不同发酵温度对鲊广椒滋味品质及微生物群落的影响
Effects of different fermentation temperatures on taste quality and microbial flora of zha-chili
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摘要: 【目的】 揭示不同发酵温度对鲊广椒滋味品质及微生物群落的影响。【方法】 采用电子舌技术对不同发酵温度(20 ℃、25 ℃、30 ℃和35 ℃)下鲊广椒的滋味品质进行评价,并结合MiSeq高通量测序技术对其微生物群落结构进行解析,最后基于普氏分析对微生物群落与滋味品质进行关联性分析。【结果】 不同发酵温度下,鲊广椒的滋味品质和微生物群落结构均存在显著性差异(P<0.05),主要细菌属为乳杆菌属(Lactobacillus)和芽孢杆菌属(Bacillus),主要真菌属为生丝毕赤酵母属(Hyphopichia)、曲霉菌属(Aspergillus)、枝孢菌属(Cladosporium)、赤霉菌属(Gibberella)、柯达酵母属(Kodamaea)和季也蒙酵母属(Meyerozyma),其中20 ℃发酵鲊广椒的酸味更为突出,微生物种类更优,乳杆菌属为其主要优势细菌属,生丝毕赤酵母属为其主要优势真菌属,不动杆菌属(Acinetobacter)、罗森伯格氏菌属(Rosenbergiella)和枝孢菌属为区别于其他3组微生物群落结构的关键菌属;鲊广椒的微生物群落与滋味指标之间存在显著相关性(P<0.05),且优势微生物之间的相互作用共同促进了鲊广椒滋味特征的构建。【结论】 20 ℃发酵鲊广椒的微生物群落丰富度和滋味品质均较好。Abstract: 【Objective】 This study aimed to reveal the effects of different fermentation temperatures on the taste quality and microbial flora of zha-chili. 【Methods】 The taste quality of zha-chili fermented at different temperatures(20 ℃, 25 ℃, 30 ℃, and 35 ℃) was evaluated using an electronic tongue technique, while its microbial community structure was analyzed via MiSeq high-throughput sequencing technology. Finally, the correlation between the microbial flora and taste quality was determined based on procrustes analysis. 【Results】 Significant differences were observed in both the taste quality and microbial flora structure of zha-chili under different fermentation temperatures(P<0.05). The dominant bacterial genera were Lactobacillus and Bacillus, while the major fungal genera included Hyphopichia, Aspergillus, Cladosporium, Gibberella, Kodamaea, and Meyerozyma. Among these, zha-chili fermented at 20 ℃ exhibited a more prominent sour taste and a more favorable microbial composition: Lactobacillus was the dominant bacterial genus, and Hyphopichia was the major dominant fungal genus. Additionally, Acinetobacter, Rosenbergiella, and Cladosporium were identified as the key bacterial genera distinguishing its microbial community structure from the other three temperature groups. A significant correlation was found between the microbial flora and taste indexes of zha-chili fermented at different temperatures(P<0.05), and the interactions among dominant microorganisms collectively shaped the taste characteristics of zha-chili. 【Conclusion】 Zha-chili fermented at 20 ℃ exhibits both higher microbial flora richness and better taste quality.
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Key words:
- zha-chili /
- fermentation temperature /
- microbial flora /
- taste quality /
- correlation
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