腊肠发酵过程中细菌多样性评价及其对风味的影响  

Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation

作　　者：郭壮[1] 王玉荣[1] 葛东颖 尚雪娇 张振东[1] 赵慧君[1] GUO Zhuang;WANG Yurong;GE Dongying;SHANG Xuejiao;ZHANG Zhendong;ZHAO Huijun(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China)

机构地区：[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

出　　处：《食品科学》2021年第6期186-192,共7页Food Science

基　　金：湖北文理学院教师科研能力培育基金“科技创新团队”项目(2020kypytd009)。

摘　　要：采用电子鼻对不同发酵时间腊肠风味品质进行评价,并采用MiSeq高通量测序技术对细菌多样性进行解析,同时对细菌的代谢功能进行预测,最终对细菌多样性与风味品质和代谢通路进行关联分析。结果发现在发酵到10 d左右,腊肠的风味品质发生了明显的变化,发酵初期是腊肠风味品质形成的关键时期。在门水平上,厚壁菌门(Firmicutes)和变形菌门(Proteobacteria)平均相对含量之和高达96.00%。在属水平上,主要为乳杆菌属(Lactobacillus)、葡萄球菌属(Staphylococcus)和魏斯氏菌属(Weissella)等乳酸菌。经基因功能预测和相关性分析发现,乳酸菌对腊肠的发酵成熟和风味品质的形成有至关重要的作用。同时,研究表明发酵时间控制在10 d左右,所得的腊肠品质较好。In this study,electronic nose was used to evaluate the flavor of Chinese sausage at different fermentation times,MiSeq high-throughput sequencing technique was used to analyze the diversity of bacterial flora,and the metabolic function of bacteria was predicted.Finally,the correlation between bacterial diversity,sausage flavor and metabolic pathways was studied.The results showed that the flavor of sausage changed significantly on about day 10 of fermentation.The initial fermentation period was the key period for the formation of sausage flavor.At this time,at the phylum level,the sum of the average relative contents of Firmicutes and Proteobacteria was 96.00%.At the genus level,the dominant bacteria were mainly lactic acid bacteria such as Lactobacillus,Staphylococcus and Weissella.Through gene function prediction and correlation analysis,it was found that lactic acid bacteria in sausages played a crucial role in the fermentation and ripening as well as flavor formation of sausages.Besides,the study showed that the best sausage quality was achieved on about day 10 of fermentation.

关 键 词：腊肠 电子鼻 细菌多样性 功能预测 高通量测序 

分 类 号：TS201.3[轻工技术与工程—食品科学]