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吐鲁番传统馕饼酸面团中微生物多样性及挥发性香气成分的分析
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国家自然科学基金项目(No. 31460448,31160333)


Microbial diversity and volatile component analysis in Turpan traditional sourdough
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    摘要:

    【目的】新疆传统发酵食品馕饼是维吾尔族的传统主食之一,在不同地区居住的维吾尔族家庭都具有不同的面团发酵方法。对吐鲁番托克逊县坎儿井饮用水制成的传统馕饼酸面团进行可培养微生物组成分析及其面团在发酵过程中挥发性香气成分分析。【方法】采用纯培养、16S rRNA基因序列分析法、26S rRNA基因D1/D2区序列分析法对发酵面团微生物多样性进行分析;采用顶空固相微萃取-气质联用法(HS-SPME-GC-MS)检测挥发性香气成分。【结果】从两种样品中共鉴定到9株旧金山乳杆菌(Lactobacillus sanfranciscensis)、4株食窦魏斯氏菌(Weissella cibaria)、11株解淀粉芽孢杆菌(Bacillus amyloliquefaciens),1株嗜热解淀粉杆菌(Bacillus shackletonii)、1株枯草芽孢杆菌(Bacillus subtills)和10株酿酒酵母菌(Saccharomyces cerevisiae),其中2号样品中未分离到任何可培养酵母菌。GC/MS检测表明,两组酸面团的主要香气成分有脂类、醇类、醛类。【结论】吐鲁番托克逊县传统馕饼酸面团中得到的优势细菌为解淀粉芽孢杆菌和旧金山乳杆菌,优势酵母菌为酿酒酵母菌。虽然2号样品中没有酵母菌,但并未影响到其多种风味物质的产生。用坎儿井水和成的面团均比自来水和成的面团(对照)产生的芳香类物质种类丰富,相对百分含量高。

    Abstract:

    [Objective] Xinjiang traditional fermented food, Naan is one of the traditional staple food for Uygur. There are different dough fermentation methods for different living regions of the Uygur family. To explore traditional Naan sourdoughs from Toksun in Turpan county for culturable microbial components analysis and the dough volatile aroma composition analysis in the fermentation process. [Methods] After using pure culture method, 16S rRNA gene sequence analysis and 26S rRNA D1/D2 region gene sequence analysis were taken place. We used headspace solid phase micro extraction-emperament (HS-SPME/GC-MS) for the dough microbial diversity and volatile aroma components were detected. [Results] From two samples we isolated 9 strains of Lactobacillus sanfranciscensis, 4 strains of Weissella cibaria, 11 strains of Basillus amyloliquefaciens, 1 strain of Bacillus shakletonii, 1 strain of Bacillus subtills and 10 strains of Saccharomyces cerevisiae. However, no culturable yeast strain was separated from sample 2, which has attracted our attention. By using GC/MS, we identified lipids, alcohol, aldehydes in two groups of sour dough’s main aroma components. [Conclusion] Our results shows that the predominant bacteria is Bacillus amyloliquefaciens and Lactobacillus sanfranciscensis in the Toksun Turpan traditional dough. Due to the solution of starch in the dough bacillus has inhibitory effect to the fungus, the dough can develop yeast were suppressed, but it does not affect its many kinds of flavor substances. The dough with karez water produce a variety of aromatic substances relatively large percentage than with tap water does.

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阿尔菲娅·安尼瓦尔,伊萨克·阿卜杜热合曼,于斯甫·麦麦提敏,努尔古丽·热合曼. 吐鲁番传统馕饼酸面团中微生物多样性及挥发性香气成分的分析[J]. 微生物学通报, 2017, 44(8): 1908-1917

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  • 在线发布日期: 2017-08-08
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