遵义细菌型自然发酵干豆豉菌群结构及风味品质分析  

Analysis of Bacterial Flora Structure and Flavor Quality of Bacterial-type Naturally Fermented Dried Douchi Produced in Zunyi

作　　者：聂黔丽 王修俊 刘林新 陈颜红 包欢欢 何春霞 NIE Qianli;WANG Xiujun;LIU Linxin;CHEN Yanhong;BAO Huanhuan;HE Chunxia(Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《食品科学》2022年第14期158-164,共7页Food Science

基　　金：贵州省科技计划项目(黔科合支撑[2016]2537号);中央引导地方科技发展专项(黔科中引地[2018]4020);三穗县科技项目([2016]003);科技平台及人才团队计划项目(黔科合平台人才[2018]5251);贵州省发酵工程与白酒酿造人才基地项目(黔人领发[2018]3号)。

摘　　要：以遵义细菌型干豆豉为研究对象,采用高通量测序技术分析该地区细菌型干豆豉菌群结构,并对其风味品质进行分析。根据多样性指数和可操作分类单元相对丰度综合分析得到该细菌型豆豉的主要贡献菌群为芽孢杆菌,少量的乳杆菌也是该豆豉发酵的重要细菌,二者协同发酵出具有独特豉香的遵义细菌型干豆豉;通过对遵义细菌型干豆豉风味品质的分析得到该豆豉中存在16种氨基酸,均包括人体所需的6种必需氨基酸;检测出26种游离脂肪酸,其中饱和脂肪酸15种,不饱和脂肪酸11种;另外以主要影响豆豉风味的挥发性物质作为参考,对豆豉主要贡献香气成分相对含量及阈值的比较中,豆豉中酸类物质相对含量最高达到44.529%,其次是含氮类物质,醇、酮及酯类物质含量较少。本研究可为遵义细菌型豆豉微生物菌群结构与其风味物质形成的相关性提供重要参考,以及为其后续直投式复合菌剂的开发提供理论基础。The bacterial community structure of bacterial-type naturally fermented dried douchi(a Chinese fermented soybean product)produced in Zunyi was analyzed by high-throughput sequencing,and its flavor quality was evaluated.According to the diversity index and the relative abundance of operational taxonomic units(OTUs),it was found that the major bacterial contributor for the bacterial-type douchi was Bacillus,and a small amount of Lactobacillus also played an important role in its fermentation.Therefore,both bacterial species could cooperate to produce douchi with a unique flavor.A total of 16 amino acids including 6 essential ones were identified in the douchi,as well as 26 free fatty acids including 15 saturated ones and 11 unsaturated ones.In addition,the relative contents and thresholds of the major aroma contributors in the douchi were compared using the major volatile substances contributing to the flavor of douchi as references,revealing that the relative content of acids in the douchi was the highest(44.529%),followed by nitrogen-containing substances,and the contents of alcohol,ketone and ester substances were very low.The results of this study can provide a basis for understanding the correlation between the microbial flora structure of bacterial-type douchi and the formation of its flavor substances and for the development of direct vat set starters for douchi.

关 键 词：细菌型豆豉 高通量测序 菌落结构 风味品质 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]