食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 164 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044792

研究报告

鲜红辣椒添加比例对苞谷酸发酵过程中菌群演替及品质形成的调控作用研究

  • 邓洋 ,
  • 陈力 ,
  • 陈群群 ,
  • 蒋立文
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  • 1(湘西民族职业技术学院 旅游管理学院,湖南 吉首,416000)
    2(湖南农业大学 食品科学与工程学院,湖南 长沙,410013)
    3(安徽科技工程大学 食品科学与工程学院,安徽 滁州,239000)
第一作者:硕士,讲师(陈群群讲师和蒋立文教授为共同通信作者,E-mail:yjs2024314@ahstu.edu.cn;hnndjlw@163.com)

收稿日期: 2025-10-12

  修回日期: 2025-12-31

  网络出版日期: 2026-09-21

基金资助

湖南省教育厅科学研究项目(25C1505);全国餐饮职业教育教学指导委员会课题(CYHZWYB-2025076);湖南省教育科学研究工作者协会‘十四五’规划科研课题(XJKX25B538);湘西民族职业技术学院校级科研团队(2024KTS202);湖南省重点研发计划项目(2020NK2027);湖南省职业院校教育教学改革研究项目(ZJGB2024582)

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Fresh red chili proportion modulates bacterial community succession and quality formation during Baogu Suan fermentation

  • DENG Yang ,
  • CHEN Li ,
  • CHEN Qunqun ,
  • JIANG Liwen
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  • 1(School of Tourism Management, Xiangxi Vocational and Technical College For Nationalities, Jishou 416000, China)
    2(College of Food Science and Technology, Hunan Agricultural University, Changsha 410013, China)
    3(School of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China)

Received date: 2025-10-12

  Revised date: 2025-12-31

  Online published: 2026-09-21

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摘要

作为西南地区典型的植物性发酵食品,苞谷酸的微生态与品质形成受原料配比显著影响。为明确鲜红辣椒添加比例的调控作用,该研究设置辣椒与玉米粉质量比为0.8∶1、1∶1 和 1.2∶1的3个处理组,通过动态测定理化指标、感官评价并结合16S rRNA扩增子高通量测序解析细菌群落演替特征。结果显示,发酵过程中pH值持续下降、乳酸积累,且酸化速率随辣椒质量比例升高而加快。发酵后期各组均以厚壁菌门为主导(相对丰度＞98%),但演替路径迥异:高比例辣椒组中伴生乳杆菌属(Companilactobacillus)自初期即占据显著优势(相对丰度＞80%),糖消耗与产酸更迅速;低、中比例辣椒组则由泛菌属(Pantoea)等植物源菌群及早期乳酸菌类群向优势乳酸菌群逐步演替的模式。β多样性分析表明,高辣椒组菌群结构较早趋于稳定。研究表明,鲜红辣椒添加比例通过改变环境选择压力调节乳酸菌富集及酸化动力学;同时,中比例辣椒组(1∶1)感官风味协调性最佳。该研究为苞谷酸工艺优化与品质调控提供了科学依据。

关键词： 苞谷酸; 鲜红辣椒比例; 高通量测序; 细菌群落演替; 优势乳酸菌属

本文引用格式

邓洋 , 陈力 , 陈群群 , 蒋立文 . 鲜红辣椒添加比例对苞谷酸发酵过程中菌群演替及品质形成的调控作用研究[J]. 食品与发酵工业, 2026 , 52(17) : 164 -173 . DOI: 10.13995/j.cnki.11-1802/ts.044792

Abstract

Baogu Suan, a typical plant-based fermented food made primarily from corn flour and fresh red chili in Southwest China, shows notable variations in microecology and quality formation due to differences in raw material ratios.To clarify the regulatory role of fresh red chili addition, this study prepared three treatments with chili-to-corn flour mass ratios of 0.8∶1, 1∶1, and 1.2∶1.The experiment monitored physicochemical parameters throughout fermentation and characterized quality attributes and bacterial community succession using sensory evaluation and Illumina NovaSeq sequencing.Results showed that pH declined continuously and lactic acid accumulated steadily, with acidification accelerating as chili ratios increased.Firmicutes dominated all samples in the late fermentation stage (relative abundance>98%).Microbial succession patterns differed among treatments:in the high-chili group (1.2∶1), the genus Companilactobacillus maintained high relative abundance (> 80%) from the early stage, accompanying rapid sugar reduction and accelerated acid production.The low- and medium-chili groups showed a gradual shift from plant-associated bacteria such as Pantoea and early-colonizing lactic acid bacteria to dominant lactic acid bacteria.β-diversity analysis indicated that the high-chili group achieved a stable community structure earlier.Although the high-chili group showed stronger microbial dominance and faster acidification kinetics, descriptive sensory evaluation revealed that the medium-chili group (1∶1) presented a more balanced and desirable flavor profile.These findings suggest that chili proportion regulates microbial succession and quality formation by altering environmental selection pressure, and provide scientific support for process optimization and quality-oriented product development.

Key words： Baogu Suan; fresh red chili ratio; high-throughput sequencing; bacterial community succession; dominant lactic acid bacteria

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