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文章摘要
发酵时间对安岳坛子肉风味及坛内细菌菌群结构的影响
Effect of fermentation time on the flavor and bacterial community structure of Anyue Ceramic-pot Sealed Meat
投稿时间:2020-03-30  修订日期:2020-04-13
DOI:
中文关键词: 安岳坛子肉  细菌菌群  指纹图谱  发酵时间  风味
英文关键词: Anyue ceramic-pot sealed meat  bacterial community  fingerprint  fermentation time  flavor
基金项目:
作者单位E-mail
肖岚 四川旅游学院 30430664@qq.com 
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中文摘要:
      为了解发酵时间对安岳坛子肉风味及坛内细菌菌群结构的影响。采集坛内 20 d、40 d、60 d、75 d、90 d、105 d、120 d、135 d 的坛子肉和萝卜丝作为样品,利用 Illumina MiSeq 测序平台以及电子鼻、电子舌对样品的细菌菌群结构、风味进行检测分析。结果发现,16 组样品获得有效序列数平均为 38247 条, 60d 萝卜丝平均 OTU 丰度数量最高,为 872;发酵 60d 的坛内细菌菌群结构的多样性最高;发酵 75d 时,坛内菌群多样性开始下降,且在随后的发酵时间内呈波动下降趋势;乳酸杆菌在坛内占有绝对优势,坛子肉发酵 90d 后若再继续发酵,其细菌菌群组成会发生较大变化。电子鼻及电子舌分析发现,在气味上, 135d 坛子肉、 75d 坛子肉与其他坛子肉的差异较大(P<0.01);在滋味上, 60d 坛子肉与其他坛子肉差异较大(P<0.01)。
英文摘要:
      To study the effect of fermentation time on the flavor and bacterial community structure of Anyue ceramic-pot sealed meat. The samples of ceramic-pot sealed meat and shredded radish in the ceramic pot were collected on the 20th, 40th, 60th, 75th, 90th, 105th, 120th and 135th days.The bacterial community structure and flavor of the samples were analyzed by Illumina MiSeq sequencing platform, electronic nose and electronic tongue. Results found the average number of effective sequences obtained from 16 groups of samples was 38247, and the average OTU abundance of 60d shredded radish was the highest, which was 872. The diversity of bacterial community structure in the ceramic-pot of 60d fermentation was highest. The diversity of bacterial community in the ceramic pot began to decline after 75d fermentation and then showed a downward trend in the following fermentation time.Lactobacillus occupied an absolute advantage in the ceramic pot and the composition of bacterial community would be greatly changed if the ceramic-pot sealed meat continued to ferment after 90d fermentation. According to the analysis of electronic nose and electronic tongue, there was a significant difference between 135d,75d ceramic-pot sealed meat and other ceramic-pot sealed meat in odor(P<0.01), and between 60d ceramic-pot sealed meat and other ceramic-pot sealed meat in taste(P<0.01).
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