为找出对西藏牦牛奶酪风味物质产生重要影响的微生物,采用高通量测序技术分析样品的微生物群落多样性,采用顶空固相微萃取与气相色谱-质谱联用技术(headspace solid-phase microextraction and gas chromatography-mass spectrometry,HS-SPME-GC-MS)测定其挥发性风味物质。结果表明,西藏牦牛奶酪中的优势细菌属为乳球菌属(Lactococcus)、乳杆菌属(Lactobacillus)、醋杆菌属(Acetobacter)、明串珠菌属(Leuconostoc)等,优势真菌属为地霉属(Geotrichum)、unclassified-f-Dipodascaceae、Tausonia、毕赤酵母属(Pichia)等,且不同地区奶酪中优势菌属有所差异。西藏牦牛奶酪中共检出43种挥发性成分,其中主要风味物质为己醛、庚醛、辛醛、壬醛、癸醛、2-壬酮、己酸乙酯、辛酸乙酯、1-庚醇、2,3-丁二醇等。乳球菌属、乳杆菌属、克鲁维酵母属、地霉属、毕赤酵母属是与风味物质间相关性较高的微生物,可能会对西藏牦牛奶酪的风味产生重要影响。该研究探究了西藏牦牛奶酪的微生物群落结构与挥发性风味成分,并分析了微生物与风味物质间的关系,为改进西藏牦牛奶酪风味提供理论基础。
To find out the microorganisms that have important impact on the flavor compounds of Tibetan yak cheese, high-throughput sequencing was used to analyze the microbial community diversity of the samples, and headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS) to determine its volatile flavor substance. The results showed that the dominant bacterial genera in Tibetan yak cheese are Lactococcus, Lactobacillus, Acetobacter, Leuconostoc, etc. The dominant fungal genera are Geotrichum, unclassified-f-Dipodascaceae, Tausonia, Pichia, etc. And the dominant genera in Tibetan yak cheese were different in different regions. A total of 43 volatile components are detected in Tibetan yak cheese, among which the main flavor substances were hexanal, heptanal, octanal, nonanal, decanal, 2-nonanone, ethyl hexanoate, ethyl octanoate, 1-heptanol, 2,3-butanediol, etc. Lactococcus, Lactobacillus, Kluyveromyces, Geotrichum and Pichia were microorganisms with high correlation with flavor substances, which might have an important impact on the flavor of Tibetan yak cheese. This study explored the microbial community structure and volatile flavor components of Tibetan yak cheese, and analyzed the relationship between microorganisms and flavor compounds, providing a theoretical basis for improving the flavor of Tibetan yak cheese.
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