自然发酵酸粥中细菌多样性分析及优势乳酸菌的分离与鉴定  

Bacterial Diversity Analysis, Isolation and Identification of Dominant Lactic Acid Bacteria in Natural Fermented Sour Porridge

作　　者：王成 肖晗 郭浩楠 王天琪 赵昕琪 许云贺 张莉力 WANG Cheng;XIAO Han;GUO Haonan;WANG Tianqi;ZHAO Xinqi;XU Yunhe;ZHANG Lili(College of Food Science and Engineering,Jinzhou Medical University,Jinzhou 121000,China)

机构地区：[1]锦州医科大学食品科学与工程学院,辽宁锦州121000

出　　处：《食品科技》2020年第10期46-52,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31301499);辽宁省自然科学基金项目(2019-ZD-0600,2018022052);辽宁省重点研发计划项目(2018225027)。

摘　　要：为比较自然发酵法和Back-slopping发酵法对酸粥中细菌结构组成的差异性,采用高通量测序技术对2个发酵组中的细菌16S rDNA的V4区进行测序分析,并结合平板计数对其细菌结构组成进行分析。结果表明,Back-slopping发酵组(BS组)与自然发酵组(NA组)相比具有更高的细菌多样性。2个发酵组在细菌组成上主要的优势菌门均为厚壁菌门和变形菌门,BS组与NA组相比具有更高的厚壁菌门和较低的变形菌门。基于属水平,2个发酵组中的乳酸杆菌和醋酸杆菌为主要的优势菌属,BS组与NA组相比具有更高的乳酸杆菌属和较低的醋酸杆菌属。NA组细菌数(6.54±0.26)lg cfu/mL、乳酸菌数(6.43±0.21)lg cfu/mL与BS组的细菌数(7.58±0.08)lg cfu/mL、乳酸菌数(7.53±0.18)lg cfu/mL具有显著性差异。为筛选出适合进行酸粥工业化生产的菌株,在2个发酵组共采集20株满足革兰氏染色呈阳性、过氧化氢酶呈阴性的不产芽孢的菌株,通过菌株产酸能力及生长性能筛选出cw10、cw12、cw203株性状优良的菌株,对这3株菌进行生理生化实验和16S rDNA测序分析表明3株菌均为副干酪乳杆菌。In order to compare the difference between the natural fermentation method and the back-slopping fermentation method for the bacterial structural composition in porridge,this experiment used high-throughput sequencing technology to sequence analysis of the 16S rDNA V4 region of bacteria in the two fermentation groups,combined with plate count.The analysis of its bacterial structural composition showed that the back-slopping fermentation group(BS group)had a higher bacterial diversity than the natural fermentation group(NA group).The main dominant bacteria in the two fermentation groups were thick-walled bacteria and Proteobacteria.The BS group had higher thick-walled bacteria and lower Proteobacteria compared with the NA group.Based on the genus level,Lactobacillus and Acetobacter in the two fermentation groups are the main dominant bacteria.The BS group has higher Lactobacillus and lower Acetobacter than the NA group.The number of bacteria in the NA group was(6.54±0.26)lg cfu/mL and the number of lactic acid bacteria was(6.43±0.21)lg cfu/mL,which was significantly different from that in the BS group at(7.58±0.08)lg cfu/mL and the number of lactic acid bacteria at(7.53±0.18)lg cfu/mL.In order to screen out strains suitable for industrial production of porridge,a total of 20 strains that met Gram’s positive staining and catalase negative and did not produce spores were collected in the two fermentation groups.Three strains with excellent characters,cw10,cw12 and cw20,were selected.Physiological and biochemical experiments and 16S rDNA sequencing analysis of these three strains showed that the three strains were all Lactobacillus paracasei.

关 键 词：酸粥 Back-slopping 高通量测序 微生物多样性 乳酸菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]