污染菌对干辣椒营养与风味品质的影响

Effects of Contaminating Microorganisms on Nutrition and Quality of Dry Capsicum

为探明不同污染菌对干辣椒品质的影响,用从干辣椒产品中分离鉴定的优势菌种对干辣椒进行单菌株侵染培养处理,研究辣椒中干物质、蛋白质、粗脂肪及风味化合物的变化。结果表明,染菌后辣椒干物质含量发生明显变化,细菌组和霉菌组平均减少18.27%和20.33%。不同菌种对辣椒蛋白质含量影响存在差异,细菌组中3个样品总蛋白质含量呈增加趋势,3个样品蛋白质总含量减少。霉菌组中3个样品总蛋白质含量增加,高大毛霉侵染的蛋白质总含量减少。霉菌对辣椒脂肪的消耗能力大于细菌,其中,毛霉的分解能力最强。染菌后辣椒风味特征发生明显变化,样品挥发性物质种类均减少。不同微生物污染干制辣椒挥发性风味化合物的种类构成及含量明显不同,并导致干辣椒风味品质下降。

In order to explore the effects that different contaminating microorganisms have on the quality of dry capsicum, which were treated with the cultured single strain of predominant organism groups that were isolated and identified from the pepper products in the experiment and the changes of dry matter, protein, crude fat and flavor compounds in capsicum were studied. The results showed that content of dry matter infected by the strains changed obviously. And the bacteria groups and mold groups reduced by an average of 18.27% and 20.33% respectively; There were differences among the effects on protein content in capsicum infected by different species. The total protein contents of the three samples in the bacterial groups showed a trend of increase, and the ones of the other three samples reduced. The total protein contents of the three samples in mold groups increased and the protein contents of the M. mucedo sample reduced. Molds had a superior fat-burning ability on hot pepper to bacteria, wherein, the decomposition capability of Mucor group was the strongest. The flavor characteristics in hot pepper infected by strains changed significantly, and the volatile substances were reduced. Composition of volatile flavor compounds species and contents in hot pepper infected by different microbes was significantly different, and it would induce a decline of the flavor quality.