Please wait a minute...
Food and Fermentation Industries    2022, Vol. 48 Issue (20) : 176-181     DOI: 10.13995/j.cnki.11-1802/ts.030557
Effect of the ratio of rice and corn on the quality and microbial diversity of Zha-chili
XI La1,2, XIONG Yingmei1,2, WANG Yurong1,2, HOU Qiangchuan1,2, WANG Ting3, YANG Ying3, GUO Zhuang1,2*
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)
Download: PDF(1591 KB)   HTML 
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks
Abstract  Zha-chili is a characteristic fermented food with grains and peppers as the main ingredients, which is eaten in Hubei, Hunan, Guizhou, Chongqing, Guizhou and other places in China. In this study, rice and corn were used as raw materials to produce Zha-chili, and its quality was evaluated by bionic technology, and the microbial diversity was analyzed by high-throughput sequencing technology. The results showed that sour, bitter and salty were taste indexes with significant difference among samples, and aromatic substances, nitrogen oxides, methane and ethanol were volatile flavor substances with great differences. Bacteria in Zha-chili were mainly Lactobacillus (97.90%), which belongs to Firmicutes. The correlation analysis showed that adding a certain proportion of corn to the fermentation substrate could significantly increase the intensity of benign indexes such as sour and aromatic aroma, and reduce the intensity of inferior indexes such as bitter, salty and nitroxide compounds and thus improve the quality of Zha-chili.
Keywords Zha-chili      electronic tongue      electronic nose      high throughput sequencing     
Issue Date: 18 November 2022
URL:     OR
[1] 葛东颖, 王玉荣, 向凡舒, 等.荆州地区鲊广椒乳酸菌多样性解析及其分离株发酵特性的评价[J].中国食品添加剂, 2019, 30(4):72-79.GE D Y, WANG Y R, XIANG F S, et al.Analysis of lactic acid bacterial diversity in Zhaguangjiao from Jingzhou and evaluation of fermentation characteristics of isolated strains[J].China Food Additives, 2019, 30(4):72-79.
[2] 尚雪娇, 雷炎, 代凯文, 等.当阳地区鲊广椒品质的评价[J].食品研究与开发, 2018, 39(24):33-38.SHANG X J, LEI Y, DAI K W, et al.Quality evaluation of Zhaguangjiao samples collected from Dangyang[J].Food Research and Development, 2018, 39(24):33-38.
[3] 崔小利, 王薇, 阚建全.鲊辣椒纯种发酵的菌株优选[J].食品科学, 2014, 35(21):149 - 153.CUI X L, WANG W, KAN J Q.Screening strains for use in pure culture fermentation for the production of zhalajjao, a traditional Chinese fermented hot pepper product[J].Food Science, 2014, 35(21):149-153.
[4] 邹金, 王玉荣, 周书楠, 等.鲊广椒对肉丸品质的影响[J].肉类研究, 2018, 32(3):18-23.ZOU J, WANG Y R, ZHOU S N, et al.Effect of zhaguangjiao, a Chinese traditional fermented food made from hot pepper and corn flour, on meatball quality[J].Meat Research, 2018, 32(3):18-23.
[5] 王玉荣, 孙永坤, 代凯文, 等.基于单分子实时测序技术的3个当阳广椒样品细菌多样性研究[J].食品工业科技, 2018, 39(2):108-112;118.WANG Y R, SUN Y K, DAI K W, et al.Study on the diversity of bacteria microflora in 3 Zhaguangjiao samples of Dangyang area by single molecule real-time sequencing technique[J].Science and Technology of Food Industry, 2018, 39(2):108-112;118.
[6] 王玉荣, 代凯文, 沈馨, 等.鲊广椒真菌多样性及其对滋味品质影响的评价[J].食品科学, 2018, 39(18):173-178.WANG Y R, DAI K W, SHEN X, et al.Characterization of fungal microflora and its influence on taste quality of zhaguangjiao, a Chinese traditional fermented chili product[J].Food Science, 2018, 39(18):173-178.
[7] 向凡舒, 王玉荣, 葛东颖, 等.湖北夷陵地区鲊广椒中乳酸菌的分离鉴定及其对产品品质的影响[J].食品科技, 2019, 44(4):23-29.XIANG F S, WANG Y R, GE D Y, et al.Isolation and identification of lactic acid bacteria from Zhaguangjiao collected from Yiling of Hubei Province and affection of isolates on product quality[J].Food Science and Technology, 2019, 44(4):23-29.
[8] 崔梦君, 王玉荣, 葛东颖, 等.遵义地区莽椒细菌多样性及PICRUSt基因功能预测分析[J].食品与发酵工业, 2020, 46(4):106-112.CUI M J, WANG Y R, GE D Y, et al.Study on bacterial diversity of Mangjiao in Zunyi region and PICRUSt-based predicted metagenomic analysis[J].Food and Fermentation Industries, 2020, 46(4):106-112.
[9] RODRIGUES S, TEIXEIRA A.Effect of breed and sex on pork meat sensory evaluation[J].Food & Nutrition Sciences, 2014, 5(7):599-605.
[10] WEI Z B, ZHANG W L, WANG Y W, et al.Monitoring the fermentation, post-ripeness and storage processes of set yogurt using voltammetric electronic tongue[J].Journal of Food Engineering, 2017, 203:41-52.
[11] JUNG H Y, KWAK H S, KIM M J, et al.Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)[J].Journal of Sensory Studies, 2017, 32(5):e12282.
[12] DI ROSA A R, LEONE F, CHELI F, et al.Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment-A review[J].Journal of Food Engineering, 2017, 210:62-75.
[13] CHUNG N, JO Y, JOE M H, et al.Rice vinegars of different origins:Discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation[J].Journal of the Institute of Brewing, 2017, 123(1):159-166.
[14] 杨成聪, 蔡宏宇, 王玉荣, 等.基于电子舌技术的市售苏打水滋味品质评价[J].食品研究与开发, 2016, 37(10):134-137.YANG C C, CAI H Y, WANG Y R, et al.Taste profile characterization of commercial soda water by electronic tongue analysis[J].Food Research and Development, 2016, 37(10):134-137.
[15] 张逸舒, 王玉荣, 陈芸曼, 等.保康鲊广椒中乳酸菌的分离鉴定及其发酵特性的评价[J].食品研究与开发, 2019, 40(16):159-165.ZHANG Y S, WANG Y R, CHEN Y M, et al.Isolation and identification of lactic acid bacteria from Zhaguangjiao in Baokang and evaluation of fermentation properties of these isolates[J].Food Research and Development, 2019, 40(16):159-165.
[16] YANG C C, ZHAO F Y, HOU Q C, et al.PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions[J].Journal of Dairy Science, 2020, 103(2):1 238-1 249.
[17] 杨小倩, 郅慧, 张辉, 等.玉米不同部位化学成分、药理作用、利用现状研究进展[J].吉林中医药, 2019, 39(6):837-840.YANG X Q, ZHI H, ZHANG H, et al.Research progress on chemical constituents, pharmacological activity and utilization status of different parts of corn[J].Jilin Journal of Traditional Chinese Medicine, 2019, 39(6):837-840.
[18] SALDANA G, BROWN H E.Nutritional composition of corn and flour tortillas[J].Journal of Food Science, 1984, 49(4):1 202-1 203.
[19] KUMAR S, KUMAR R, CHAUDHARY D P.Carbohydrate metabolism in the developing kernel of normal, sweet corn and quality protein maize[J].Indian Journal of Agricultural Biochemistry, 2019, 32(2):154-159.
[20] 洪家丽, 陈敏, 周文斌, 等.乳酸菌对红曲黄酒酿造过程酵母菌生长及风味物质形成的影响[J].中国食品学报, 2020, 20(1):91-100.HONG J L, CHEN M, ZHOU W B, et al.Effects of lactic acid bacteria on the growth of yeast and the formation of flavor compounds in the fermentation of Hongqu glutinous rice wine[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(1):91-100.
[1] LI Tingyu, CHEN Yaoyao, ZHANG Yan, XIONG Jianwen, GUO Zhuang, WANG Yurong. Bacteria community of fermented bamboo shoots from Nanning[J]. Food and Fermentation Industries, 2022, 48(9): 71-76.
[2] CHENG Jiankai, LI Wenzhao, LIU Chuhai, SUN Ni, XING Changhui, RUAN Meijuan, LI Pei. Effect of yeast extract on flavor quality of fermented apple juice[J]. Food and Fermentation Industries, 2022, 48(7): 110-116.
[3] ZHANG Zixi, MIAO Yanlong, XIAO Yitong, WANG Kai, ZHAO Lei, HU Zhuoyan. Effects of different concentration techniques on color and volatile components of longan concentrated juice[J]. Food and Fermentation Industries, 2022, 48(6): 84-89.
[4] CHEN Zengxin, LIU Yonglin, PAN Yunyun, JIANG Zhumao, HONG Xingde. Effect of different deodorization methods on enzymatic hydrolysate of sea cucumber (Stichopus japonicas) intestines and gonads[J]. Food and Fermentation Industries, 2022, 48(5): 187-192.
[5] HUANG Yechuan, WANG Yang, PENG Chunlei. Effect of rose extract on the flavor and quality of fermented sausages[J]. Food and Fermentation Industries, 2022, 48(3): 205-211.
[6] ZHENG Wei, XUE Jianglin, ZHANG Lian, YANG Gui, FAN Hongjun, YANG Yan, ZHANG Yuliang, SONG Pan, CHEN Ji, MU Juan, HE Yue, PAN Ming, ZHANG Suyi. Fermentation process for composite aromatic Baijiu with different saccharification agents[J]. Food and Fermentation Industries, 2022, 48(21): 61-66.
[7] 惠婷婷, 杨志艳, 祝宝华, 李燕, 李晓晖. Preparation of polypeptides from Acetes chinensis by membrane separation and evaluation of taste[J]. Food and Fermentation Industries, 2022, 48(20): 51-56.
[8] 郑家铭, 洪意, 吴瑜凡, 方太松, 申进玲, 董庆利, 王翔. Bacterial diversity in pasteurized milk under different temperatures[J]. Food and Fermentation Industries, 2022, 48(20): 57-63.
[9] ZHANG Jianchao, ZHANG Peng, XUE Youlin, JIA Xiaoyu, LI Jiangkuo. Characterization of characteristic odor and establishment of nondestructive detection model of core rot apples based on electronic nose[J]. Food and Fermentation Industries, 2022, 48(2): 267-273.
[10] GONG Shimei, DENG Yani, ZHANG Man, WANG Dongwei, WANG Kai, ZHAO Lei, HU Zhuoyan. Changes of volatile flavor compounds during fermentation in litchi wine fermented by Saccharomyces bayanus[J]. Food and Fermentation Industries, 2022, 48(19): 236-241.
[11] XI La, XIANG Fanshu, ZHANG Yan, ZHANG Haibo, GUO Zhuang. Bacterial community structure and lactic acid bacterial taxa in Zha-chili from Tianmen region[J]. Food and Fermentation Industries, 2022, 48(17): 122-128.
[12] HOU Yuke, JIANG Yufei, KANG Mingli, LI Lingyun, HAN Minyi, XU Xinglian. Optimization of Maillard reaction for the preparation of chicken flavor base material and the analysis of its flavor[J]. Food and Fermentation Industries, 2022, 48(17): 198-206.
[13] XIAO Xu, HE Zhifei, ZHANG Xiao, LI Xuanming, LIAO Lin, WANG Qin, CHENG Chengpeng, LI Hongjun. Effects of micro-freezing and cold storage on the quality of two kinds of tripes[J]. Food and Fermentation Industries, 2022, 48(15): 257-266.
[14] XUE Bei, YU Jiajun, YANG Fan, LU Haoze, SHI Jun, ZHANG Xiaomeng, MA Wenrui, ZHANG Jingjing, CHEN Lu, WANG Yanling, XUE Jie. Microbial diversity of wine grapes from Ningxia wine-growing areas using high-throughput sequencing[J]. Food and Fermentation Industries, 2022, 48(14): 75-83.
[15] WANG Maomao, MA Xiaoyu, NIU Chen, YUE Tianli. Dynamic changes of aroma and microbial community in Tibetan Kefir grain fermented milk based on GC-IMS[J]. Food and Fermentation Industries, 2022, 48(10): 42-47.
Full text



Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd