传统大豆酱不同发酵阶段微生物多样性变化  

Changes of microbial diversity in different fermentation stage of traditional soybean paste

作　　者：沈弘洋 邓微 赵云珠 陈丹丹 王梦竹 刘国彦 刘俊梅[1] 陈海燕 SHEN Hongyang;DENG Wei;ZHAO Yunzhu;CHEN Dandan;WANG Mengzhu;LIU Guoyan;LIU Junmei;CHEN Haiyan(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Jilin Tianyequan Brewery Co.Ltd.,Changchun 130507,China;Ferry Innovation works Group Co.Ltd.,Changchun 130012,China;Changchun Sci-Tech University,Changchun 100300,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林省田野泉酿造有限公司,吉林长春130507 [3]摆渡创新工厂集团有限公司,吉林长春130012 [4]长春科技学院,吉林长春100300

出　　处：《食品与发酵工业》2021年第23期118-124,共7页Food and Fermentation Industries

基　　金：吉林省科技厅科技发展重点研发专项(20190301072NY);2018中央引导地方科技发展专项(20180623036TC)。

摘　　要：传统大豆酱发酵过程中不同发酵阶段微生物群落的差异比较大,该研究使用Illumina MiSeq方法对细菌和真菌基因序列进行分析,比较不同发酵阶段微生物群落结构组成及其多样性变化。结果表明,在细菌的群落结构上,前发酵阶段,发酵的第1、30和50天,优势菌门主要是厚壁菌门(Firmicutes),优势菌属主要为芽胞杆菌属(Bacillus);在低盐固态发酵阶段的第75和165天时,四联球菌属(Tetragenococcus)为主要优势细菌属。在真菌的群落结构上,发酵1 d时毛霉菌门(Mucoromycota)为优势菌门,毛霉属(Mucor)为主要优势菌属,其他发酵阶段均以子囊菌门(Ascomycota)为优势菌门,曲霉属(Aspergillus)为主要优势菌属。In different fermentation stages,the microbial community of traditional soybean paste changed greatly.In this study,Illumina MiSeq method was used to analyze the gene sequences of bacteria and fungi,and to compare the changes of microbial community structure and diversity in different fermentation stages.The results showed that the dominant bacteria phyla were Firmicutes at the 1;,30;and 50;day of the fermentation in the pre-fermentation stage,and the dominant bacteria genus was Bacillus.On the 75;and 165;day of the low-salt solid-state fermentation stage,Tetragenococcus was the dominant bacterial genus.In terms of the community structure of fungi,Mucoromycota was the dominant phyla and Mucor is the dominant phyla after fermentation for one day.Ascomycota was the dominant phyla and Aspergillus was the main dominant genus in other fermentation stages.

关 键 词：传统大豆酱 不同阶段 高通量测序 群落结构 多样性变化 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]