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投稿时间：2022-03-03
投稿时间：2022-03-03
中文摘要: 为比较不同产地干腌火腿微生物多样性对风味的影响，对3种火腿（金华、宣威和如皋火腿）中的游离氨基酸、挥发性风味物质及微生物群落结构进行比较分析。结果表明，金华火腿中鲜味和甜味氨基酸含量显著高于宣威火腿（P＜0.05），风味物质中壬醛和苯甲醛的含量高于宣威火腿，己醛含量低于宣威火腿；金华火腿中优势微生物为葡萄球菌属和四联球菌属，如皋火腿中科贝特氏菌属和宣威火腿中盐单胞菌属相对丰度高于金华火腿。葡萄球菌属与谷氨酸、蛋氨酸等游离氨基酸的产生呈显著正相关（P＜0.05）、且葡萄球菌属和四联球菌属有利于壬醛和苯甲醛等风味物质的产生，盐单胞菌属与己醛含量的变化呈正相关。该研究阐明了3种火腿中微生物菌群结构差异以及与风味相关的主要微生物，为后续筛选功能微生物与提升火腿品质提供理论基础。
Abstract:The free amino acids，volatile flavor substances and microbial community structure in Jinhua，Xuanwei and Rugao hams were compared and analyzed to investigate the effect of microbial diversity on the flavor of dry-cured hams from different origins.The results showed that the content of umami and sweet amino acids in Jinhua ham was higher than that in Xuanwei ham（P＜0.05）.The content of nonaldehyde and benzaldehyde in flavor substances was higher than that in Xuanwei ham，and the content of hexanal was lower than that in Xuanwei ham.The dominant microorganisms in Jinhua ham were Staphylococcus and Tetragenococcus.The relative abundances of Cobetia in Rugao ham and Halomonas in Xuanwei ham were higher than those in Jinhua ham.There was a significant positive correlation between Staphylococcus and the production of glutamic acid（Glu），methionine（Met），and other free amino acids（P＜0.05）.Staphylococcus and Tetragenococcus were beneficial to the production of nonaldehyde and benzaldehyde，and Halomonas was positively correlated with the change in hexanal content.In this study，the differences in microbial community structure in the three types of hams and the main microorganisms related to flavor substances were clarified，which provided a theoretical basis for the subsequent screening of functional microorganisms and the improvement in the quality of hams.
文章编号：202221003 中图分类号： 文献标志码：
基金项目:安徽省自然科学基金（2108085QC148）；中央高校基本科研业务费专项资金（JZ2021HGQA0242）；安徽省科技重大专项（2021d06050001）
| 作者 | 单位 |
| 徐荟1，邓洁莹1，2，李小敏1，吴莹1，李沛军1，2，徐宝才1，2* | 1.合肥工业大学食品与生物工程学院，安徽 合肥 230009；2.合肥工业大学肉类微生物控制与利用轻工业重点实验室，安徽 合肥 230009 |
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