基于高通量测序技术开发酱肘子天然香料抑菌剂

Development of a natural flavor inhibitor bacteriostatic agent for sauced elbow based on high-throughput sequencing technology

中文关键词:  酱肘子  优势腐败菌  天然香料抑菌剂  阴沟肠杆菌

英文关键词:elbow in sauce  dominant spoilage bacteria  natural flavor inhibitor  Enterobacter cloacae

中文摘要:

      目的 在不影响酱卤肉制品口感情况下开发天然香料抑菌剂，并延长酱肘子的货架期。方法 一方面，基于高通量测序技术确定了酱肘子在储藏过程中的优势腐败微生物，并选择3种天然食品香料百里香酚、丁香酚、肉桂醛作为复配抑菌剂，以优势腐败菌抑菌圈直径为指标，进行单因素与响应面实验。另一方面，选择效果最好的抑菌剂配方比例进行抑菌效果验证检验。结果 酱肘子贮藏中优势腐败菌为阴沟肠杆菌（Enterobacter inguinarum）、蜡样芽胞杆菌（Bacillus cereus）和费格森埃希菌（Escherichia fergusonii）。效果最好的天然香料抑菌剂复配比例为：百里香酚5.577 g/kg、丁香酚20.710 g/kg、肉桂醛2.667 g/kg。结论 加入复配抑菌剂后，腐败菌的生长得到控制，产品变酸速率变慢，感官品质劣变速率变慢。以微生物为指标，25℃贮存条件下的货架期延长了38 h。

英文摘要:

      Objective To develop a natural flavor inhibitor without affecting the taste of marinated meat products and to extend the shelf life of sauced elbows. Methods On the one hand, based on high-throughput sequencing technology it determined the dominant spoilage microorganisms of sauced elbow in the storage process, three natural food flavors, thymol, eugenol, and cinnamaldehyde, were selected as compounding bacteriostatic agent. On the other hand, using the diameter of the circle of inhibition of the dominant spoilage bacteria as an indicator, a one-way and response surface test was conducted, and the most effective inhibitor formulation was selected for effect validation test. Results The results showed that the dominant spoilage bacteria of sauced elbow during storage were Enterobacter cloacae、Bacillus cereus and Escherichia fergusonii. The best ratio of the natural spice bacteriostatic agent was 5.577 g/kg of thyme phenol, 20.710 g/kg of eugenol, and 2.667 g/kg of cinnamaldehyde. Conclusion The growth of spoilage bacteria was controlled by the addition of the compounded bacteriostat, the rate of acidification of the product was slowed down, and the rate of deterioration of sensory quality was slowed down. In terms of microorganisms, the shelf-life was extended by 38 h under the storage condition of 25℃.