剁椒山笋后熟过程中微生物与挥发性风味物质的相关性分析

采用高通量测序技术和顶空固相微萃取-气相色谱-质谱联用技术测定剁椒山笋后熟过程中微生物多样性和挥发性风味物质的变化，并分析了两者之间的潜在相关性。结果表明：刺盘孢属（Colletotrichum）、青霉菌属（Penicillium）、黄单胞菌属（Xanthomonas）、欧文氏菌属（Erwinia）、劳尔氏菌属（Ralstonia）、假单胞菌属（Pseudomonas）、片球菌属（Pediococcus）和肠杆菌属（Enterobacter）在剁椒山笋后熟贮藏过程中占据主导优势。在发酵过程中共检测到71种挥发性化合物，总含量从406.57μg/kg上升至900.08μg/kg。通过主成分分析得出剁椒山笋样品在后熟初期与末期分离明显。由正交偏最小二乘判别分析变量投影重要性大于1筛选出28种重要代谢物。Pearson相关性分析表明，细菌对风味的影响大于真菌，且优势菌与多数风味物质呈正相关。本研究将为发酵辣椒制品后熟贮藏过程中风味品质的改善提供理论基础。

Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper

The changes of microbial diversity and volatile flavor compounds in fermented bamboo shoots with chopped pepper during post-ripening were determined by high-throughput sequencing and headspace solid phase micro-extraction (HS-SPME) couple to gas chromatography-mass spectroscopy (GC-MS), and the correlation between them was analyzed. The results showed that Colletotrichum, Penicillium, Xanthomonas, Erwinia, Ralstonia, Pseudomonas, Pediococcus and Enterobacter were dominated in fermented bamboo shoots with chopped pepper during post-ripening. A total of 71 volatile compounds were detected, and the total content of volatile compounds increased from 406.57 to 900.08 μg/kg over the ripening period. The results of principal component analysis (PCA) showed obvious separation between samples at the early and late ripening stages. Based on variable importance in projection (VIP) greater than 1 from orthogonal partial least squares-discriminant analysis (OPLS-DA), 28 important metabolites were identified. The Pearson correlation coefficient showed that bacteria had a greater impact on flavor compounds than fungi, and the dominant bacteria were positively correlated with most flavor substances. This study will provide a theoretical basis for improving the flavor quality of fermented pepper products during post-ripening.