3类辣椒对鲊广椒细菌类群和品质的影响

Effects of Three Peppers Varieties on Bacterial Taxa and Quality of Zhaguangjiao

为了探讨3类辣椒对鲊广椒细菌类群和品质的影响,本研究分别以小米椒(Capsicum frutescens Linn.)、二荆条辣椒(Capsicum annuum L.)和菜椒(Capsicum annuum L. var. grossum (L.) Sendt.)为试验组进行了鲊广椒的制作,同时设置不添加任何蔬菜和只添加芹菜(Apium graveolens var. rapaceum)的2个对照组,并在此基础上采用电子舌和电子鼻技术对鲊广椒的品质进行了数字化评价,并结合高通量测序技术对其细菌类群进行了解析,最后对鲊广椒品质和优势菌属之间的相关关系进行了揭示。结果发现,较之小米椒制作的鲊广椒,二荆条和菜椒制作的鲊广椒细菌群系的多样性和丰度均较高。添加二荆条和菜椒制作的鲊广椒主要以乳酸杆菌(Lactobacillus)为主,其平均相对含量分别为77.53%和94.41%,而添加小米椒制作的鲊广椒以假单胞菌(Pseudomonas)为主,平均相对含量为67.35%。较之小米椒制作的鲊广椒,二荆条和青椒制作的鲊广椒酸味和芳香类物质的含量明显偏高,而挥发性物质中有机硫化物、萜类物质和氮氧化物等含量明显偏低。经皮尔逊(Pearson)相关性分析发现,提升鲊广椒发酵体系中Lactobacillus的含量能明显抑制鲊广椒中的不良风味,提升芳香类物质的含量。鲊广椒因其酸辣的口感而广受欢迎,由于菜椒辣度较低,因而选用二荆条辣椒作为主要原料进行鲊广椒的制作对提升产品的整体品质具有积极作用。

To explore the effects of three pepper varieties on bacterial taxa and quality of Zhaguangjiao, Zhaguangjiao prepared using Capsicum frutescens Linn., Capsicum annuum L., and Capsicum annuum L. var. grossum(L.) Sendt. for the test group, while two control groups without the addition of any vegetables and with the addition of only Apium graveolens var. rapaceum were set up, and based on that, the quality of Zhaguangjiao was digitally evaluated and its bacterial taxa were resolved by high-throughput sequencing. Finally, the correlations between Zhaguangjiao quality and dominant bacterial genera were revealed. It was found that, compared with Zhaguangjiao prepared using Capsicum frutescens Linn., both the bacterial diversity and abundance of Zhaguangjiao prepared using Capsicum annuum L. and Capsicum annuum L. var.grossum(L.) Sendt. were higher. Zhaguangjiao prepared using Capsicum annuum L. and Capsicum annuum L. var.grossum(L.) Sendt. were dominated by Lactobacillus with average relative abundances of 77.53% and 94.41%,respectively, while Zhaguangjiao prepared using Capsicum frutescens Linn. was dominated by Pseudomonas with an average relative abundance of 67.35%. Compared with Zhaguangjiao prepared using Capsicum frutescens Linn., the sourness and content of aromatic compounds of Zhaguangjiao prepared using Capsicum frutescens Linn. was dominated by Pseudomonas were significantly higher, while the contents of organic sulfides, terpenes and nitrogen oxides among volatile substances were significantly lower. After Pearson correlation analysis, it was found that elevating the abundance of Lactobacillus in the fermentation system of Zhaguangjiao could obviously suppress the undesirable flavor and improve the content of aroma substances in Zhaguangjiao. Zhaguangjiao is popular for its sour and spicy taste, due to Capsicum annuum L. var. grossum(L.) Sendt. is less spicy, choosing Capsicum annuum L. as the main raw material to produce Zhaguangjiao has a positive effect enhancing the overall quality of the product.