基于高通量测序分析老面细菌多样性  

Pyrosequencing analysis of sourdough bacterial community diversity

作　　者：张海燕[1] 柳陈坚[1] 刘祥祥[1] 罗义勇[1] 李晓然[1] 

机构地区：[1]昆明理工大学生命科学与技术学院,云南昆明650500

出　　处：《食品工业科技》2016年第15期145-149,153,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31260397)

摘　　要：老面中微生物组成多样,带来多种微生物的发酵产物及风味,分析老面中细菌群落多样性对于开发优良面食发酵剂提供有用信息。本研究采用基于16S r DNA的焦磷酸测序方法分析了采集自云南省香格里拉县的三个老面样品中细菌群落结构。结果表明,三个样品细菌多样性都比较高,17年和2年老面中,优势菌是Lactobacillus sanfranciscensis,2年老面中含有少数序列与L.rossiae和L.plantarum具有较高的相似性,而5年老面中优势菌是Staphylococcus equorum,其次是L.sanfranciscensis。结论:老面中细菌多样性较高,以乳酸菌为主,其中的乳酸杆菌为老面发酵面食带来丰富的营养和风味物质,但是较高丰度葡萄球菌属的检出,暗示了一定的食品安全隐患。Sourdough has various microbial compositions, which brings various microbial fermentation products and flavors.Therefore, analysis of sourdough bacterial community diversity can provide useful information for developing better food fermentation agent.Three samples were collected from Shangri-La of Yunnan Province.After barcoded pyrosequencing,the microbial community diversity of the samples were analyzed.The three samples all had high bacterial diversity.in the 17-year-old and 2.-year-old sourdough, the predominant bacteria were Lactobacillus sanfranciscensis.The 2-year-old sourdough had small number of sequences belonging to L. rossiae and L. plantarum, ln 5- year-old sourdough, the predominant bacteria was Staphy/ococcus equorum, followed by Lactobacillus sanfranciscensis.Conclusion： The samples of sourdough had higher bacterial community diversity dominated by lactic acid bacteria, and Lactobacillus brings a wealth of nutrients and flavor for fermentation pasta. Staphylococcus detected of higher abundance implied potential risk in food safety.

关 键 词：老面 细菌群落 焦磷酸测序 多样性 

分 类 号：TS201.3[轻工技术与工程—食品科学]