基于宏转录组学技术对豆酱中活菌群落分析方法的建立  

Metatranscriptomic Analysis of the Microbial Community in Soybean Paste, a Traditional Chinese Fermented Condiment

作　　者：安飞宇 武俊瑞[1] 尤升波[2] 解梦汐 陈旭[1] 赵越[1] 包海燕 乌日娜[1] AN Feiyu;WU Junrui;YOU Shengbo;XIE Mengxi;CHEN Xu;ZHAO Yue;BAO Haiyan;WU Rina(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Biotechnology Research Center,Shandong Academy of Agricultural Sciences,Jinan 250100,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]山东省农业科学院生物技术研究中心,山东济南250100

出　　处：《食品科学》2020年第4期96-101,共6页Food Science

基　　金：国家自然科学基金面上项目(31972047);辽宁省“百千万人才工程”人选科技活动支持项目;辽宁省“兴辽英才”青年拔尖人才支持计划项目(XLYC1807040);沈阳市中青年科技创新人才支持计划项目(RC170212)

摘　　要：基于宏转录组学技术建立分析自然发酵豆酱中活菌群落的方法,并对比分析豆酱在发酵初期和末期的活菌群落结构及功能。通过比较,确立在4℃、8000 r/min离心5 min后弃上清液的样品预处理方法,其所提取的RNA质量浓度、纯度和总量更高。高通量测序结果表明,细菌在酱醪发酵阶段起主导作用,主要的细菌属为四联球菌属(Tetragenococcus)和乳杆菌属(Lactobacillus)。真菌仅在发酵初期有一定丰度,发酵末期时丰度很低。菌群功能主要集中在碳水化合物和氨基酸的代谢,且大多富集在发酵末期。研究结果在物种和功能层面上具有一致性,为揭示豆酱发酵过程中真正发挥作用的微生物和优良发酵菌种的选育提供新的研究方法和技术支持。In the present study,we used metatranscriptomics to comparatively analyze the structure and function of the living bacterial community in naturally fermented soybean paste in the early and late stages of fermentation.We established that the purity and yield of extracted RNA could be increased by discarding the supernatant after centrifugation at 8000 r/min for 5 min at 4℃in the sample pretreatment procedure.High-throughput sequencing results showed that bacteria played a leading role in the fermentation of soybean paste,with the dominant genera being Tetragenococcus and Lactobacillus.Fungi were abundant only in the early stage of fermentation,and their abundance was low at the end of fermentation.The function of the bacterial community was mainly concentrated on the metabolism of carbohydrates and amino acids,and most of them were enriched at the end of fermentation.The results at the species and functional levels were consistent with each other.In summary,this study provides a new method and technical support for selecting excellent strains for the fermentation of soybean paste and for identifying the microorganisms that really play a role in the fermentation process.

关 键 词：宏转录组学 豆酱 活菌 群落结构 功能注释 

分 类 号：TS201.3[轻工技术与工程—食品科学]