Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences Key Laboratory of Agro-Products Processing, Ministry of Agri-culture, Beijing 100193, China.
School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, China.
Food Res Int. 2021 Dec;150(Pt A):110787. doi: 10.1016/j.foodres.2021.110787. Epub 2021 Oct 29.
To clarify the discrepancy in characteristic flavor and bacteria composition of 10 fresh fermented rice noodles from southern China, the volatile and bacteria composition were determined by headspace-gas chromatography ion mobility spectrometry and 16SrRNA sequencing methods. The potential relationship between volatile compounds and bacterial composition has also been further revealed using spearman's correlation analysis. The contents of proximate composition, cooking properties and texture properties of 10 fresh fermented rice noodles exhibited significant different among them (p ＜ 0.05). The flavor analysis showed that a total of 54 compounds were detected. 1-Octen-one, ethyl 3-methylbutanoate, 3-methylbutanal, n-nonanal, hexanal, amyl acetate, ethanol and 2-pentyl furan were the key volatiles among them. The bacterial analysis showed that Leuconostoc and Lactococcus were the core bacteria at the genu level of all samples. Amyl acetate, 2-butanone and methyl-2-methylpropanoate were positively related to Lactococcus while ethanol was negatively correlated with Lactococcus. And Leuconostoc was positively related to 3-methylbutanal and acetone, while was negatively correlated with hexanal. Results indicated that key volatiles and textural properties of different fresh fermented rice noodle samples were associated with bacterial composition.
为了阐明中国南方 10 种新鲜发酵米粉在特征风味和细菌组成上的差异，采用顶空-气相色谱离子迁移谱和 16SrRNA 测序法分别测定了挥发性成分和细菌组成。还进一步通过 spearman 相关性分析揭示了挥发性化合物与细菌组成之间的潜在关系。10 种新鲜发酵米粉的基本成分、蒸煮特性和质构特性的含量在它们之间存在显著差异（p ＜ 0.05）。风味分析表明，共检测到 54 种化合物。其中，1-辛烯-1-酮、乙基 3-甲基丁酸酯、3-甲基丁醛、正壬醛、己醛、乙酸戊酯、乙醇和 2-戊基呋喃是其中的关键挥发性化合物。细菌分析表明，在所有样品的属水平上，肠膜明串珠菌和乳球菌是核心细菌。乙酸戊酯、2-丁酮和甲基-2-甲基丙酸盐与乳球菌呈正相关，而乙醇与乳球菌呈负相关。肠膜明串珠菌与 3-甲基丁醛和丙酮呈正相关，与己醛呈负相关。结果表明，不同新鲜发酵米粉样品的关键挥发性物质和质构特性与细菌组成有关。
