工业萝卜泡菜发酵过程中理化特性及真菌群落多样性分析  

Physicochemical property and fungal diversity during the fermentation of industrial radish Paocai

作　　者：唐丽 魏雯丽 赵雅娇 于文平 吴正云[1] 曾里[1] 张文学[1,2] TANG Li;WEI Wenli;ZHAO Yajiao;YU Wenping;WU Zhengyun;ZENG Li;ZHANG Wenxue(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;School of Liquor-making Engineering,Sichuan University Jinjing College,Meishan 620860,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]四川大学锦江学院白酒学院,四川眉山620860

出　　处：《食品与发酵工业》2022年第6期25-31,共7页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(31871788)。

摘　　要：利用高通量测序技术分析了四川地区两个不同工厂(J厂和W厂)的工业萝卜泡菜发酵过程中真菌群落多样性的演替规律,同时检测其理化因子的动态变化,并进行冗余分析(redundancy analysis,RDA)。通过主成分分析发现,36个样品可根据真菌群落结构特征将发酵的整个过程分为发酵起始点(0 d)、前期(30~60 d)、中期(60~180 d)和后期(180~240 d)。所有样品中的优势菌门均为子囊菌门(Ascomycota),其次为担子菌门(Basidiomycota)。属水平上,假丝酵母属(Candida)在两厂发酵过程中相对丰度先减后增,德巴利氏酵母属(Debaryomyces)是萝卜泡菜发酵前期的优势属,发酵中期的优势属为Starmerella。毕赤酵母属(Pichia)是J厂萝卜泡菜发酵0 d特有的优势真菌属,梗孢酵母属(Sterigmatomyces)和Tausonia分别是W厂萝卜泡菜发酵0 d和30 d特有的优势真菌属。RDA表明,总酸(total acid,TTA)和pH对J厂萝卜泡菜发酵过程中真菌群落结构影响较大,而酒石酸是驱动W厂萝卜泡菜真菌群落结构变化的主要因素。该研究将为四川工业萝卜泡菜的品质调控和工艺优化提供理论依据。High-throughput sequencing was used to analyze the diversity and succession of fungal community in the fermentation process of industrial radish Paocai in two different factories(J and W),and the dynamic changes of physicochemical properties were detected,and redundancy analysis(RDA)was performed.According to the characteristics of fungal community structure,the whole fermentation process can be divided into initial point(0 d),early stage(30-60 d),middle stage(60-180 d)and late stage(180-240 d)according to the principal component analysis.The dominant phylum was Ascomycota,followed by Basidiomycota.At genus level,the relative abundance of Candida decreased first and then increased during the fermentation of radish Paocai in both plants.Debaryomyces was the dominant genus in the early stage and Starmerella was the dominant genus in the middle stage of fermentation.Pichia was the dominant fungus genus peculiar to the 0 d fermentation in J plant,and Sterigmatomyces and Tausonia were the dominant fungus genus peculiar to the 0 d and 30 d radishes in W plant,respectively.RDA showed that total acid and pH had significant effects on the fungal community structure of radish Paocai fermentation in plant J,while tartaric acid was the main factor driving the change of the fungal community structure of radish Paocai in plant W.This result provides a theoretical basis for the quality control of Sichuan radish Paocai and the optimization of fermentation process.

关 键 词：四川泡菜 工业萝卜泡菜 高通量测序 真菌多样性 冗余分析 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]