在采用Miseq高通量测序技术对6个辣椒酱细菌微生物多样性进行解析的基础上,进一步使用电子舌对辣椒酱的滋味品质进行评价,探讨核心细菌类群对辣椒酱滋味品质的影响.结果表明,芽孢杆菌(Bacillus)和葡萄球菌(Staphylococcus)是湖北当阳地区辣椒酱中的优势细菌微生物,其相对含量分别为37.62 %和20.66 %.在分类操作单元(operational taxonomic units,OTU)水平上发现14个核心OTU,其中分别有5个和3个OTU隶属于芽孢杆菌(Bacillus)和葡萄球菌s(Staphylococcu).酸味是辣椒酱样品间差异最大的滋味指标,微生物构成对辣椒酱滋味品质的形成具有较大的影响.%To investigate the core bacterial diversity of chilli sauce, and evaluated their functions on taste quality of samples, the core bacterial microbiota of 6 samples were revealed by Miseq high throughput sequencing technologies,and taste quality of these samples were determined using electronic tongue.Bacillus and Staphylococcus were the dominant bacteria genera in chilli sauce samples with the relatively abundant of 37.62 % and 20.66 %,respectively.At the OTU level,we found 14 OTUs shared by all samples,5 OTUs and 3 OTUs were belonged to Bacillus and Staphylococcus. Sourness was the most significant difference taste quality,and the relative abundance of core bacterial genera had greater impact on the taste quality formation of chilli sauce.
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