食品与发酵工业 >

2022 , Vol. 48 >Issue 22: 187 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031159

研究报告

五峰土家族自治县泡菜水品质评价及其乳酸菌多样性解析

  • 张苗苗 ,
  • 解云 ,
  • 王玉荣 ,
  • 葛东颖 ,
  • 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)
第一作者：本科生(郭壮教授为通信作者,E-mail:guozhuang1984@163.com)

收稿日期: 2022-02-15

  修回日期: 2022-02-26

  网络出版日期: 2022-12-20

基金资助

襄阳市基础研究类科技计划项目(2021ABS002937);湖北文理学院教师科研能力培育项目(2020kypytd009)

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Quality evaluation and analysis of lactic acid bacterial diversity of Wufeng Tujia autonomous county Paocai brine

  • ZHANG Miaomiao ,
  • XIE Yun ,
  • WANG Yurong ,
  • GE Dongying ,
  • WANG Ting ,
  • YANG Ying ,
  • GUO Zhuang
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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: 2022-02-15

  Revised date: 2022-02-26

  Online published: 2022-12-20

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摘要

该研究使用电子舌与电子鼻联用技术对五峰土家族自治县泡菜水的滋味与风味品质进行评价,并采用纯培养技术对其中蕴含的乳酸菌进行了分离和鉴定。结果发现,滋味品质的差异主要体现在酸味、咸味、涩味和鲜味上,挥发性风味物质的差别主要体现在乙醇和萜类物质上;经聚类分析发现17个样品中的15个样品可以划分为2个聚类,经主成分分析发现隶属聚类I的样品酸味和涩味偏高,隶属于聚类Ⅱ的样品风味品质比较好;在17个泡菜水样品中共分离出58株乳酸菌,隶属于3个属的12个种,其中优势菌属为占比58.62%的乳酸杆菌属(Lactobacillus),优势菌种为占比29%的屎肠球菌(Enterococcus faecium);进一步分析发现酸味和咸味均较强的样品,其分离菌株全部隶属于Lactobacillus;酸味较强但咸味相对较弱的样品,其分离菌株中有88.89%隶属于Lactobacillus;酸味较弱但咸味较强的样品,其分离菌株中有75%隶属于肠球菌属(Enterococcus);酸味和咸味均较弱的样品,其分离菌株中Enterococcus和Lactobacillus的含量无明显差异;经α多样性分析发现,隶属于聚类I的泡菜水乳酸菌丰富度显著高于聚类Ⅱ样品(P<0.05)。由此可见,咸味越突出的样品中Enterococcus的含量越丰富,酸味越突出的样品中Lactobacillus的含量越丰富。

关键词： 泡菜水; 电子舌; 电子鼻; 乳酸菌

本文引用格式

张苗苗 , 解云 , 王玉荣 , 葛东颖 , 王婷 , 杨莹 , 郭壮 . 五峰土家族自治县泡菜水品质评价及其乳酸菌多样性解析[J]. 食品与发酵工业, 2022 , 48(22) : 187 -193 . DOI: 10.13995/j.cnki.11-1802/ts.031159

Abstract

In this study, the taste and aroma quality of Paocai brine in Wufeng Tujia Autonomous County was evaluated using the combination of electronic tongue and electronic nose, and the indigenous lactic acid bacteria were isolated and identified by pure cultivation. The differences of taste quality were mainly in sourness, saltiness, astringency, and umami, and the differences of volatile flavor compounds were mainly in ethanol and terpenoids. After cluster analysis, 15 samples out of 17 samples could be divided into two clusters, and after principal component analysis, samples belonging to cluster I were found to have high sourness and astringency scores, while samples belonging to cluster Ⅱ had relatively good flavor quality. A total of 58 lactic acid bacteria were isolated in 17 Paocai brine samples, and 12 species affiliated to three genera were identified, of which the dominant lactic acid bacteria genus was Lactobacillus accounting for 58.62% and the dominant lactic acid bacteria species was Enterococcus faecium, accounting for 29%. Further analysis indicated that isolates from samples with strong sourness and saltiness were all affiliated with Lactobacillus, and 88.89% of the isolates from samples with strong sourness but relatively weak saltiness were affiliated with Lactobacillus. 75% of the isolates from samples with weak sourness but relatively strong saltiness were affiliated with Enterococcus, and the abundance of Enterococcus and Lactobacillus in the isolated strains of samples with weak sourness and saltiness were not significantly different. Based on the α-diversity analysis, it was found that samples affiliated with cluster I had significantly (P<0.05) higher abundances of lactic acid bacteria than samples from cluster Ⅱ. It follows that Enterococcus was more abundant in samples with more saltiness, and Lactobacillus was more abundant in samples with more sourness.

Key words： Paocai brine; electronic tongue; electronic nose; lactic acid bacteria

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