鲊广椒细菌多样性评价及其对风味的影响

Characterization of bacterial microflora and their functions on flavor quality

采用Miseq高通量测序技术对当阳地区鲊广椒细菌微生物群落结构进行解析,同时使用便携式电子鼻系统对不同样品挥发物质的差异响应进行测定,进而揭示鲊广椒细菌的多样性,并探讨其对产品风味品质的影响。结果表明:在门水平上,鲊广椒中Firmicutes、Proteobacteria和Bacteroidetes平均相对含量分别为62.36%,25.97%,4.13%;在属水平上,鲊广椒中相对含量>1.0%的细菌属分别为Lactobacillus、Weissella、Pediococcus、Staphylococcus、Carnimonas、Enterobacter和Prevotella,其平均含量分别为77.33%,2.24%,2.18%,1.27%,5.66%,2.47%,1.05%;Prevotella与鲊广椒中芳香型化合物等风味物质的生成呈现正相关,Lactobacillus与有机硫化物等风味物质的生成呈现负相关。由此可见,鲊广椒中细菌微生物主要是由若干个隶属于Firmicutes和Proteobacteria已知的优势菌属组成,且Lactobacillus和Prevotella对鲊广椒风味的形成具有积极的作用。

To investigate the bacterial diversity of Zhaguangjiao in Dangyang area,and evaluated their functions on flavor quality of samples.The bacterial microbiota of Zhaguangjiao were revealed by Miseq technology,and flavor quality were evaluated by electronic nose.Firmicutes,Proteobacteria,and Bacteroidetes were the most dominant bacterial phyla with the relative abundance of 62.36%,25.97%,and 4.13%,respectively.At the genus level,Lactobacillus,Weissella,Pediococcus,Staphylococcus,Carnimonas,Enterobacter,and Prevotella were constituting more than 1.0% of total sequences,with the relative abundance of 77.33%,2.24%,2.18%,1.27%,5.66%,2.47%,and 1.05%,respectively.There were positive relations among the relative abundance of Prevotella and contents of aromatic compound,but Lactobacillus and organic sulfide showed an opposite trend.The results indicated that the bacterial microbiota of Zhaguangjiao main consisted by several genera belong to Firmicutes and Proteobacteria,meanwhile Lactobacillus and Prevotella played active roles in the flavor formation of samples.