该研究以广西木薯为原料、白酒酿造中温大曲为发酵剂,采用固态发酵工艺提高产品营养价值和风味品质。利用宏基因组测序技术对发酵木薯微生物群落进行解析,获取其群落结构及功能组成。利用同时蒸馏萃取挥发性代谢产物并进行气相色谱-质谱法分析。物种注释结果显示,肠球菌属Enterococcus、肠杆菌属Enterobacter和乳球菌属Lactococcus是发酵过程的优势菌群,相对丰度均值分别达到52.15%,18.28%和14.40%。发酵过程中碳水化合物和氨基酸代谢是注释最多的代谢途径,糖苷水解酶是数量最多的碳水化合物活性酶。发酵木薯中还原糖和粗蛋白含量分别为18.54 mg/g和3.07%,较木薯原料提高了57.39%和65.95%。同时,氨基酸总量达到23.92 g/kg,较发酵前提高了65.88%。发酵木薯挥发性代谢产物中,棕榈酸、反油酸和亚油酸含量最高,分别达到51.91、48.35、29.72 μg/g。研究结果对于解析木薯发酵过程微生物的动态变化以及挥发性风味物质的形成具有参考价值。
Guangxi cassava was used as raw material and medium temperature Daqu as fermentation agent to improve the nutritional value and flavor quality of products by solid-state fermentation process (SSF).The microbial community of fermented cassava was analyzed by metagenome sequencing technology to obtain its community structure and functional composition.The volatile metabolites were extracted by simultaneous distillation and analyzed by GC-MS.The results of species annotation showed that Enterococcus, Enterobacter and Lactococcus were the dominant bacteria in the SSF, with the average relative abundance of 52.15%, 18.28%, and 14.40%, respectively.Carbohydrate and amino acid metabolism were the most annotated metabolic pathways during fermentation, and glycoside hydrolases were the most abundant carbohydrate active enzymes (CAZy).The content of reducing sugar and crude protein in fermented cassava was 18.54 mg/g and 3.07%, respectively, which was 57.39% and 65.95% higher than that of cassava material.Meanwhile, the total amount of amino acids reached 23.92 g/kg, which was 65.88% higher.Among the volatile metabolites of fermented cassava, palmitic acid, oleic acid and linoleic acid were the highest, reaching 51.91, 48.35, and 29.72 μg/g, respectively.The results of the study were of reference value for the analysis of microbial dynamics during cassava fermentation and the formation of volatile metabolites.
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