剁椒萝卜后熟期微生物多样性与风味品质分析  

Analysis of Microbial Diversity and Flavor Quality of Chopped Pepper Radish in Post-ripening

作　　者：安莲霞 苏伟 母应春[1] 尹学东 AN Lianxia;SU Wei;MU Yingchun;YIN Xuedong(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Key Laboratory of Storage and Processing Technology Agricultural and Livestock Products,Guizhou University,Guiyang 550025,China;Guisanhong Food Co.,Ltd.,Zunyi 563099,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]贵州大学贵州省农畜产品储藏加工技术重点实验室,贵州贵阳550025 [3]贵三红食品有限公司,贵州遵义563099

出　　处：《食品工业科技》2023年第19期128-139,共12页Science and Technology of Food Industry

基　　金：贵州省辣椒发酵制品工程技术研究中心(黔科合平台人才[2020]2102);贵州省辣椒产业技术体系(GZSLJCYTX-2022)。

摘　　要：了解剁椒萝卜后熟期微生物群落和挥发性成分的变化对于揭示发酵辣椒独特风味的形成尤为重要。本研究采用高通量测序(High Throughput Sequencing,HTS)和顶空固相微萃取气相色谱质谱联用技术(Headspace Solid Phase Microextraction Gas Chromatography-Mass Spectrometry,HS-SPME-GC-MS)对剁椒萝卜后熟期微生物群落和挥发性化合物进行了分析,并建立了它们之间的相关性。结果表明:共筛选出21个优势细菌属和11个优势真菌属(平均相对丰度大于1%)。感官分析表明剁椒萝卜经后熟处理后风味和滋味显著提高(P<0.05)。剁椒萝卜中共检测出有74种挥发性风味化合物,以醇类和酯类为主。相关性分析表明11个核心微生物属(|cor|>0.7且P<0.05)与29种重要差异挥发性风味物质显著相关,其中片球菌属、乳球菌属和青霉属分别与11、6和5种风味物质呈显著相关。研究结果反映了剁椒萝卜后熟期代谢物变化规律,为剁椒萝卜品质提升提供了数据支撑。Comprehending the changes in the microbial community and volatile substances throughout the post-ripening stage of chopped pepper radish is particularly important for revealing the formation of the distinctive flavor of fermented peppers.The microbial communities and volatile compounds of chopped pepper radish in the post-ripening stage were examined in this work using high-throughput sequencing(HTS)and headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS),as well as their underlying correlations.Results indicated that 11 dominant fungal genera and 21 dominant bacterial genera(average relative abundance more than 1%)were filtered out.Sensory analysis showed that the flavor and taste of chopped pepper radish were significantly improved after post-ripening(P<0.05).A total of 74 volatile flavor compounds,mainly alcohols and esters,were detected in chopped pepper radish.According to correlation analysis,29 volatile flavor substances and 11 core microbial genera(|cor|>0.7 and P<0.05)were significantly related to one another.Pediococcus,Lactococcus,and Penicillium were significantly related to 11,6,and 5 flavor substances,respectively.The findings in this study demonstrated how metabolites changed as chopped pepper radish underwent the post-ripening process and offered evidence to support efforts to raise the quality of chopped pepper radish.

关 键 词：剁椒萝卜 高通量测序 微生物 挥发性风味物质 相关性分析 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]