摘要
为了研究赤水晒醋封醅暴晒过程细菌群落结构及理化指标的变化,进一步了解赤水晒醋的发酵规律及发酵机理。本研究检测了赤水晒醋封醅暴晒的11个月内醋醅的理化指标变化,采用高通量测序技术检测了其中细菌群落结构变化,并分析了细菌属与理化指标之间的相关性。结果表明,赤水晒醋封醅暴晒的11个月内含水量、还原糖含量和pH逐渐下降,而总酸、乳酸和氨基酸态氮含量逐渐上升。在属水平上,醋杆菌属(Acetobacter)、鞘氨醇单胞菌属(Sphingomonas)、农杆菌属(Agrobacterium)、未注释到的细菌属(Not_Assigned)、柠檬乳杆菌属(Limosilactobacillus)、黄单胞菌属(Xanthomonas)和其它菌属(Others)的相对丰度随着封醅暴晒过程的进行逐渐下降,醋酸乳杆菌属(Acetilactobacillus)的相对丰度逐渐上升,乳杆菌属(Lactobacillus)的相对丰度先上升后下降。主成分分析将1~5月和7~11月的醋醅样品分别归为2个大类。冗余分析表明醋酸乳杆菌属(Acetilactobacillus)与总酸、乳酸和氨基酸态氮含量呈正相关;而鞘氨醇单胞菌属(Sphingomonas)、未注释到的细菌属(Not_Assigned)、未分类的红螺菌属(Rhodospirillaceae_unclassified)、醋杆菌属(Acetobacter)、黄单胞菌属(Xanthomonas)、农杆菌属(Agrobacterium)、未分类的链球菌属(Streptophyta_unclassified)、乳杆菌属(Lactobacillus)和柠檬乳杆菌属(Limosilactobacillus)等主要与pH、含水量和还原糖含量呈正相关,且与总酸、乳酸含量呈负相关;而其它菌属(Others)与这几个理化指标的相关性较弱。本研究进一步解析了赤水晒醋的发酵机理,为优化赤水晒醋生产工艺提供了参考。
In order to study the changes of bacterial community structure and physicochemical indexes during sealing and sun exposure and to better understand fermentation regulation and mechanism of Chishui sun-dried,vinegar’s physical and chemical indexes changes of Cupei during 11 months of sealing and sun exposure of the vinegar were tested.High-throughput sequencing technology was used to detect the changes in the bacterial community structure,and the correlation between bacterial genera and physicochemical indexes was analyzed.The results showed that moisture,reducing sugar content and pH of the vinegar were gradually decreased within 11 months of sealing and exposure,while the total acid,lactic acid and amino acid nitrogen content gradually increased.At the genus level,the relative abundance of Acetobacter,Sphingomonas,Agrobacterium,Not_Assigned,Limosilactobacillus,Xanthomonas and others gradually decreased as the sealing and exposure process progressed;relative abundance of Acetilactobacillus gradually increased,and relative abundance of Lactobacillus first increases and then decreases.Principal component analysis classified Cupei samples from month 1~5 and 7~11 into two categories.Redundant analysis showed that Acetilactobacillus was positively correlated with total acid,lactic acid and amino acid nitrogen content;while Sphingomonas,Not_Assigned,Rhodospirillaceae_unclassified,Acetobacter,Xanthomonas,Agrobacterium,Streptophyta_unclassified,Lactobacillus and Limosilactobacillus are positively correlated with pH,moisture and reducing sugar content,and negatively correlated with total acid and lactic acid content;and others have weak correlations with these physicochemical indicators.This study further analyzed the fermentation mechanism of Chishui sun-dried vinegar,and provided a reference for optimizing Chishui sun-dried vinegar production process.
作者
王晶
刘鹏莉
肖海滨
WANG Jing;LIU Pengli;XIAO Haibin(Department of Food and Biochemical Engineering,Yantai Vocational College,Yantai 264670;School of chemistry and chemical engineering,Shandong University of Technology,Zibo 255049)
出处
《中国食品添加剂》
CAS
北大核心
2022年第5期162-168,共7页
China Food Additives
基金
国家自然科学基金项目(青年科学基金项目21907058)。
关键词
赤水晒醋
封醅暴晒
高通量测序技术
细菌群落
相关性分析
主成分分析
Chishui sun-dried vinegar
sealing and exposure
high-throughput sequencing technology
bacterial community
correlation analysis
principal component analysis
