盐酸菜细菌菌群多样性及其与风味特征的关联分析
TS261.1; 该研究采用高通量测序技术,电子鼻及电子舌分别对盐酸菜细菌菌群多样性及风味特征进行分析,并采用皮尔森相关系数对两者之间的相关性进行分析.结果表明,从盐酸菜中共注释到10个细菌门和335个细菌属,优势细菌门(平均相对丰度≥ 1％)为厚壁菌门(Firmicutes)(70.05％)、变形菌门(Proteobacteria)(25.16％)和放线菌门(Actinoacteria)(3.22％),优势细菌属为乳酸杆菌属(Lacto-bacillus)(15.72％)、促生乳杆菌属(Levilactobacillus)(12.70％)、泛菌属(Pantoea)(7.36％)等21个菌属....
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| Published in | 中国酿造 Vol. 44; no. 1; pp. 119 - 123 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
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
25.01.2025
黔南民族师范学院生物科学与农学院,贵州都匀 558000%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 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0254-5071 |
| DOI | 10.11882/j.issn.0254-5071.2025.01.018 |
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| Abstract | TS261.1; 该研究采用高通量测序技术,电子鼻及电子舌分别对盐酸菜细菌菌群多样性及风味特征进行分析,并采用皮尔森相关系数对两者之间的相关性进行分析.结果表明,从盐酸菜中共注释到10个细菌门和335个细菌属,优势细菌门(平均相对丰度≥ 1％)为厚壁菌门(Firmicutes)(70.05％)、变形菌门(Proteobacteria)(25.16％)和放线菌门(Actinoacteria)(3.22％),优势细菌属为乳酸杆菌属(Lacto-bacillus)(15.72％)、促生乳杆菌属(Levilactobacillus)(12.70％)、泛菌属(Pantoea)(7.36％)等21个菌属.在气味指标上,不同来源盐酸菜的氮氧化合物、有机硫化物和萜类化合物、烷类和醇类化合物的差异较大;在滋味品质上,酸味和咸味的差异较大.相关性分析发现,促生乳杆菌属可能对盐酸菜的气味品质影响较大,而沙雷氏菌属(Serratia)可能起到增加盐酸菜鲜味的回味的作用.该研究为盐酸菜的发酵工艺改进以及品质控制提供了数据支撑. |
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| AbstractList | TS261.1; 该研究采用高通量测序技术,电子鼻及电子舌分别对盐酸菜细菌菌群多样性及风味特征进行分析,并采用皮尔森相关系数对两者之间的相关性进行分析.结果表明,从盐酸菜中共注释到10个细菌门和335个细菌属,优势细菌门(平均相对丰度≥ 1％)为厚壁菌门(Firmicutes)(70.05％)、变形菌门(Proteobacteria)(25.16％)和放线菌门(Actinoacteria)(3.22％),优势细菌属为乳酸杆菌属(Lacto-bacillus)(15.72％)、促生乳杆菌属(Levilactobacillus)(12.70％)、泛菌属(Pantoea)(7.36％)等21个菌属.在气味指标上,不同来源盐酸菜的氮氧化合物、有机硫化物和萜类化合物、烷类和醇类化合物的差异较大;在滋味品质上,酸味和咸味的差异较大.相关性分析发现,促生乳杆菌属可能对盐酸菜的气味品质影响较大,而沙雷氏菌属(Serratia)可能起到增加盐酸菜鲜味的回味的作用.该研究为盐酸菜的发酵工艺改进以及品质控制提供了数据支撑. |
| Abstract_FL | In this study,the bacterial flora diversity and flavor characteristics of Yansuancai(a traditional fermented vegetable)were analyzed using high-throughput sequencing technology,electronic nose and tongue,respectively,and the correlation between them was analyzed by Pearson correla-tion coefficient.The results showed that a total of 10 bacterial phyla and 335 bacterial genera were annotated,and the dominant bacterial phyla(mean relative abundance ≥ 1％)were Firmicutes(70.05％),Proteobacteria(25.16％)and Actinoacteria(3.22％),and the dominant genera were 21 genera such as Lactobacillus(15.72％),Levilactobacillus(12.70％),Pantoea(7.36％).In terms of odor indexes,there were great differences in nitrogen oxides,organic sulfides and terpenoids,alkanes and alcohols from different sources of Yansuancai.In the taste quality,the difference in sour taste and salty taste was great.Correlation analysis results showed that the Levilactobacillus might have a great influence on the odor quality of Yansauncai,while Serratia might play a role in increasing the umami aftertaste of Yansauncai vegetable.This study provided data support for the improvement of fer-mentation technology and quality control of Yansuancai. |
| Author | 郭壮 杨勇 王玉荣 张振东 罗春露 马秀秀 罗习云 |
| AuthorAffiliation | 黔南民族师范学院生物科学与农学院,贵州都匀 558000%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;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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| Author_FL | LUO Xiyun WANG Yurong YANG Yong GUO Zhuang LUO Chunlu MA Xiuxiu ZHANG Zhendong |
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| DocumentTitle_FL | Correlation analysis of bacterial flora diversity and flavor characterstic in Yansuancai |
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| Keywords | Yansauncai 风味品质 电子舌 电子鼻 盐酸菜 相关性 correlation bacterial flora diversity 细菌菌群多样性 electronic nose flavor quality electronic tongue |
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| PublicationTitle | 中国酿造 |
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| Publisher | 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 黔南民族师范学院生物科学与农学院,贵州都匀 558000%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 |
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| Snippet | TS261.1; 该研究采用高通量测序技术,电子鼻及电子舌分别对盐酸菜细菌菌群多样性及风味特征进行分析,并采用皮尔森相关系数对两者之间的相关性进行分析.结果表明,从盐酸菜中共注释到10个细菌门和335个细菌属,优势细菌门(平均相对丰度≥... |
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| Title | 盐酸菜细菌菌群多样性及其与风味特征的关联分析 |
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