朝鲜族辣白菜在自然发酵过程中菌群结构与主要呈味物质的相关性

Correlation between microbial community and main flavor components of Korean kimchi during natural fermentation

为检测辣白菜在自然发酵过程中的主要呈味物质和菌群结构的变化,利用主成分分析探讨二者之间的相关性。结果表明,随着发酵时间的延长,主要呈味物质如总酸(乳酸、乙酸等)、还原糖、氨基酸等含量显著增加(P<0.05);高能量测序结果显示,辣白菜在发酵过程中微生物菌群具有多样性,不同发酵阶段微生物群落结构存在显著差异,发酵后期物种的相对丰度降低;主成分分析结果表明,Weissella菌属与主要呈味物质呈正相关。

The changes of main flavor components and microbial community structure were studied during the fermentation of Chinese traditional food-Korean kimchi,and their correlation was analyzed by principal component analysis(PCA).The results showed that with the extension of fermentation time,the contents of main flavor substances such as total acid(lactic acid,acetic acid,etc.),reducing sugar and amino acid increased significantly(P<0.05).The high-throughput sequencing results indicated that the microbial flora were diversity and significant differences during the fermentation.PCA results showed that Weissella had a positive correlation with the main flavor components.