奶豆腐制作过程中细菌多样性与风味物质研究  

Bacterial diversity and flavor compounds in hurood production process

作　　者：达林 苏馨 刘文俊[1,2] 孟和毕力格 DA Lin;SU Xin;LIU Wenjun;BILIGE Menghe(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Inner Mongolia Agricultural University,Hohhot 010018,China;Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学,乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特010018 [2]农业农村部奶制品加工重点实验室,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2022年第14期168-174,共7页Food and Fermentation Industries

基　　金：内蒙古自治区科技计划(2020GG0146);内蒙古农业大学食品科学与工程学院科技计划项目(SPKJ202007)。

摘　　要：奶豆腐是将自然发酵乳经加热、分离乳清、成型和成熟等传统工艺制作而成的一种区域性特色传统乳制品。为了解奶豆腐制作过程中细菌群落与风味物质的变化,采集奶豆腐制作过程各工序样品共12份。通过纯培养和Pacbio SMAT测序技术探究其细菌群落的变化,通过分离培养共获得166株乳酸菌。测序结果表明鲜乳中复杂的微生物区系如棉籽糖乳球菌(Lactococcus raffinolactis)、鱼乳球菌(Lactococcus piscium)和约氏不动杆菌(Acinetobacter johnsonii)等细菌随着发酵与热处理的进行逐渐减少,而乳酸乳球菌(Lactococcus lactis)和嗜热链球菌(Streptococcus thermophilus)成为相对含量最高的菌群,与分离培养获得的优势菌株一致。通过固相微萃取-气质联用技术(solid-phase microextraction-GC-MS,SPME-GC-MS)测定其风味物质组分和含量,并探究其与细菌群落的关系。在奶豆腐制作过程中共检测到62种挥发性风味物质,不同制作阶段样品中L.lactis和S.thermophilus等优势菌种与主要风味物质存在显著的相关关系(P<0.05),表明乳酸菌在传统奶豆腐的发酵产酸和风味物质形成中发挥了重要作用。该研究获得的乳酸菌菌株和研究结果为传统奶豆腐的现代化生产奠定了理论基础。Hurood is a regional characteristic traditional dairy product made from naturally fermented milk,followed by heating,whey separation,forming and maturing.In order to understand the changes of bacterial flora and flavor compounds during the production of hurood,12 samples from each process were collected.The changes of bacterial flora were explored by pure-culture method and Pacbio SMAT sequencing technology.166 strains of lactic acid bacteria were isolated by pure-culture method.The sequencing results showed that the complex microflora in fresh milk,including Lactococcus raffinolactis,Lactococcus piscium and Acinetobacter johnsonii,decreased gradually with the progress of fermentation and heat treatment,while Lactococcus lactis and Streptococcus thermophilus became the highest relative abundance bacterial flora,which were consistent with the dominant strains obtained by pure cultured.The flavor compounds were determined by solid-phase microextraction-GC-MS(SPME-GC-MS),and the relationship between them and the structure of bacterial flora was explored.A total of 62 volatile flavor compounds were detected in the production process of hurood.There were significant correlations(P<0.05)between the dominant strains such as Lactococcus lactis and Streptococcus thermophilus and the main flavor compounds in the samples at different production stages,which indicated that lactic acid bacteria played an important role in the fermentation of hurood and the flavor compounds formation.The lactic acid bacteria strains and research results obtained in this study laid a theoretical foundation for the modern production of traditional hurood.

关 键 词：奶豆腐 菌群结构 纯培养方法 三代测序技术 风味物质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]