安格斯牛肉干式排酸过程中微生物变化及其与挥发性风味物质的相关性  

Microbial changes in dry-aging Angus beef and their relationship with volatile flavor substances

作　　者：王海波 符健慧[2] 冯纪宇 冯建华 赵静 李婷婷 钟金城 史莹华 李航[1] 张兴隆 WANG Haibo;FU Jianhui;FENG Jiyu;FENG Jianhua;ZHAO Jing;LI Tingting;ZHONG Jincheng;SHI Yinghua;LI Hang;ZHANG Xinglong(Postdoctoral Workstation,Henan Hengdu Food Co.,Ltd.,Zhumadian 463700,China;Institute of Qinghai-Tibetan Plateau,Southwest Minzu University,Chengdu 610225,China;College of Animal Science and Technology,Henan Agricultural University,Zhengzhou 450046,China)

机构地区：[1]河南恒都食品有限公司博士后工作站,河南驻马店463700 [2]西南民族大学青藏高原研究院,成都610225 [3]河南农业大学动物科技学院,郑州450046

出　　处：《黑龙江畜牧兽医》2024年第17期32-37,111,112,共8页Heilongjiang Animal Science And veterinary Medicine

基　　金：国家自然科学基金青年基金项目(32102577);国家重点研发计划项目(2022YFD1601601);国家现代农业产业技术体系项目(CARS-37);四川省自然科学基金项目(2022NSFSC1623);西南民族大学“双一流”项目(CX2023035)。

摘　　要：为了探究牛肉干式排酸初期微生物的变化,及其与牛肉挥发性风味物质的相关性,试验采用16S rDNA和ITS测序的方法对干式排酸2 d和7 d安格斯牛背最长肌表面的微生物进行研究,并用Spearman程序探究真菌与挥发性风味物质的相关性。结果表明:经对细菌和真菌进行测序分析,分别获得762,505个OTU。排酸时间的延长不影响细菌和真菌群落的α多样性和β多样性(P>0.05)。在细菌属水平上,与排酸2 d相比,排酸7 d牛肉表面的副球菌属(Paracoccus)、类诺卡氏菌属(Nocardioides)和棒状杆菌属(Corynebacterium)的相对丰度显著降低(P<0.05),节杆菌属(Arthrobacter)的相对丰度显著升高(P<0.05);在细菌门水平上,排酸时间对牛肉表面细菌相对丰度的影响不显著(P>0.05)。排酸时间对牛肉表面真菌门和属水平上相对丰度的影响均不显著(P>0.05)。担子菌门(Basidiomycota)相对丰度与正己醛相对含量呈显著负相关(P<0.05),与1-辛烯-3-醇相对含量呈极显著正相关(P<0.01);毛孢子菌属(Cutaneotrichosporon)相对丰度与正戊基呋喃相对含量呈显著负相关(P<0.05);外瓶柄霉属(Exophiala)相对丰度与正己醛相对含量呈显著正相关(P<0.05),与月桂醇相对含量呈显著负相关(P<0.05);附球菌属(Epicoccum)相对丰度与奎醛相对含量均呈极显著正相关(P<0.01),与月桂醇相对含量均呈显著正相关(P<0.05);假丝酵母属(Candida)相对丰度与正己醛和壬醛相对含量均呈显著正相关(P<0.05);丝孢酵母属(Trichosporon)相对丰度与壬醛相对含量呈显著负相关(P<0.05)。说明排酸时间的延长降低了一些致病菌的比例,增强了微生物的修复能力,某些微生物如附球菌属和假丝酵母属可能对牛肉挥发性风味物质的产生有一定影响,此外还发现丝孢酵母属存在于牛肉排酸的初始阶段。In order to explore the changes of microorganisms in the early stage of dry-aging beef and their correlation with the volatile flavor substances of beef,in this experiment,16S rDNA and ITS sequencing were used to study the microorganisms on the surface of the longissimus dorsi of Angus in dry-aging for 2 d and 7 d,and the Spearman was used to explore the correlation between fungi and volatile flavor substances.The results showed that 762 and 505 OTU were obtained for the bacteria and fungi,respectively.The prolongation of dry-aging time did not affectαdiversity andβdiversity of bacterial and fungal communities(P>0.05).At the bacterial genus level,the relative abundance of Paracoccus,Nocardioides and Corynebacterium on the surface of beef with 7 day dry-aging was significantly reduced(P<0.05),compared with 2-day of that,and the relative abundance of Arthrobacter was significantly increased(P<0.05).At the bacterial phylum level,the effect of dry-aging time on the relative abundance of bacteria on beef surface was not significant(P>0.05).The effect of dry-aging time on the relative abundance of fungal phylum and genus on beef surface was not significant(P>0.05).The relative abundance of Basidiomycota was significantly negatively correlated with the relative content of n-hexanal(P<0.05)and positively correlated with the relative content of 1-octen-3-ol(P<0.01).The relative abundance of Cutaneotrichosporon was significantly negatively correlated with the relative content of n-pentylfuran(P<0.05).The relative abundance of Exophylla was significantly positively correlated with the relative content of n-hexanal(P<0.05)and the relative content of lauryl alcohol(P<0.05).The relative abundance of Epicoccum was significantly positively correlated(P<0.01)with the relative content of decanaldehyde and with the relative content of lauryl alcohol(P<0.05).The relative abundance of Candida was positively correlated with the relative contents of n-hexanal and nonanal(P<0.05).The relative abundance of Trichosporon was significantl

关 键 词：安格斯牛肉 干式排酸 16 S rDNA测序 ITS测序 挥发性风味物质 

分 类 号：S823[农业科学—畜牧学]