食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 42 - 47

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030694

研究报告

基于气相离子迁移色谱的雪莲菌发酵乳香气与雪莲菌菌群动态变化研究

  • 王毛毛 ,
  • 马晓钰 ,
  • 牛晨 ,
  • 岳田利
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  • (西北大学 食品科学与工程学院,陕西 西安,710069)
第一作者:硕士研究生(岳田利教授为通信作者,E-mail:yuetl421@nwu.cn)

收稿日期: 2022-01-04

  修回日期: 2022-01-28

  网络出版日期: 2022-06-10

基金资助

国家“十三五”重点研发计划项目(2019YFC1606703);陕西省自然科学基础研究计划项目(2019JQ-722);陕西省农业科技创新转化项目(NYKJ-2019-XA-008)

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Dynamic changes of aroma and microbial community in Tibetan Kefir grain fermented milk based on GC-IMS

  • WANG Maomao ,
  • MA Xiaoyu ,
  • NIU Chen ,
  • YUE Tianli
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  • (College of Food Science and Engineering, Northwest University, Xi'an 710069, China)

Received date: 2022-01-04

  Revised date: 2022-01-28

  Online published: 2022-06-10

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摘要

该文采用气相离子迁移色谱(gas chromatography-ion mobility spectrometry,GC-IMS)和高通量测序,分析了雪莲菌发酵乳在发酵过程中的动态香气物质变化、菌群结构以及与香气物质之间的动态变化关系。结果表明,雪莲菌发酵乳有49种香气化合物,发酵第2天出现大量挥发性物质,发酵第8天时,带有良好气味的挥发性物质含量,种类达到峰值,持续发酵时其含量均减少。雪莲菌在发酵过程中乳杆菌占主导地位,随着发酵时间延长,醋酸杆菌丰度逐渐增加。微生物菌群组成的变化对于雪莲菌发酵乳的香气物质有较大的影响,优势菌乳杆菌与苯甲酸甲酯、苯乙酮等呈显著负相关,与异戊醇等呈显著正相关。醋酸杆菌相比乳杆菌对雪莲菌发酵乳的香气影响比较小,与异辛醇、乙酸丁酯、丙酸、2-甲基-1-丙醇等4种物质呈显著正相关。研究结果对雪莲菌发酵乳工业化生产过程中动态调控其香气奠定一定的数据基础。

关键词： 雪莲菌发酵乳; 气相离子迁移色谱; 高通量测序; 香气; 动态变化

本文引用格式

王毛毛 , 马晓钰 , 牛晨 , 岳田利 . 基于气相离子迁移色谱的雪莲菌发酵乳香气与雪莲菌菌群动态变化研究[J]. 食品与发酵工业, 2022 , 48(10) : 42 -47 . DOI: 10.13995/j.cnki.11-1802/ts.030694

Abstract

In this study, the volatile aroma compounds, microbial community and its dynamic relationship with volatile aroma compounds in Tibetan Kefir grain fermented milk were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS) and high-throughput sequencing. Forty-nine volatile aroma compounds were detected in Tibetan Kefir grain fermented milk. A large number of volatile substances appeared on the second day of fermentation. On the eighth day of fermentation, the contents of 2-hexanone, isobutyl acetate and isoamyl acetate with fruit notes reached the peak, and then decreased during subsequent fermentation. Lactobacillus dominated during the fermentation of Tibetan Kefir grain fermented milk, and the abundance of Acetobacter gradually increased during fermentation. The change of microbial flora composition had a great impact on the volatile aroma substances of fermented milk. The dominant bacterium Lactobacillus had a significant negative correlation with methyl benzoate and acetophenone, and a significant positive correlation with isoamyl alcohol ethyl acetate. Compared with Lactobacillus, Acetobacter had less influence on the flavor of the fermented milk, and only had significant positive correlation with 2-ethylhexanol, butyl acetate, propionic acid and 2-methyl-1-propanol. This study laid a data foundation for the dynamic regulation of flavor and aroma in the industrialized production of Tibetan Kefir grain fermented milk.

Key words： Tibetan Kefir grain fermented milk; gas chromatography-ion mobility spectrometry; high throughput sequencing technology; volatile aroma substances; dynamic changes

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