剁椒姜丝后熟阶段微生物与挥发性风味物质的相关性

以后熟阶段剁椒姜丝为研究对象，采用高通量测序技术和顶空固相微萃取-气相色谱-质谱联用技术对其微生物群落结构和挥发性风味物质进行分析，并基于多元统计分析揭示其关系。结果表明：在门水平上，鉴定出3个优势细菌门和2个优势真菌门，分别是变形菌门、厚壁菌门、拟杆菌门、子囊菌门和担子菌门。在属水平上，鉴定出9个核心细菌属和11个核心真菌属，细菌属主要有罗尔斯顿菌属、不动杆菌属、肠杆菌属等，真菌属主要有炭疽菌属、青霉菌属、镰刀菌属等。剁椒姜丝后熟阶段共鉴定出87种挥发性化合物，其中烃类15种、酸类10种、醇类28种、醛类3种、酯类11种、酮类5种、酚类5种、醚类3种、萜烯类2种和其他类5种。基于Pearson相关系数揭示了36种差异显著（P<0.05,VIP>1）挥发性风味物质与优势微生物之间的相关性，发现德巴利氏酵母属、肠杆菌属和欧文氏菌属与多种风味物质的变化呈一定相关性。本研究为剁椒姜丝品质提升提供了一定数据支撑。

Correlation between Microorganisms and Volatile Flavor Compounds Stage of Chopped Pepper with Ginger Shreds during Post-Ripening

The microbial community structure and volatile flavor compounds in chopped pepper with ginger shreds at the post-ripening stage were analyzed by high-throughput sequencing and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively, and the relationship between them was analyzed multivariate statistical analysis. The results showed that Proteobacteria, Firmicutes and Bacteroidetes were identified as the dominant bacterial phyla, and Ascomycetes and Basidiomycetes as the dominant fungal phyla. At the genus level, nine core bacterial genera and 11 core fungal genera were identified. The major bacterial genera identified were Ralstonia, Acinetobacter and Enterobacter, and the major fungal genera identified were Colletotrichum, Penicillium and Fusarium. A total of 87 volatile compounds were identified, including 15 hydrocarbons, 10 acids, 28 alcohols, 3 aldehydes, 11 esters, 5 ketones, 5 phenols, 3 ethers, 2 terpenes and 5 other compounds. Based on Pearson’s correlation coefficient, the correlation between 36 differential volatile flavor substances (P < 0.05, variable importance in the projection (VIP) value greater than 1) and dominant microorganisms was analyzed. It was found that the changes of many flavor substances were significantly correlated with the genera Debaryomyces, Enterobacter and Erwinia. This study will provide data support for improving the quality of chopped pepper with shredded ginger.