食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 278 - 284

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026764

分析与检测

胀气变质食醋理化指标及细菌多样性分析

  • 牟娟 ,
  • 刘芳 ,
  • 王兴洁 ,
  • 刘爱平 ,
  • 敖晓琳 ,
  • 李建龙 ,
  • 刘书亮
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  • 1(四川农业大学 食品学院,四川 雅安, 625014)
    2(四川农业大学,食品加工与安全研究所,四川 雅安, 625014)
硕士研究生(刘书亮教授为通讯作者,E-mail:lsliang999@163.com)

收稿日期: 2021-02-02

  修回日期: 2021-03-10

  网络出版日期: 2021-11-18

基金资助

四川省科技厅重点研发项目(18ZDYF0523;2020YFN0133)

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Analysis of physicochemical indexes and bacterial diversity of swollen vinegar

  • MOU Juan ,
  • LIU Fang ,
  • WANG Xingjie ,
  • LIU Aiping ,
  • AO Xiaolin ,
  • LI Jianlong ,
  • LIU Shuliang
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  • 1(College of Food Science, Sichuan Agricultural University, Ya′an 625014, China)
    2(Research Institute of Food Processing and Security, Sichuan Agricultural University, Ya′an 625014, China)

Received date: 2021-02-02

  Revised date: 2021-03-10

  Online published: 2021-11-18

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摘要

该文对比分析胀气变质食醋与正常食醋的感官及理化指标,并利用传统微生物计数法、高通量测序技术分析胀气变质食醋的细菌多样性。结果表明,胀气变质食醋产生大量沉淀、醋液发黏、颜色变深、醋香弱、有淡腐臭味,相较于正常食醋,总酸增加10%,总糖和还原糖分别降低50%和60%,pH降低约0.05~0.10;乳酸和乙酸的增量分别平均升高约500、180 mg/100mL;糠醇增加量约为正常食醋的2倍,而糠醛减少量约为35%。在胀气变质食醋、胀气变质食醋高倍稀释液接种培养的醋液、醋醅及生醋中,乳杆菌属(Lactobacillus)及未分类乳杆菌属(unclassified Lactobacillus)丰度最高,是造成食醋胀气的主要细菌。

关键词： 食醋; 胀气; 理化分析; 细菌多样性; 高通量测序

本文引用格式

牟娟 , 刘芳 , 王兴洁 , 刘爱平 , 敖晓琳 , 李建龙 , 刘书亮 . 胀气变质食醋理化指标及细菌多样性分析[J]. 食品与发酵工业, 2021 , 47(20) : 278 -284 . DOI: 10.13995/j.cnki.11-1802/ts.026764

Abstract

In this study, the sensory and physicochemical properties of swollen and normal vinegar were analyzed. Additionally, the bacterial diversity of swollen vinegar was explored by the traditional colony counting method and high-throughput sequencing. The results showed that the swollen vinegar produced a lot of precipitation and became sticky and dark. Meanwhile, the aroma of swollen vinegar was weakened, and a light rancid smell was noticed. Compared with normal vinegar, the total acid increased by 10%; total sugar and reducing sugar decreased by 50% and 60%, respectively; pH decreased by about 0.05-0.10; contents of lactic acid and acetic acid increased by 500 and 180 mg/100mL, respectively; the content of furfuryl alcohol increased by 2 times; the content of furfural decreased by about 35%. Lactobacillus and unclassified Lactobacillus, which showed the highest abundance in swollen vinegar, vinegar liquid inoculated with a high-fold dilution of swollen vinegar, vinegar Pei and uncooked raw vinegar, were the main bacteria causing vinegar swollen.

Key words： vinegar; swollen; physicochemical analysis; bacterial diversity; high-throughput sequencing

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