白腐乳发酵过程中细菌群落演替规律研究  

Succession regulations of bacterial community in the fermentation process of white sufu

作　　者：周小虎 李理[1] ZHOU Xiaohu;LI Li(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510641

出　　处：《中国酿造》2020年第5期168-172,共5页China Brewing

基　　金：广东省重点研发项目(2019B020209001)。

摘　　要：为解析白腐乳发酵过程中细菌的多样性,应用高通量测序和培养组学相结合的方法分析了前酵和后熟过程中细菌的变化规律,通过高通量测序分析白腐乳发酵过程中细菌16S rDNA V3-V4区基因序列。结果表明,白腐乳从前酵到后熟过程中细菌群落有较大变化,豆腐坯中的优势菌为乳杆菌(Lactobacillus),毛坯中的优势菌为不动杆菌(Acinetobacter),后熟45 d腐乳中的优势菌为明串珠菌(Leuconostoc),后熟180 d腐乳中的优势菌为四联球菌(Tetragenococcus);利用培养分离方法从腐乳发酵过程中部分样品分离鉴定出75株可培养细菌,包括融合魏斯氏菌(Weissella confuse)、蜡样芽孢杆菌(Bacillus cereus)、肉葡萄球菌(Staphylococcus carnosus)、乳酸乳球菌(Lactococcus lactis)、嗜盐四联球菌(Tetragenococcus halophilus)、粪肠球菌(Enterococcus faecalis)和耐久肠球菌(Enterococcus durans)等。To explore the bacterial diversity in the fermentation process of white sufu,the changes of bacteria in the process of pre-fermentation and post-fermentation were analyzed by high-throughput sequencing and culturomics.The V3-V4 region gene sequences of bacteria 16 S rDNA in the fermentation process of white sufu were analyzed by high-throughput sequencing technology.The results showed that the bacterial community changed greatly in the whole process from the pre-fermentation to the post-fermentation.Lactobacillus,Acinetobacter,Leuconostoc and Tetragenococcus were dominant in tofu,pehtze,45 d and 180 d of ripening sufu,respectively.A total of 75 strains of culturable bacteria,including Weissella confuse,Bacillus cereus,Staphylococcus carnosus,Lactococcus lactis,Tetragenococcus halophilus,Enterococcus faecalis and Enterococcus durans were isolated from the various fermentation stages of white sufu by using the culture-dependent method.

关 键 词：白腐乳 高通量测序 细菌群落 演替规律 

分 类 号：TS201.3[轻工技术与工程—食品科学]