食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 358 - 366

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040059

分析与检测

西藏牦牛酸奶菌群结构与挥发性风味物质研究及相关性分析

  • 李菊梅 ,
  • 于佳俊 ,
  • 文华英 ,
  • 贾福晨 ,
  • 唐雅利 ,
  • 黄本宸 ,
  • 王雅凝 ,
  • 张静 ,
  • 张玉红 ,
  • 薛洁
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  • 1(新疆农业大学 食品科学与药学学院, 新疆 乌鲁木齐, 830052)
    2(中国食品发酵工业研究院有限公司, 北京, 100015)
    3(国家酒类品质与安全国际联合研究中心, 北京, 100015)
    4(西藏自治区农牧科学院 农产品开发与食品科学研究所, 西藏 拉萨, 850000)
第一作者:硕士研究生(薛洁教授级高级工程师为通信作者,E-mail:lxxuejie@126.com)

收稿日期: 2024-05-31

  修回日期: 2024-08-06

  网络出版日期: 2025-06-19

基金资助

西藏自治区科技重大专项(XZ202201ZD0001N)

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Research and correlation analysis on the structure of yak yoghurt flora and volatile flavour substances in Xizang

  • LI Jumei ,
  • YU Jiajun ,
  • WEN Huaying ,
  • JIA Fuchen ,
  • TANG Yali ,
  • HUANG Benchen ,
  • WANG Yaning ,
  • ZHANG Jing ,
  • ZHANG Yuhong ,
  • XUE Jie
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  • 1(School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(China National Research Institute of Food and Fermentation Industries Co. Ltd. , Beijing 100015, China)
    3(International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China)
    4(Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China)

Received date: 2024-05-31

  Revised date: 2024-08-06

  Online published: 2025-06-19

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摘要

利用高通量测序技术及顶空固相微萃取-气相色谱-质谱联用技术对西藏牦牛酸奶的微生物多样性及挥发性风味成分进行分析,在此基础上探讨了菌群结构与风味物质和相关代谢功能之间相关性。结果显示,西藏牦牛酸奶中优势细菌为乳杆菌属(Lactobacillus)、链球菌属(Streptococcus)、肠球菌属(Enterococcus)、乳球菌属(Lactococcus)等,优势真菌为地霉属(Geotrichum)、克鲁维酵母属(Kluyveromyces)、毕赤酵母属(Pichia)等。挥发性风味成分分析中,西藏牦牛酸奶中共检测出37种挥发性风味成分,主要风味物质为己酸乙酯、L-乳酸乙酯、辛酸乙酯、癸酸乙酯、异戊醇、2,3-丁二醇、苯乙醇、2-甲基己酸、2-壬酮等。相关性分析表明,乳杆菌属、链球菌属、地霉属、毕赤酵母属是与挥发性风味成分相关性较高的的微生物,乳杆菌属、链球菌属与大部分代谢产物有较强的相关性,该研究探析了西藏牦牛酸奶中挥发性风味物质与菌群结构的相关性,为西藏牦牛酸奶的的品质和口感改善提供了理论依据。

关键词： 牦牛酸奶; 挥发性风味; 菌群结构; 功能预测; Pearson相关性

本文引用格式

李菊梅 , 于佳俊 , 文华英 , 贾福晨 , 唐雅利 , 黄本宸 , 王雅凝 , 张静 , 张玉红 , 薛洁 . 西藏牦牛酸奶菌群结构与挥发性风味物质研究及相关性分析[J]. 食品与发酵工业, 2025 , 51(11) : 358 -366 . DOI: 10.13995/j.cnki.11-1802/ts.040059

Abstract

Using high-throughput sequencing technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), this study analyzed the microbial diversity and volatile flavor components of Xizang yak yogurt.On this basis, the correlation between microbial community structure and flavor substances, as well as related metabolic functions, was explored.The results showed that the dominant bacteria in Xizang yak yogurt were Lactobacillus, Streptococcus, Enterococcus, and Lactococcus, while the dominant fungi were Geotrichum, Kluyveromyces, and Pichia.In the analysis of volatile flavor components, a total of 37 volatile flavor compounds were detected in Xizang yak yogurt.The main flavor substances were ethyl hexanoate, ethyl L-lactate, ethyl octanoate, ethyl decanoate, isoamyl alcohol, 2,3-butanediol, phenylethyl alcohol, 2-methylhexanoic acid, and 2-nonanone.Correlation analysis indicated that Lactobacillus, Streptococcus, Geotrichum, and Pichia were the microorganisms most significantly associated with volatile flavor components. Lactobacillus and Streptococcus showed a positive correlation with most metabolic products.This study explored the correlation between volatile flavor substances in Xizang yak yogurt and microbial community structure, providing a theoretical basis for improving the quality and taste of Xizang yak yogurt。

Key words： yak yoghurt; volatile flavour; bacterial community structure; functional prediction; Pearson correlation

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