不同地区6种传统发酵辣椒制品理化指标及细菌多样性分析  

Analysis of Physical and Chemical Indexes and Bacterial Diversity of Traditional Fermented Chili Products in Different Regions

作　　者：史楠 陈亚男 余婕 于丽娟 申挥 胡腾根 余元善[4] 江凯 罗海波 SHI Nan;CHEN Yanan;YU Jie;YU Lijuan;SHEN Hui;HU Tenggen;YU Yuanshan;JIANG Kai;LUO Haibo(College of Food Science and Technology,Zhejiang Pharmaceutical University,Ningbo 315500,Zhejiang,China;School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,Jiangsu,China;Agro-products Processing Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650221,Yunnan,China;Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510507,Guangdong,China)

机构地区：[1]浙江药科职业大学食品学院,浙江宁波315500 [2]南京师范大学食品与制药工程学院,江苏南京210023 [3]云南省农业科学院农产品加工研究所,云南昆明650221 [4]广东省农业科学院蚕业与农产品加工研究所,广东广州510507

出　　处：《食品研究与开发》2025年第8期54-62,共9页Food Research and Development

基　　金：云南省科技厅科技计划项目(202202AE090023);浙江省教育厅一般科研项目(Y202147859)。

摘　　要：为探究传统发酵辣椒制品理化性质及微生物群落差异,比较不同地区6种传统发酵辣椒制品的理化指标,并应用Illumina Miseq高通量测序技术分析6种样品的细菌多样性。结果显示,6种发酵辣椒样品的总酸度、pH值、氯化钠和亚硝酸钠含量分别为1.58~24.21 g/kg、3.23~5.56、2.80%~7.88%和0.31~1.03 mg/kg,菌落总数为3.85~6.30 lg(CFU/g),表明不同发酵辣椒制品理化指标和菌落总数差异较大。6种样品中共获得有统计学意义的细菌443属,其中相对丰度大于10%的主要有魏斯氏菌属(Weissella)、植物乳杆菌属(Lactiplantibacillus)、Simplicispira、屎乳杆菌属(Ligilactobacillus)、罗伊氏粘液乳杆菌属(Limosilactobacillus)、罗伊氏乳杆菌属(Lactobacillus)、杆菌属(Bacillus)、泛菌属(Pantoea)、不动杆菌属(Acinetobacter)、片球菌属(Pediococcus)、鞘脂菌属(Sphingobium)和柠檬酸细菌属(Citrobacter)。聚类分析和主成分分析显示,江西泡椒和湖南鲊辣椒菌群结构相似,江苏泡椒和贵州剁辣椒菌群结构相似,湖南辣椒酱和其他5种样品菌群结构差异较大。功能预测分析发现,化能异养、发酵及需氧化能异养占主导地位。To explore the differences in the physicochemical properties and microbial communities of tradi⁃tional fermented chili products,the physicochemical indexes of six traditional fermented chili products from different regions were compared,and the bacterial diversity of these six samples was analyzed using Illumina MiSeq high⁃throughput sequencing technology.The results showed that the total acidity,pH value,sodium chloride content,and sodium nitrite content of the six fermented chili samples ranged from 1.58 to 24.21 g/kg,3.23 to 5.56,2.80%to 7.88%,and 0.31 to 1.03 mg/kg,respectively.The total bacterial count ranged from 3.85 to 6.30 lg(CFU/g),indicating significant differences in the physicochemical indexes and total bacterial count among the different fermented chili products.A total of 443 bacterial genera with statistical significance were identified from the six samples,with the dominant genera(those with a relative abundance greater than 10%)including Weissella,Lactiplantibacillus,Simplicispira,Ligilactobacillus,Limosilactobacillus,Lactobacillus,Ba⁃cillus,Pantoea,Acinetobacter,Pediococcus,Sphingobium and Citrobacter.Cluster analysis and principal compo⁃nent analysis showed that the microbial community structure of Jiangxi pickled chili was similar to that of Hunan fermented cayenne,while the microbial community structure of Jiangsu pickled chili was similar to that of Guizhou chopped pepper.However,Hunan chili sauce exhibited significant differences in its microbial commu⁃nity structure compared to the other five products.Functional prediction analysis found that chemoheterotro⁃phy,fermentation,and aerobic chemoheterotrophy were the dominant metabolic processes.

关 键 词：传统发酵辣椒制品 高通量测序 微生物群落 主成分分析 功能预测 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]