传统与强化发酵羊肉香肠微生物多样性及代谢物差异分析  

Differences in Microbial Diversity and Metabolites in Naturally Fermented and Starter Culture-Fermented Mutton Sausages

作　　者：田海勇 苏伟 母应春 姜丽 赵驰 TIAN Haiyong;SU Wei;MU Yingchun;JIANG Li;ZHAO Chi(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》2022年第24期154-163,共10页Food Science

基　　金：国家自然科学基金地区科学基金项目(32160554);贵州省科研单位服务企业项目(黔科合服企[2020]4009(006));贵州省科技计划项目(黔科合成果[2019]4227号);贵州生态特色肉制品科技创新人才团队项目(黔科合平台人才[2020]5004)。

摘　　要：为探究发酵方式对羊肉香肠中微生物群落和代谢物影响,采用高通量测序和代谢组学技术分析传统(CT)和强化(QH)发酵羊肉香肠中的微生物群落及代谢物差异,及微生物与差异显著代谢物之间的相关性。结果表明,强化发酵对羊肉香肠微生物群落有明显的影响。属水平上,CT以明串珠菌属(Leuconostoc)、拉恩氏菌属(Rahnella)、环丝菌属(Brochothrix)、德巴利氏酵母属(Debaryomyces)占优势;QH以明串珠菌属、环丝菌属、嗜冷杆菌属(Psychrobacter)、片球菌属(Pediococcus)、德巴利氏酵母属、青霉属(Penicillium)占优势。代谢物方面,强化发酵增加了风味和滋味物质的种类和含量,尤其是酯类和氨基酸类。基于多元统计分析,共鉴定出29个挥发性和16个非挥发性显著差异代谢物(|差异倍数|>2且变量重要性投影>1,P<0.05);相关性结果表明,7个细菌属(明串珠菌属、环丝菌属、片球菌属、嗜冷杆菌属、肠球菌属(Enterococcus)、拉恩氏菌属和葡萄球菌属(Staphylococcus))和7个真菌属(德巴利氏酵母属、青霉属、曲霉属(Aspergillus)、unspecified_Aspergillaceae、unspecified_Capnodiales、根霉属(Rhizopus)和unspecified_Basidiomycota)被视为核心微生物(|r|>0.8,P<0.05)。To explore the effects of fermentation methods on the microbial communities and metabolites in dry fermented mutton sausages,the differences in the microbial communities and metabolites in naturally fermented and starter culturefermented mutton sausages were analyzed by high-throughput sequencing and metabolomics,and the correlation between microbial communities and significantly differential metabolites(SDM) was investigated.The results showed that inoculated fermentation had obvious effect on the microbial community of mutton sausages.At the genus level,Leuconostoc,Rahnella,Brochothrix and Debaryomyces were dominant during natural fermentation,and Leuconostoc,Brochothrix,Psychrobacter,Pediococcus,Debaryomyces and Penicillium were dominant during inoculated fermentation.Inoculate fermentation increased the types and contents of flavor substances,especially esters and amino acids.Based on multivariate statistical analysis,29 volatile metabolites and 16 non-volatile metabolites that significantly differed between the natural and inoculated fermentation groups were identified(fold change(FC) > 2,variable importance in the projection(VIP) > 1,P < 0.05).Besides,correlation analysis showed that seven bacterial genera(Leuconostoc,Brochothrix,Pediococcus,Psychrobacter,Enterococcus,Rahnella and Staphylococcus) and seven fungal genera(Debaryomyces,Penicillium,Aspergillus,unspecified_Aspergillaceae,unspecified_Capnodiales,unspecified_Capnodiales,Rhizopus and unspecified_Basidiomycota) were regarded as core microorganisms(| r | > 0.8,P < 0.05).

关 键 词：羊肉香肠 高通量测序 代谢物 多元统计分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]