基于山西老陈醋传统工艺固态发酵体系时空异质性分析解析主要风味物质形成规律  

Formation Patterns of Major Flavor Substances Based on the Analysis of Spatiotemporal Heterogeneity in the Traditional Solid-State Fermentation System of Shanxi Aged Vinegar

作　　者：申瑾 周景丽 郎繁繁 闫裕峰 王利 夏瑶瑶 李杰 张峰 王晨苑 郑宇 SHEN Jin;ZHOU Jingli;LANG Fanfan;YAN Yufeng;WANG Li;XIA Yaoyao;LI Jie;ZHANG Feng;WANG Chenyuan;ZHENG Yu(Shanxi Provincial Key Laboratory of Vinegar Fermentation Science and Engineering,Taiyuan 030400,China;Shanxi Zilin Vinegar Industry Co.Ltd.,Taiyuan 030040,China;Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,Tianjin 300457,China;School of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]食醋发酵科学与工程山西省重点实验室,山西太原030400 [2]山西紫林醋业股份有限公司,山西太原030040 [3]天津市微生物代谢与发酵过程控制技术工程中心,天津300457 [4]天津科技大学生物工程学院,天津300457

出　　处：《食品科学》2025年第2期164-170,共7页Food Science

基　　金：山西省重点研发计划项目(202102130501008,202202140601018,202202130501011);山西科技厅山西省重点实验室建设项目(202204010931002);国家自然科学基金面上项目(32072203);天津市科学计划项目(21ZYJDJC00030)。

摘　　要：以山西老陈醋固态发酵过程为研究对象,采用宏基因组学和顶空固相微萃取-气相色谱-质谱联用技术,分别对不同空间发酵过程的醋醅理化特征、风味物质和微生物群落组成进行分析。结果表明:不同空间位置醋醅的水分、温度均具有显著性差异,发酵过程共检测到93种挥发性风味物质,总挥发性物质含量依次为上层>中层>下层。上、中、下层总酸均与Proteus、Salinicoccus、Staphylococcus、Klebsiella显著负相关(P<0.05),从而影响微生物生长代谢,下层水分显著影响Proteus、Salinicoccus、Saccharomyces、Staphylococcus、Klebsiella生长代谢(P<0.05)。Proteus、Saccharomyce、Staphylococcus、Klebsiella与发酵过程理化指标密切相关,上层醋醅中Proteus、Salinicoccus、Saccharomyce、Staphylococcus、Klebsiella微生物生长代谢促进了亚油酸乙酯、油酸乙酯等酯类化合物的生成,中、下层的发酵条件则抑制了部分酯类物质的生成。本研究从时空异质的角度解析了山西老陈醋发酵特性,阐明了风味物质形成规律,有助于全面阐明山西老陈醋酿造机理。In this study,the solid-state fermentation process of Shanxi aged vinegar was investigated.Samples of fermented grains(Cupei)taken at different spatial locations and at different fermentation times were analyzed for physicochemical characteristics,flavor substances and microbial community composition by metagenomics and headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that the moisture and temperature of Cupei significantly varied among spatial locations.A total of 93 volatile flavor compounds were detected during the fermentation process,and the total content of volatile compounds decreased in the order of upper layer>middle layer>lower layer.The total acid contents in the upper,middle,and lower layers were significantly negatively correlated with Proteus,Salicicolus,Staphylococcus,and Klebsiella(P<0.05),affecting microbial growth and metabolism.The water content of the lower layer significantly affected the growth and metabolism of Proteus,Salicicolus,Saccharomyces,Staphylococcus,and Klebsiella(P<0.05).Proteus,Saccharomyces,Staphylococcus,and Klebsiella were closely related to physicochemical indicators during the fermentation process.The growth and metabolism of Proteus,Salicicolus,Saccharomyces,Staphylococcus,and Klebsiella in the upper layer of Cupei promoted the production of esters such as ethyl linoleate and ethyl oleate,while the fermentation conditions in the middle and lower layers inhibited the production of some esters.This study helps us to comprehensively understand the brewing mechanism of Shanxi aged vinegar.

关 键 词：醋醅 宏基因组学 微生物 理化因子 挥发性风味 相关性分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]