发酵时间对安岳坛子肉风味及坛内细菌菌群结构的影响

Effects of Fermentation Time on Flavor and Bacterial Community Structure of Anyue Ceramic-Pot Sealed Meat

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，采集坛内发酵 20、40、60、75、90、105、120、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 38 247 条，发酵 60 d 时，坛内细菌菌群结构的多样性最高；发酵 75 d 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 90 d 后若再继续发酵，其细菌菌群组成会发生较大变化。电子鼻及电子舌检测发现，在气味上， 135 d 坛子肉、 75 d 坛子肉与其他坛子肉的差异较大（P＜0.01）；在滋味上，60 d 坛子肉与其他坛子肉差异较大（P＜0.01）。

Abstract:

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 20, 40, 60, 75, 90, 105, 120, 135 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 38 247. The diversity of bacterial community structure in the ceramic-pot of 60 d fermentation was highest. The diversity of bacterial community in the ceramic pot began to decline after 75 d 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 90 d fermentation. According to the analysis of electronic nose and electronic tongue, there was a significant difference between 135, 75 d ceramic-pot sealed meat and other ceramic-pot sealed meat in odor（P＜0.01）, and between 60 d ceramic-pot sealed meat and other ceramic-pot sealed meat in taste（P＜0.01）.