为明确湖北省襄阳市谷城县茨河镇花色腐乳的微生物多样性与菌群功能,首先通过高通量测序技术分析了10个腐乳样品的细菌与真菌群落结构,接着应用电子舌与电子鼻技术测定了腐乳样品的风味指标,并对腐乳的风味品质与菌群进行了关联分析。结果表明,茨河花色腐乳的优势菌群为假单胞菌属(Pseudomonas spp.),乳杆菌属(Lactobacillus spp.),鞘氨醇杆菌属(Sphingobacterium spp.)等6个菌属,其中假单胞菌占比超过50%,乳酸菌共占比31.63%;真菌优势菌群为红酵母属(Rhodotorula spp.),毛霉属(Mucor spp.),青霉属(Penicillium spp.),间座壳属(Diaporthe spp.),赤霉属(Gibberella spp.)等13个真菌属,共5个酵母类群与8个霉菌类群。腐乳样品间的风味差异较大,滋味差异体现在咸味和酸味上,而气味差异主要在于氮氧化合物、有机硫化物或/和萜类化合物。相关性分析表明,交链孢霉属和赤霉属与腐乳的芳香味呈显著正相关,青霉和毛霉与腐乳的滋味品质显著正相关。研究结果可为腐乳生产及腐乳用菌种资源分离提供数据支撑。
关键词：
腐乳; 真菌; 细菌; 高通量测序; 风味
To investigate the microbial diversity and their function characteristics of Huase sufu in Cihe town, Gucheng county, Hubei Province, ten sufu samples were collected and submitted to MiSeq high-throughput sequencing, while their flavor was determined using both E-nose and E-tongue, and the correlation between the flora and flavor of sufu was evaluated. Results showed that the dominant bacterial genera were Pseudomonas, Lactobacillus, and Sphingobacter, etc., with Pseudomonas accounting for more than 50% and lactic acid bacteria accounting for 31.63%. The dominant fungi were Rhodotorula, Mucor, Penicillium, Diaporthe, Gibberella, etc., including five yeast genera and eight mold genera. Sufu samples differed in flavor. The difference in taste reflected in saltiness and sourness taste, while the difference in smell was mainly in nitrogen oxides, organic sulfides and/or terpenoids. The correlation analysis showed that aromatic compounds was positively correlated with Alternaria and Gibberella, while taste was positively correlated with Penicillium and Mucor. Our results provide data support for sufu production and isolation of microorganism resources from sufu.
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