山西老陈醋大曲细菌群落结构及多样性研究  

Studies on Bacterial Community Structure and Diversity in Daqu from Shanxi Aged Vinegar

作　　者：张天震[1] 孙晓琪 刘丹彤 王宏霞 王超敏 王如福[1] 许女[1] Zhang Tianzhen;Sun Xiaoqi;Liu Dantong;Wang Hongxia;Wang Chaomin;Wang Rufu;Xu Nü(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国食品学报》2021年第5期323-330,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：山西省重点研发计划重点项目(201903D211006);山西省重点研发计划项目(201903D221037)。

摘　　要：山西老陈醋是以大曲为发酵剂,自然固态发酵的传统酿造食品。大曲中的微生物在其发酵过程中起重要作用。为了分析山西老陈醋大曲细菌群落结构及多样性,提取山西老陈醋大曲样品总DNA,应用Miseq高通量测序平台结合16S rDNA序列分析大曲细菌群落结构。大曲中的细菌种类丰富,包括:厚壁菌门、变形菌门、放线菌门和拟杆菌门,其中厚壁菌门和变形菌门为优势菌门,分别占大曲总细菌的69.67%和29.17%,放线菌门及拟杆菌门仅占大曲总细菌的0.86%和0.28%。厚壁菌门上仅检测到杆菌纲,主要包括乳杆菌属(32.82%)及芽孢杆菌属(29.45%)。在变形菌门上检测到γ-变形菌纲,主要包括泛菌属(27.36%)和不动杆菌属(0.80%)。放线菌门与拟杆菌门结构简单,分别检测到放线菌纲和黄杆菌纲,属水平上分别检测到糖多孢菌属(0.59%)和黄杆菌属(0.27%)。本研究揭示了山西老陈醋大曲细菌群落结构,为明确山西老陈醋微生物酿造机理提供基础数据。Shanxi aged vinegar is traditional brewing food with Daqu as starter in solid-state fermentation,the microorganisms of Daqu is important during Shanxi aged vinegar fermentation process.The aim of this study was to analyze the bacterial community structure and bacterial abundancein Daqu of Shanxi aged vinegar.Total DNA was extracted from Daqu of Shanxi aged vinegar,bacterial community was analyzed by Miseq high-throughput sequencing platform and 16S rDNA gene sequencing.The bacteria in Daqu were rich,including Firmicutes,Proteobacteria,Actinobacteria and Bacteroidetes at phyla level.Firmicutes and Proteobacteria were dominant phylum,their abundance were 69.67%and 29.17%,the proportion of Actinobacteria and Bacteroidetes were 0.86%and 0.28%,respectively.Bacilli was detected only in Firmicutes,Lactobacillus(32.82%)and Bacillus(29.45%)accounted for the main majority of the Bacilli.Gammaproteobacteria was detected in Proteobacteria,mainly including Pantoea(27.36%)and Acinetobacter(0.80%).Composition of Actinobacteria and Bacteroidetes were relatively simple,Actinobacteria and Flavobacteriia at class level,while Saccharopolyspora(0.59%)and Flavobacterium(0.27%)at genus level were found.These results clearly reflected the structure of bacterial community of Shanxi aged vinegar Daqu,and to help reveal the fermentation mechanism of Shanxi aged vinegar.

关 键 词：山西老陈醋 大曲 细菌群落结构 

分 类 号：TS264.22[轻工技术与工程—发酵工程]