食品与发酵工业 >

2020 , Vol. 46 >Issue 23: 47 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024255

研究报告

泡菜水品质和细菌类群的关联性

  • 郭壮 ,
  • 吴璞颖 ,
  • 赵楠 ,
  • 张振东 ,
  • 侯强川
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  • 1(湖北文理学院 食品科学技术学院,湖北 襄阳,441053);
    2(四川省农业科学院 农产品加工研究所,四川 成都,610066)
博士,副教授(侯强川讲师为通讯作者,E-mail:houqiangchuan@163.com)

收稿日期: 2020-04-20

  修回日期: 2020-05-04

  网络出版日期: 2020-12-30

基金资助

四川省科技厅应用基础项目(2019yj0598)

收起

Relevance study between microbial structure and quality of Paocai brine

  • GUO Zhuang ,
  • WU Puying ,
  • ZHAO Nan ,
  • ZHANG Zhendong ,
  • HOU Qiangchuan
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  • 1(College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,China);
    2(Institute of Agro-products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)

Received date: 2020-04-20

  Revised date: 2020-05-04

  Online published: 2020-12-30

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摘要

首先使用电子舌和电子鼻对泡菜水的品质进行评价,继而采用MiSeq高通量测序技术对其菌群结构进行解析,最后对泡菜水品质和细菌类群的关联性进行了研究。结果表明:泡菜水中,酸味是差异最大的滋味指标;芳香类物质、氮氧化物和乙醇是差异较大的挥发性风味物质;泡菜水中的细菌主要是隶属于Firmicutes(硬壁菌门)的Pediococcus(片球菌属,55.53%)和Lactobacillus(乳杆菌属,29.83%),且在属水平上不同样品的微生物类群存在差异;Procrustes分析显示,泡菜水菌群结构和品质结构显著相关(P=0.001),Pearson相关性分析显示乳杆菌属与3 个对芳香型化合物敏感的传感器响应值均呈显著正相关(P<0.05)。由此可见,细菌类群影响泡菜水品质,其中乳酸杆菌对泡菜品质的形成具有重要作用。

关键词： 泡菜水; 电子舌; 电子鼻; 高通量测序; 普氏分析

本文引用格式

郭壮 , 吴璞颖 , 赵楠 , 张振东 , 侯强川 . 泡菜水品质和细菌类群的关联性[J]. 食品与发酵工业, 2020 , 46(23) : 47 -51 . DOI: 10.13995/j.cnki.11-1802/ts.024255

Abstract

In the study,the quality of Paocai brine was evaluated by electronic tongue and electronic nose,then the microbial community of Paocai was analyzed by MiSeq high throughput sequencing,and the relationship between the quality of Paocai brine and bacterial community was studied.It was found that the difference in sourness was the greatest among all taste indexes,and there were great differences in the relative intensity of aromatics,nitrogen oxides and ethanol.The bacteria in Paocai brine were mainlyPediococcus (55.53%) andLactobacillus (29.83%),which belong to Firmicutes.Meanwhile,the bacterial profiles of different samples were different at genus level.Procrustes analysis showed that the structure of the bacterial community and quality of Paocai brine were significantly correlated (P=0.001),while Pearson correlation analysis showed thatLactobacillus had a significant positive correlation with the response values of 3 sensors,which are sensitive to aromatic compounds (P<0.05).Thus,it can be seen that Paocai brine quality was affected by the bacterial community,andLactobacillus had significant influence on the quality of Paocai.

Key words： Paocai brine; electronic tongue; electronic nose; high throughput sequencing; Procrustes analysis

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