PCR-DGGE分析吉林市传统发酵豆酱中细菌的多样性  

Bacteria diversity of traditional fermented soybean pastes from Jilin by PCR-DGGE

作　　者：左丽丽 高永欣 王舒然 富校轶 ZUO Lili;GAO Yongxin;WANG Shuran;FU Xiaoyi(School of Public Health,Jilin Medical University,Jilin 132013,China)

机构地区：[1]吉林医药学院公共卫生学院

出　　处：《中国酿造》2019年第10期129-132,共4页China Brewing

基　　金：吉林省科技厅优秀青年人才基金项目(20180520033JH);吉林省教育厅“十三五”科学技术项目(JJKH20180827KJ,JJKH20170411KJ);吉林医药学院大学生创新创业训练计划项目(201760)

摘　　要：该研究以吉林市农家传统发酵豆酱为试材,利用PCR-DGGE技术分析豆酱不同发酵阶段细菌的生物多样性及变化规律。结果表明,豆酱发酵过程中细菌菌群种类较为丰富,主要有戊糖片球菌(Pediococcus pentosaceu)、乳明串珠菌(Leuconostoc lactis)、葡萄球菌属(Staphylococcus sp.)、屎肠球菌(Enterococcus faecium)、解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、弗氏柠檬酸杆菌(Citrobacter freundii)、霍氏肠杆菌(Enterobacter hormaechei)、产酸克雷伯氏菌(Klebsiella oxytoca)、不可培养杆菌(uncultured bacterium)。其中乳酸菌是发酵过程中的优势菌,对豆酱的风味起着主要作用。传统豆酱发酵过程中菌群有一定的亲缘性,菌落结构变化较小,为传统发酵豆酱的进一步开发和研究提供理论基础。Using traditional fermented soybean pastes from Jilin peasant family as raw material, the biological diversity and variation rule of bacteria in different fermentation stages of soybean pastes were analyzed by PCR-DGGE. The results showed that the bacteria flora was abundant, and the main bacterial species were Pediococcus pentosaceu, Leuconostoc lactis, Staphylococcus sp., Enterococcus faecium, Bacillus amyloliquefaciens, Citrobacter freundii, Enterobacter hormaechei, Klebsiella oxytoca, and uncultured bacterium. The dominant bacteria were lactic acid bacteria during fermentation, which played a major role in soybean paste flavor. In the process of traditional soybean paste fermentation, the microflora community had certain affinity and the change of colony structure was small, which provided theoretical basis for further development and research of traditional fermented soybean paste.

关 键 词：豆酱 变性梯度凝胶电泳 细菌 多样性 

分 类 号：Q93[生物学—微生物学]