鲭鱼发酵过程中挥发性风味成分与细菌种群演替的相关性研究

复杂的微生物代谢是发酵鱼独特风味形成的关键。本研究采用气相色谱-离子迁移谱法（gas chromatography-ion mobility spectroscopy，GC-IMS）分析发酵鲭鱼中挥发性风味物质形成，并通过高通量测序技术分析鲭鱼发酵过程中细菌种群演替规律，揭示鲭鱼发酵中挥发性风味成分与功能微生物之间的相关性。结果表明，鲭鱼发酵过程中挥发性风味成分共51种，主要包括酯类、醇类、酸类、酮类、醛类、呋喃及其他类；主要优势细菌属包括乳杆菌属（Lactobacillus）、葡萄球菌属（Staphylococcus）、巨型球菌属（Macrococcus）等；相关性分析结果表明，发酵鲭鱼中的乳杆菌属是导致发酵鲭鱼中酮类、醇类等多数挥发性风味成分含量高的主要因素；葡萄球菌则对酯类物质起主要贡献，与酮类物质呈负相关。魏斯氏菌、不动杆菌、嗜甲基菌等微生物虽然相对丰度不高，但与挥发性风味的形成也存在显著相关性（P<0.05）。本研究系统解析了鲭鱼发酵过程中的细菌种群结构及功能，对提升发酵鱼品质及发酵可控性提供理论基础。

Correlation between Volatile Flavor Components and Bacterial Population Succession during Mackerel Fermentation

Complex microbial metabolism is key to the unique flavor formation of Chinese fermented mandarin fish (mackerel). In this study, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the formation of volatile flavor compounds in fermented mackerel and high-throughput sequencing of 16S rRNA technology was used to analyze the succession of bacterial populations during mackerel fermentation, revealing the relationship between functional microorganisms and volatile properties in mackerel fermentation. Results showed that there were 51 volatile flavor components in mackerel fermentation process, mainly including esters, alcohols, acids, ketones, aldehydes, furans and others. The main dominant bacterial genera included Lactobacillus, Staphylococcus, Macrococcus, etc. The correlation analysis results showed that Lactobacillus was the main factor that led to the high contents of ketones and alcohols. The Staphylococcus played an important role in the production of esters in mackerel, and negatively correlated with ketones. Although the relative abundance of Weissella, Acinetobacter, Methylophilus and other microorganisms was not high, they were also significantly correlated with the formation of volatile flavors (P<0.05). This study would provide the bacterial genera for improving the quality mackerel and controlling the fermentation process.