基于细菌多样性对草菇发酵制品分析评价  

Analysis and evaluation of straw mushroom fermented products based on the diversity of bacteria

作　　者：王倩倩 迟雪梅[1,2] 李田田 迟乃玉 张庆芳[1,2] WANG Qianqian;CHI Xuemei;LI Tiantian;CHI Naiyu;ZHANG Qingfang(School of Life Science and Technology,Dalian 116622;Marine Microbial Engineering Technology Research Center of Liaoning Province,Dalian 116622)

机构地区：[1]大连大学生命科学与技术学院,大连116622 [2]辽宁省海洋微生物工程技术研究中心,大连116622

出　　处：《中国食品添加剂》2022年第5期129-137,共9页China Food Additives

基　　金：国家重点研发计划海洋技术与装备领域课题(2018YFC0311100);辽宁自然科学基金(2014020134)。

摘　　要：为解决草菇储存周期短的现实问题,进一步增加草菇产业的经济价值。参考东北酸菜的制备方法研发了一种草菇发酵制品,采用高通量测序技术,通过生物信息分析、OTU分析、多样性分析等,以白菜发酵液为参考,对草菇发酵液中微生物群落与潜在功能进行分析。结果显示,草菇发酵液的物种丰度和物种多样性均高于白菜发酵液;草菇发酵液中的优势菌属和白菜发酵液一样,为乳杆菌属(Lactobacillus),丰度占比高达70%;草菇发酵液的安全性比白菜发酵液的安全性更高。本文还进一步分析讨论了草菇发酵液的安全性高于白菜发酵液的具体的原因。In order to solve the problem of short storage period and increase the economic value of straw mushroom,a fermented straw mushroom product was developed using fermented Chinese cabbage in the northeast as a reference.High-throughput sequencing technology,biological information analysis,OTU analysis,and diversity analysis were used and the fermentation broth of cabbage was set as a reference,the microorganisms in fermentation broth of straw mushroom were analyzed.The results show that the abundance and diversity of bacterial in straw mushroom fermentation broth are higher than those of the cabbage fermentation broth;the dominant bacteria is Lactobacillus which is the same in both straw mushroom and cabbage broth and the abundance is up to 70%.The safety of straw mushroom fermentation broth is higher than that of cabbage fermentation broth,and reason is discussed in this paper.

关 键 词：高通量测序 草菇 发酵液 细菌多样性 

分 类 号：Q939.99[生物学—微生物学]