不同加工环境自然发酵羊肉香肠细菌多样性与挥发性风味物质关联分析  

Correlation Analysis of Bacterial Communities and Volatile Flavor Compounds of Naturally Fermented Mutton Sausages from Different Processing Environments

作　　者：牛茵 尹礼国[2] 杨梓垚 王洁 刀筱芳[1] 林亚秋[1] 陈娟[1] NIU Yin;YIN Liguo;YANG Ziyao;WANG Jie;DAO Xiaofang;LIN Yaqiu;CHEN Juan(College of Food Sciences and Technology,Southwest Minzu University,Chengdu 610041,China;Agricultural and Environmental Engineering,Yibin University,Yibin 644001,China)

机构地区：[1]西南民族大学食品科学与技术学院,四川成都610041 [2]宜宾学院农林与食品工程学部,四川宜宾644001

出　　处：《现代食品科技》2023年第1期270-280,共11页Modern Food Science and Technology

基　　金：国家自然科学基金项目(32072723);固态发酵资源利用四川省重点实验室开放基金项目(2021GTJC06);西南民族大学研究生创新项目(CX2021SZ74)。

摘　　要：为了探究不同加工环境下羊肉香肠理化性质和风味品质的差异,该研究运用高通量测序技术和代谢组学技术对四川省成都市、乐山市和安徽省安庆市手工制作自然发酵羊肉香肠的常规理化特性、细菌多样性和挥发性风味物质对比分析。结果表明,安庆样品中微生物的丰富度水平和物种多样性水平最高;三个加工环境样品中葡萄球菌属、环丝菌属、Lachnospiraceae_NK4A136_group属、拟杆菌属、Odoribacter属、乳酸杆菌属等相对丰度较高;成都样品的差异物种为葡萄球菌属,乐山样品的差异物种为环丝菌属,安庆样品的差异物种为Lachnospiraceae_NK4A136_group属与一个无法鉴定的菌属。成都和乐山样品的挥发性风味物质组成相似,以醛类物质为主,安庆样品则存在一定差异,以酯类物质为主。羊肉发酵香肠中优势菌群与关键挥发性风味物质存在显著的正相关性,表明优势微生物种类决定了关键挥发性风味物质种类。研究结果为阐明不同加工环境下羊肉香肠的细菌菌群结构及挥发性风味特征提供数据支持,为从加工环境角度揭示传统发酵香肠优势菌群对关键挥发性风味的影响提供了科学依据。To investigate the differences in the physical and chemical properties and flavor quality of mutton sausages under different processing environments,the conventional physical and chemical characteristics,bacterial diversity,and volatile flavor substances of naturally fermented mutton sausages hand-made in Chengdu and Leshan in Sichuan Province and Anqing in Anhui province were compared and analyzed using high-throughput sequencing and metabolomics techniques.The results revealed that the richness and species diversity levels of microorganisms were highest in Anqing samples;the relative abundances of Staphylococcus spp.,Cyclospora spp.,Lachnospiraceae NK4A136 group spp.,Bacteroides spp.,Odoribacter spp.,and Lactobacillus spp.were high in the three processing environment samples.The differential species detected in the Chengdu samples and Leshan samples were Staphylococcus spp.Cyclospora spp.,respectively,and the differential species in Anqing samples were Lachnospiraceae NK4A136 group spp.,along with an unidentifiable genus.The volatile flavor composition of Chengdu and Leshan samples was similar and mainly conferred by aldehydes,whereas the flavor of Anqing samples was mainly conferred by esters.A significant positive correlation was detected between the dominant flora and key volatile flavor substances in mutton fermented sausages,indicating that the dominant microbial species determined the key volatile flavor substances present.The bacterial flora structure and volatile flavor characteristics of mutton sausages vary under different processing environments.The results of this study provide a basis for determining the effect of dominant flora in traditional fermented sausages on key volatile flavors from the processing environment.

关 键 词：自然发酵羊肉香肠 加工环境 细菌多样性 挥发性风味物质 关联分析 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]