桐城风鸭产香真菌的筛选与鉴定
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摘要
选用孟加拉红和马铃薯葡萄糖琼脂培养基筛选、分离桐城风鸭中产香真菌,经感官评价筛选得到1株产香酵母Y1和1株产香霉菌M3。采用顶空固相微萃取结合气相色谱-质谱法测定2株产香菌在马铃薯葡萄糖培养体系和模拟肉体系下的挥发性代谢风味产物。与对照组相比,产香酵母Y1出现1-戊醇和苯乙醇两个吸收峰,产香霉菌M3出现苯甲醛和γ-癸内酯两个吸收峰。经酵母26S rDNA和霉菌ITS核苷酸序列鉴定,该株产香酵母Y1为涎沫假丝酵母(Candida zeylanoides),而产香霉菌M3为烟管菌(Bjerkandera)。
In this study, aroma-producing fungi were screened and isolated from Tongcheng dry-cured duck using Bengal Red and PDA media. As a result, an aroma-producing strain of yeast(Y1) and an aroma-producing strain of mold(M3) were selected by sensory evaluation. The volatile flavor compounds produced by the two fungi in a potato-glucose culture system and a model meat system were extracted by headspace solid-phase microextraction(SPME) and identified by gas chromatography-mass spectrometry(GC-MS). In comparison with the control group, 1-pentanol and phenylethyl alcohol from strain Y1 were generated as well as benzaldehyde and γ-decalactone from strain M3. Y1 was identified as Candida zeylanoides and M3 as Bjerkandera based on 26 S rDNA gene sequence and internal transcribed spacer(ITS) region sequence, respectively.
In this study, aroma-producing fungi were screened and isolated from Tongcheng dry-cured duck using Bengal Red and PDA media. As a result, an aroma-producing strain of yeast(Y1) and an aroma-producing strain of mold(M3) were selected by sensory evaluation. The volatile flavor compounds produced by the two fungi in a potato-glucose culture system and a model meat system were extracted by headspace solid-phase microextraction(SPME) and identified by gas chromatography-mass spectrometry(GC-MS). In comparison with the control group, 1-pentanol and phenylethyl alcohol from strain Y1 were generated as well as benzaldehyde and γ-decalactone from strain M3. Y1 was identified as Candida zeylanoides and M3 as Bjerkandera based on 26 S rDNA gene sequence and internal transcribed spacer(ITS) region sequence, respectively.
引文
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[27]余冰,周红丽,李宗军.固相微萃取分析发酵肉制品中的挥发性风味组分[J].湖南农业大学学报(自然科学版),2007,33(2):232-234.DOI:10.3321/j.issn:1007-1032.2007.02.026.
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[29]曾凡斌.不同品种鸭肉在加工过程中风味变化研究[D].武汉:华中农业大学,2013:38-98.
[30]周江菊.顶空固相微萃取气质联用分析大蒜挥发性风味成分[J].中国调味品,2010,35(9):95-99.DOI:10.3969/j.issn.1000-9973.2010.09.020.
[31]BECK H C.Biosynthetic pathway for halogenated methoxybenzaldehydes in the white rot fungus Bjerkandera adusta[J].Fems Microbiology Letters,2010,149(2):233-238.DOI:10.1016/S0378-1097(97)00081-5.
[32]苏畅,任大明,杜毅,等.微生物发酵法生产γ-癸内酯[J].食品工业科技,2004,25(10):118-119.DOI:10.3969/j.issn.1002-0306.2004.10.043.
[33]梁晶晶,曹长春,王蒙,等.采用SDE结合SAFE分析炖煮鸡胸肉产生的风味物质[J].食品工业科技,2016,37(4):57-67.DOI:10.13386/j.issn1002-0306.2016.04.003.
[2]BOSSE N D R,WIRTH M,KONSTANZ A,et al.Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography[J].Food Chemistry,2017,219:249-259.DOI:10.1016/j.foodchem.2016.09.094.
[3]陆应林.南京板鸭加工过程中蛋白降解及风味物质的研究[D].南京:南京农业大学,2012:89-108.DOI:10.7666/d.Y2360486.
[4]王小兰,于海,崔保威,等.传统风鸭中蛋白分解菌株的筛选及对鸭肉香肠品质特性的影响[J].食品科学,2013,34(3):222-227.
[5]WORAPRAYOTE W,MALILA Y,SORAPUKDEE S,et al.Bacteriocins from lactic acid bacteria and their applications in meat and meat products[J].Meat Science,2016,120:118-132.DOI:10.1016/j.meatsci.2016.04.004.
[6]SWETWIWATHANA A,VISESSANGUAN W.Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health[J].Meat Science,2015,109:101-105.DOI:10.1016/j.meatsci.2015.05.030.
[7]TODOROV S D,STOJANOVSKI S,ILIEV I,et al.Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product“lukanka”[J].Brazilian Journal of Microbiology,2017,48(3):576-586.DOI:10.1016/j.bjm.2017.02.005.
[8]CRUXEN C E D S,FUNCK G D,DANNENBERG G D S,et al.Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage[J].LWT-Food Science and Technology,2017,86:538-543.DOI:10.1016/j.lwt.2017.08.045.
[9]LI P,KONG B,CHEN Q,et al.Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters:a potential solution for nitrite substitution in meat products[J].Meat Science,2013,93(1):67-72.DOI:10.1016/j.meatsci.2012.08.003.
[10]SUN Q,CHEN Q,LI F,et al.Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J].Food Control,2016,68:358-366.DOI:10.1016/j.foodcont.2016.04.021.
[11]冯杰.埃切假丝酵母产香机理及其对酱油风味的影响[D].无锡:江南大学,2012:43-90.
[12]陈笔.酱香型白酒酿造过程中霉菌群落结构以及霉菌与酵母相互作用的研究[D].无锡:江南大学,2014:11-34.
[13]RAVYTS F,VUYST L D,LEROY F.Bacterial diversity and functionalities in food fermentations[J].Engineering in Life Sciences,2012,12(4):356-367.DOI:10.1002/elsc.201100119.
[14]SIMONCINI N,VIRGILI R,SPADOLA G,et al.Autochthonous yeasts as potential biocontrol agents in dry-cured meat products[J].Food Control,2014,46:160-167.DOI:10.1016/j.foodcont.2014.04.030.
[15]TALON R,LEROY S,LEBERT I.Microbial ecosystems of traditional fermented meat products:the importance of indigenous starters[J].Meat Science,2007,77(1):55-62.DOI:10.1016/j.meatsci.2007.04.023.
[16]连鑫,杨锡洪,解万翠,等.中国传统虾酱中产香酵母的分离鉴定及其耐盐性分析[J].现代食品科技,2014,30(7):92-97.DOI:10.13982/j.mfst.1673-9078.2014.07.015.
[17]国家卫生和计划生育委员会.食品微生物学检验霉菌和酵母计数:GB 4789.15-2016[S].北京:中国标准出版社,2016:1-8.
[18]DEVLIEGHERE F,DEBEVERE J,VAN I J.Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres[J].International Journal of Food Microbiology,1998,41(3):231-238.DOI:10.1016/S0168-1605(98)00052-X.
[19]刘源,周光宏,徐幸莲,等.南京盐水鸭挥发性风味化合物的研究[J].食品科学,2006,27(1):166-171.
[20]潘力,崔翠,王斌.一种用于PCR扩增的丝状真菌DNA快速提取方法[J].微生物学通报,2010,37(3):450-453.DOI:10.13344/j.microbiol.china.2010.03.008.
[21]ZHAO T X,MENG X C,ZHANG Q Y.The isolation and identification of yeast and molds from the spoilage yogurts[J].Science&Technology of Food Industry,2012,33(2):189-188.DOI:10.13386/j.issn1002-0306.2012.02.065.
[22]敖特根巴雅尔,乌兰其其格,陆继爽,等.干肉制品中霉菌PCR鉴定方法的建立[J].畜牧与饲料科学,2016,37(3):49-51.
[23]孙宝国.食用调香术[M].北京:化学工业出版社,2003:81-300.
[24]王永丽.风干高温成熟对风鸭蛋白质、脂质分解氧化及风味的影响[D].南京:南京农业大学,2009.
[25]北京工商大学.一种液体脂肪香精及其制备方法:CN201510644814.3[P].2016-01-06.
[26]荣绍丰,付艳丽.微生物转化法生产β-苯乙醇的研究进展[J].上海应用技术学院学报(自然科学版),2009,9(4):266-270.DOI:10.3969/j.issn.1671-7333.2009.04.005.
[27]余冰,周红丽,李宗军.固相微萃取分析发酵肉制品中的挥发性风味组分[J].湖南农业大学学报(自然科学版),2007,33(2):232-234.DOI:10.3321/j.issn:1007-1032.2007.02.026.
[28]AASLYNG M D,MEINERT L.Meat flavour in pork and beef-from animal to meal[J].Meat Science,2017,132:112-117.DOI:10.1016/j.meatsci.2017.04.012.
[29]曾凡斌.不同品种鸭肉在加工过程中风味变化研究[D].武汉:华中农业大学,2013:38-98.
[30]周江菊.顶空固相微萃取气质联用分析大蒜挥发性风味成分[J].中国调味品,2010,35(9):95-99.DOI:10.3969/j.issn.1000-9973.2010.09.020.
[31]BECK H C.Biosynthetic pathway for halogenated methoxybenzaldehydes in the white rot fungus Bjerkandera adusta[J].Fems Microbiology Letters,2010,149(2):233-238.DOI:10.1016/S0378-1097(97)00081-5.
[32]苏畅,任大明,杜毅,等.微生物发酵法生产γ-癸内酯[J].食品工业科技,2004,25(10):118-119.DOI:10.3969/j.issn.1002-0306.2004.10.043.
[33]梁晶晶,曹长春,王蒙,等.采用SDE结合SAFE分析炖煮鸡胸肉产生的风味物质[J].食品工业科技,2016,37(4):57-67.DOI:10.13386/j.issn1002-0306.2016.04.003.