食品与发酵工业 >

2022 , Vol. 48 >Issue 9: 65 - 70

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028592

白酸汤发酵过程中微生物多样性及有机酸动态变化研究

  • 万宁威 ,
  • 雷帮星 ,
  • 李彪 ,
  • 杨悦 ,
  • 何劲
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  • 1(贵阳学院 食品与制药工程学院,贵州 贵阳,550005)
    2(贵州大学 贵州省生化工程中心,贵州 贵阳,550025)
第一作者:硕士研究生(何劲教授为通信作者,E-mail:jhe633@163.com)

收稿日期: 2021-07-13

  修回日期: 2021-09-16

  网络出版日期: 2022-05-26

基金资助

贵阳学院生物与医药专业硕士科研基金项目(GYU-YJS[2019]-20)

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Microbial diversity and dynamic changes of organic acids during the fermentation of white sour soup

  • WAN Ningwei ,
  • LEI Bangxing ,
  • LI Biao ,
  • YANG Yue ,
  • HE Jin
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  • 1(Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China)
    2(Guizhou University Guizhou Provincial biochemical Engineering Center, Guiyang 550025, China)

Received date: 2021-07-13

  Revised date: 2021-09-16

  Online published: 2022-05-26

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摘要

采用高效液相色谱法和宏基因技术分析白酸汤发酵过程中有机酸及微生物的群落组成和变化,并采用双向正交偏最小二乘法(orthogonal function partial least squares,O2PLS)模型对两者相关性进行分析。结果表明,白酸汤在发酵过程中维氏乳杆菌(Lactobacillus vini)、法式醋酸杆菌(Acetobacter farinalis)是优势细菌,毛榛毕赤酵母(Pichia mandshurica)是优势真菌。白酸汤发酵过程中有机酸含量呈现先上升后平稳的趋势,以乳酸和乙酸为主,其含量分别达到5.58、1.04 mg/mL。通过O2PLS模型对微生物菌群与有机酸进行相关性分析,得到15个与有机酸相关重要性指标[变量投影重要性(variable importance projection,VIP)(pred)]大于1的细菌及真菌种,包括Lactobacillus vini、Acetobacter farinalis、Pichia mandshurica等。该研究为揭示白酸汤发酵过程中的微生物多样性及有机酸动态变化规律,实现白酸汤发酵过程的精准调控,提升白酸汤品质稳定性提供理论依据。

关键词： 白酸汤; 有机酸; 优势菌群; 相关性分析

本文引用格式

万宁威 , 雷帮星 , 李彪 , 杨悦 , 何劲 . 白酸汤发酵过程中微生物多样性及有机酸动态变化研究[J]. 食品与发酵工业, 2022 , 48(9) : 65 -70 . DOI: 10.13995/j.cnki.11-1802/ts.028592

Abstract

HPLC and metagenomic technology were used to analyze the composition and changes of organic acids and microbial communities in the fermentation process of white sour soup, and the correlation between them was analyzed by the bidirectional orthogonal partial least squares (O2PLS) model. The results showed that Lactobacillus vini, Acetobacter farinalis and Pichia mandshurica were the dominant the bacteria and fungus during fermentation, respectively. Besides, in the process, the content of organic acids increased gradually and then stabilized. It was mainly lactic acid and acetic acid, and their contents reached 5.58 and 1.04 mg/ml, respectively. The correlation analysis between microbial flora and organic acids by the O2PLS model demonstrated 15 bacterial and fungal species with an importance index related to organic acids VIP (pred)>1, including L. vini, A. farinalis, P. mandshurica, etc. This result provides a theoretical basis for revealing the diversity of microorganisms and the dynamic change law of organic acids during the fermentation of white sour soup, and for the quality control and the optimization of fermentation of white sour soup.

Key words： white sour soup; organic acids; dominant bacterium group; correlation analysis

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