郫县豆瓣细菌多样性及群落结构动态变化  

Diversity and dynamics of bacteria in Pixian broad-bean paste

作　　者：任文博 陈楠[3,6] 律娜 谢建将[7] 朱宝利 曾斌 REN Wenbo;CHEN Nan;LÜNa;XIE Jianjiang;ZHU Baoli;ZENG Bin(Jiangxi Key Laboratory of Biological Processing,Jiangxi Science and Technology Normal University,Nanchang 330013,Jiangxi,China;College of Life Sciences,Jiangxi Science and Technology Normal University,Nanchang 330013,Jiangxi,China;CAS Key Laboratory of Pathogenic Microbiology and Immunology,Institute of Microbiology,Chinese Academy of Sciences,Beijing 100101,China;College of Pharmacy,Shenzhen Technology University,Shenzhen 518118,Guangdong,China;Jinan Microecological Biomedicine Shandong Laboratory,Jinan 250117,Shandong,China;Weiyuan Shuzhi(Beijing)Medical Technology Co.,Ltd.,Beijing 100101,China;Sichuan Gao Fu Ji Biotechnology Co.,Ltd.,Chengdu 610000,Sichuan,China)

机构地区：[1]江西科技师范大学江西省生物加工重点实验室,江西南昌330013 [2]江西科技师范大学生命科学学院,江西南昌330013 [3]中国科学院微生物研究所病原微生物与免疫学重点实验室,北京100101 [4]深圳技术大学药学院,广东深圳518118 [5]济南微生态生物医学山东省实验室,山东济南250117 [6]微源数智(北京)医疗科技有限公司,北京100101 [7]四川高福记生物科技有限公司,四川成都610000

出　　处：《微生物学报》2023年第7期2809-2821,共13页Acta Microbiologica Sinica

基　　金：国家重点研发计划(2018YFC2000505);济南微生态生物医学省实验室科研项目(JNL-2022013B)。

摘　　要：【目的】通过检测郫县豆瓣在不同发酵阶段细菌的种类、丰度及数量,探究郫县豆瓣的不同发酵产品发酵过程中细菌的动态变化情况。【方法】采用16S rRNA基因测序对郫县豆瓣4个发酵阶段中细菌种类及丰度进行分析,利用荧光定量PCR(quantitative real-time PCR,qPCR)方法检测不同发酵阶段的细菌总数。【结果】郫县豆瓣在初期的发酵过程中细菌群落处于动态稳定,在不同发酵阶段细菌群落组成相对丰富,从郫县豆瓣整个初期的发酵过程来看,细菌群落多样性呈现升高的趋势,Shannon指数从1.25升高到3.50;在郫县豆瓣初期发酵过程中细菌群落的数量以及多样性与发酵环境息息相关,不同发酵阶段细菌群落的多样性也有所不同,其中在干辣椒发酵阶段中泛菌属(Pantoea)为最优势菌属,占比为20%;在蚕豆瓣发酵阶段中葡萄球菌属(Staphylococcus)的相对丰度最高,占比为38%;混合发酵后,在红油豆瓣发酵阶段的最优势菌属是乳酸杆菌属(Lactobacillus),占比达到27%,郫县豆瓣发酵阶段的最优势菌属是乳酸杆菌属(Lactobacillus),占比为62%。【结论】推断在郫县豆瓣不同发酵阶段初期相对丰度较大的菌属对郫县豆瓣的质量以及产量可能会产生重大影响。[Objective]The dynamic changes of bacteria in the fermentation process of Pixian broad-bean paste were explored from the species,abundance,and number of bacteria.[Methods]The 16S rRNA gene sequencing was carried out to analyze the bacterial species and abundance at four fermentation stages of Pixian broad-bean paste,and qPCR was employed to determine the total number of bacteria at different fermentation stages.[Results]The bacteria in Pixian broad-bean paste showed a dynamically stable community at the initial fermentation process,high richness during the whole fermentation period,and increased diversity over fermentation time(Shannon index increased from 1.25 to 3.50).The number and diversity of bacteria were associated with the fermentation environment at the early fermentation stage,and the bacterial diversity varied at different fermentation stages.Pantoea was the dominant genus during the fermentation of dry pepper,accounting for 20%.During the fermentation of broad bean,Staphylococcus had the highest relative abundance,which reached 38%.The dominant genus was Lactobacillus at the fermentation stages of red oil broad bean and Pixian broad-bean paste,with the relative abundance of 27%and 62%,respectively.[Conclusion]The relatively abundant bacteria at the early fermentation stage might have a significant impact on the quality and yield of Pixian broad-bean paste.

关 键 词：郫县豆瓣 发酵 细菌群落结构 多样性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]