高通量测序结合传统微生物培养研究酱醪中微生物多样性及群落变化  

High-throughput sequencing combined with traditional microbial cultural method to study microbial diversity and community changes in soy sauce moromi

作　　者：伍亚龙 杨恺 史莓梅 吕鹏军 汪冬冬 李龙 唐垚 张其圣 WU Yalong;YANG Kai;SHI Meimei;LYU Pengjun;WANG Dongdong;LI Long;TANG Yao;ZHANG Qisheng(Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620030,China;Sichuan Academy of Food and Fermentation Industries Co.Ltd.,Chengdu 611130,China)

机构地区：[1]四川东坡中国泡菜产业技术研究院,四川眉山620030 [2]四川省食品发酵工业研究设计院有限公司,四川成都611130

出　　处：《食品与发酵工业》2023年第3期75-82,共8页Food and Fermentation Industries

摘　　要：为了探究不同发酵时期酱醪中微生物群落结构及其动态变化,采用传统可培养和Illumina MiSeq高通量测序技术相结合的方法,研究0~6个月酱醪中的微生物群落多样性和动态变化。结果显示,酱醪发酵整个阶段细菌群落厚壁菌门(Firmicutes)占94.04%,为优势菌门。四联球菌属(Tetragenococcus)和魏斯氏菌属(Weissella)分别占41.55%和25.84%,为优势菌属。发酵前期非嗜盐乳酸菌含量最高,活菌数达到108CFU/mL,发酵中期乳酸菌种类和数量逐渐减少,发酵后期以嗜盐乳酸菌为主导。真菌群落主要以子囊菌门(Ascomycota)为优势菌门,占99.83%;Starmerella、Candida和Aspergillus为优势真菌属,该研究首次发现Starmerella在酱醪发酵过程中作为主要真菌属。研究表明,酱醪发酵主要参与的微生物是米曲霉、酵母菌和乳酸菌,其中米曲霉仅存在于发酵前期,发酵中期主要以乳酸菌为主要菌属,发酵后期以嗜盐乳酸菌和酵母菌为主。探究酱油酿造中微生物的变化规律,有利于指导人工添加乳酸菌和酵母菌来提高国内酱油的风味和品质。To investigate the structure and dynamics of the microbial community in soy sauce moromi during different fermentation periods(0-6 months),a combination of traditional culture and Illumina MiSeq high-throughput sequencing was used.The bacterial community was dominant by Firmicutes(94.04%)throughout the fermentation stage,while Tetragenococcus and Weissella were the dominant genera with the abundance of 41.55%and 25.84%,respectively.The highest content of non-salinophilic lactic acid bacteria was found in the early stage of fermentation,with a viable count of 10~8 CFU/mL.The number and species of lactic acid bacteria gradually decreased in the middle stage of fermentation,and the late stage of fermentation was dominated by salinophilic lactic acid bacteria.In the fungal community,Ascomycota was the dominant phylum,accounting for 99.83%;Starmerella,Candida and Aspergillus were the dominant fungal genera,of which Starmerella was the main fungal genus in the fermentation process of the soy sauce moromi,and Starmerella was found for the first time in this study as the dominant fungal genus in the soy sauce moromi.The study showed that the main microorganisms involved in the fermentation of soy sauce moromi were Aspergillus oryzae,yeast and lactic acid bacteria,of which A.oryzae only exists in the early stage of fermentation;lactic acid bacteria were the main bacteria in the middle stage of fermentation;in the later stage,halophilic lactic acid bacteria and yeast dominated.Exploring the changing patterns of microorganisms in soy sauce brewing provides guide to artificial addition of lactic acid bacteria and yeast,thus improving the flavor and quality of Chinese soy sauce.

关 键 词：酱醪 高通量测序 微生物多样性 可培养方法 

分 类 号：TS264.21[轻工技术与工程—发酵工程]