福建红曲醋发酵液的细菌群落结构分析  

The Bacterium Community Structure Analysis of Fermentation Broth During Monascus Vinegar Production

作　　者：黄祖新[1] 

机构地区：[1]福建师范大学生命科学学院,工业微生物发酵技术国家与地方联合工程研究中心,福建福州350117

出　　处：《福建师范大学学报（自然科学版）》2015年第3期76-82,共7页Journal of Fujian Normal University：Natural Science Edition

基　　金：泉州市科技局成果创新专项重点项目(2013T8)

摘　　要：采用非培养法和培养法对福建红曲醋的细菌菌落结构进行分析.从红曲醋发酵液样品中提取基因组DNA,构建16S r DNA文库.随机挑取16S r DNA文库中的克隆子进行ARDRA分析,通过部分克隆序列测定构建系统发育树.结果显示,非培养法16S r DNA克隆文库得到15种OTUs,主要分为3大菌群,分别是:Acetobacter属、Lactobacillus属、Pseudomonas属;培养法16S r DNA克隆文库得到11种OTUs,主要分为2大菌群,分别是:Acetobacter属、Lactobacillus属.在文库的标准多样性指数方面,非培养法文库的香侬-威纳指数(Shannon-Weiner index)、辛普森指数(Simpson index)、丰富度指数(Margalef's richness index)分别为2.56、0.075、3.04,培养法文库香侬-威纳指数(Shannon-Weiner index)、辛普森指数(Simpson index)、丰富度指数(Margalefs'richness index)分别为2.26、0.104、2.17.两个文库的均一度指数(Evenness index)数值均高于0.90,显示出两个文库自身较高的多样性.实验结果表明:Acetobacter属和Lactobacillus属是红曲醋发酵的优势菌群,占整个细菌群落的85%以上.红曲醋发酵是一个多菌种的发酵过程,福建红曲醋的非挥发性酸含量与其醋酸发酵伴随乳酸发酵过程产生丰富的有机酸是相关的.The bacterium community structure analysis of the fermentation broth during monascus vinegar production was conducted by the cultivation method or the uncuhivation method. The bacterium total DNA was extracted from the fermentation broth, further more, based on general primer PCR, two 16S rDNA libraries which were constructed by cultivation or the uncultivation method, respectively. The amplified ribosomal DNA restriction analysis （ARDRA） was conducted to analysis the diversity of the bacterium community structure Ultimately the phylogenetic tree was constructed based on the cloning sequences and the comparison between the cultivation and the uncultivation approaches was investigated. There are 15 operational taxonomic units （OTUs） in the uncultivation library, sequencing analysis show they can be separated into three bacterium Genus which including Acetobacter, Lactobacillus and Pseudomonas. There are also 11 OTUs in the cultivation library, sequencing analysis show they can be separated into Acetobacter and Lactobacillus bacterium genus. For the uncuhivation method, the diversity indexes of Shannon-Wienner （H）, Simpson （D） and Richness （R） were 2.56, 0. 075 and 3.04, respectively, and those diversity indexes of the cultivation method were H： 2.26, D： 0. 104, R： 2. 17. The evenness indexes （E） of both approaches were higher than 0. 90. With the analysis of ARDRA and phylogenetic tree, the results revealed that the Acetobacter and Lactobacillus genus were amount to the 85% bacterium, therefore, they are the preponderant bacterium during the monascus vinegar fermentation. There are many strain involved in the monascus vinegar fermentation, our resulted indict that the fixed acidity .

关 键 词：红曲醋 非培养法 16S rDNA文库 ARDRA分析 细菌群落结构 

分 类 号：Q939.97[生物学—微生物学]