发酵剂对发酵牛肉干菌群结构及生物胺组成的影响  

Effects of Starter Cultures on Flora Structure and Biogenic Amine Composition of Fermented Beef Jerky

作　　者：徐龙 张邦建 韩永霞 崔丽娟 梁蕊芳 王德宝 XU Long;ZHANG Bangjian;HAN Yongxia;CUI Lijuan;LIANG Ruifang;WANG Debao(Inner Mongolia Baotou Vocational and Technical College,Baotou 014035,China;Inner Mongolia Academy of Agriculture and Animal Husbandry,Hohhot 010031,China)

机构地区：[1]内蒙古包头职业技术学院,内蒙古包头014035 [2]内蒙古农牧业科学院,内蒙古呼和浩特010031

出　　处：《食品科技》2020年第11期117-124,共8页Food Science and Technology

基　　金：内蒙古自治区科技计划项目(201802049);内蒙古自治区高等学校产学研科技创新平台项目(NJCXY-19-07)。

摘　　要：以清酒乳杆菌、戊糖片球菌及木糖葡萄球菌为发酵剂制作发酵牛肉干,利用Illumina MiSeq高通量测序技术及高效液相色谱技术测定不同阶段发酵牛肉干中菌群结构及生物胺组成,旨在探究复合发酵剂对发酵牛肉干中菌群结构和生物胺组成的影响。结果表明:发酵牛肉干4个阶段的8个样品共检测到821119个原始序列,有效序列719936条,每个样品平均有效序列达89992条,有效序列与原始序列的平均比值高达86.67%。添加清酒乳杆菌、戊糖片球菌及木糖片球菌复合发酵剂的牛肉干中菌群丰度显著高于对照组,发酵和成熟初期的发酵剂组OUT数显著高于对照组和其他阶段(P<0.05)。Shannon指数变化趋势与OUT相近,且Shannon指数与OUT数均反映出FSS、GSS、GD组微生物多样性相比其他组和阶段时更为丰富。微生物菌群由13个细菌门组成,门水平的优势菌分别为厚壁菌门、变形菌门、蓝藻菌门和放线菌门等。在属水平上共鉴定出117个菌属、获得1843个OTUs,其中发酵剂组在发酵和成熟第一阶段OTUs最多,分别为417、388,显著高于其他阶段及对照组的OTUs。复合发酵剂降低了肠球菌和肠杆菌的数量,使得发酵组生物胺总量低于对照组,复合发酵剂对尸胺、腐胺及组胺等有害胺类生成有较大抑制作用。因而,添加复合发酵剂有利于提高发酵牛肉干菌群丰度、卫生质量和安全性能。In order to explore the effects of compound starter on the microflora structure and biogenic amine composition in fermented beef jerky,Lactobacillus sakei,Streptococcus pentosaceus and Staphylococcus xylosus were used as starter cultures of fermented beef jerky,and Illumina MiSeq high-throughput sequencing technology and high performance liquid chromatography were used to determine the bacterial flora structure and bioamine composition in fermented beef jerky at different stages.The results showed that a total of 821119 original sequences and 719936 effective sequences were detected in 8 samples of 4 stages of fermented beef jerky,with an average effective sequence of 89992 for each sample and an average ratio of effective sequence to original sequence of 86.67%.The bacterial abundance in beef jerky with Lactobacillus sakei,Streptococcus pentosaceus and Staphylococcus xylosus mixed starter cultures was significantly higher than that in the control group,and the OUT number in the starter group at the fermentation and early stage of maturation was significantly higher than that in the control group and other stages(P<0.05).Shannon index variation trend was similar to that of OUT.Both Shannon index and OUT number reflected that FSS,GSS and GD were more abundant in microbial diversity than other groups and stages.The microbial flora is composed of 13 phyla,and the dominant phyla are Firmicutes,Proteobacteria,Cyanobacteria and Actinomycetes.At the genus level,a total of 117 bacteria genera were identified and 1843 OTUs were obtained.Among them,the starter group had the most OTUs in the first stage of fermentation and maturation(417 and 388 respectively),which was significantly higher than OTUs in other stages and the control group.The compound starter reduced the quantity of enterococcus and enterobacter,and made the total amount of bioamine in the fermentation group lower than that in the control group.It can be seen that the compound starter has a great inhibitory effect on the formation of harmful amines such as ca

关 键 词：发酵牛肉干 高通量测序 生物胺 菌群结构 

分 类 号：TS251.5+2[轻工技术与工程—农产品加工及贮藏工程]