基于新一代测序技术分析不同杀菌方式对玫瑰花渣饮料的影响

Influence of Different Sterilization Methods on Rose Dregs Beverage Based on New Generation Sequencing

为探究不同杀菌方式对新型玫瑰花渣饮料的影响,实现对玫瑰花渣资源的开发利用。利用16S/18S/ITSrDNA扩增子测序技术测定了未杀菌玫瑰花渣饮料的微生物菌群结构,采用超高压杀菌(525MPa,25min,15℃)与传统巴氏热杀菌(69℃,20min)分别处理玫瑰花渣饮料,研究不同温度下储藏期玫瑰花渣饮料的品质变化,并利用加速货架期测试法对饮料货架期做出预测。结果表明,玫瑰花渣饮料中的明显优势细菌门水平为变形菌门(58.80%),科水平中乳杆菌科(11.16%);真菌门水平只检测到子囊菌门,纲水平中散囊菌纲(72.87%),科水平检测出酵母科(2.67%),在属水平检测到德巴利(氏)酵母属(2.67%);贮藏90d内,超高压处理的玫瑰花渣饮料在悬浮稳定性、pH、可溶性固形物、多酚含量稳定性等方面显著优于巴氏杀菌处理(P<0.05);超高压处理在贮藏温度20℃下的货架期为135d,低温4℃贮藏可延长玫瑰花渣饮料的货架期至494d。相比较于传统热杀菌,超高压技术更适合玫瑰花渣饮料的杀菌,同时结合低温贮藏更有利于保持玫瑰花渣饮料的品质。

In order to explore the effects of different sterilization methods on rose dregs beverage,and to realize the development and utilization of rose dregs resources. The microflora structure of unpasteurized rose dregs beverage was determined by 16 S/18 S/ITSrDNA amplification sequencing technique. The rose dregs beverage was treated with ultra-high pressure sterilization(525 MPa,25 min,15℃)and traditional pasteurization(69℃,20 min),respectively. The results showed that the dominant phylum of bacteria in rose dregs beverage was Proteobacteria(58.80%),Lactobacillaceae was detected at the family level(11.16%);Only Ascomycota was detected at the fungal phylum level,Eurotiomycetes were detected at the class level(72.87%),Saccharomycetaceae was detected at the family level(2.67%),and Debaryomyces were detected at the genus level(2.67%).Within 90 days of storage,the suspension stability,pH,soluble solids and polyphenol content stability of rose dregs beverage treated with ultra-high pressure was significantly better than that of pasteurization. The shelf life of ultra-high pressure treatment at 20℃ was 135 days,and the shelf life of rose dregs beverage stored at 4℃ was 494 days. Compared with the traditional thermal sterilization, ultra-high pressure technology is more suitable for the sterilization of rose dregs beverage,and combined with low temperature is more beneficial to maintain the quality of rose dregs beverage.