College of Food Science and Engineering, Hohhot, Inner Mongolia Agricultural University, 010018, China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province 441053, China.
Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province 441053, China.
Food Res Int. 2021 Mar;141:110130. doi: 10.1016/j.foodres.2021.110130. Epub 2021 Jan 9.
Acidic gruel is a popular and nutritious fermented cereal food in China. However, the relationship between microbial function and quality of traditionally-fermented acidic gruel has not been evaluated. In this study, the microbiome, sensory quality and nutritional components of 98 samples of naturally fermented acidic gruel collected from Guangxi, Shanxi and Inner Mongolia were analyzed by high-throughput sequencing combined with various determination methods. High-throughput sequencing showed bacteria in acidic gruel belonged mainly to the genera Lactobacillus, Acetobacter, Bacillus, Clostridium and Weissella. Bacterial community composition and sensory quality of samples from Shanxi and Inner Mongolia were similar, but significantly different from Guangxi samples (p < 0.05). PICRUSt showed that gene functions were mostly related to carbohydrate and amino acid metabolism; all dominant bacterial genera, except Lactobacillus, were related to taste and volatile flavour indices. Acidic gruel was rich in amino acids, organic acids and soluble solids, which were in significantly higher concentrations in samples from Guangxi than in samples from Shanxi and Inner Mongolia; pH values of samples from Guangxi were also the highest. These differences may be caused by geographical, environmental or manufacturing differences.
酸粥是中国一种流行且营养丰富的发酵谷物食品。然而，传统发酵酸粥的微生物功能与质量之间的关系尚未得到评估。本研究采用高通量测序结合多种测定方法，对广西、山西和内蒙古采集的 98 份自然发酵酸粥的微生物组、感官质量和营养成分进行了分析。高通量测序结果表明，酸粥中的细菌主要属于乳杆菌属、醋酸杆菌属、芽孢杆菌属、梭菌属和魏斯氏菌属。山西和内蒙古的样本的细菌群落组成和感官质量相似，但与广西样本有显著差异（p<0.05）。PICRUSt 分析显示，基因功能主要与碳水化合物和氨基酸代谢有关；除乳杆菌属外，所有优势细菌属都与味觉和挥发性风味指标有关。酸粥富含氨基酸、有机酸和可溶固形物，广西样本的含量明显高于山西和内蒙古样本；广西样本的 pH 值也最高。这些差异可能是由于地理位置、环境或生产方式的不同造成的。
