基于454方法分析曲霉型豆豉发酵中细菌群落多样性  

Analyzing of bacterial diversity involved in Aspergillus-type Douchi by 454 pyrosequencing

作　　者：李世瑞 石聪 蒋立文[1] 廖卢艳[1,2] 周红丽[1,2] 李跑[1,2] 

机构地区：[1]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [2]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品与机械》2017年第10期11-15,118,共6页Food and Machinery

基　　金：国家自然科学基金项目(编号:31371828)

摘　　要：采用454高通量焦磷酸测序技术测定了曲霉型豆豉发酵周期8个不同阶段样品细菌多样性变化,研究不同阶段细菌群落变化及多样性。结果表明:细菌在门、纲两个水平各个不同样品主要微生物类别相似度很高,总共厚壁薄门、变形菌门、放线菌门三者占90%以上,但目、科、属水平差别较大,样品均一性最好的样品为HY04,有31个主要属,魏斯氏菌属、芽孢杆菌属、葡萄球菌属、乳球菌属、肠球菌属、假单胞菌在发酵不同阶段出现,丰度差异较大。证明曲霉型豆豉发酵过程中微生物群落结构复杂,主要菌群相对稳定。The changes of bacterial diversity in eight stages of Asper- gillus fermented bean curd fermentation were determined by 454 high-throughput pyrosequencing technique. The changes and diversity of bacterial community at different stages were studied. The results showed that the similarity of the major microorganisms in different samples at the two levels was high, with a total of more than 90% of the total, including three types of Phytophagous, Proteobac- teria and Actinomycetes. The samples with the highest level of horn ogeneity were HY04, and 31 major genera were found in it. It was also found that the abundance of Weissella, Bacillus, Staphyloco ccus, Lactococcus, Enterococcus and Pseudomonas were different in different fermentation stages appears. The results showed that the microbial community structure was complicated during the fermentation of Aspergillus flavus, and the main flora was relatively stable. However, the relationship among flora, quality and flavor, safety evaluation deserved further attention. Keywords： Douchi; aspergillus; microbial community; diversity high-throughput sequencing

关 键 词：豆豉 曲霉型 微生物群落 多样性 高通量测序 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS264.2[轻工技术与工程—食品科学与工程]