食品与发酵工业 >

2024 , Vol. 50 >Issue 4: 143 - 151

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034865

研究报告

产气糟辣椒的微生物与挥发性风味物质研究及相关性分析

  • 付为艺 ,
  • 苏伟 ,
  • 母应春 ,
  • 陈添艳 ,
  • 尹学东
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  • 1(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
    2(贵州大学贵州省农畜产品储藏加工技术重点实验室,贵州 贵阳,550025)
    3(贵州大学辣椒产业技术研究院,贵州 贵阳,550025)
    4(贵三红食品有限公司,贵州 遵义,563099)
第一作者:硕士研究生(苏伟教授为通信作者,E-mail:suwei1886@163.com)

收稿日期: 2023-01-10

  修回日期: 2023-04-04

  网络出版日期: 2024-03-15

基金资助

贵州省辣椒产业技术体系(GZSLJCYTX-2022);贵州省辣椒加工工程技术研究中心(黔教合KV[2021](006));贵州省辣椒发酵制品工程技术研究中心(黔科合平台人才 [2020]2102)

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Correlation analysis of microorganisms and volatile flavor compounds in gas-producing fermented peppers

  • FU Weiyi ,
  • SU Wei ,
  • MU Yingchun ,
  • CHEN Tianyan ,
  • YIN Xuedong
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  • 1(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China)
    3(Pepper Industry Technology Research Institute, Guizhou University, Guiyang 550025, China)
    4(Guisanhong Foodstuffs Co.Ltd., Zunyi 563099,China)

Received date: 2023-01-10

  Revised date: 2023-04-04

  Online published: 2024-03-15

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摘要

为探究夏季引起糟辣椒产气胀罐的潜在微生物及其对挥发性风味的影响,对正常、微产气、产气胀罐的3种样品进行研究,并将微产气样品置于30 ℃贮存,加速发酵产气,跟踪指标变化。高通量测序结果表明,产气样品的优势细菌门为厚壁菌门,优势细菌属为乳酸杆菌属,是潜在的产气菌株;优势真菌门为子囊菌门,优势真菌属为刺盘孢属。顶空固相微萃取气相色谱-质谱联用共检测到39种挥发性化合物,其中正常样品25种,产气样品29种,酸类物质种类增加,醇类和酯类物质种类减少。通过主成分分析和正交偏最小二乘判别分析得到产气前后挥发性风味物质差异显著,并利用投影变量重要性因子筛选出14种重要风味物质。基于Pearson相关系数,发现乳酸杆菌属与其他细菌属存在负相关关系,细菌属与酯类物质存在正相关关系,真菌属与醇类物质存在负相关关系。此结果可为糟辣椒的安全质量控制研究奠定基础。

关键词： 产气糟辣椒; 高通量测序; 微生物多样性; 挥发性风味物质; 相关性分析

本文引用格式

付为艺 , 苏伟 , 母应春 , 陈添艳 , 尹学东 . 产气糟辣椒的微生物与挥发性风味物质研究及相关性分析[J]. 食品与发酵工业, 2024 , 50(4) : 143 -151 . DOI: 10.13995/j.cnki.11-1802/ts.034865

Abstract

In this paper, three kinds of samples from normal, micro gas-producing, and gas-producing were studied to investigate the potential microorganisms that cause the gas-producing of fermented peppers in summer and the effect on volatile flavor. The micro gas-producing samples were stored at 30 ℃ to accelerate fermentation and gas production, then the changes in indexes were tracked. The results of high-throughput sequencing (HTS) showed that the dominant bacterial phyla were Firmicutes, and the predominant bacterial genera were Lactobacillus, which was a potential gas-producing strain. The dominant fungal phyla were Ascomycota, and the dominant fungal genera were Colletotrichum. A total of 39 volatile compounds were detected by headspace solid-phase microextraction gas chromatography-mass spectrometry. There were 25 compounds in the normal sample and 29 in the gas-producing sample. The variety of acids increased and the variety of alcohols and esters decreased during gas production. Significant differences in volatile flavor substances before and after gas production were obtained by principal component analysis and orthogonal partial least squares discriminant analysis, and 14 important flavor compounds were screened using the variable importance in projection. Based on the Pearson correlation coefficient, a negative correlation was found between Lactobacillus and other bacteria genera. There was a positive association between the bacteria genera and esters, and a negative association between the fungi genera and alcohols. The results could form the basis for a study on the safety and quality control of fermented peppers.

Key words： gas-producing fermented peppers; high-throughput sequencing; microbial diversity; volatile flavor compounds; correlation analysis

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