鱼茶中褐色炒米与微生物的相互影响

The interaction between roasted brown rice and microorganisms in Yucha

褐色反应产物与微生物的相互作用影响着食物的品质及风味,也影响着肠道微生态和人体健康,但其作用机制尚不清楚。本研究以海南鱼茶为实验材料,分析了添加褐色炒米对微生物多样性的影响,方差分析结果表明添加褐色炒米会降低鱼茶中微生物的α多样性;主成分分析微生物的β多样性,结果显示褐色炒米影响微生物在坐标中的分布。添加褐色炒米会显著改变乳酸菌的种群和丰度,耐酸乳杆菌在添加褐色炒米的鱼茶中丰度较高,而戊糖乳杆菌和魏斯氏菌则相反,其他属的菌株丰度相对较低。分析微生物对鱼茶中褐色炒米的潜在危害物的影响,结果显示乳酸菌能降低鱼茶中的丙烯酰胺。

The interaction between brown reaction products and microorganisms affects the quality and flavor of food,also affects the gut ecosystem and human health,but its mechanism involved remains unclear.Hainan Yucha was used to analyze the effect of adding roasted brown rice on the microbial diversity.The result of ANOVA showed that roasted brown rice would reduce theαdiversity of microorganisms in Yucha.The result of PCA analysis of microorganismsβdiversity showed that roasted brown rice affects the distribution of microorganisms in the coordinates.The analysis of dominant and differential species showed that the population and abundance of lactic acid bacteria were significantly different between the groups.Acid-resistant Lactobacillus had a higher abundance in Yucha added with roasted brown rice,while Lactobacillus pentosus and Weisseria showed the opposite results.The strains of other genera had relatively lower abundance.The impact of microorganisms on the potential hazards of roasted brown rice in Yucha was analyzed,and the results showed that lactic acid bacteria can reduce acrylamide in Yucha.