PacBio测序分析开菲尔发酵过程中细菌演替  

PacBio Sequencing Analyzes Bacterial Succession During Kefir Fermentation

作　　者：史大伟 邢军[2] 马龙 李安 于红 古丽加马力·艾萨 张瑞[1] SHI Dawei;XING Jun;MA Long;LI An;YU Hong;GULJAMAL Aisa;ZHANG Rui(School of Life Science,Xinjiang Normal University,Urumqi 830054,China;School of Life Science and Technolo-gy,Xinjiang University,Urumqi 830046,China)

机构地区：[1]新疆师范大学生命科学学院,乌鲁木齐830054 [2]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《中国乳品工业》2021年第2期19-23,共5页China Dairy Industry

基　　金：国家自然科学基金项目(31560440);新疆特殊环境物种保护与调控生物学实验室(XJD1414-2018-01)。

摘　　要：利用PacBio SMRT测序技术,对采集自新疆喀什地区牧民家中的开菲尔进行0~96 h发酵过程中细菌群落的结构演替进行分析。研究结果如下:在整个发酵过程中芽孢杆菌(Bacillus)、肠杆菌属(Enterobacter)和气单胞菌属(Aeromonas)是开菲尔发酵过程中的优势菌属。在发酵过程中鉴定到种约有6种。在整个发酵过程中,开菲尔中的细菌多样性呈现降低趋势,pH值与发酵过程中的大多数物种呈正相关关系;乳酸含量与发酵过程中的大多数物种呈负相关关系。In this study,PacBio SMRT sequencing technology was used to analyze the structural succession of bacterial communities during the 0~96 h fermentation process in Kefir,which was collected from the herders’homes in Kashgar,Xinjiang.The results were as follows:Bacillus,Enterobacter and Aeromonas are the dominant bacteria in the Kefir fermentation process during the whole fermentation process.During the fermentation process,about 6 kinds of bacteria with different levels were identified.In that whole fermentation process,the bacterial diversity in the Kefir shows a reducing trend.pH was positively correlated with most species during the whole fermentation process,Lactic acid content was Negatively correlated with most species.

关 键 词：开菲尔 微生物多样性 PacBio测序 菌群演替 

分 类 号：Q939.9[生物学—微生物学] TS252.54[轻工技术与工程—农产品加工及贮藏工程]