汉中地区浆水发酵过程中微生物群落演替及其功能预测  

Microbial community succession and function prediction of Jiangshui in Hanzhong during fermentation process

作　　者：刘阳 王珊珊 高琪 甄子辰 王令[1,3,4] 路宏朝 张涛[1,3,4] LIU Yang;WANG Shanshan;GAO Qi;ZHEN Zichen;WANG Ling;LU Hongzhao;ZHANG Tao(School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723001,China;Shaanxi Province Key Laboratory of Bio-resources,Hanzhong 723001,China;Qinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development,Hanzhong 723001,China;Qinba State Key Laboratory of Biological Resources and Ecological Environment(Incubation),Shaanxi University of Technology,Hanzhong 723001,China;Shaanxi University Engineering Research Center of Quality Improvement and Safety Control ofQinba Special Meat Products,Hanzhong 723001,China)

机构地区：[1]陕西理工大学生物科学与工程学院,陕西汉中723001 [2]陕西省资源生物重点实验室,陕西汉中723001 [3]陕南秦巴山区生物资源综合开发协同创新中心,陕西汉中723001 [4]陕西理工大学秦巴生物资源与生态环境省部共建国家重点实验室(培育),陕西汉中723001 [5]秦巴特色肉制品质量提升与安全控制陕西省高校工程研究中心,陕西汉中723001

出　　处：《中国酿造》2023年第10期142-149,共8页China Brewing

基　　金：陕西省教育厅重点科学研究计划项目(20JY006)。

摘　　要：该研究利用Illumina MiSeq测序技术,对发酵不同阶段的汉中浆水进行细菌与真菌多样性检测分析。结果表明,随着发酵的进行,细菌群落的丰度和多样性较为稳定,真菌群落的丰度和多样性先增加后趋于稳定。3个发酵时期中优势细菌门均为厚壁菌门(Firmicutes),优势细菌属为乳植杆菌属(Lactiplantibacillus)、腐败乳杆菌属(Loigolactobacillus)、魏斯氏菌属(Weissella)、寡碳乳杆菌属(Paucilactobacillus)、明串珠菌属(Leuconostoc)等;优势真菌门为担子菌门(Basidiomycota)和子囊菌门(Ascomycota),优势真菌属主要有双胞菌属(Cystofilobasidium)、白冬孢酵母属(Leucosporidium)、镰刀菌属(Fusarium)、德巴利酵母属(Debaryomyces)、Holtermanniella等。整个发酵过程中优势菌属相对含量有明显波动,参与发酵的真菌种类多于细菌。微生物功能预测结果显示,细菌中涉及代谢、遗传信息处理和环境信息处理的通路比例分别为(74.11±0.11)%、(12.07±0.19)%、(3.71±0.10)%,代谢功能主要分布在碳水化合物、氨基酸、核苷酸、辅因子和维生素的代谢等。该研究揭示了汉中地区浆水发酵过程中的微生物群落结构变化,为浆水的食品安全评价提供理论基础。In this study,the bacterial and fungal diversity of Hanzhong Jiangshui at different fermentation stages were detected by Illumina MiSeq sequencing technology.The results showed that with the progress of fermentation,the abundance and diversity of bacterial community were relatively stable,and the abundance and diversity of fungal community increased first and then became stable.The dominant bacterial phyla in the 3 fermentation periods were all Firmicutes.The dominant bacterial genera were Lactiplantibacillus,Loigolactobacillus,Weissella,Paucilactobacillus and Leuconostoc etc.The dominant fungal phyla were Basidiomycota and Ascomycota.The dominant fungi genera were Cystofilobasidium,Leucosporidium,Fusarium,Debaryomyces,Holtermanniella and so on.During the whole fermentation process,the relative content of dominant bacteria fluctuated obviously,and the species of fungi involved in fermentation were more than the species of bacteria.Microbial functional prediction results showed that the proportion of pathways involved in metabolism,genetic and environmental information processing were(74.11±0.11)%,(12.07±0.19)%and(3.71±0.1)%,respectively.Metabolic functions were mainly distributed in the metabolism of carbohydrates,amino acids,nucleotides,cofactors and vitamins.This study revealed the changes of microbial community structure in the fermentation process of Jiangshui in Hanzhong region,and provided a theoretical basis for food safety evaluation of Jiangshui.

关 键 词：汉中浆水 微生物群落演替 高通量测序 功能预测 

分 类 号：TS201.3[轻工技术与工程—食品科学]