龙山豆豉细菌多样性分析及其与当阳豆豉差异性比较  

Bacterial diversity in Longshan douchi and differences comparison with Dangyang douchi

作　　者：王强 王玉荣[1] 陈江红 张振东[1] 蔡伟[1] 郭壮[1] WANG Qiang;WANG Yurong;CHEN Jianghong;ZHANG Zhendong;CAI Wei;GUO Zhuang(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology,Hu Bei University of Arts and Science,Xiangyang 441053,China)

机构地区：[1]湖北文理学院食品科学技术学院鄂西北传统发酵食品研究所

出　　处：《中国酿造》2020年第1期26-30,共5页China Brewing

基　　金：湖北省荆楚卓越工程师协同育人计划(201657);湖北文理学院大学生创新创业训练计划项目(X201910519021)

摘　　要：采用Illumina MiSeq高通量测序技术对湘西土家族苗族自治州龙山县传统发酵豆豉细菌多样性进行研究,并使用多元统计学手段将其与当阳豆豉进行比较。结果表明,龙山豆豉细菌多样性较高,优势细菌门为厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)、放线菌门(Actinobacteria)、绿弯菌门(Chloroflexi)和拟杆菌门(Bacteroidetes),其中,Firmicutes为核心菌门,平均相对含量为77.43%;样本中优势细菌属为芽孢杆菌(Bacillus)、魏斯氏菌(Weissella)、片球菌(Pediococcus)、葡萄球菌(Staphylococcus)、棒状杆菌(Corynebacterium)、肠球菌(Enterococcus)、假单胞菌(Pseudomonas)、明串珠菌(Leuconostoc)、解硫胺素芽孢杆菌(Aneurinibacillus)和Bavariicoccus,其平均相对含量分别为21.46%、15.83%、8.69%、8.38%、7.62%、7.14%、6.69%、4.65%、1.19%和1.10%。龙山豆豉细菌多样性及组内差异性均高于当阳豆豉,且二者差异极显著(P<0.01),分析表明造成两个地区豆豉细菌群落结构差异的细菌主要隶属于Bacillus、Pediococcus和Bavariicoccus。The bacterial diversity of traditional fermented douchi in Longshan,Xiangxi Tujia and Miao Autonomous Prefecture was studied by Illumina MiSeq high-throughput sequencing,and compared with Dangyang douchi by multivariate statistical methods.The results showed that the bacterial diversity of Longshan douchi was high,and the dominant bacteria phyla were Firmicutes,Proteobacteria,Actinobacteria,Chloroflexi and Bacteroidetes.Among them,the Firmicutes was the core bacteria,with an average relative content of 77.43%.The dominant bacteria genera in the sample were Bacillus,Weissella,Pediococcus,Staphylococcus,Corynebacterium,Enterococcus,Pseudomonas,Leuconostoc,Aneurinibacillus and Bavariicoccus,their average relative contents were 21.46%,15.83%,8.69%,8.38%,7.62%,7.14%,6.69%,4.65%,1.19%,and 1.1%,respectively.The bacterial diversity and intra-group difference of Longshan douchi were higher than that of Dangyang douchi,and the difference was significant(P<0.01).The analysis result indicated that the bacteria causing the difference in the bacteria community structure of douchi of two regions mainly belonged to Bacillus,Pediococcus and Bavariicoccus.

关 键 词：龙山豆豉 当阳豆豉 Illumina MiSeq高通量测序 细菌群落结构 细菌多样性 差异性比较 

分 类 号：TS201.3[轻工技术与工程—食品科学]