Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food
Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food
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中国发酵大豆食品不同腐乳中的挥发性风味成分、微生物群及其相关性
DOI：
10.1111/jam.14078
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发表时间：
2018-12-01
影响因子：
4
通讯作者：
Qin, L.
中科院分区：
文献类型：
--
作者：
Xie, C.;Zeng, H.;Qin, L.
目的研究3种中国发酵大豆食品腐乳的挥发性风味成分(VFCs)、微生物区系及其相互关系。方法与结果采用顶空气相固相微萃取(HS-SPME)结合气相色谱-质谱仪(GC-MS)对3种豆腐挥发性风味成分进行分析。初步鉴定出141种挥发性有机化合物，其中12种酯类化合物、8种醛类化合物、5种醇类化合物和9种杂类化合物是挥发性有机化合物的特征化合物。通过Illumina MiSeq测序揭示了复杂的微生物群落。在鉴定出的202种细菌和125种真菌中，有16种细菌和7种真菌是优势群落成员。此外，VFC与微生物区系的相关性由Spearman等级相关系数(Rho)来表征。根据VFC与微生物区系的正相关性，筛选出2种细菌和3种真菌为潜在的风味微生物群。结论3类腐乳中存在多种VFC和复杂的微生物区系。乳酸乳球菌、鞘氨酸杆菌、发酵毕赤酵母、欧美氏酵母和鲁氏酵母菌是潜在的产香微生物。本研究的初步结果将有助于设计发酵剂生产具有良好感官特性、风味一致和成熟时间较短的腐乳。此外，这些结果也将为改善传统发酵大豆食品的风味品质提供新的见解。
Aim To investigate the volatile flavour components (VFCs), microbiota and their correlations of three categories of sufu, a Chinese fermented soybean food.Methods and Results The VFCs were analyzed by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography and mass spectrometry. A total of 141 VFCs were tentatively identified, in which 12 esters, eight aldehydes, five alcohols and nine miscellaneous compounds were recognized as the characteristic VFCs through the relative odour activity value. The complex microbial community was revealed by Illumina MiSeq sequencing. Among the total 202 bacteria and 125 fungi species identified, 16 bacteria and 7 fungi species were revealed as dominant community members. Furthermore, the VFC-microbiota correlation was characterized by Spearman's rank correlation coefficients (rho). Based on the positive VFC-microbiota correlation, two bacterial species and three fungal species were selected as potential flavour-producing microbiota.Conclusions A variety of VFCs and complicated microbiota were observed in the three categories of sufu. Lactococcus lactis, Sphingobacterium sp., Pichia fermentans, Kodamaea ohmeri and Saccharomyces rouxii were the potential flavour-producing microbiota.Significance and Impact of the Study The preliminary results would be useful for designing starter cultures to produce sufu with desirable sensory properties, consistent flavour and shorter ripening time. Furthermore, these results will also provide a new insight to improve the flavour quality of traditional fermented soybean food.