食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 285 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027060

分析与检测

四种典型新疆奶疙瘩细菌多样性与气味特征探究

  • 王进 ,
  • 张晶晶 ,
  • 李晓晨 ,
  • 宁喜斌 ,
  • 罗磊 ,
  • 蒋敏 ,
  • 李晓晖
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品及加工及贮藏工程技术研究中心,上海,201306)
    3(农业部水产品贮藏保鲜质量安全风险评估实验室,上海,201306)
硕士研究生(李晓晖副教授为通讯作者,E-mail:xhli@shou.edu.cn)

收稿日期: 2021-02-20

  修回日期: 2021-04-01

  网络出版日期: 2021-11-18

基金资助

平顶山金晶生物科技有限公司资助项目(D8006180172);上海海洋大学国际人才培养提升计划(19400222)

收起

Bacterial diversity and odor characteristics of four typical cheeses in Xinjiang

  • WANG Jin ,
  • ZHANG Jingjing ,
  • LI Xiaochen ,
  • NING Xibin ,
  • LUO Lei ,
  • JIANG Min ,
  • LI Xiaohui
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  • 1(College of Food Sciences, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center, Shanghai 201306, China)
    3(Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products, Ministry of Agriculture,Shanghai 201306, China)

Received date: 2021-02-20

  Revised date: 2021-04-01

  Online published: 2021-11-18

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摘要

为探究新疆地区牛奶疙瘩、羊奶疙瘩和酸奶疙瘩中细菌多样性以及气味特征,应用Illumina Miseq高通量测序平台对细菌多样性进行测序分析,并结合固相微萃取-气相色谱-质谱联用技术(solid-phase microextraction-GC-MS,SPME-GC-MS)分析了不同种类奶疙瘩挥发性物质,对主要菌群和挥发性物质的相关性进行了初步分析。结果表明,牛奶疙瘩和羊奶疙瘩中主要优势菌属为乳杆菌属、链球菌属、乳球菌属;酸奶疙瘩中主要优势菌属为醋酸杆菌属和乳杆菌属。SPME-GC-MS鉴定奶疙瘩的挥发性物质主要包括酯类、酸类、醇类和酮类等共68种。牛奶疙瘩以酯类和酮类化合物为主,具有酒香味、果香味和青草味;羊奶疙瘩以酯类和芳香及杂环类化合物为主,具有酒香味、果香味、甜香味和青草味;酸奶疙瘩以酯类化合物为主,具有酒香味、果香味、青草味和奶香味。对奶疙瘩中细菌群落与挥发性物质进行相关性分析,初步判断乳杆菌属、链球菌属和醋酸杆菌属等可能与新疆奶疙瘩的气味形成有关。

关键词： 奶疙瘩; 细菌群落多样性; 固相微萃取-气相色谱-质谱联用; 挥发性物质; 气味特征

本文引用格式

王进 , 张晶晶 , 李晓晨 , 宁喜斌 , 罗磊 , 蒋敏 , 李晓晖 . 四种典型新疆奶疙瘩细菌多样性与气味特征探究[J]. 食品与发酵工业, 2021 , 47(20) : 285 -290 . DOI: 10.13995/j.cnki.11-1802/ts.027060

Abstract

In this study, the bacterial diversity and volatile components in four Xinjiang cheeses were investigated using Illumina MiSeq sequencing technology and solid-phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS), respectively. The results showed that Lactobacillus, Streptococcus and Lactococcus were the dominant genera in cow milk cheese and sheep milk cheese, while Acetobacter and Lactobacillus were dominant in acid milk cheese. A total of 68 volatile compounds were identified, including esters, acids, alcohols, aldehydes ketones etc. The main aroma compounds of cow milk cheese were esters and ketones, the major flavor profile were wine aroma, fruity, and grassy odors. The main aroma compounds of sheep milk cheese were esters and aromatic heterocycles, the major flavor profile were wine aroma, fruity, sweet and grassy odors. The main aroma compounds of acid milk cheese were esters, and the major flavor profile were wine aroma, fruity, grassy and creamy odors. The Pearson correlation analysis of bacterial communities and volatile flavor compounds revealed that Lactobacillus, Streptococcus and Acetobacter might play important roles on flavor production in Xinjiang cheeses.

Key words： cheese; bacterial community diversity; solid phase microextraction-gas chromatography-mass spectrometry; volatile compounds; odor characteristics

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