苹果自然发酵酵素微生物多样性分析  

Analysis of Microbial Diversity of Naturally Fermented Apple Jiaosu

作　　者：康晓乐 李东霓 李晨[1,2] 康红艳 王妙姝 田洪涛 Kang Xiaole;Li Dongni;Li Chen;Kang Hongyan;Wang Miaoshu;Tian Hongtao(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071001,Hebei;New Hope Hebei Tensun Dairy Co.,Ltd.,Baoding 071001,Hebei;National Engineering Research Center for Agriculture in Northern Mountainous Areas,Baoding 071001,Hebei)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北新希望天香乳业有限公司,河北保定071001 [3]国家北方山区农业工程技术研究中心,河北保定071001

出　　处：《中国食品学报》2021年第1期283-290,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省“十三五”重点研发计划项目(20327112D)。

摘　　要：为了解苹果自然发酵酵素中的微生物组成,探究其不同发酵阶段的优势菌群,采用宏基因组技术分析苹果自然发酵酵素发酵前(10 d)、中(20 d)、后(35 d)3个时期的真菌和细菌的群落组成和变化。结果表明:通过多样性分析,细菌的多样性高于真菌;细菌多样性前期最高,呈先降低后升高的趋势;真菌多样性略有增加。从属的水平上分析,细菌主要有乳杆菌属、葡萄糖酸杆菌属、乳酸乳球菌属、魏斯氏属、明串珠菌属和醋酸菌属,其中乳杆菌属(58.73%,49.08%,56.34%)和葡萄糖酸杆菌属(20.42%,34.72%,24.64%)为细菌中的优势菌属;真菌主要有酵母属、汉逊酵母属和接合酵母属,其中接合酵母属(89.5%,18.2%,80.3%)和汉逊酵母属(9.7%,60.6%,8.7%)为真菌中的优势菌属。结论:阐明了苹果酵素在自然发酵过程中微生物的动态变化及其多样性机制,为后续开发新型人工可控苹果酵素提供试验依据。Purpose:In order to investigate the composition of microorganisms in apple natural fermentation Jiaosu and explore the dominant flora in different stages of fermentation.Method:The metagenomic analysis was used to analysis the composition and changes of fungi and bacteria in the three periods of pre-fermentation(10 d),medium(20 d)and post-(35 d)of apple natural fermentation Jiaosu.The results showed that diversity analysis showed that the diversity of bacteria was higher than that of fungi.The diversity of bacteria was the highest in the early period and decreased first and then increased,slight increase in fungal diversity.In the genus level analysis,bacteria were mainly Lactobacillus,Gluconobater,Lactococcus,Weissella,Leuconosloc and Acetobacter.Among them,Lactobacillus(58.73%,49.08%,56.34%)and Gluconobacter(20.42%,34.72%,24.64%)were the dominant genus in bacteria,fungi were mainly Saccharomyces,Hanseniaspora and Zygosaccharomyce.Among them,Zygosaccharomyce(89.5%,18.2%,80.3%)and Hanseniaspor(9.7%,60.6%,8.7%)were dominant genus.Conclusion:The dynamic changes and diversity mechanism of apple ferment in the process of natural fermentation were clarified,which provided practical guidance and theoretical basis for the subsequent development of a new type of artificial controllable apple Jiaosu.

关 键 词：苹果酵素 宏基因组学 微生物多样性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]