摘要
采用气相色谱-质谱联用分析乳清酒中重要香气成分的变化规律,运用高通量测序技术分析乳清酒的细菌群落变化,并进行相关性分析。结果表明:乳清酒发酵过程中风味物质的数量整体增加,共检测出102种挥发性风味物质,其中酯类含量最高。通过计算香气活力值可以得出苯甲酸乙酯、乙酸苯乙酯、丁酸乙酯等15种香气物质构成了乳清酒的重要香气成分。发酵前期乳杆菌属(Lactobacillus)为绝对优势菌属,随着发酵的进行,Lactobacillus和乳球菌属(Lactococcus)成为绝对优势菌属。细菌功能预测表明,乳清酒代谢活动主要以氨基酸代谢和碳水化合物代谢为主。进一步展开关联分析,发现大多数的风味物质与Lactococcus和拉乌尔菌属(Raoultella)呈正相关,其中Lactococcus和Raoultella与乙酸苯乙酯、癸酸乙酯、己酸乙酯、乙酸乙酯呈显著正相关。Lactobacillus与柠檬醛、辛酸、癸酸、4-乙基苯酚、庚酸乙酯、癸酸甲酯、油酸乙酯等呈正相关。本研究可为乳清酒发酵剂的筛选及风味调控提供理论依据。
In this study,gas chromatography-mass spectrometry(GC-MS)was used to analyze the changes of important aroma components in whey wine,and high-throughput sequencing technology was used to analyze the bacterial community changes in whey wine.Moreover,correlation analysis was conducted between aroma components and bacterial community.The results showed that the number of flavor substances generally increased during the fermentation process of whey wine.A total of 102 volatile flavor substances were detected,with ester being the most abundant.Based on their odor activity values(OAV),15 important aroma substances,such as ethyl benzoate,ethyl acetate and ethyl butyrate were identified in whey wine.Lactobacillus was the absolutely dominant genus at the early stage of fermentation,while Lactobacillus and Lactococcus became the absolute dominant genera as the fermentation process progressed.Bacterial function prediction showed that the major metabolic activities of whey wine were amino acid metabolism and carbohydrate metabolism.Correlation analysis showed that most flavor substances were positively correlated with Lactococcus and Raoultella.The genera Lactococcus and Raoultella showed a significantly positive correlation with ethyl phenyl acetate,ethyl decanoate,ethyl caproate and ethyl acetate.Lactobacillus was positively correlated with citral,caprylic acid,decanoic acid,4-ethylphenol,ethyl heptanoate,methyl decanoate and ethyl oleate.This study can provide a theoretical basis for the selection of starter cultures for and the flavor control of whey wine.
作者
王慧
吴小燕
夏亚男
王玉荣
洋洋
乌有娜
双全
WANG Hui;WU Xiaoyan;XIA Yanan;WANG Yurong;YANG Yang;WU Youna;SHUANG Quan(School of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第2期204-211,共8页
Food Science
基金
内蒙古自然科学基金项目(2021MS03059)。
关键词
乳清酒
高通量测序
细菌多样性
功能预测
香气成分
whey wine
high-throughput sequencing
bacterial diversity
functional prediction
aroma components
