56(11):4 120-4 127.
[15] SHASHIREKHA M N,BASKARAN R,RAO L J,et al.Influence of processing conditions on flavor compounds of custard apple (Annona squamosa, L.)[J].LWT-Food Science and Technology,2008,41(2):236-243.
[16] FORS S.Sensory properties of volatile maillard reaction products and related compounds [J].Computer Methods in Applied Mechanics & Engineering,1983,74(3):307-326.
[17] 章建浩,周光宏,朱健辉,等.金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性[J].南京农业大学学报, 2004, 27(4):96-100.
[18] FERNÁNDEZ-GARCÍA E,CARBONELL M,GAYA P,et al.Evolution of the volatile components of ewes raw milk Zamorano cheese.Seasonal variation [J]. International Dairy Journal,2004,14(8):701-711.
[19] RAGHAVENDRA T,SAYANIA D,MADAMWAR D.Synthesis of the ‘green apple ester’ ethyl valerate in organic solvents by Candida rugosa, lipase immobilized in MBGs in organic solvents:Effects of immobilization and reaction parameters [J].Journal of Molecular Catalysis B Enzymatic,2010,63(1-2):31-38.
[20] MCL N,LUBACHEVSKY G,RANKIN S A.A study of the volatile composition of Minas cheese[J].Lebensmittel-Wissenschaft und-Technologie,2005,38(5):555-563.
[21] 胡见曙.食品风味化学中的美拉德反应[J].食品与生物技术学报,1989(2):85-90.
[22] GUBRYRANGIN C,HAI B,QUINCE C,et al.Niche specialization of terrestrial archaeal ammonia oxidizers [J].Proceedings of the National Academy of Sciences,2011,108(52):21 206-21 211.
[23] PANG A,POEHLEIN A,OFFRE P,et al.The genome of the ammonia-oxidizing Candidatus Nitrososphaera gargensis: insights into metabolic versatility and environmental adaptations [J].Environmental Microbiology,2012,14(12):3 122-3 145.
[24] 黄永光,杨国华,张肖克,等.产酱香风味芽孢杆菌类菌株发酵代谢产物及其酶分析研究[J].酿酒科技,2013(1):41-45.
[25] 杨帆,林琳,王和玉,等.茅台大曲中3株芽孢杆菌代谢产物的比对分析[J].酿酒科技,2011(8):42-43.
[26] PRIPDEEVECH P,MOONGGOOT S,POPLUECHAI S,et al.Analysis of volatile constituents of fermented tea with Bacillus subtilis by SPME-GC-MS [J]. Chiang Mai Journal of Science, 2014, 41(2): 395-402.
[27] CHOI S, JUNG J, JEON C O, et al.Comparative genomic and transcriptomic analyses of NaCl-tolerant Staphylococcus sp.OJ82 isolated from fermented seafood[J].Applied Microbiology and Biotechnology,2014, 98(2):807-822.
[28] DELGADO S, RACHID C T C C, FERNÁNDEZ E, et al. Diversity of Thermophilic bacteria in raw, pasteurized and selectively-cultured milk,as assessed by culturing, PCR-DGGE and pyrosequencing [J].Food Microbiology,2013,36(1):103-111.
[29] 秦艳婷,于洁,刘文俊,等.分离于自然发酵乳中高产双乙酰嗜热链球菌的筛选[J].食品与发酵工业,2014,40(3):87-91.
[30] LI Z, DONG L, HUANG Q, et al. Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste [J]. Journal of Applied Microbiology, 2016, 120(6): 1 585.
[31] 黄湛. 郫县豆瓣特征香气的鉴定及其形成规律研究[D].成都:西华大学,2016.
[32] 孙宝国,李贺贺,胡萧梅,等.健康白酒的发展趋势[J].中国食品学报, 2016,16(8):1-6.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司