食品与发酵工业 >

2026 , Vol. 52 >Issue 10: 145 - 155

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043960

研究报告

不同分离源消化伴生乳杆菌对鲊广椒品质和细菌类群的影响

  • 舒远琪 ,
  • 崔梦君 ,
  • 杨莹 ,
  • 李卫华 ,
  • 王婷 ,
  • 郭壮 ,
  • 王玉荣
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  • 1(湖北文理学院,湖北省食品配料工程技术研究中心,湖北 襄阳,441053)
    2(湖北文理学院,乳酸菌生物技术与工程襄阳市重点实验室,湖北 襄阳,441053)
    3(襄阳市公共检验检测中心,湖北 襄阳,441001)
第一作者:本科生(王玉荣副教授为通信作者,E-mail:wang_HFu6456@163.com)

收稿日期: 2025-07-19

  修回日期: 2025-10-11

  网络出版日期: 2026-06-15

基金资助

国家自然科学基金青年科学基金项目(32402047);湖北省高等学校优秀中青年科技创新团队计划项目(T2023022)

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Effect of Companilactobacillus alimentarius from different isolation sources on quality and bacterial communities of Zha-chili

  • SHU Yuanqi ,
  • CUI Mengjun ,
  • YANG Ying ,
  • LI Weihua ,
  • WANG Ting ,
  • GUO Zhuang ,
  • WANG Yurong
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  • 1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
    2(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China)
    3(Xiangyang Public Inspection and Testing Center, Xiangyang 441001, China)

Received date: 2025-07-19

  Revised date: 2025-10-11

  Online published: 2026-06-15

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摘要

为探究不同分离源消化伴生乳杆菌(Companilactobacillus alimentarius)对鲊广椒品质的影响,该研究采用仿生学设备结合高通量测序技术,分析了从辣椒酱和鲊广椒中分离的39株C.alimentarius所制备的鲊广椒样品在风味、滋味及细菌群落方面的差异。电子鼻分析显示,与分离自鲊广椒的C.alimentarius菌株相比,分离自辣椒酱的C.alimentarius菌株所制备的鲊广椒样品芳香类物质含量显著偏高(P<0.05),而硫化物和烷烃类物质含量显著偏低(P<0.05)。电子舌分析显示,分离自辣椒酱的C.alimentarius菌株所制备的鲊广椒样品鲜味、苦味、涩味和后味A(涩味回味)强度显著偏高(P<0.05),而酸味、咸味、后味B(苦味回味)和丰度(鲜味回味)强度显著偏低(P<0.05)。微生物计数结果显示,2组鲊广椒样品菌落总数和乳酸菌菌落总数之间差异不显著(P>0.05)。α多样性分析显示,分离自辣椒酱的C.alimentarius菌株制备的鲊广椒样品物种多样性更高(P<0.05)。群落结构分析显示,不同分离源C.alimentarius菌株制备的鲊广椒样品细菌群落结构存在显著差异(P＜0.05),且魏斯氏菌属(Weissella)在辣椒酱分离源菌株制作的鲊广椒样品中显著富集(P<0.05)。直系同源蛋白数据库(clusters of orthologous groups of proteins,COG)分析显示,分离自辣椒酱的C.alimentarius制备的鲊广椒样品细菌群落在“翻译、核糖体结构和生物发生”和“复制、重组和修复”这2个功能基因显著高表达(P＜0.05)。相关性分析显示,C.alimentarius的添加能够显著抑制鲊广椒的苦味和涩味(P<0.05)。由于辣椒酱分离源样品芳香类物质含量更高,鲜味更突出,细菌群落多样性更高,因而选用辣椒酱来源C.alimentarius菌株制备鲊广椒样品对于品质的提升具有积极作用。

关键词： 消化伴生乳杆菌; 鲊广椒; 电子鼻; 电子舌; 高通量测序

本文引用格式

舒远琪 , 崔梦君 , 杨莹 , 李卫华 , 王婷 , 郭壮 , 王玉荣 . 不同分离源消化伴生乳杆菌对鲊广椒品质和细菌类群的影响[J]. 食品与发酵工业, 2026 , 52(10) : 145 -155 . DOI: 10.13995/j.cnki.11-1802/ts.043960

Abstract

To investigate the impact of Companilactobacillus alimentarius from different sources on the quality of Zha-chili, bionic devices and high-throughput sequencing technology were employed to analyze differences in flavor, taste, and bacterial communities among Zha-chili samples fermented with 39 C.alimentarius strains isolated from chili paste and Zha-chili.Electronic nose analysis revealed that the Zha-chili samples prepared using C.alimentarius strains sourced from chili paste exhibited significantly higher levels of aromatic compounds (P<0.05) and significantly lower levels of sulfides and alkanes (P<0.05) compared to those fermented with C.alimentarius strains isolated from Zha-chili.Electronic tongue analysis indicated that the Zha-chili samples prepared with C.alimentarius strains from chili paste had significantly higher intensities of umami, bitterness, astringency, and aftertaste-A (astringent aftertaste) (P<0.05) while showing significantly lower intensities of sourness, saltiness, aftertaste-B (bitter aftertaste), and richness (umami aftertaste) (P<0.05) compared to the samples made with strains isolated from Zha-chili.Microbial counting results indicated no significant differences in the total viable count and total lactic acid bacteria count between the two groups of Zha-chili samples (P>0.05).α-Diversity analysis demonstrated that samples prepared with C.alimentarius strains from chili paste exhibited higher species diversity (P<0.05).Community structure analysis revealed significant differences in the bacterial community structures of Zha-chili samples prepared using C.alimentarius strains from different sources (P<0.05), with Weissella significantly enriched in the samples made from strains sourced from chili paste (P<0.05).Clusters of orthologous groups of proteins (COG) database analysis indicated that the bacterial community in the Zha-chili prepared with C.alimentarius isolated from chili paste exhibited a more pronounced expression of functional genes related to “translation, ribosomal structure, and biogenesis” as well as “replication, recombination, and repair” (P<0.05).Correlation analysis revealed that the addition of C.alimentarius significantly suppressed the bitterness and astringency of Zha-chili (P<0.05).Given that samples sourced from chili paste exhibited higher levels of aromatic compounds, a more pronounced umami flavor, and greater bacterial community diversity, selecting C.alimentarius strains from chili paste for preparing Zha-chili samples positively impacts its quality.

Key words： Companilactobacillus alimentarius; Zha-chili; electronic nose; electronic tongue; high-throughput sequencing

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