不同材质器皿对鲊广椒发酵品质的影响  

Fermenters of Different Materials Influence the Fermentation Quality of Zha-chili

作　　者：陈邵德罡 王玉荣[1,2] 郭壮[1,2] 侯强川 赵慧君[1,2] CHEN Shaodegang;WANG Yurong;GUO Zhuang;HOU Qiangchuan;ZHAO Huijun(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China;Xiangyang Biotechnology and Engineering Key Laboratory for Lactic Acid Bacteria,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China)

机构地区：[1]湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳441053 [2]湖北文理学院乳酸菌生物技术与工程襄阳市重点实验室,湖北襄阳441053

出　　处：《食品研究与开发》2024年第21期75-82,共8页Food Research and Development

基　　金：湖北省自然科学基金创新发展联合基金项目(2022CFD008);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)。

摘　　要：该研究采用电子鼻和电子舌技术对不同材质器皿(玻璃罐、陶瓷罐和塑料罐)发酵鲊广椒中风味和滋味指标进行测定,同时使用Illumina MiSeq高通量测序技术和纯培养技术对其微生物群落结构进行解析,最后对微生物类群与感官特性之间的相关性进行分析。感官特性结果显示,塑料罐与玻璃罐发酵鲊广椒的感官品质较为相似,而两者与陶瓷罐发酵鲊广椒的感官品质差异极显著(P<0.001),且陶瓷罐发酵鲊广椒中芳香类风味物质为其关键差异物质。高通量测序结果显示,乳杆菌属(Lactobacillus)为不同材质器皿发酵鲊广椒的绝对优势细菌属,在陶瓷罐发酵鲊广椒中平均相对含量最高,为97.07%,丝孢菌属(Hyphopichia)和曲霉属(Aspergillus)为不同材质器皿发酵鲊广椒的优势真菌属,不同材质器皿发酵鲊广椒中微生物类群结构存在显著差异(P<0.05)。相关性结果显示,Lactobacillus与芳香类挥发性风味物质的生成呈显著正相关(P<0.05)。由此可知,3类不同材质器皿中陶瓷罐发酵的鲊广椒风味品质较好,乳酸菌丰度较高。Electronic nose and electronic tongue were used to examine the flavor and taste indexes of Zha-chili produced in fermenters of different materials(glass,ceramic,and plastic).The microbial community structure was analyzed by Illumina MiSeq high-throughput sequencing and pure culture methods.Finally,the correlations between microbial taxa and sensory characteristics were analyzed.The results showed that the Zha-chili samples produced in plastic and glass fermenters had similar sensory quality,which was different from that of the sample produced in the ceramic fermenter(P<0.001).The aromatic flavor substances in the Zha-chili samples produced in the ceramic fermenter were the main differential compounds.The results of high-throughput sequencing showed that Lactobacillus was the absolute dominant bacterial genus of Zha-chili samples produced in fermenters of different materials,with the highest average relative abundance of 97.07%in the sample produced in the ceramic fermenter.Hyphopichia and Aspergillus were the dominant fungal genera of Zhachili samples produced in fermenters of different materials.The microbial community structure varied among the Zha-chili samples produced in fermenters of different materials(P<0.05).The result of correlation analysis showed that Lactobacillus was positively correlated with the formation of aromatic volatile substances(P<0.05).In conclusion,the Zha-chili produced in the ceramic fermenter had better sensory quality and higher abundance of lactic acid bacteria.

关 键 词：鲊广椒 不同材质器皿 高通量测序技术 感官品质 相关性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]