为探究新疆赛里木酸奶细菌群落多样性、挥发性风味物质组成,采用高通量测序及顶空固相微萃取-气相色谱-质谱技术进行分析。结果表明厚壁菌门(Firmicutes)为赛里木酸奶中的绝对优势菌门,丰度为97.45%;链球菌属(Streptococcus)、乳杆菌属(Lactobacillus)为优势菌属,丰度分别为82.94%和5.19%。赛里木酸奶中共检出31种挥发性成分,包括酸、酮、酯、醇等物质,其中乙偶姻(3-羟基-2-丁酮)、壬醛、2-庚酮、正己酸、2-壬酮、正丁酸、2-十一酮、乙酸正丁酯、正辛酸、己酸甲酯是赛里木酸奶的主体风味物质。链球菌发酵糖类产生的乙偶姻赋予赛里木酸奶强烈的奶油香气。市售纯牛奶以原产地赛里木酸奶为引子发酵后产生的赛里木酸奶,其挥发性风味物质组成更加多样,该研究可为开发具有新疆特色的酸奶发酵剂提供理论基础。
To explore the bacterial community diversity and volatile flavor compounds of Xinjiang Sayram yogurt, high-throughput sequencing and head space solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques were used for the analysis. The results showed that Firmicutes was the dominant phylum of Sayram yogurt, with an abundance of 97.45%. Streptococcus and Lactobacillus were the dominant genera, with abundance of 82.94% and 5.19%, respectively. A total of 31 volatile flavor compounds were detected in Sayram yogurt, including acids, ketones, esters, alcohol. Ethoxin (3-hydroxy-2-butanone), nonaldehyde, 2-heptanone, hexanoic acid, 2-nonone, butanoic acid, 2-undecanone, butyl acetate, octanoic acid and methyl hexanoate were the main flavor substances of Sayram yogurt. Acetoin, produced by fermented sugars by Streptococcus, gave Sayram yogurt a strong creamy aroma. The volatile flavor compounds of yogurt were richer when using the original Sayram yogurt as the starter, which provided a theoretical basis for the development of yogurt starter with Xinjiang characteristics.
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