小型独立发酵体系制备的发酵菜中菌群结构及功能代谢分析  

Analysis of Bacterial Community Structure and Functional Metabolism in Fermented Vegetables Prepared by Small Independent Fermentation System

作　　者：夏水英 孙全敏 王严 袁文涛 迟乃玉[1,2] 张庆芳 XIA Shui-ying;SUN Quan-min;WANG Yan;YUAN Wen-tao;CHI Nai-yu;ZHANG Qing-fang(School of Life and Health,Dalian University,Dalian 116622,China;Liaoning Marine Microbial Engineering Technology Research Center,Dalian 116622,China)

机构地区：[1]大连大学生命健康学院,辽宁大连116622 [2]辽宁省海洋微生物工程技术研究中心,辽宁大连116622

出　　处：《中国调味品》2023年第8期50-59,共10页China Condiment

基　　金：国家重点研发计划(2018YFC0311100)。

摘　　要：为探究发酵菜在不同发酵阶段的菌群结构,解析优势乳酸菌与功能代谢的关系,该研究采用小型独立发酵体系制备发酵菜,以大白菜发酵液及其平板培养物为研究对象,利用高通量测序技术,通过生物信息学、Alpha多样性分析,解析发酵过程中的菌群结构并挖掘优势乳酸菌与功能代谢的关系。研究表明,物种多样性随发酵的进行逐渐降低。在发酵汤汁中,Chryseobacterium(金黄杆菌属)、uncultured_Bacterium_f_Enterobacteriaceae(未培养的肠杆菌属)、Lactobacillus(乳杆菌属)分别在发酵12 h、24 h和15 d占据绝对优势;在优势菌中,Lactobacillu s(乳杆菌属)与Carbohydrate metabolism(碳水化合物代谢)、Transcription(转录)等代谢途径呈正相关;Leuconostoc(明串株菌属)与Infectious diseases:Bacterial(细菌性传染病)、Nucleotide transport and metabolism(核苷酸代谢与运输)等代谢途径呈正相关;Lactococcus(乳球菌属)与Amino acid metabolism(氨基酸代谢)、Cell wall/membrane/envelope biogenesis(细胞壁/细胞膜/膜结构的生物合成)等代谢途径呈正相关。该研究阐明了发酵菜中优势乳酸菌与功能代谢的关系,为后续发酵菜风味的改善、发酵工艺的改良提供了新思路,为研发最佳菌种配比的发酵菌剂提供了参考。In order to explore the bacterial community structure of fermented vegetables at different fermentation stages and analyze the relationship between dominant lactic acid bacteria and functional metabolism,in this study,a small-scale independent fermentation system is used to prepare fermented vegetables.With Chinese cabbage fermentation broth and its plate culture as the research objects,the bacterial community structure during fermentation process is analyzed,and the relationship between dominant lactic acid bacteria and functional metabolism is explored by using high-throughput sequencing technology,bioinformatics and Alpha diversity analysis.The results show that the species diversity decreases gradually as the fermentation goes on.In the fermentation broth,Chryseobacterium,uncultured_Bacterium_f_Enterobacteriaceae and Lactobacillus occupy absolute advantages at 12 h,24 h and 15 d of fermentation respectively.Lactobacillus is positively correlated with the metabolic pathways such as Carbohydrate metabolism and Transcription. Leuconostoc is positively correlated with the metabolic pathways such as Infectious diseases: Bacterial, Nucleotide transport and metabolism. Lactococcus is positively correlated with the metabolic pathways such as Amino acid metabolism, Cell wall/membrane/envelope biogenesis. In this study, the relationship between dominant lactic acid bacteria and functional metabolism in fermented vegetables is clarified, which has provided new ideas for the improvement of the flavor of fermented vegetables and fermentation process in the future, and provided references for the development of fermenting agents with the optimal proportion of strains.

关 键 词：发酵菜 小型独立发酵体系 优势乳酸菌 功能代谢途径 高通量测序技术 

分 类 号：TS201.3[轻工技术与工程—食品科学]