玫瑰酱中微生物多样性分析及优势菌群的鉴定  

Analysis of Microbial Diversity and Identification of Dominant Microbial Communities in Rose Sauce

作　　者：续钊[1] 张元馨 卢前明 XU Zhao;ZHANG Yuan-xin;LU Qian-ming(Zhengzhou Technical College,Zhengzhou 450121,China;School of Resources and Safety Engineering,Henan University of Engineering,Zhengzhou 451191,China)

机构地区：[1]郑州职业技术学院,郑州450121 [2]河南工程学院资源与安全工程学院,郑州451191

出　　处：《中国调味品》2023年第3期179-182,共4页China Condiment

基　　金：2022年度河南省高等学校重点科研项目(22A560020)。

摘　　要：玫瑰酱是我国传统的发酵酱,富含营养物质,主要包括维生素、氨基酸、脂肪酸和矿物质成分,具有多种药用价值和保健功效。传统的玫瑰酱一般都是在开放的环境中加工和生产,没有统一标准,导致玫瑰酱的品质和风味不稳定。在发酵产品中,微生物对其理化性质有着重要的影响。为了更加清楚地了解微生物在玫瑰酱中的群落结构,该研究采用宏基因组的方法,对玫瑰酱的微生物多样性和群落结构进行研究和分析。结果表明,不同地域生产的玫瑰酱中微生物的种类和丰富度不相同;每种玫瑰酱中都含有一些未知的微生物,这些微生物在玫瑰酱中所发挥的发酵功效目前尚不清晰。Rose sauce is kind of traditional fermented sauce in China.It is rich in nutrients,which mainly include vitamins,amino acids,fatty acids and minerals.These nutrients have a variety of medicinal values and health benefits.The traditional rose sauce is generally processed and produced in an open environment,without a unified standard,which leads to unstable quality and flavor of rose sauce.In fermented products,microorganisms have an important effect on their physical and chemical properties.In order to more clearly understand the community structure of microorganisms in rose sauce,in this study,a metagenomics method is used to study and analyze the microbial diversity and community structure of rose sauce.The results show that the types and abundance of microorganisms in rose sauce produced in different regions are different;each kind of rose sauce contains some unknown microorganisms,and the fermentation effect of these microorganisms in rose sauce is not yet clear.

关 键 词：玫瑰酱 微生物 宏基因组 优势菌群 

分 类 号：TS201.3[轻工技术与工程—食品科学]