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投稿时间：2023-09-12
投稿时间：2023-09-12
中文摘要: 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。
Abstract: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.
keywords: Zha-chili fermenters of different materials high-throughput sequencing sensory quality correlation
文章编号：202421011 中图分类号： 文献标志码：
基金项目: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）
| 作者 | 单位 |
| 陈邵德罡1，2，王玉荣1，2，郭壮1，2，侯强川1，2，赵慧君1，2* | 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 |
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