盘县火腿深度腐败的微生物及挥发性风味化合物表征  

Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham

作　　者：母雨 苏伟 母应春[1] MU Yu;SU Wei;MU Yingchun(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《食品科学》2021年第8期221-228,共8页Food Science

基　　金：贵州大学博士基金项目(贵大人基合字(2017)43号)。

摘　　要：为建立有效的干腌火腿腐败预测机制,比较正常与腐败盘县火腿的理化特性,并应用高通量测序和固相微萃取-气相色谱-质谱联用技术揭示正常和腐败盘县火腿的微生物群落结构和挥发性风味化合物。结果表明,腐败火腿的理化特征在于较低的NaCl含量和较高的pH值、水分活度(aw)和水分含量。肠杆菌科(Enterobacteriaceae)微生物是造成盘县火腿腐败的优势菌群,包括norank_Enterobacteriaceae、unclassified_Enterobacteriaceae和沙雷氏菌属(Serratia)。冗余分析表明,水分含量和pH值可能是影响两种未知肠杆菌科细菌的重要因素,而沙雷氏菌属与NaCl含量密切相关。腐败火腿比正常火腿具有更高水平的酮类、烃类、含苯和含硫化合物。LEFSe分析将苯酚、苯乙醛、1-十五烯、二甲基二硫醚和3-甲基丁酸鉴定为腐败火腿的主体特征风味。微生物与风味之间的网络分析显示norank_Enterobacteriaceae和unclassified_Enterobacteriaceae是腐败火腿挥发性风味的主要贡献者。本实验结果可以为盘县火腿的品质控制提供一定理论依据。This study aimed to establish an effective method for the prediction of the microbial spoilage of dry-cured ham.We compared the physicochemical characteristics of normal and spoiled Panxian hams.Meanwhile,we employed highthroughput sequencing and solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)to reveal the bacterial community structure and volatile flavor compounds of normal and spoiled hams,respectively.The results showed that low concentration of NaCl and high levels of water activity(aw),pH,and moisture were found in spoiled hams.Three members of the family Enterobacteriaceae,namely norank_Enterobacteriaceae,unclassified_Enterobacteriaceae,and Serratia,were determined as the predominant microorganisms in spoiled hams.Redundancy analysis(RDA)demonstrated that moisture and pH might be important factors influencing the two unknown strains of Enterobacteriaceae,and Serratia was closely related to NaCl content.The levels of ketones,hydrocarbons,benzene-and sulfur-containing volatile compounds in spoiled hams were higher than in normal hams.Linear discriminant analysis effect size(LEFSe)analysis indicated that phenol,phenylacetaldehyde,1-pentadecene,dimethyl disulfide,and 3-methylbutyric acid were identified as characteristic volatile flavor compounds of spoiled hams.Network analysis between microorganisms and volatile flavor compounds illustrated that norank_Enterobacteriaceae and unclassified_Enterobacteriaceae were the main contributors to the volatile flavor compounds of spoiled hams.These findings provide a theoretical foundation for quality control of Panxian ham.

关 键 词：盘县火腿 深度腐败 理化特性 高通量测序 挥发性风味化合物 多元分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]