酒精含量对快速发酵醉椒风味物质及微生物群落组成的影响研究

Study on Effect of Alcohol Content on Flavor Substances and Microbial Community Composition of Fast Fermented Zuijiao

醉椒是以高酒精度白酒(30%以上)和辣椒为主要原料,低盐慢速发酵的西南特色鲜辣、低刺激调味品。其发酵周期长,且发酵原理、风味特征和微生物群落组成不明,制约品质和安全性控制。文章研究发现15%以上白酒(60%)显著抑制醉椒发酵过程,6%白酒发酵过快,酸味明显,质构变软;9%和12%为最适白酒添加范围,发酵30 d后pH稳定在3.5,总酸含量为13.93~15.92 g/kg,无酸味,无霉变,有清香味,咀嚼感良好;亚硝酸盐含量低于0.8 mg/kg,大肠菌群未检出。GC-MS结合16S rDNA、ITS高通量测序显示,真菌多样性高于细菌,克鲁维毕赤酵母、膜醭毕赤酵母、皱枝孢霉为优势真菌,黄曲霉、赭曲霉未检出,植物乳杆菌、肠膜明串珠菌为优势细菌;乳酸酯、萜类、糖醇、寡糖和鲜味氨基酸为醉椒特征风味物质。

Zuijiao is a southwest characteristic spicy and low-stimulation condiment with white wine of high alcohol content(more than 30%)and chili as the main raw materials through low-salt and slow fermentation.Its fermentation cycle is long,and the fermentation principle,flavor characteristics and composition of microbial community are unclear,which restricts the quality and safety control.In this paper,it is found that more than 15%white wine(60%)significantly inhibits the fermentation process of Zuijiao,while 6%white wine makes the fermentation too fast,resulting in its obvious sourness and soft texture.9%and 12%are the most suitable white wine addition range.After 30 d of fermentation,pH stabilizes at 3.5,total acid content is 13.93~15.92 g/kg.Zuijiao has no sourness,no mildew,and it has a refreshing aroma and good chewiness.The nitrite content is less than 0.8 mg/kg,and the coliform is not detected.GC-MS combined with 16S rDNA and ITS high-throughput sequencing shows that fungal diversity is higher than bacterial diversity.Pichia kluyveri,Pichia membranaefaciens and Cladosporium delicatulum are the dominant fungi,Aspergillus flavus and Aspergillus ochraceus are not detected,and Lactobacillus plantarum and Leuconostoc mesenteroides are the dominant bacteria.Lactate,terpenes,sugar alcohol,oligosaccharides and umami amino acids are characteristic flavor substances of Zuijiao.