发酵香肠制作过程中菌群演替及挥发性风味成分变化规律

The Succession of Bacterial Flora and the Variation of Volatile Flavor Components during the Production of Fermented Sausage

为研究发酵香肠制作过程中微生物群落与挥发性风味成分的变化规律,用高通量测序技术对不同阶段发酵香肠中菌群的16S rDNA V3~V4区进行分析,并通过气相色谱-离子迁移色谱分析挥发性风味成分。结果表明:不同发酵阶段样品的菌群结构及相对丰度存在差异。在发酵过程中,乳酸菌科细菌始终占据绝对优势,其次是葡萄球菌属、短杆菌属。葡萄球菌属在12 h增至最高(26.83%);乳杆菌科细菌在30 h时相对丰度最高(92.81%)。在发酵前期,挥发性风味成分以醛、酮等为主,发酵中期酯类物质逐渐增多,1-辛烯-3-醇、三甲基吡嗪在后期达到高峰。Pearson相关性分析显示:乳杆菌科细菌与1-辛烯-3-醇、三甲基吡嗪、乙酸乙酯以及己醛、辛醛和2-丁酮等风味物质的合成密切相关,葡萄球菌属与2-甲基丁醛、3-甲基丁醛的合成呈正相关。高通量测序与GC-IMS结合能够解析发酵香肠的菌群演替与挥发性香气成分变化规律,为发酵香肠的质量提升提供科学依据。

In order to study the changes of microbial community and volatile flavor components during the production of fermented sausages,high-throughput sequencing technology was used to analyze the V3-V4 regions of bacterial 16S rDNA at different stages,and gas chromatography-ion mobility chromatography(GC-IMS)was used to analyze the volatile flavor components.The results showed that the microbial community structure and relative abundance of samples at different fermentation stages were different.In the fermentation process,Lactobacillaceae always dominate,followed by Staphylococcus,Brevibacterium.Staphylococcus increased to the highest at 12 h(26.83%);unspecified Lactobacillaceae reached the highest relative abundance at 30 h(92.81%).In the earlier stage of fermentation,volatile flavor components were dominated by aldehydes and ketones,and esters gradually increased in the middle of fermentation,and 1-octen-3-ol and trimethylpyrazine reached their peaks in the later stage.Pearson correlation analysis indicated that unspecified Lactobacillaceae was closely related to the synthesis of 1-octen-3-ol,trimethylpyrazine,ethyl acetate,hexanal,octanal and 2-butanone and other flavor substances,and Staphylococcus and Flavobacterium were positively correlated with the synthesis of 2-methylbutanal and 3-methylbutanal.The combination of high-throughput sequencing and GC-IMS could comprehensively analyze the bacterial succession and volatile aroma component changes of fermented sausages,providing scientific support for the quality improvement of fermented sausages.