食品工业科技2025，Vol.46Issue(13)：36-45,10.DOI:10.13386/j.issn1002-0306.2024110263
宜宾芽菜发酵过程中微生物群落与风味物质的变化及其相关性分析
Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai
摘要
Abstract
To investigate the changes and interactions between microbial communities and flavor compounds during the fermentation process of Yibin Yacai,high-throughput sequencing technology and gas chromatography-mass spectrometry were applied to determine the microbial communities and flavor compounds during the fermentation process of Yibin Yacai,while,Spearman correlation was used to explore the relationship between microbial communities and characteristic flavor compounds.The results showed that the dominant microorganisms gradually changed from Pediococcus,Levilactobacillus,Torulaspora and Zygosaccharomyces in the early stage of fermentation to Levilactobacillus,Companilactobacillus,Zygosaccharomyces and Millerozyma.On the 7th month of fermentation,they further changed to Ligilactobacillus,Loigolactobacillus and Zygosaccharomyces,while,Levilactobacillus,Loigolactobacillus,Companilactobacillus,Zygosaccharomyces and Candida became the dominant microorganisms in the later stage of fermentation.Meanwhile,924 flavor compounds were detected in the fermented samples of Yibin Yacai,among which 33 were characteristic flavor compounds(VIP＞1,ROAV＞1)during the fermentation process of Yibin Yacai.In addition,Loigolactobacillus,Zygosaccharomyces and Torulaspora were extremely significantly correlated with four terpenoids,including myrcene,2-methylisoborneol,D-limonene,o-cymene,two phenols,including 4-ethyl-phenol,4-ethyl-2-methoxy-phenol,and 2-dodecanone,(6Z)-nonen-1-ol,2-acety l-3-methylpyrazine,2-methyl-benzaldehyde(P＜0.01).Overall,these findings provide a theoretical basis for utilizing microorganisms to regulate the production and improve fermentation processes of Yibin Yacai.关键词
宜宾芽菜/发酵/微生物群落/挥发性风味物质/相关性分析Key words
Yibin Yacai/fermentation/microbial community/volatile flavor compound/correlation analysis分类
轻工业引用本文复制引用
陈雪玲,刘琨毅,王琪,牛欣欣,廖诚,安江珊,周雨浓,陈卓,管思思..宜宾芽菜发酵过程中微生物群落与风味物质的变化及其相关性分析[J].食品工业科技,2025,46(13):36-45,10.基金项目
固态发酵资源利用四川省重点实验室开放基金项目(2024GTYY07) （2024GTYY07）
四川省大学生创新训练项目(S202412966061) （S202412966061）
宜宾职业技术学院科研项目(ZRZD24-13) （ZRZD24-13）
宜宾职业技术学院科技创新团队项目(ybzy21cxtd-03). （ybzy21cxtd-03）
