食品与发酵工业 >

2025 , Vol. 51 >Issue 16: 190 - 196

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040501

研究报告

城口老腊肉风味形成的关键微生物研究

  • 高雅晴 ,
  • 郭雨馨 ,
  • 李星 ,
  • 梅学华 ,
  • 秦福生 ,
  • 杜华茂
展开
  • 1(西南大学 蚕桑纺织与生物质科学学院,重庆,400700)
    2(重庆市畜牧科学院,重庆,402460)
第一作者:硕士研究生(李星副研究员和杜华茂副教授为共同通信作者,E-mail:274842065@qq.com;duhmao@swu.edu.cn)

收稿日期: 2024-07-17

  修回日期: 2024-11-24

  网络出版日期: 2025-08-29

基金资助

重庆市财政资金项目(22540C)

收起

Study on functional microorgnisms impacting unique flavour development of Chengkou bacon

  • GAO Yaqing ,
  • GUO Yuxin ,
  • LI Xing ,
  • MEI Xuehua ,
  • QIN Fusheng ,
  • DU Huamao
Expand
  • 1(College of Sericulture, Textile and Biomass Sciences, Southwest University, Chongqing 400700, China)
    2(Chongqing Academy of Animal Sciences, Chongqing 402460, China)

Received date: 2024-07-17

  Revised date: 2024-11-24

  Online published: 2025-08-29

Fold

摘要

重庆城口地处海拔1 500 m以上,有历经千年的老腊肉制作传统,该研究拟探究与城口老腊肉独特风味相关的功能性微生物。应用高通量测序技术对陈年腊肉样品表面剥离物作宏基因组分析,对表面剥离物样品和炕房空气样品进行分离培养、鉴定;先后在城口和实验室将可能功能菌株进行人工接种发酵,孢子接种量为109 spores/g,其他菌株接种量为107CFU/g,用电子鼻和电子舌检测腊肉制品风味组成。结果显示,城口老腊肉表面优势菌有青霉属(Penicillium)、德巴利酵母属(Debaryomyces)、葡萄球菌属(Staphylococcus)和假单胞菌属(Pseudomonas);从表面剥离物与炕房空气样品中主要分离到波兰青霉菌(P.polonicum)、罗伯氏德巴利酵母菌(D.robertsiae)和木糖葡萄球菌(S.xylosus),其中P.polonicum ITS序列相似度为100%,命名为P.polonicum CK2023-1。用这3种菌不同组合菌剂进行实地发酵,仅单一接种P.polonicum的腊肉制品能够较好地重现城口老腊肉的风味,在第14天、第21天和第26天都能与对照组腊肉发生聚集(置信度为95%);而再多添加D.robertsiae和/或S.xylosus导致腊肉的风味发生偏离。在实验室(海拔230 m)用盐腌制后接种P.polonicum,在15 ℃放置21 d后形成了与城口腊肉相似的风味。研究表明P.polonicum CK2023-1是城口老腊肉发酵关键微生物之一,是工业化生产城口腊肉的潜在发酵剂。

关键词： 发酵食品; 微生物群系; 功能微生物; 高通量测序; 城口老腊肉; 风味物质

本文引用格式

高雅晴 , 郭雨馨 , 李星 , 梅学华 , 秦福生 , 杜华茂 . 城口老腊肉风味形成的关键微生物研究[J]. 食品与发酵工业, 2025 , 51(16) : 190 -196 . DOI: 10.13995/j.cnki.11-1802/ts.040501

Abstract

Chengkou, a city nestled in mountains exceeding 1 500 meters in altitude, boasts a century-old tradition in bacon processing.The study delved into the functional microorganisms that contribute to the unique flavour of Chengkou bacon.High-throughput sequencing technology was employed to analyze the microbial composition of Chengkou bacon’s surface samples.Microorganisms from both bacon samples and the air within bacon-processing rooms were cultivated on potato dextrose agar (PDA) and Luria-Bertani (LB) plates for identification.Subsequently, potential functional strains were artificially inoculated to ferment bacon both in Chengkou and the laboratory settings, with spore inoculation rates setting at 109 spores/g and other strains at 107 CFU/g.An electronic nose and electronic tongue were utilized to detect the flavor composition of the bacon products.The results revealed that the dominant microbes on the surface of Chengkou bacon include Penicillium, Debaryomyces, Staphylococcus, and Pseudomonas.Specifically, P.polonicum, D.robertsiae, and S.xylosus were isolated from both bacon and air samples, with P.polonicum exhibiting 100% ITS sequence similarity and thus named as P.polonicum CK2023-1.Field fermentation using different combinations of these three strains revealed that bacon products solely inoculated with P.polonicum closely resembled the flavor of traditional Chengkou bacon, clustering together with the control bacon on the 14th, 21st, and 26th day (confidence value was 95%).Conversely, the addition of D.robertsiae and/or S.xylosus resulted in a deviation from the traditional flavor.Furthermore, salt-cured fresh meat inoculated with P.polonicum and left at 15 ℃ for 21 days in the laboratory (located at an altitude of 230 meters) could mirror the composition of volatile substances and flavor compounds of Chengkou bacon.The findings suggest that P.polonicum CK2023-1 play a pivotal role in the processing of Chengkou bacon and hold potential as a fermentation agent for industrial production.

Key words： fermented foods; microbiome; functional microorganisms; high-throughput sequencing; Chengkou bacon; flavour compounds

参考文献

[1] JUÁREZ-CASTELÁN C, GARCÍA-CANO I, ESCOBAR-ZEPEDA A, et al.Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization[J].Meat Science, 2019, 150:7-13.
[2] BELLEGGIA L, MILANOVIĆ V, FERROCINO I, et al.Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing[J].Meat Science, 2020, 165:108128.
[3] 邹颖玲, 刘姝韵, 王桂瑛, 等.基于PCR-DGGE技术分析宣威火腿中真菌群落结构[J].食品与发酵工业, 2020, 46(6):269-274.
ZOU Y L, LIU S Y, WANG G Y, et al.Analysis of fungal community structure in Xuanwei ham by PCR-DGGE[J].Food and Fermentation Industries, 2020,46(6):269-274.
[4] DENG J Y, XU H, LI X M, et al.Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage[J].LWT, 2022, 171:114067.
[5] 王馨蕊, 史巧, 刘毕琴, 等.诺邓火腿加工过程中细菌群落的动态变化[J].食品工业科技, 2021, 42(2):83-89;98.
WANG X R, SHI Q, LIU B Q, et al.Bacterial dynamics during the processing of Nuodeng dry-cured ham[J].Science and Technology of Food Industry, 2021,42(2):83-89;98.
[6] 姚粟, 王鹏辉, 白飞荣, 等.中国传统发酵食品用微生物菌种名单研究(第二版)[J].食品与发酵工业, 2022, 48(1):272-307.
YAO S, WANG P H, BAI F R, et al.Research on the inventory of microbial food cultures in Chinese traditional fermented foods(2nd edition)[J].Food and Fermentation Industries, 2022,48(1):272-307.
[7] 陈杰. 金华火腿成熟过程中霉菌菌相构成、安全性及与其品质关系的研究[D].杭州:浙江工商大学, 2007.
CHENG J, Studies on the moulds population during ripening and their effects on the safety and quality of Jinhua ham[D], Hangzhou:Zhejiang Gongshang University, 2007.
[8] 陈杰, 孟岳成.金华火腿成熟过程中霉菌生长与其品质关系[J].食品与发酵工业, 2009, 35(8):138-142.
CHEN J, MENG Y C.Studies on the relationship between moulds and quality of Jinhua ham during ripening[J].Food and Fermentation Industries, 2009, 35(8):138-142.
[9] 蒋云升, 潘明, 汪志君, 等.如皋火腿用霉菌性表面涂膜发酵剂的应用研究[J].食品与发酵工业, 2007, 33(7):81-84.
JIANG Y S, PAN M, WANG Z J, et al.The study of application of fermentation on the surface of Rugao ham[J].Food and Fermentation Industries, 2007, 33(7):81-84.
[10] 杨小莹, 肖珊, 庞煜, 等.不同发酵剂对发酵香肠品质的影响[J].食品与发酵工业, 2023, 49(18):242-249.
YANG X Y, XIAO S, PANG Y, et al.Different starters on the quality of fermented sausage[J].Food and Fermentation Industries, 2023,49(18):242-249.
[11] 贺稚非, 甄宗圆, 李洪军, 等.金华火腿发酵过程中微生物区系研究[J].食品科学, 2008, 29(1):190-195.
HE Z F, ZHEN Z Y, LI H J, et al.Microorganisms flora study on Jinhua ham fermentation[J].Food Science, 2008,29(1):190-195.
[12] 李平兰, 沈清武, 吕燕妮, 等.宣威火腿成熟产品中主要微生物菌相构成分析[J].中国微生态学杂志, 2003, 15(5):262-263.
LI P L, SHEN Q W, LYU Y N, et al.Analysis of main of microorganisms in Xuanwei ham[J].Chinese Journal of Microecology, 2003, 15(5):262-263.
[13] 全拓, 邓大川, 李洪军, 等.川味腊肉货架期间主要微生物的研究[J].西南大学学报(自然科学版), 2017, 39(2):14-21.
QUAN T, DENG D C, LI H J, et al.Study on the main microorganisms of traditional Sichuan bacon during its shelf life[J].Journal of Southwest University (Natural Science Edition), 2017, 39(2):14-21.
[14] YANG L, LI H J, WU H, et al.Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China:Free amino acids, volatile compounds, and microbial diversity[J].Food Research International, 2023, 164:112274.
[15] BRUNA J M, HIERRO E M, DE LA HOZ L, et al.Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages[J].International Journal of Food Microbiology, 2003, 85(1-2):111-125.
[16] MAGISTÀ D, FERRARA M, DEL NOBILE M A, et al.Penicillium salamii strain ITEM 15302:A new promising fungal starter for salami production[J].International Journal of Food Microbiology, 2016, 231:33-41.
[17] 朱从一. 柑橘采后青霉属病原菌生物学特性及其系统发育[D].武汉:华中农业大学, 2011.
ZHU C Y.The biological characteristics and molecular phylogenetic analyses of Penicillium spp. that causing the mold fruit of citrus[D].Wuhan:Huazhong Agricultural University, 2011.
[18] 陈娟, 高微微, 唐丹, 等.赭曲霉毒素A污染的7种根类药材中污染真菌的分析[J].中国中药杂志, 2010, 35(20):2647-2651.
CHEN J, GAO W W, TANG D, et al.Investigation of fungal populations in seven ochratoxin A contaminated root herbs[J].China Journal of Chinese Materia Medica, 2010,35(20):2647-2651.
[19] 杨董云, 吕丙钰, 薛华丽, 等.新鲜当归采后青霉病病原菌分离鉴定、生物学特性及毒素积累[J].甘肃农业大学学报, 2022, 57(2):74-81.
YANG D Y, LYU B Y, XUE H L, et al.Isolation and identification, biological characteristics and mycotoxin accumulation of blue mould pathogen in harvested Angelica sinensis[J].Journal of Gansu Agricultural University, 2022, 57(2):74-81.
[20] 苏建红. 甘肃省洋葱贮藏期真菌性病害研究[D].兰州:甘肃农业大学, 2015.
SU J H.The research of onion fungal disease during storage period in Gansu Province[D].Lanzhou:Gansu Agricultural University, 2015.
[21] 张倩. 马齿苋内生菌抗青枯病的研究[D].广州:华南农业大学, 2019.
ZHANG Q.Study on the endophytes in Portulaca oleracea L.against bacterial wilt[D].Guangzhou:South China Agricultural University, 2019.
[22] 蔡学芸. 基于OSMAC策略下黄草乌内生真菌波兰青霉TY12次生代谢产物分析和活性研究[D].昆明:云南大学, 2021.
CAI X Y.Secondary metabolites analysis and their bioactivities of the endophytes fungus Penicillium polonicum TY12 associated with Aconitum vilmorinianum Kom based on OSMAC strategy[D].Kunming:Yunnan University, 2021.
[23] GUO X C, ZHANG Y H, GAO W B, et al.Absolute configurations and chitinase inhibitions of quinazoline-containing diketopiperazines from the marine-derived fungus Penicillium polonicum[J].Marine Drugs, 2020, 18(9):479.
[24] 赖春玲. 波兰青霉菌发酵赣南脐橙果皮中活性物质研究[D].赣州:赣南师范大学, 2023.
LAI C L.Study on the bioactive compounds in Gannan navel orange peel fermentated by Penicillium polonicum[D].Ganzhou:Gannan Normal University, 2023.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司