市售茨河花色腐乳和红方腐乳微生物菌群及风味物质的比较分析  

Comparative analysis of microbial community and flavor compoundsbetween Huase and red sufu

作　　者：张振东[1,2] 王玉荣[1,2] 侯强川 陈富安 郭壮[1,2] 赵慧君[1,2] ZHANG Zhendong;WANG Yurong;HOU Qiangchuan;CHEN Fuan;GUO Zhuang;ZHAO Huijun(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory,Hubei University of Arts and Science,Xiangyang 441053,China;Gucheng Nongyun Native Product Development Co.Ltd.,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 [2]湖北文理学院乳酸菌生物技术与工程襄阳市重点实验室,湖北襄阳441053 [3]谷城农韵土特产品开发有限公司,湖北襄阳441053

出　　处：《食品与发酵工业》2022年第13期70-77,共8页Food and Fermentation Industries

基　　金：襄阳市基础研究类科技计划项目(2021ABA003770);湖北文理学院教师科研能力培育基金项目(2020kypygp010)。

摘　　要：基于MiSeq高通量测序技术对湖北省谷城市茨河花色腐乳和全国不同地区的红方腐乳的微生物菌群进行了分析,同时使用GC-IMS对腐乳的气味基础—挥发性有机物进行了分析。结果表明,花色腐乳与红方腐乳的细菌与真菌菌群结构存在显著差异(P<0.05),前者的生物标志菌属为假单胞菌属(Pseudomonas),而红方腐乳的生物标志菌属为红酵母属(Rhodotorula),曲霉属(Aspergillus)和明串珠菌属(Leuconostoc)。GC-IMS结果显示,两种腐乳的小分子酯类风味物质种类最丰富,醛类物质在红方腐乳中富集,而酮类物质在花色腐乳中富集。另外,红方腐乳的特征风味物质为乙醇、2-甲基丁醛,2-甲基异丙醛等,而花色腐乳的特征风味物质为乙醛,丙烯酸乙酯,柠檬烯等。另外,威克汉姆酵母属(Wickerhamomyces)和毛霉(Mucor)与多种风味物质呈正相关,因此在花色腐乳的生产中具有开发与应用的潜力。Microbial community of Cihe Huase sufu from Gucheng City,Hubei Province and red sufu from other regions of China were investigated using high-throughput sequencing,and their flavor were analyzed using gas chromatography-ion mobility spectrometry(GC-IMS).Results showed that the flora structure of Huase sufu differed significantly from that of red sufu(P<0.05).The biomarker genus was Pseudomonas for Huase sufu,and Rhodotorula,Aspergillus and Leuconostoc for red sufu.GC-IMS results showed that short-chain esters were the most abundant types of volatile organic compounds(VOCs),and aldehydes were enriched in red sufu,whereas ketones were enriched in Huase sufu.The characteristic VOCs of red sufu were ethanol,2-methyl butanal,2-methyl propanal,etc.,whereas they were acetaldehyde,2-propenoic acid ethyl ester,limonene,etc.for red sufu.Furthermore,Wickerhamomyces and Mucor were positively correlated with several VOCs esters,and hence,they both have potential application in productions of Huase sufu.

关 键 词：腐乳 气相色谱-离子迁移谱仪 高通量测序 关联分析 挥发性有机物 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] O657[轻工技术与工程—食品科学与工程]