甜瓣子发酵过程细菌菌群与发酵过程的对应关系分析  

Corresponding Relations Analysis between Bacterial Community and Tianbanzi Fermentation Process

作　　者：张小凤 胡涛 于松峰[1] 夏梦雷 郑宇[1,2] 石磊 万守朋[2] 王敏 ZHANG Xiao-feng;HU Tao;YU Song-feng;XIA Meng-lei;ZHENG Yu;SHI Lei;WAN Shou-peng;WANG Min(State Key Laboratory of Food Nutrition and Safety,Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Limin Seasoning Co.,Ltd.,Tianjin 300308,China)

机构地区：[1]食品营养与安全国家重点实验室,天津市微生物代谢与发酵过程控制技术工程中心,天津科技大学生物工程学院,天津300457 [2]天津市利民调料有限公司,天津300308

出　　处：《食品研究与开发》2021年第10期159-164,共6页Food Research and Development

基　　金：国家重点研发计划(2016YFD0400505);中国博士后科学基金(2018M640241);天津市博士后培养资助项目(TJQYBSH2018010);天津市高等学校“创新团队培养计划”(TD13-5013)。

摘　　要：甜瓣子是传统豆瓣辣椒酱生产的主要成分,采用自然发酵方式,其中细菌是浓度较高微生物,但其菌群演替与发酵过程的对应关系仍不清晰。该文采用高通量测序技术对甜瓣子发酵过程细菌组成进行分析,采用典范对应分析结合Person相关性检验的方法解析发酵过程主要微生物与发酵条件的对应关系。结果表明,甜瓣子发酵过程细菌多样性先增加后降低,Lactobacillus、Leuconostoc、Tetragenococcus、Bacillus是主要功能微生物,并且其群落演替与p H值、盐度、氨基酸态氮、总酸、还原糖和水分等发酵条件密切相关。高盐高酸条件对多数细菌具有抑制作用,而Leuconostoc、Tetragenococcus、Bacillus、Klebsiella和Staphylococcus等细菌相对丰度的增加,逐渐成为优势细菌,从而完成发酵过程。Tianbanzi is one of the main components of traditional broad bean paste with chili,which is naturally fermented.Bacteria are the predominant microorganisms of Tianbanzi fermentation,however the corresponding relationship between the bacterial community and the fermentation process is not clear yet.In this work,the high-throughput sequencing technology was used to analyze the bacterial community composition of the Tian-banzi fermentation,and the corresponding relationship between the bacterial community and the fermentation process was revealed by canonical correspondence analysis and Person test.The results showed that during the Tianbanzi fermentation process the bacterial diversity increased and then decreased.Lactobacillus,Leuconos-toc,Tetragenococcus and Bacillus were the main functional microorganisms,and their succession was closely related to the fermentation conditions,including pH,salinnity,amino acid nitrogen,total acid,reducing sugar and moisture.The conditions of high salt and high acid inhibited the growth of most bacteria,while relative abundances of Leuconostoc,Tetragenococcus,Bacillus,Klebsiella,and Staphylococcus gradually increased to become the dominant bacteria,thus completing the fermentation process.

关 键 词：豆瓣辣椒酱 甜瓣子 细菌群落 高通量测序 典范对应分析 

分 类 号：TS264.24[轻工技术与工程—发酵工程] TS201.3[轻工技术与工程—食品科学与工程]