川味发酵香肠微生物多样性及风味物质相关性分析  

Correlation Analysis between Microbial Diversity and Flavor Compounds in Sichuan Fermented Sausage

作　　者：赖茂佳 牟燕 易宇文 范文教[1] 乔兴[1] LAI Maojia;MOU Yan;YI Yuwen;FAN Wenjiao;QIAO Xing(School of Cuisine and Food Science and Engineering,Sichuan Tourism University,Chengdu 610100,China;Culinary Science Key Laboratory of Sichuan Province,Chengdu 610100,China)

机构地区：[1]四川旅游学院烹饪与食品科学工程学院,四川成都610100 [2]烹饪科学四川省高校重点实验室,四川成都610100

出　　处：《食品工业科技》2025年第6期303-314,共12页Science and Technology of Food Industry

基　　金：川菜发展研究中心项目(CC22Z08);四川省重点研发项目(2023YFN0064);四川旅游学院大学生科研项目(2024XKZ46)。

摘　　要：为研究川味发酵香肠微生物多样性与风味物质的相关性,以不同发酵时间的川味香肠为研究对象,采用高通量测序技术结合电子舌、电子鼻和气相色谱离子迁移技术(GC-IMS),分析香肠发酵过程中微生物优势菌群和风味物质的变化规律,通过Pearson相关性分析微生物多样性与挥发性风味物质的相关性。结果表明,随香肠发酵时间延长,微生物的种数和丰度上升,共检测出12种菌属,其中乳酸杆菌属和魏斯氏菌属占优势地位;非挥发性风味物质方面,游离氨基酸、核苷酸和呈苦味、鲜味肽的含量逐渐增多;挥发性风味物质方面,共检测出52种物质。其中,醇类、萜烯类、噻唑等物质浓度逐渐减少,酯类、吡嗪类、醛类浓度逐渐增多。GC-IMS结果进一步显示,发酵前期和中期的特征风味物质相似,主要由柠檬烯、β-蒎烯(M)、乙醇、β-月桂烯、1,1-二乙氧基乙烷(M)组成。发酵至35 d时刺激性风味物质含量显著降低;发酵稳定期的酯类、醛类、吡嗪类等特征风味物质种类和含量趋于稳定。Pearson相关性分析显示:乳酸杆菌属、不动杆菌属、片球菌属、假单胞菌属和金黄杆菌属这5种优势菌属与37种挥发性风味物质呈正相关,其中优势菌属乳酸杆菌属与醛类、醇类、酯类呈正相关(r>0.6),次优势菌属魏斯氏菌属与醇类和酯类呈负相关(r<−0.4);表明微生物发酵优势菌群对香肠风味物质合成密切相关,为开发高效绿色的发酵剂调控川味发酵香肠的风味品质提供了科学依据和理论基础。To investigate the correlation between microbial diversity and flavor compounds in Sichuan-style fermented sausages,sausages at different fermentation times were studied using high-throughput sequencing technology in conjunction with electronic tongue,electronic nose,and gas chromatography-ion mobility spectrometry(GC-IMS).The changes in dominant microbial communities and flavor compounds during sausage fermentation were analyzed,and the correlation between microbial diversity and volatile flavor compounds was assessed using Pearson correlation analysis.Results showed that with prolonged sausage fermentation time,the number and abundance of microbes increased,with a total of 12 genera detected,dominated by Lactobacillus and Weissella.In terms of non-volatile compounds,the content of free amino acids,nucleotides,and peptides with bitter and umami tastes gradually increased.Regarding volatile flavor compounds,52 substances were detected.The concentrations of alcohols,terpenes,and thiazoles decreased gradually,while esters,pyrazines,and aldehydes increased.GC-IMS results further revealed that the characteristic flavor compounds in the early and middle stages of fermentation were similar,mainly composed of limonene,β-myrcene(M),ethanol,β-caryophyllene,and 1,1-diethoxyethane(M).The content of pungent flavor compounds significantly decreased at 35 d of fermentation.The types and concentrations of esters,aldehydes,and pyrazines in the stable fermentation period tended to stabilize.Pearson correlation analysis indicated that five dominant genera including Lactobacillus,Acinetobacter,Pediococcus,Pseudomonas,and Chryseobacterium were positively correlated with 37 volatile flavor compounds.Specifically,Lactobacillus was positively correlated with aldehydes,alcohols,and esters(r>0.6),while Weissella,a subdominant genus,was negatively correlated with alcohols and esters(r<−0.4).These findings suggest a close relationship between dominant microbial communities and the synthesis of sausage flavor compounds,providing a scien

关 键 词：发酵香肠 微生物多样性 风味物质 气相色谱离子迁移技术 相关性 

分 类 号：TS201.3[轻工技术与工程—食品科学]