苹果酵素发酵过程中微生物群落与风味物质的相关性分析

Correlation analysis between microbial community and flavor substance during fermentation process of apple Jiaosu

采用Illumina MiSeq高通量测序和高效液相色谱及气相色谱-质谱联用法分别监测苹果酵素发酵过程中微生物多样性和风味物质的动态变化,并通过双向正交偏最小二乘回归(O2PLS)法模拟微生物与风味物质间的相关性。结果表明,微生物菌群的丰富度和多样性随着苹果酵素发酵时间的延长逐渐升高。在门水平上,厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)和子囊菌门(Ascomycota)占绝对优势;在属水平上,泛菌属(Pantoea)、肠杆菌属(Enterobacter)、酒球菌属(Oenococcus)、醋酸杆菌属(Acetobacter)、假单胞菌属(Pseudomonas)、梨孢菌属(Magnaporthe)和柱隔孢属(Ramularia)的相对丰度较高。每个发酵阶段都有标志性的差异物种。22个细菌属和14个真菌属对7种有机酸、18种氨基酸和91种挥发性风味物质的影响较大,其中醋杆菌属(Acetobacter)、乳杆菌属(Lactobacillus)、链球菌属(Streptococcus)、假丝酵母属(Candida)和有孢圆酵母属(Torulaspora)与苹果酵素中风味物质的形成高度相关。

The dynamic change of microbial diversity and flavor substance during the fermentation process of apple Jiaosu was monitored by Illumina Mi Seq high-throughput sequencing, HPLC, and GC-MS, and the correlation between microorganisms and flavor substances was simulated by bidirectional orthogonal partial least squares(O2PLS) method. The results showed that the richness and diversity of microbial flora increased gradually with the extension of fermentation time of apple Jiaosu. At the phylum level, Firmicutes, Proteobacteria and Ascomycota were absolutely dominant. At the genus level, the relative abundance of Pantoea, Enterobacter, Saccharomyces, Oenococcus, Acetobacter, Ramularia, Pseudomonas, and Ramularia was higher. There were differential species at each fermentation stage. The 22 bacterial genera and 14 fungal genera had great influence on 7 organic acids, 18 amino acids and 91 volatile flavor substances. Among them, Acetobacter, Lactobacillus, Streptococcus, Candida, and Torulaspora were highly correlated with the formation of flavor substances in apple Jiaosu.