普洱曼歇坝咖啡干法加工初期细菌与真菌群落变化特征  

Variation characteristics of bacterial and fungal communities in the early period of dry coffee processing in Manxieba of Pu’er area

作　　者：韩龙 张天祎 谢晋奕 王鑫宇 阚欢 HAN Long;ZHANG Tian-Yi;XIE Jin-Yi;WANG Xin-Yu;KAN Huan(School of Life Science,Southwest Forestry University,Kunming 650224,China)

机构地区：[1]西南林业大学生命科学学院,昆明650224

出　　处：《食品安全质量检测学报》2022年第21期7065-7072,共8页Journal of Food Safety and Quality

基　　金：国家重点研发计划子课题项目(2019YFD1002404);生物学质量工程项目(503190106)。

摘　　要：目的揭示普洱曼歇坝咖啡果干法加工初期微生物群落结构变化规律。方法以普洱市曼歇坝干法加工咖啡果为样本,采用高通量16S rDNA和ITS扩增子测序技术分析加工初期不同时间点咖啡果细菌与真菌多样性。结果从全部样品共获得623个细菌操作分类单元(operational taxonomic units,OTUs)和898个真菌OTUs,经物种注释分别可归入细菌的18个门、209个属以及真菌的6个门、298个属,其中只有98个细菌OTUs以及103个真菌OTUs始终存在于所有日晒阶段的咖啡果中。随着日晒时间推移,葡糖酸杆菌属、泛菌属、韦斯氏菌属会成为优势明显的细菌属,库兹曼酵母属、拉钱斯酵母属、赤霉属则会成为优势明显的真菌属。结论咖啡果中细菌与真菌群落会随日晒时间推移而不断发生变化,其中日晒72 h是少数高相对丰度优势细菌属与真菌属形成的关键时期,也是发酵相关细菌最繁盛的时期,还同时是病理营养真菌衰落腐生营养真菌开始繁盛的转折点。Objective To reveal the change characteristics of microbial community structure in the early stage of coffee fruit dry processing in Manxieba of Pu’er area.Methods Taking the coffee fruit processed by dry process in Manxieba of Pu’er area as the sample.16S rDNA and ITS amplicon by high throughput sequencing were used to analyze the bacterial and fungal diversity of coffee fruit at different time points in the early stage of processing.Results A total of 623 bacterial OTUs(operational taxonomic units)and 898 fungal OTUs were found from all samples.After species annotation,OTUs were classified into 18 phyla,209 genera of bacteria and 6 phyla,298genera of fungus.Among them,only 98 bacterial OTUs and 103 fungal OTUs were always present in all stages of sun-baked coffee fruits.With the increase of time in the sun,Gluconobacter,Pantoea and Weissella became obviously dominant bacterial genera,Kurtzmaniella,Lachancea and Gibberella became obviously dominant fungal genera.Conclusion The bacterial and fungal communities in coffee fruits constantly change with the increase of time in the sun.Thereinto,72 hours is the key time point for the formation of obviously dominant bacterial and fungal genera with high relative abundance is also the most prosperous period of fermentative bacteria,and is simultaneously the turning point of decline of pathotroph and rise of saprotroph.

关 键 词：咖啡 干法加工 高通量测序 细菌群落 真菌群落 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]