摘要
为检测辣白菜在自然发酵过程中的主要呈味物质和菌群结构的变化,利用主成分分析探讨二者之间的相关性。结果表明,随着发酵时间的延长,主要呈味物质如总酸(乳酸、乙酸等)、还原糖、氨基酸等含量显著增加(P<0.05);高能量测序结果显示,辣白菜在发酵过程中微生物菌群具有多样性,不同发酵阶段微生物群落结构存在显著差异,发酵后期物种的相对丰度降低;主成分分析结果表明,Weissella菌属与主要呈味物质呈正相关。
The changes of main flavor components and microbial community structure were studied during the fermentation of Chinese traditional food-Korean kimchi,and their correlation was analyzed by principal component analysis(PCA).The results showed that with the extension of fermentation time,the contents of main flavor substances such as total acid(lactic acid,acetic acid,etc.),reducing sugar and amino acid increased significantly(P<0.05).The high-throughput sequencing results indicated that the microbial flora were diversity and significant differences during the fermentation.PCA results showed that Weissella had a positive correlation with the main flavor components.
作者
杨柳
高良锋
沈明浩
姜斌
任大勇
YANG Liu;GAO Liangfeng;SHEN Minghao;JIANG Bin;REN Dayong(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第17期61-68,共8页
Food and Fermentation Industries
基金
吉林省教育厅十二五科研项目[吉科教合字(2015)第196号]。
关键词
辣白菜
发酵
主要呈味物质
高通量测序技术
主成分分析
kimchi
fermentation
main flavor components
high-throughput sequencing technology
principal component analysis(PCA)
