传统发酵豆酱的微生物群落结构和游离氨基酸组成及其相关性分析
|
摘要
研究传统发酵豆酱产品质量的差异,通过定量描述分析法对吉林省长春、黑龙江省桦南、黑龙江省宝泉岭和黑龙江省黑河4个地区发酵豆酱样品(分别为ChangC、HuaN、BaoQL、HeiH)进行感官评价,运用高通量测序技术和氨基酸分析技术测定其微生物群落结构和游离氨基酸组成,并探讨两者的相互关系。结果表明:BaoQL感官评价最好。不同豆酱样品的菌群组成差异较大,菌群中优势细菌和优势真菌的种类也各不相同,其中样品HuaN和HeiH的优势细菌为四联球菌(Tetragenococcus),样品ChangC的优势细菌为乳杆菌(Lactobacillus),样品BaoQL的优势细菌为魏斯氏菌(Weissella);样品HuaN和HeiH的优势真菌为青霉菌(Penicillium),样品ChangC的优势真菌为unclassified-k-Fungi,样品BaoQL的优势真菌为曲霉菌(Aspergillus)。通过对其游离氨基酸进行主成分分析和综合性评价,可得东北不同地区传统发酵豆酱游离氨基酸含量存在差异,样品BaoQL的游离氨基酸综合评分最高,样品ChangC次之,HeiH评分最低。采用偏最小二乘回归模型分析豆酱的微生物多样性和游离氨基酸组成的相关性可知,菌群的种类和丰度对游离氨基酸的组成和含量影响较大,从而影响豆酱的质量,其中对游离氨基酸含量影响较大的细菌为Weissella,真菌为毕赤酵母菌(Millerozyma)和Aspergillus。本研究揭示了豆酱中游离氨基酸与微生物群落组成之间的相关性,为豆酱产品的工业化生产提供理论依据。
In order to understand the difference in the quality of traditional fermented soybean paste products, sensory evaluation of fermented soybean paste samples from Changchun of Jilin province, and Huanan, Baoquanling and Heihe of Heilongjiang province(designated as ChangC, HuaN, BaoQL, and HeiH) was carried out by quantitative descriptive analysis(QDA). Meanwhile, microbial community structure was analyzed using high-throughput sequencing and free amino acid composition was detected on an amino acid analyzer; the correlation between them was investigated. The results showed that BauQL was ranked the best of the four samples in sensory evaluation. The microbial community compositions of different soybean paste samples varied greatly, and so did the dominant bacteria and the dominant fungi. The dominant bacteria in HuaN and HeiH were both Tetragenococcus, while those in ChangC and BaoQL were Lactobacillus and Weissella, respectively. The dominant fungus in both HuaN and HeiH was Penicillium; the dominant fungus in ChangC was unclassified-k-Fungi; the dominant fungus in BaoQL was Aspergillus. According to principal component analysis and comprehensive evaluation, the free amino acid contents of these four samples were different. The free amino acid score of BaoQL was the highest, followed by ChangC, and HeiH was the lowest. A partial least squares regression(PLSR) model was used to analyze the correlation between microbial diversity and free amino acid composition of soybean paste. It was found that the species and abundance of the flora had a great influence on the composition and contents of free amino acids,thus affecting the product quality. Free amino acid content was largely influence by the bacterium Weissella and the fungi Millerozym and Aspergillus. The correlation between free amino acids and microbial community composition in soybean paste that we found in this study provides a theoretical basis for the industrial production of soybean paste products.
In order to understand the difference in the quality of traditional fermented soybean paste products, sensory evaluation of fermented soybean paste samples from Changchun of Jilin province, and Huanan, Baoquanling and Heihe of Heilongjiang province(designated as ChangC, HuaN, BaoQL, and HeiH) was carried out by quantitative descriptive analysis(QDA). Meanwhile, microbial community structure was analyzed using high-throughput sequencing and free amino acid composition was detected on an amino acid analyzer; the correlation between them was investigated. The results showed that BauQL was ranked the best of the four samples in sensory evaluation. The microbial community compositions of different soybean paste samples varied greatly, and so did the dominant bacteria and the dominant fungi. The dominant bacteria in HuaN and HeiH were both Tetragenococcus, while those in ChangC and BaoQL were Lactobacillus and Weissella, respectively. The dominant fungus in both HuaN and HeiH was Penicillium; the dominant fungus in ChangC was unclassified-k-Fungi; the dominant fungus in BaoQL was Aspergillus. According to principal component analysis and comprehensive evaluation, the free amino acid contents of these four samples were different. The free amino acid score of BaoQL was the highest, followed by ChangC, and HeiH was the lowest. A partial least squares regression(PLSR) model was used to analyze the correlation between microbial diversity and free amino acid composition of soybean paste. It was found that the species and abundance of the flora had a great influence on the composition and contents of free amino acids,thus affecting the product quality. Free amino acid content was largely influence by the bacterium Weissella and the fungi Millerozym and Aspergillus. The correlation between free amino acids and microbial community composition in soybean paste that we found in this study provides a theoretical basis for the industrial production of soybean paste products.
引文
[1]张巧云,孟祥晨.几种发酵豆酱的微生物组成及理化性质分析[J].食品科技,2013,38(8):266-270;275.DOI:10.13684/j.cnki.spkj.2013.08.040.
[2]KIM T W,LEE J H,KIM S E,et al.Analysis of microbial communities in doenjang,a Korean fermented soybean paste,using nested PCR-denaturing gradient gel electrophoresis[J].International Journal of Food Microbiology,2009,131(2):265-271.DOI:10.1016/j.ijfoodmicro.2009.03.001.
[3]ZHU L J,FAN Z H,KUAI H,et al.Batch-batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes[J].Letters in Applied Microbiology,2017,65(3):226-233.DOI:10.1111/lam.12765.
[4]NAMGUNG H J,PARK H J,CHO I H,et al.Metabolite profiling of doenjang,fermented soybean paste,during fermentation[J].Journal of the Science of Food&Agriculture,2010,90(11):1926-1935.DOI:10.1002/jsfa.4036.
[5]康旭,乔鑫,李冬生,等.豆酱中黄豆氨基酸变化与挥发性物质的关系[J].食品科技,2011,36(6):281-286.DOI:10.13684/j.cnki.spkj.2011.06.068.
[6]郑翠银,黄志清,刘志彬,等.定量描述分析法感官评定红曲黄酒[J].中国食品学报,2015,15(1):205-213.DOI:10.16429/j.1009-7848.2015.01.030.
[7]魏永义,赵永敢,韩豪敏.定量描述法结合t检验在苹果酱感官评定中的应用[J].中国调味品,2018,43(1):151-152.
[8]孙连海.定量描述分析法(QDA)在香菇酱感官评定中的应用[J].食用菌,2017,39(1):60-62.
[9]魏永义,谷存国,尹军杰,等.啤酒感官特性定量描述分析[J].酿酒科技,2014(6):84-86.DOI:10.13746/j.njkj.2014.0021.
[10]杜雪莉,宋军,张凤枰,等.质量控制图在水产饲料氨基酸分析中的应用[J].淡水渔业,2015,45(4):56-62.DOI:10.13721/j.cnki.dsyy.20150309.012.
[11]肖辉,何丹,徐跃进.红菜薹6个品种氨基酸含量的分析比较[J].氨基酸和生物资源,2008,30(4):59-62.DOI:10.14188/j.ajsh.2008.04.010.
[12]曹惠玲,牛军,涂迅来,等.一种基于主成分分析法的发动机性能评估方法[J].中国民航大学学报,2011,29(6):8-11.
[13]王宗敏.镇江香醋醋酸发酵阶段菌群结构变化与风味物质组成之间的相关性研究[D].无锡:江南大学,2016.
[14]张敏,张艳,黄丽丽,等.基于16S rDNA高通量测序方法比较新疆西北部地区乳品中微生物的多样性[J].食品科学,2017,38(20):27-33.DOI:10.7506/spkx1002-6630-201720005.
[15]徐晓飞.香菇多糖L2的免疫调节机理研究[D].广州:华南理工大学,2014.
[16]李俊锋.基于16S rRNA和宏基因组高通量测序的微生物多样性研究[D].北京:清华大学,2015.
[17]唐筱扬.自然发酵豆酱酱醅微生物多样性分析[D].沈阳:沈阳农业大学,2017.
[18]郑金山.SPSS软件对葡萄酒中氨基酸含量进行主成分分析评价的应用[J].齐齐哈尔大学学报(自然科学版),2013,29(5):26-29.
[19]李倩倩,刘玥玥,李凡,等.六种市售禽蛋蛋清氨基酸主成分分析与综合评价[J].食品与发酵工业,2018,44(1):224-229.
[20]康佳木,李倩倩,刘柳,等.西北地区馒头老酵子中氨基酸主成分分析及综合评价[J].食品与机械,2017,33(4):44-48.DOI:10.13652/j.issn.1003-5788.2017.04.009.
[21]王宗敏.镇江香醋醋酸发酵阶段菌群结构变化与风味物质组成之间的相关性研究[D].无锡:江南大学,2016.
[22]武俊瑞,岳喜庆,张苗,等.东北传统发酵豆酱中游离氨基酸分析及综合评价[J].食品与生物技术学报,2015,34(2):158-164.
[23]LIN H B,YU X Y,FANG J X,et al.Flavor compounds in Pixian broad-bean paste:non-volatile organic acids and amino acids[J].Molecules,2018,23(6):1299.DOI:10.3390/molecules23061299.
[24]KIM M J,KWAK H S,JUNG H Y,et al.Microbial communities related to sensory attributes in Korean fermented soy bean paste nn(doenjang)[J].Food Research International,2016,89(1):724-732.DOI:10.1016/j.foodres.2016.09.032.
[25]LI Z H,RUI J P,LI X Z,et al.Bacterial community succession and metabolite changes during doubanjiang-meju fermentation,a Chinese traditional fermented broad bean(Vicia faba L.)paste[J].Food Chemistry,2017,218(1):534-542.DOI:10.1016/j.foodchem.2016.09.104.
[26]LEE S M,LEE S,SINGH D,et al.Comparative evaluation of microbial diversity and metabolite profiles in doenjang,a fermented soybean paste,during the two different industrial manufacturing processes[J].Food Chemistry,2017,221(1):1578-1586.DOI:10.1016/j.foodchem.2016.10.135.
[27]LI Z H,DONG L,HUANG Q L,et al.Bacterial communities and volatile compounds in Doubanjiang,a Chinese traditional red pepper paste[J].Journal of Applied Microbiology,2016,120(6):1585-1594.DOI:10.1111/jam.13130.
[2]KIM T W,LEE J H,KIM S E,et al.Analysis of microbial communities in doenjang,a Korean fermented soybean paste,using nested PCR-denaturing gradient gel electrophoresis[J].International Journal of Food Microbiology,2009,131(2):265-271.DOI:10.1016/j.ijfoodmicro.2009.03.001.
[3]ZHU L J,FAN Z H,KUAI H,et al.Batch-batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes[J].Letters in Applied Microbiology,2017,65(3):226-233.DOI:10.1111/lam.12765.
[4]NAMGUNG H J,PARK H J,CHO I H,et al.Metabolite profiling of doenjang,fermented soybean paste,during fermentation[J].Journal of the Science of Food&Agriculture,2010,90(11):1926-1935.DOI:10.1002/jsfa.4036.
[5]康旭,乔鑫,李冬生,等.豆酱中黄豆氨基酸变化与挥发性物质的关系[J].食品科技,2011,36(6):281-286.DOI:10.13684/j.cnki.spkj.2011.06.068.
[6]郑翠银,黄志清,刘志彬,等.定量描述分析法感官评定红曲黄酒[J].中国食品学报,2015,15(1):205-213.DOI:10.16429/j.1009-7848.2015.01.030.
[7]魏永义,赵永敢,韩豪敏.定量描述法结合t检验在苹果酱感官评定中的应用[J].中国调味品,2018,43(1):151-152.
[8]孙连海.定量描述分析法(QDA)在香菇酱感官评定中的应用[J].食用菌,2017,39(1):60-62.
[9]魏永义,谷存国,尹军杰,等.啤酒感官特性定量描述分析[J].酿酒科技,2014(6):84-86.DOI:10.13746/j.njkj.2014.0021.
[10]杜雪莉,宋军,张凤枰,等.质量控制图在水产饲料氨基酸分析中的应用[J].淡水渔业,2015,45(4):56-62.DOI:10.13721/j.cnki.dsyy.20150309.012.
[11]肖辉,何丹,徐跃进.红菜薹6个品种氨基酸含量的分析比较[J].氨基酸和生物资源,2008,30(4):59-62.DOI:10.14188/j.ajsh.2008.04.010.
[12]曹惠玲,牛军,涂迅来,等.一种基于主成分分析法的发动机性能评估方法[J].中国民航大学学报,2011,29(6):8-11.
[13]王宗敏.镇江香醋醋酸发酵阶段菌群结构变化与风味物质组成之间的相关性研究[D].无锡:江南大学,2016.
[14]张敏,张艳,黄丽丽,等.基于16S rDNA高通量测序方法比较新疆西北部地区乳品中微生物的多样性[J].食品科学,2017,38(20):27-33.DOI:10.7506/spkx1002-6630-201720005.
[15]徐晓飞.香菇多糖L2的免疫调节机理研究[D].广州:华南理工大学,2014.
[16]李俊锋.基于16S rRNA和宏基因组高通量测序的微生物多样性研究[D].北京:清华大学,2015.
[17]唐筱扬.自然发酵豆酱酱醅微生物多样性分析[D].沈阳:沈阳农业大学,2017.
[18]郑金山.SPSS软件对葡萄酒中氨基酸含量进行主成分分析评价的应用[J].齐齐哈尔大学学报(自然科学版),2013,29(5):26-29.
[19]李倩倩,刘玥玥,李凡,等.六种市售禽蛋蛋清氨基酸主成分分析与综合评价[J].食品与发酵工业,2018,44(1):224-229.
[20]康佳木,李倩倩,刘柳,等.西北地区馒头老酵子中氨基酸主成分分析及综合评价[J].食品与机械,2017,33(4):44-48.DOI:10.13652/j.issn.1003-5788.2017.04.009.
[21]王宗敏.镇江香醋醋酸发酵阶段菌群结构变化与风味物质组成之间的相关性研究[D].无锡:江南大学,2016.
[22]武俊瑞,岳喜庆,张苗,等.东北传统发酵豆酱中游离氨基酸分析及综合评价[J].食品与生物技术学报,2015,34(2):158-164.
[23]LIN H B,YU X Y,FANG J X,et al.Flavor compounds in Pixian broad-bean paste:non-volatile organic acids and amino acids[J].Molecules,2018,23(6):1299.DOI:10.3390/molecules23061299.
[24]KIM M J,KWAK H S,JUNG H Y,et al.Microbial communities related to sensory attributes in Korean fermented soy bean paste nn(doenjang)[J].Food Research International,2016,89(1):724-732.DOI:10.1016/j.foodres.2016.09.032.
[25]LI Z H,RUI J P,LI X Z,et al.Bacterial community succession and metabolite changes during doubanjiang-meju fermentation,a Chinese traditional fermented broad bean(Vicia faba L.)paste[J].Food Chemistry,2017,218(1):534-542.DOI:10.1016/j.foodchem.2016.09.104.
[26]LEE S M,LEE S,SINGH D,et al.Comparative evaluation of microbial diversity and metabolite profiles in doenjang,a fermented soybean paste,during the two different industrial manufacturing processes[J].Food Chemistry,2017,221(1):1578-1586.DOI:10.1016/j.foodchem.2016.10.135.
[27]LI Z H,DONG L,HUANG Q L,et al.Bacterial communities and volatile compounds in Doubanjiang,a Chinese traditional red pepper paste[J].Journal of Applied Microbiology,2016,120(6):1585-1594.DOI:10.1111/jam.13130.