贵州传统自然发酵牛干巴中风味品质与细菌群落多样性分析

Analysis of Volatile Components and Bacterial Community Diversity in Guizhou Niuganba

分析贵州传统自然发酵牛干巴中风味品质与细菌群落的多样性。为分析贵州牛干巴中风味组成,用顶空固相微萃取-气相色谱质谱联用方法结合保留指数对其挥发性风味成分进行定性定量。运用高通量测序技术对采集的3种传统发酵牛干巴的细菌菌落进行检测。结果表明:3组贵州牛干巴共鉴定出67种烃、醛、醇、酮等挥发性风味成分,以醇类和烃类化合物较多。通过对不同风味形成途径分析发现:香辛料自身风味、牛肉中氨基酸的strecker反应和脂肪氧化是贵州牛干巴风味的主要来源。传统发酵牛干巴中主要优势菌是变形菌门和厚壁菌门(葡萄球菌属、乳酸菌属和嗜冷杆菌属),3号牛干巴还存在科贝特氏菌属优势菌,这是贵州牛干巴特有的。不同种类牛干巴中细菌菌属结构存在一定差异。进一步分析发现牛干巴中风味品质与细菌群落多样性之间的有一定关系,微生物对风味有贡献,但贵州牛干巴的特征风味却主要来源于香辛料。

The flavor quality and bacterial community diversity of Guizhou traditional natural dry-cured beef named as Niuganba were analyzed in this paper.In order to analyze the flavor composition of Guizhou Niuganba, the volatile flavor components were qualitatively quantified by headspace solid phase microextraction-gas chromatography-mass spectrometry combined with retention index. And high-throughput sequencing technology was used to detect the bacterial colonies of the Niuganba. The results showed that a total of 67 kinds of volatile substances such as hydrocarbons, aldehydes, alcohols and ketones were identified in the three groups of Guizhou Niuganba, with more alcohols and hydrocarbons. Through the flavor formation pathway and principal component analysis, it was found that the spice, the strecker reaction of amino acids and fat oxidation contributed to the unique flavor of Guizhou Niuganba. The traditional fermented Niuganba was rich in bacterial diversity. The main dominant phylum are proteobacteria and finnicutes, and staphylococcus, staphylococcus and psychrobacter were the dominant genus. No. 3 Niuganba also had the dominant genus of cobetia, which was unique to Guizhou Niuganba. There were some differences in the structure of bacteria in different types of Niuganba. Further analysis found that there was a certain relationship between the flavor quality of the Niuganba and the diversity of the bacterial community. Microorganisms contribute to the flavor, but the characteristic flavor of Guizhou Niuganba was mainly derived from spices.