腊肠发酵过程中细菌多样性评价及其对风味的影响

采用电子鼻对不同发酵时间腊肠风味品质进行评价,并采用MiSeq高通量测序技术对细菌多样性进行解析,同时对细菌的代谢功能进行预测,最终对细菌多样性与风味品质和代谢通路进行关联分析.结果 发现在发酵到10d左右,腊肠的风味品质发生了明显的变化,发酵初期是腊肠风味品质形成的关键时期.在门水平上,厚壁菌门(Firmicutes...

Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation

In this study,electronic nose was used to evaluate the flavor of Chinese sausage at different fermentation times,MiSeq high-throughput sequencing technique was used to analyze the diversity of bacterial flora,and the metabolic function of bacteria was predicted.Finally,the correlation between bacterial diversity,sausage flavor and metabolic pathways was studied.The results showed that the flavor of sausage changed significantly on about day 10 of fermentation.The initial fermentation period was the key period for the formation of sausage flavor.At this time,at the phylum level,the sum of the average relative contents of Firmicutes and Proteobacteria was 96.00%.At the genus level,the dominant bacteria were mainly lactic acid bacteria such as Lactobacillus,Staphylococcus and Weissella.Through gene function prediction and correlation analysis,it was found that lactic acid bacteria in sausages played a crucial role in the fermentation and ripening as well as flavor formation of sausages.Besides,the study showed that the best sausage quality was achieved on about day 10 of fermentation.