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食品研究与开发:2025,46(2):201-207
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恩施和桐梓地区鲊广椒细菌群落结构及其 感官品质解析
(1.河北工程大学 生命科学与食品工程学院,河北 邯郸 056038;2.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;3.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)
Bacterial Community Structure and Sensory Quality of Zha-chili in Enshi and Tongzi
(1.School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,Hebei,China;2. Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China;3. Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China)
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投稿时间:2023-08-30    
中文摘要: 该研究采用Illumina MiSeq 高通量测序技术对采集于湖北省恩施土家族苗族自治州恩施市和贵州省遵义市桐梓县共计18 份鲊广椒样品的细菌群落结构差异进行探究,采用电子鼻和电子舌技术对其风味和滋味指标进行测定,对优势细菌属与感官品质指标间的相关性进行解析。测序结果表明,2 个地区鲊广椒细菌群落间α 多样性差异不显著(P>0.05),而β 多样性存在显著差异(P<0.05)。乳酸杆菌属(Lactobacillus)、伴生乳杆菌属(Companilactobacillus)和广泛乳杆菌属(Latilactobacillus)在采集于恩施地区鲊广椒样品的平均相对含量显著偏高(P<0.05),而在桐梓鲊广椒中平均相对含量显著偏低(P<0.05),且LEfSe 分析发现这3 个优势细菌属可作为采集于恩施地区鲊广椒的生物标志属。感官品质指标测定发现,采集于恩施地区的鲊广椒样品的酸味显著偏高(P<0.05),苦味和咸味显著偏低(P<0.05)。相关性分析发现,2 个地区鲊广椒样品的优势细菌属与滋味指标之间有的相关性显著(P<0.05),有的相关性极显著(P<0.01),而与风味指标之间相关性不显著(P>0.05)。由此可见,采集于恩施和桐梓地区鲊广椒样品的细菌群落结构和感官品质指标间存在明显差异,且细菌类群与滋味指标之间具有一定相关性。
中文关键词: 鲊广椒  高通量测序  电子鼻  电子舌  相关性
Abstract:In this study,Illumina MiSeq high-throughput sequencing technology was used to explore the differences in bacterial community structures of 18 samples of Zha-chili collected from Enshi City,Enshi Tujia and Miao Autonomous Prefecture,Hubei Province and Tongzi County,Zunyi,Guizhou Province,and electronic nose and electronic tongue techniques were used to determine their flavor and taste indicators. The correlation between dominant bacterial genera and sensory quality indicators was analyzed. The sequencing results showed no significant differences in the α-diversity of the bacterial community of Zha-chili from the two regions (P>0.05),while significant differences in β-diversity were observed (P<0.05). The average relative content of Lactobacillus,Companilactobacillus,and Latilactobacillus in the Zha-chili samples collected from Enshi was significantly higher (P<0.05),while that in the Zha-chili samples collected from Tongzi was significantly lower(P<0.05),and LEfSe analysis found that these three dominant bacterial genera could be used as biomarker genera for the Zha-chili samples collected from Enshi. The measurement of sensory quality indicators showed that the sourness of the Zha-chili samples collected from Enshi was significantly higher (P<0.05),and the bitterness and saltiness were significantly lower (P<0.05). Correlation analysis showed that some of the dominant bacterial genera for the Zha-chili samples collected from the two regions were significantly correlated with taste indicators (P<0.05);some were significantly correlated with taste indicators (P<0.01),but they were not significantly correlated with flavor indicators (P>0.05). It could be seen that there were significant differences in the bacterial community structure and sensory quality indicators of Zha-chili samples collected from Enshi and Tongzi,and there was a certain correlation between the bacterial community and taste indicators.
文章编号:202502026     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)
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