NFC杨梅汁加工及贮藏环节微生物群落多样性分析  

Microbial Diversity of NFC Chinese Bayberry During Processing and Storage Period

作　　者：宣晓婷 崔燕 程焕[2] 邓文艺 尚海涛 林旭东 张铁 凌建刚 XUAN Xiaoting;CUI Yan;CHENG Huan;DENG Wenyi;SHANG Haitao;LIN Xudong;ZHANG Tie;LING Jian'gang(Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Sciences,Ningbo,Zhejiang 315400,China;College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou,Zhejiang 310058,China;Hu'nan Yipin dong fang Biotechnology Co.,Ltd.,Changsha,Hu'nan 410000,China)

机构地区：[1]宁波市农业科学研究院农产品加工研究所,浙江宁波315400 [2]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [3]湖南一品东方生物科技有限公司,湖南长沙410000

出　　处：《农产品加工》2022年第20期66-72,77,共8页Farm Products Processing

基　　金：宁波市科技计划项目(2019C10104);宁波市科技计划项目(2019C10033);国家重点研发计划项目(2017YFD0400703-5);宁波市农科院-中国农科院科技创新工程项目(2019CXGC004)。

摘　　要：基于高通量测序技术,分析超高压杨梅汁在加工(榨汁、杀菌)及贮藏(1~3周)环节中微生物群落结构及多样性变化。结果表明,杨梅汁以变形菌门为主,以葡糖杆菌属(Gluconobacter)、醋酸杆菌属(Acetobacter)、蓝藻菌属(Cyanobacteria-norank)、假单胞细菌属(Pseudomonas)、Mitochondria-norank、伯克氏菌属(Burkholderia-Paraburkholderia)为优势菌属。在加工环节杨梅汁以蓝藻菌属为主;在贮藏期杨梅汁中优势菌种属由蓝藻菌属变为葡糖杆菌属和醋酸杆菌属;500 MPa/5 min超高压实验组以蓝藻菌属为主,而延长处理时间和反复泄压方式改变了优势菌属(分别为醋酸杆菌属和葡糖杆菌属)。研究结果全面地展现杨梅汁在全产业链中微生物多样性及演替变化,为更好地控制杨梅汁中微生物奠定数据基础。The structure and diversity of the microbial community in high hydrostatic pressure(HHP)Chinese bayberry during processing sessions(squeeze,sterilization)and storage period(1~3 weeks)were analyzed by high throughput sequencing.The results showed that proteobacteria dominated the microbiota of Chinese bayberry juice in three groups.At the genus level,Gluconobacter,Acetobacter,Cyanobacteria-norank,Pseudomonas,Mitochondria-norank,and Burkholderia-Paraburkhol-deria were dominant bacteria in Chinese bayberry juice.Results showed that Cyanobacteria-norank was the major bacterial population in processing groups;for storage groups,the most abundant bacteria of Cyanobacteria-norank in storage groups was replaced by Gluconobacter and Acetobacter;for HPP groups,Cyanobacteria-norank was dominant in 500 MPa/5 min group whereas it was replaced by Gluconobacter and Acetobacter under longer HPP treatment time or repeated pressure relief mode.The results of this study comprehensively showed the microbial diversity and succession of Chinese bayberry juice in the whole industry chain,which lay good foundation for microbial control of Chinese bayberry juice.

关 键 词：超高压 杨梅汁 微生物多样性 高通量测序技术 

分 类 号：Q935[生物学—微生物学]