基于高通量技术分析龙门传统蜂蜜醋微生物多样性  

Analysis of Microbial Diversity of Longmen Traditional Honey Vinegar Based on High Throughput Technology

作　　者：邱楚茹 潘伟杰 林捷[1] 吴安萍 陈秋雯 唐倩彤 付章平 QIU Chu-ru;PAN Wei-jie;LIN Jie;WU An-ping;CHEN Qiu-wen;TANG Qian-tong;FU Zhang-ping(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Huizhou Longmen furunkang Food Co.,Ltd.,Huizhou 516800,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]惠州市龙门县富润康食品有限公司,广东惠州516800

出　　处：《食品工业科技》2020年第17期121-125,130,共6页Science and Technology of Food Industry

摘　　要：测定蜂蜜醋pH、总酸、非挥发酸、氨基酸,结合宏基因组手段分析蜂蜜醋品质与蜂蜜醋菌种的关系。通过高通量技术分析,得到13490个Unigenes片段中95.37%能够注释到NR数据库,其中97.1%序列属于细菌界。微生物群主要菌属有Komagataeibacter、Gluconacetobacter、Acetobacter、Gluconobacter及少量Granulicella。共12374(91.73%)个ORFs比对到KEGG数据库,主要的碳水化合物及氨基酸代谢途径,分别为10和14条。蜂蜜醋品质分析中,发酵液共测得11种游离氨基酸,pH为2.13,总酸为33.5 g/L,非挥发酸为9.82 g/L。进一步分析几种主要功能微生物、代谢途径与醋品质的关系,表明木醋杆菌(Komagataeibacter xylinus)、欧洲葡糖醋杆菌(Komagataeibacter europaeus)、Gluconacetobacter sp.SXCC-1通过碳水代谢及氨基酸代谢途径产生乙酸、葡萄糖酸、丁酸、天冬氨酸、谷氨酸等风味物质。本研究为进一步优化传统龙门蜂蜜醋工艺和稳定产品质量提供理论依据。The pH value,total acid,non-volatile acid and amino acid of honey vinegar were determined,and the relationship between the quality of honey vinegar and honey vinegar strains was analyzed by metagenomic method.Through high throughput analysis,95.37%of 13490 Unigenes fragments could be annotated to NR database,97.1% of which belong to bacterial community.Komagataeibacter,Gluconobacter,Acetobacter,Gluconobacter and a small amount of Granulicella were the main genera of the microbial flora.A total of 12374(91.73%)ORFs were compared to KEGG database,with 10 and 14 major carbohydrate and amino acid metabolic pathways respectively.In the quality analysis of honey vinegar,a total of 11 free amino acids were detected in the fermentation broth,with pH value of 2.13,total acid of 33.5 g/L and non-volatile acid of 9.82 g/L.Further analysis of the relationship between several major functional microorganisms,metabolic pathways and vinegar quality showed that the flavor substances such as acetic acid,gluconic acid,butyric acid,aspartic acid,glutamic acid and the like were produced by the carbohydrate metabolism and amino acid metabolism pathways of Komagataeibacter xylinus,Komagataeibacter europaeus and gluconobacter sp.SXCC-1.This study provides theoretical basis for further optimizing the traditional Longmen honey vinegar process and stabilizing the product quality.

关 键 词：蜂蜜醋 高通量技术 功能微生物 游离氨基酸 非挥发酸 多样性 

分 类 号：TS201.3[轻工技术与工程—食品科学]