利川腌菜细菌菌群多样性及其与风味相关性研究

以利川腌菜为研究对象，使用Illumina MiSeq高通量测序技术对样品中的细菌菌群结构进行解析，并采用电子鼻技术对腌菜中的风味品质进行研究。结果表明。利川腌菜优势细菌属为乳杆菌属（Lactobacillus）、棒状杆菌属（Corynebacterium）、假单胞菌属（Pseudomonas）、芽孢杆菌属（Bacillus）和嗜冷杆菌属（Psychrobacter），相对含量分别为17.1%、10.5%、9.5%、7.6%和6.4%。电子鼻测定结果表明，腌菜中W5S（氮氧化合物）、W1S（甲烷）、W1W（萜类化合物）和W2S（乙醇）的响应值较高，分别为44.83、79.90、52.04和43.25。通过Spearman相关性分析显示变形杆菌属（Proteus）与多种芳香成分呈显著负相关（P＜0.05），嗜冷杆菌（Psychrobacter）与甲烷和氢气呈正相关，肠球菌属（Enterococcus）与乙醇等呈正相关，表明利川腌菜中风味物质的形成可能由多种微生物共同作用，而非单一微生物发酵产生。

Bacterial community diversity of Lichuan pickles and its correlation with flavor

Using Lichuan pickles as research object, the bacterial community structure of samples was analyzed by Illumina MiSeq high-throughput sequencing technology, and the flavor quality of pickles was studied by electronic nose technology. The results showed that the dominant bacteria genera in Lichuan pickles were Lactobacillus, Corynebacterium, Pseudomonas, Bacillus, and Psychrobacter, and the average relative contents were 17.1%, 10.5%, 9.5%, 7.6% and 6.4%, respectively. The detection results of electronic nose showed that the response values of W5S (nitrogen oxides), W1S (methane), W1W (terpenoids) and W2S (ethanol) in pickles were higher, which were 44.83, 79.90, 52.04 and 43.25, respectively. Spearman correlation analysis showed that Proteus was negatively correlated with various aromatic compounds, while Psychrobacter was positively correlated with methane and hydrogen, and Enterococcus was positively correlated with ethanol, which indicated that the formation of flavor compounds in Lichuan pickles might be caused by multiple microorganisms rather than single microorganism fermentation.