摘要 本试验以锡林郭勒牧区酸马奶天然发酵剂为研究对象,探究其风味物质及微生物多样性。采用液液萃取-气相色谱-质谱联用(LLE-GC-MS)技术测定酸马奶天然发酵剂中的风味物质,同时基于Illumina MiSeq高通量测序技术对细菌16S rRNA基因V3-V4可变区和真菌ITS区测序并分析菌群结构,并对其相关代谢通路进行分析及预测。结果表明,天然发酵剂中共检测到43种风味物质,主要风味物质为L-乳酸、棕榈酸、月桂酸、辛酸乙酯、乳酸乙酯、月桂酸乙酯、2,3-丁二醇、十二硫醇、异戊醇等。高通量测序共获得180069条细菌和187397条真菌优化序列。细菌群落主要包括乳杆菌属、醋酸菌属、乳球菌属和链球菌属等,其中乳杆菌属为优势细菌属,相对丰度为72.26%。真菌群落主要包括德克酵母属和克鲁维酵母属,其中德克酵母为优势真菌属,相对丰度94.09%。经基因功能预测,发酵剂碳水化合物代谢及氨基酸代谢功能突出,且存在大量代谢通路中的酶基因,为酸马奶发酵过程风味物质的形成奠定了基因学基础。 In this experiment,the natural starter of koumiss in Xilin Gol pastoral area was used as the research object to explore its flavor substances and microbial diversity.Liquid-liquid extraction-gas chromatography-mass spectrometry(LLE-GC-MS)was used to determine the flavor compounds and Illumina MiSeq high-throughput sequencing technology was used to sequence and analyze the V3-V4 variable region of bacterial 16S rRNA gene and ITS region of fungal gene,and their related metabolic pathways were analyzed and predicted.The results showed that a total of 43 flavor substances were detected in the natural starter,the main flavor substances were L-lactic acid,palmitic acid,lauric acid,ethyl caprylate,ethyl lactate,ethyl laurate,2,3-butanediol,dodecanethiol,isoamyl alcohol,etc.A total of 180069 bacterial and 187397 fungal sequences were obtained by high-throughput sequencing.The bacterial community mainly included Lactobacillus,Acetobacter,Lactococcus and Streptococcus,among which Lactobacillus was the dominant bacterium and the relative abundance was 72.26%.The fungal community mainly consisted of Dekkera and Kluyveromyces,among which Dekkera was the dominant fungal genus with a relative abundance of 94.09%.According to the prediction of gene function,carbohydrate metabolism and amino acid metabolism of starter were prominent,and there were a lot of enzyme genes in the metabolic pathway,which would lay a genetic foundation for the formation of flavor substances in the fermentation process of koumiss.
出处 《食品工业科技》 CAS 北大核心 2021年第10期112-121,共10页 Science and Technology of Food Industry
基金 内蒙古自治区科技创新引导项目(KCBJ2018011) 内蒙古农业大学高层次人才引进科研启动项目(NDYB2018-45)。
关键词 天然发酵剂 酸马奶 风味物质 细菌多样性 真菌多样性 功能预测 natural starter koumiss flavor compounds bacterial diversity fungal diversity function prediction
