自然发酵酸鱼中微生物群落多样性与理化性质分析  

Analysis of Microbial Community Diversity and Physicochemical Properties of Naturally Fermented Suanyu

作　　者：孙海鑫 陈力 石文琪 王圆圆[4] 闫立君[4] 王利文 孙纪录[1] SUN Hai-xin;CHEN Li;SHI Wen-qi;WANG Yuan-yuan;YAN Li-jun;WANG Li-wen;SUN Ji-lu*(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China;Hebei Academy of Marine and Aquatic Sciences,Qinhuangdao 066600,Hebei,China;College of Food Science and Technology,Hebei Normal University of Science&Technology,Qinhuangdao 066600,Hebei,China;Shijiazhuang Aquatic Product Technology Promotion Station,Shijiazhuang 050000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北省海洋与水产科学研究院,河北秦皇岛066600 [3]河北科技师范学院食品科技学院,河北秦皇岛066600 [4]石家庄市水产技术推广站,河北石家庄050000

出　　处：《食品研究与开发》2023年第12期187-195,共9页Food Research and Development

基　　金：河北省现代农业产业技术体系淡水养殖创新团队建设项目(HBCT2018180206)。

摘　　要：为探讨自然发酵酸鱼中微生物群落与理化性质的关系,对自然发酵酸鱼的主要理化性质进行测定,并采用高通量测序技术研究酸鱼中的微生物多样性,根据Spearman相关系数探究优势微生物与理化指标的相关性。结果显示,自然发酵酸鱼的pH值、总酸、氨基酸态氮、挥发性盐基氮和丙二醛的含量分别为4.28~4.38、3.37%~3.86%、0.62 g/100 g~0.69 g/100 g、30.51 mg/100 g~37.10 mg/100 g和1.81 mg/kg~2.72 mg/kg;检测出苯乙胺、腐胺、尸胺、组胺和酪胺5种生物胺。微生物多样性结果显示乳杆菌属和梭菌属是主要的细菌属;哈萨克斯坦酵母属是主要的真菌属。相关性分析显示乳杆菌属、哈萨克斯坦酵母属与氨基酸态氮呈正相关,而与挥发性盐基氮、丙二醛、组胺和尸胺均呈负相关。该研究揭示乳杆菌属和哈萨克斯坦酵母属在酸鱼品质形成中发挥着重要作用,为进一步筛选功能性微生物用于酸鱼发酵提供理论基础。In order to explore the relationship between the diversity of the microbial community and physicochemical properties in naturally fermented Suanyu,the present study measured the main physicochemical properties of naturally fermented Suanyu and analyzed the microbial diversity by high-throughput sequencing technology.The correlation between dominant microorganisms and physicochemical characteristics was analyzed by the Spearman correlation coefficient.The results showed that the pH value,total acid,amino acid nitrogen,total volatile basic nitrogen,and malondialdehyde content in naturally fermented Suanyu were 4.28-4.38,3.37%-3.86%,0.62 g/100 g-0.69 g/100 g,30.51 mg/100 g-37.10 mg/100 g,and 1.81 mg/kg-2.72 mg/kg,respectively.Five kinds of biogenic amines were detected,including phenethylamine,putrescine,cadaverine,histamine,and tyramine.The microbial diversity showed that Lactobacillus and Clostridium_sensu_stricto_7 were the dominant bacterial genera,and Kazachstania was the main fungal genus.The correlation analysis showed that Lactobacillus and Kazachstania were positively correlated with amino acid nitrogen,and negatively correlated with total volatile basic nitrogen,malondialdehyde,histamine,and cadaverine.The study revealed that Lactobacillus and Kazachstania played an important role in the quality formation of Suanyu,and the results provided a certain theoretical basis for further screening functional microorganisms for Suanyu fermentation.

关 键 词：酸鱼 自然发酵 理化性质 微生物多样性高通量测序 生物胺 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]