外源接菌对发酵辣椒微生物群落和挥发性风味化合物的影响  

Effects of Exogenous Inoculums on Microbial Community and Volatile Flavor Compounds of Fermented Hot Pepper

作　　者：唐鑫 张艺馨 刘卫红 史巧 刘毕琴 李宏 罗义勇[1,2] TANG Xin;ZHANG Yixin;LIU Weihong;SHI Qiao;LIU Biqin;LI Hong;LUO Yiyong(Faculty of Life Science and Technology,Kunming University of Science and Technology,Kunming 650500,China;National R&D Center for Freshwater Fish Processing,College of Life Sciences,Jiangxi Normal University,Nanchang 330022,China;Institute of Agro-products Processing,Yunnan Academy of Agricultural Sciences,Kunming 650223,China)

机构地区：[1]昆明理工大学生命科学与技术学院,云南昆明650500 [2]江西师范大学生命科学学院,国家淡水鱼加工技术研发专业中心,江西南昌330022 [3]云南省农业科学院农产品加工研究所,云南昆明650223

出　　处：《食品科学》2023年第10期132-141,共10页Food Science

基　　金：国家自然科学基金地区科学基金项目(31660451);国家自然科学基金青年科学基金项目(31300068);云南省重大科技专项(202002AE320006-01-05)。

摘　　要：利用乳酸克鲁维酵母Km和植物乳杆菌QB3制备了多种发酵辣椒制品,理化指标分析发现QB3发酵辣椒消耗最多还原糖,导致发酵液的pH值下降最快,并且使短链脂肪酸和VA含量分别提高了62.5%和13.8%。发酵辣椒中微生物多样性和挥发性代谢组分析表明,接种QB3发酵具有生长优势并降低了微生物的α多样性;发酵辣椒中共检出73种挥发性化合物,46种挥发性化合物可能对风味具有贡献,相关性分析表明148种微生物可能参与71种化合物的合成,植物乳杆菌和乳酸克鲁维酵母可能参与26种挥发性化合物的合成,并且乳酸克鲁维酵母是风味物质形成的关键,而挥发性化合物的合成多数与植物乳杆菌呈负相关。该研究结果为通过接种乳酸菌和酵母菌发酵制备多种风味发酵辣椒制品提供理论依据和技术支撑,为发酵食品风味的多元化提供参考。In this study,fermented hot pepper products were prepared using Kluyveromyces lactis Km and Lactobacillus plantarum QB3 singly and in combination.The physicochemical analysis showed that fermented hot peppers inoculated with QB3 consumed the most reducing sugar,resulting in the fastest drop of pH of the fermentation broth,and an increase in the contents of short-chain fatty acids and vitamin A by 62.5%and 13.8%,respectively.QB3 grew dominantly in fermented hot peppers,reducing theα-diversity of microorganisms.A total of 73 volatile compounds were detected in fermented hot peppers,46 of which may contribute to the flavor.Correlation analysis showed that 148 species of microorganisms may be involved in the synthesis of 71 compounds,and L.plantarum and K.lactis may be involved in the synthesis of 26 volatile compounds.K.lactis was key to the formation of flavor compounds,and the synthesis of most volatile compounds was negatively correlated with L.plantarum.This study may provide a theoretical basis and technical support for the preparation of fermented hot pepper products with various flavors by inoculating lactic acid bacteria and yeast,and provide a reference for the flavor diversification of fermented food.

关 键 词：发酵辣椒 乳酸克鲁维酵母 植物乳杆菌 多样性 代谢组 相关性 

分 类 号：TS201.3[轻工技术与工程—食品科学]