食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 176 - 181

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030557

研究报告

大米和玉米比例对鲊广椒品质及细菌类群的影响

  • 席啦 ,
  • 熊英梅 ,
  • 王玉荣 ,
  • 侯强川 ,
  • 王婷 ,
  • 杨莹 ,
  • 郭壮
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  • 1(湖北文理学院,湖北省食品配料工程技术研究中心,湖北 襄阳,441053)
    2(湖北文理学院,乳酸菌生物技术与工程襄阳市重点实验室,湖北 襄阳,441053)
    3(襄阳市公共检验检测中心,湖北 襄阳,441001)
本科生(郭壮教授为通信作者,E-mail:guozhuang1984@163.com)

收稿日期: 2021-12-23

  修回日期: 2022-01-28

  网络出版日期: 2022-11-18

基金资助

湖北省教育厅科学研究计划指导性项目(B2021207)

收起

Effect of the ratio of rice and corn on the quality and microbial diversity of Zha-chili

  • 席啦 ,
  • 熊英梅 ,
  • 王玉荣 ,
  • 侯强川 ,
  • 王婷 ,
  • 杨莹 ,
  • 郭壮
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  • 1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
    2(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China)
    3(Xiangyang Public Inspection and Testing Center, Xiangyang 441001, China)

Received date: 2021-12-23

  Revised date: 2022-01-28

  Online published: 2022-11-18

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摘要

鲊广椒是以谷物和辣椒为主料的特色发酵食品,在我国湖北、湖南、重庆、贵州等地均有食用。该研究分别以大米和玉米为原料制作了鲊广椒,同时使用仿生技术对鲊广椒的品质进行了评价,并结合高通量测序技术对其微生物多样性进行了解析。结果发现,酸味、苦味和咸味是差异较大的滋味指标,芳香类物质、氮氧化合物、甲烷和乙醇是差异较大的挥发性风味物质。鲊广椒中细菌主要是隶属于硬壁菌门(Firmicutes)的乳杆菌属(Lactobacillus,97.90%);相关性显示在鲊广椒发酵基质中添加一定比例的玉米能够显著增加鲊广椒的酸味和芳香味等良性指标的强度,并降低苦味、咸味和氮氧化合物等劣性指标的强度,从而改善鲊广椒的品质。

关键词： 鲊广椒; 电子舌; 电子鼻; 高通量测序

本文引用格式

席啦 , 熊英梅 , 王玉荣 , 侯强川 , 王婷 , 杨莹 , 郭壮 . 大米和玉米比例对鲊广椒品质及细菌类群的影响[J]. 食品与发酵工业, 2022 , 48(20) : 176 -181 . DOI: 10.13995/j.cnki.11-1802/ts.030557

Abstract

Zha-chili is a characteristic fermented food with grains and peppers as the main ingredients, which is eaten in Hubei, Hunan, Guizhou, Chongqing, Guizhou and other places in China. In this study, rice and corn were used as raw materials to produce Zha-chili, and its quality was evaluated by bionic technology, and the microbial diversity was analyzed by high-throughput sequencing technology. The results showed that sour, bitter and salty were taste indexes with significant difference among samples, and aromatic substances, nitrogen oxides, methane and ethanol were volatile flavor substances with great differences. Bacteria in Zha-chili were mainly Lactobacillus (97.90%), which belongs to Firmicutes. The correlation analysis showed that adding a certain proportion of corn to the fermentation substrate could significantly increase the intensity of benign indexes such as sour and aromatic aroma, and reduce the intensity of inferior indexes such as bitter, salty and nitroxide compounds and thus improve the quality of Zha-chili.

Key words： Zha-chili; electronic tongue; electronic nose; high throughput sequencing

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