基于高通量测序浏阳豆豉不同发酵阶段微生物多样性分析  

Analysis of microbial diversity in different fermented stages of Liuyang Douchi based on high throughput sequencing

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

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

出　　处：《食品与发酵工业》2018年第2期27-32,39,共7页Food and Fermentation Industries

基　　金：国家自然科学基金(31371828);国家自然科学基金(31571819)

摘　　要：采用454高通量焦磷酸测序研究浏阳豆豉传统生产工艺中不同阶段的微生物多样性。前发酵和后发酵3 d前后,微生物水平差异不大,但样品LY03即后发酵15 d时,无论是细菌还是真菌和样品LY01、LY02相比显示更加的多样性,微生物的门、纲、目、科、属均有明显增加,除部分没有确认的外,真菌多样性各水平分别为制曲成熟和后发酵3 d差别不大,但后发酵15 d显著增加,制曲成熟主要微生物属以根霉、曲霉为主,大量酵母菌参与后期发酵。细菌多样性变化显著,制曲成熟和经过洗曲后发酵3 d差异不大,但堆积发酵15 d各水平显著增加,芽孢杆菌属在全过程丰度高,乳酸菌种类较多和比例较高。这种堆积发酵时间不同,其微生物多样性差异明显,生产工艺的非标准化是否会影响到产品品质,特别是药效值得进一步深入研究。Liuyang fermented soybean is a representative of medicine and food with thousands years of history in our country. During the opening process,microbial diversity had a significant impact on material transformation and formation of flavor before drying. In this paper,454 high-throughput pyrosequencing was used to study the bacterial and fungal diversity during traditional process. The results showed that fermenting difference of microorganism type during fermentation before and after 3 d was not significant. However,after 15 d of fermentation,either bacteria or fungi diversity of LY03 was higher compared with LY01 and LY02. Main dominated microorganisms were Rhizopus,Aspergillus,and yeast. Bacillus and lactic acid bacterium had appeared in post-fermentation stage. Whether this difference in microbial diversity caused by the accumulation fermentation affected the product quality and efficacy needs to be further studied. More attention should be paid to its standardized production.

关 键 词：微生物多样性 浏阳豆豉 细菌 真菌 454测序 

分 类 号：TQ920.1[轻工技术与工程—发酵工程] TS214.2