酸菜发酵期间细菌群落结构动态变化分析  

Dynamic changes analysis of bacterial community structure during sauerkraut fermentation

作　　者：郝卓莉[1] HAO Zhuoli(Department of Food and Drug Engineering,Shijiazhuang University of Applied Technology,Shijiazhuang 050081,China)

机构地区：[1]石家庄职业技术学院食品与药品工程系,河北石家庄050081

出　　处：《中国酿造》2020年第7期56-61,共6页China Brewing

摘　　要：以自制酸菜为研究对象,利用16S r RNA高通量测序技术检测酸菜发酵期间细菌群落的组成及演替规律。结果表明,发酵第1天的酸菜样本中微生物丰富度和多样性最高,随着发酵的不断进行,微生物丰富度和多样性呈先降后缓慢增加的趋势。细菌群落结构与发酵进程显著相关,因此不同发酵时期优势菌属不同。酸菜发酵期间的主要优势细菌属为乳杆菌属(Lactobacillus)(0.01%~82.32%)、肠杆菌属(Enterobacter)(0~20.60%)、明串珠菌属(Leuconostoc)(1.66%~9.48%)、盐单胞菌属(Halomonas)(0.03%~1.84%)和魏斯氏菌属(Weissella)(0.01%~8.26%)等,其中乳酸菌占据绝对的优势地位。Using homemade sauerkraut as research object, the bacterial community composition and succession during the sauerkraut fermentation were detected by 16 S r RNA high-throughput sequencing technology. The results showed that the abundance and diversity of microorganisms in the fermented sauerkraut samples on the first day were the highest, as fermentation continues, the abundance and diversity of microorganisms tended to decrease first and then increase slowly. The bacterial community structure was significantly correlated with fermentation progress, so the main dominant bacterial genera were different in the different fermentation periods. Lactobacillus(0.01%-82.32%), Enterobacter(0-20.60%), Leuconostoc(1.66%-9.48%),Halomonas(0.03%-1.84%) and Weissella(0.01%-8.26%) were the main dominant bacterial genera during the sauerkraut fermentation, and the lactic acid bacteria were the absolute dominant.

关 键 词：酸菜 细菌群落 16S rRNA高通量测序 

分 类 号：TS262.3[轻工技术与工程—发酵工程]