榨菜发酵过程中原核微生物群落结构及其理化因子的动态演替  

Dynamic succession of prokaryotic microbial communities and physicochemical properties during the fermentation of Zhacai

作　　者：吴晓红[1] 高生平[2] 蒋彩云[1] 王清政[2] WU Xiaohong;GAO Shengping;JIANG Caiyun;WANG Qingzheng(Jiangsu Vocational Institute Of Commerce,Nanjing 211168,China;Nanjing Tech University,Pujiang Institute,Nanjing 211134,China)

机构地区：[1]江苏经贸职业技术学院,江苏南京211168 [2]南京工业大学浦江学院,江苏南京211134

出　　处：《食品与发酵工业》2021年第1期27-34,共8页Food and Fermentation Industries

基　　金：江苏省高校“青蓝工程”项目;江苏经贸职业技术学院“青蓝工程”项目。

摘　　要：利用16S rRNA高通量测序技术探究榨菜发酵过程中原核微生物群落的演替,同时利用物理化学方法追踪发酵过程中理化因子的变化,并进行冗余分析。结果表明,随着榨菜发酵的不断进行,乳杆菌属的相对丰度从0. 92%增加至74. 77%,是发酵过程中的绝对优势属。明串珠菌属在发酵初始时的相对丰度可达3. 61%,在整个发酵过程中呈先增加后降低的变化趋势,可起到启动剂的作用。冗余分析表明:发酵初期的群落与p H及还原糖含量呈正相关;发酵中期的群落与亚硝酸盐、丙酮酸和琥珀酸含量呈正相关;而发酵后期的群落与总酸和其他有机酸含量呈正相关。该研究较系统地揭示了榨菜发酵过程中原核微生物群落的演替规律及其影响因素,可为进一步精确人工调控提供理论依据和筛选特性菌种提供数据参考。Zhacai is a popular fermented product made from Brassica vegetable in China.The prokaryotic microbial diversity and physicochemical properties during the fermentation process of Zhacai were investigated using 16S rDNA-based high-throughput sequencing and physicochemical methods.The results showed that the relative abundance of Lactobacillus,which was the dominant genus,increased from 0.92%to 74.77%during fermentation.Leuconostoc could be used as a starter with the relative abundance of 3.61%at the beginning of fermentation,which increased rapidly in the early stage of fermentation and thereafter decreased continuously in the later stage of fermentation.Furthermore,the redundancy analysis showed that the prokaryotic microbial communities were positively correlated with pH value and reducing sugar contents in the early stage of fermentation,and positively correlated with the contents of nitrite,pyruvic acid and succinic acid in the meta stage of fermentation,while they were positively correlated with the levels of total acid and other organic acids(malic acid,tartaric acid,citric acid,oxalic acid,acetic acid,lactic acid)in the later stage of fermentation.The successions of prokaryotic microbial communities and its influencing factors were systematically studied in this work,which could be a theoretical basis for further precise artificial regulation and data reference for screening characteristic strains.

关 键 词：榨菜 原核微生物群落 理化因子 高通量测序 冗余分析 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]