萝卜丝入坛发酵对安岳坛子肉发酵过程中微生物演替变化的影响  

Effects of Fermentation of Shredded Radish in Jar on Bacterial Diversity during the Fermentation Process of Anyue Ceramic-pot Sealed Meat

作　　者：肖岚 何莲 安潘宇 李娟 鲜丹丹 杨瑶 杜双巧 XIAO Lan;HE Lian;AN Pan-yu;LI Juan;XIAN Dan-dan;YANG Yao;DU Shuang-qiao(College of Food Science,Sichuan University of Tourism,Chengdu 610100,China;Chengdu Agricultural Technology Vocational College,Chengdu 610000,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]成都农业科技职业学院,四川成都610000

出　　处：《食品工业科技》2020年第20期72-78,共7页Science and Technology of Food Industry

基　　金：四川省大学生创新创业训练项目(S202011552040)。

摘　　要：目的:了解萝卜丝入坛发酵对坛子肉发酵过程中细菌群落多样性及其动态演替变化的影响。方法:利用Illumina MiSeq测序平台,采集4个不同发酵时间阶段的坛子肉、萝卜丝作为样品,对样品中细菌16S rDNA V3-V4区进行测序和系统发育分析。结果:8组样品获得序列数平均为27563条,发酵20 d坛子肉平均OTU数量687、40 d坛子肉654、60 d坛子肉814、75 d坛子肉507,发酵20 d萝卜丝平均OTU数量380、40 d萝卜丝431、60 d萝卜丝872、75 d萝卜丝452。样品中总体细菌组成较为复杂,含有8个门、39个属。门水平上,各样品中厚壁菌门(Firmicutes)占绝对优势,相对丰度高达88%以上。属水平上,各样品中乳酸杆菌属(Lactobacillus)占绝对优势,相对丰度高达87%以上。不同发酵时间节点的坛子肉及萝卜丝中的优势菌群种类差异较大,60 d坛子肉中色彩值大于1的主要优势菌属有乳酸杆菌属(Lactobacillus)、双歧杆菌属(Bifidobacterium)、螺杆菌属(Helicobacter)。60 d萝卜丝中色彩值大于1的优势菌属有乳酸杆菌属、双歧杆菌属(Bifidobacterium)、链球菌属(Streptococcus)。结论:发酵坛子肉菌群组成与萝卜丝菌群组成密切相关,本研究结果可为发酵坛子肉的工业化生产提供数据参考。Objective:To explore the effect of fermentation of shredded radish in jar on bacterial community diversity and dynamic succession during the fermentation process of ceramic-pot sealed meat.Methods:Illumina MiSeq sequencing platform was used to collect samples from different time stages of fermentation of ceramic-pot sealed meat and shredded radish.The 16S rDNA V3-V4 regions of bacteria in the samples were sequenced and phylogenetic analysis was carried out.Results:The average sequences number obtained from 8 groups of samples was 27563.The average OTU of fermented ceramic-pot sealed meat for 20 d was 687,for 40 d was 654,for 60 d was 814,for 75 d was 507,and average OTU of fermented shredded radish for 20 d was 380,for 40 d was 431,for 60 d was 872,for 75 d was 452.The total bacterial composition of the samples was complex,including 8 phyla and 39 genera.Firmicutes were dominant in all samples,and the relative abundance was over 88%at the phylum level.In terms of genus level,Lactobacillus was the dominant species in all samples,with relative abundance over 87%.The dominant bacteria species of ceramic-pot sealed meat and shredded radish in different fermentation time nodes were different.The dominant bacteria with color value more than 1 were Lactobacillus,Bifidobacterium and Helicobacter in 60 d fermented ceramic-pot sealed meat,and the dominant bacteria with color value greater than 1 in 60 d fermented shredded radish were Lactobacillus,Bifidobacterium and Streptococcus.Conclusion:This study would provide data for industrial production of fermented ceramic-pot sealed meat.

关 键 词：坛子肉 萝卜丝 发酵 微生物 高通量测序 群落多样性 动态演替变化 

分 类 号：TS201.3[轻工技术与工程—食品科学]