发酵终点对安岳坛子肉风味物质和细菌群落结构的影响  

Effect of Fermentation End Point on Flavor Substances and Bacterial Community Structure of Anyue Ceramic-Pot Sealed Meat

作　　者：杜双巧 肖岚 何莲 杨芳 周李鑫 李娟 赵博闻 DU Shuang-qiao;XIAO Lan;HE Lian;YANG Fang;ZHOU Li-xin;LI Juan;ZHAO Bo-wen(College of Food Science,Sichuan University of Tourism,Chengdu 610100,China;Chengdu Agricultural Technology Vocational College,Chengdu 610000,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]成都农业科技职业学院,四川成都610000

出　　处：《保鲜与加工》2020年第5期195-205,共11页Storage and Process

基　　金：四川省大学生创新项目(S202011552040)。

摘　　要：为了解不同发酵终点对坛子肉中细菌群落结构及其风味的影响,采集不同发酵终点的坛子肉样品,利用Illumina MiSeq测序平台以及顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)对样品的细菌群落结构以及挥发性风味物质进行检测及分析比较。结果表明,坛子肉样品中获得有效序列数的平均值为24 763条,OTU丰度最高的是90 d发酵坛子肉,为761个;60 d发酵坛子肉和90 d发酵坛子肉的OTU相同种类数最高,有638个;发酵60 d、90 d坛子肉中细菌群落丰富度和多样性明显高于发酵75 d坛子肉,且60 d、90 d发酵坛子肉的细菌群落结构较相近。不同发酵终点坛子肉中挥发性物质种类存在较大差异,挥发性物质含量差异不显著。发酵75 d坛子肉中挥发性物质种类最少,共检出44种挥发性物质;发酵90 d时,挥发性物质种类达到最大值,共检出65种;发酵60 d坛子肉中挥发性物质的相对含量最高,为85.89%。60 d发酵坛子肉与90 d发酵坛子肉的感官评分差异不显著。综合考虑经济效益、坛内细菌群落结构、坛子肉风味,建议冬季生产采用60 d左右的发酵时间较为适宜。In order to explore the effect of different fermentation end point on bacterial community structure and flavor of Anyue ceramic-pot sealed meat,Illumina MiSeq sequencing platform and headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)were used to detect,analyze and compare the bacterial community structure and volatile flavor substances of the samples collected from different fermentation endpoints.The results showed that,the average number of effective sequences obtained from ceramic-pot sealed meat samples was 24673,and a total of 761 OTUs were identified in the ceramic-pot sealed meat fermented for 90 d with the highest abundance.The number of identical OTUs in the ceramic-pot sealed meat fermented for 60 d and 90 d was 638,which was the highest.The richness and diversity of bacterial community in the ceramic-pot sealed meat fermented for 60 d and 90 d were significantly higher than those fermented for 75 d,and the bacterial community structure was similar in the meats fermented for 60 d and 90 d.There were significant differences in volatile substances of the samples with different fermentation end points,but no significant differences in volatile substance content.A total of 44 volatile substances was detected in the meats fermented for 75 d,which was the least,and after 90 days of fermentation,65 kinds of volatile substances were detected,which reached the maximum.The relative content of volatile substances in the ceramic-pot sealed meat fermented for 60 d was the highest,which was 85.89%.There was no significant difference in sensory score between the meats fermented for 60 d and 90 d.It was suggested that 60 d of fermentation time was more suitable for winter production,considering the economic benefits,bacterial community structure and flavor of ceramic-pot sealed meat.

关 键 词：坛子肉 发酵终点 风味 细菌群落 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]