食品与发酵工业2025，Vol.51Issue(13)：110-116,7.DOI:10.13995/j.cnki.11-1802/ts.042167
固态发酵木薯食品中微生物群落及挥发性代谢产物分析
Analysis of microbial community and volatile metabolites in fermented cassava foods using solid-state fermentation
摘要
Abstract
Guangxi cassava was used as raw material and medium temperature Daqu as fermentation agent to improve the nutritional value and flavor quality of products by solid-state fermentation process(SSF).The microbial community of fermented cassava was analyzed by metagenome sequencing technology to obtain its community structure and functional composition.The volatile metabolites were extracted by simultaneous distillation and analyzed by GC-MS.The results of species annotation showed that Enterococcus,Enterobacter and Lactococ-cus were the dominant bacteria in the SSF,with the average relative abundance of 52.15％,18.28％,and 14.40％,respectively.Carbo-hydrate and amino acid metabolism were the most annotated metabolic pathways during fermentation,and glycoside hydrolases were the most abundant carbohydrate active enzymes(CAZy).The content of reducing sugar and crude protein in fermented cassava was 18.54 mg/g and 3.07％,respectively,which was 57.39％and 65.95％higher than that of cassava material.Meanwhile,the total amount of amino acids reached 23.92 g/kg,which was 65.88％higher.Among the volatile metabolites of fermented cassava,palmitic acid,oleic acid and linoleic acid were the highest,reaching 51.91,48.35,and 29.72 μg/g,respectively.The results of the study were of reference value for the analysis of microbial dynamics during cassava fermentation and the formation of volatile metabolites.关键词
木薯/固态发酵/宏基因组/代谢途径/挥发性代谢产物Key words
cassava/solid-state fermentation/metagenome sequencing/metabolic pathways/volatile metabolites引用本文复制引用
杨旭,袁锐华,唐娜娜,张悦,陈炜,张志平,宋丽丽,魏涛..固态发酵木薯食品中微生物群落及挥发性代谢产物分析[J].食品与发酵工业,2025,51(13):110-116,7.基金项目
河南省科技开发联合基金重点项目(235200810023) （235200810023）
河南中烟工业有限责任公司科技项目(AW2024007) （AW2024007）
