基于高通量测序分析不同发酵方式下黄精泡菜中微生物多样性  

High-Throughput Sequencing Reveals Microbial Diversity in Polygonatum sibiricum Pickles Fermented with Different Methods

作　　者：焦佳音 李嘉瑜 樊淑淼 王磊 郑芸霏 李明婉 李瑜[3] 李连珍[1] 洪利亚 JIAO Jiayin;LI Jiayu;FAN Shumiao;WANG Lei;ZHENG Yunfei;LI Mingwan;LI Yu;LI Lianzhen;HONG Liya(College of Agronomy,Henan Agricultural University,Zhengzhou 450046,Henan,China;College of Forestry,Henan Agricultural University,Zhengzhou 450046,Henan,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450046,Henan,China;School of Pharmaceutical Sciences,Peking University,Beijing 100191,China)

机构地区：[1]河南农业大学农学院,河南郑州450046 [2]河南农业大学林学院,河南郑州450046 [3]河南农业大学食品科学技术学院,河南郑州450046 [4]北京大学药学院,北京100191

出　　处：《食品研究与开发》2023年第21期145-151,共7页Food Research and Development

基　　金：国家自然科学基金青年基金项目(32300334);河南省高等学校青年骨干教师培养计划(2019GGJS045);2023年教育部中西部高等学校青年骨干教师国内访学项目;河南省高等学校重点科研项目(20B360002);河南农业大学自然科学类创新基金项目(KJCX2019A02);河南省大学生创新创业训练项目(202210466054)。

摘　　要：为探明母水发酵和接种发酵对黄精泡菜品质的影响,该文研究黄精泡菜发酵过程的相关理化指标和感官评价,并利用高通量测序方法分析不同发酵时间黄精泡菜中微生物群落组成和多样性的变化。结果表明,两种黄精泡菜发酵第3天时p H值为3.0,母水发酵总酸含量为11.9 g/kg,接种发酵总酸含量为7.3 g/kg,母水发酵第3天和接种发酵第5天成熟度最好,质地脆嫩、汁液清亮。两种黄精泡菜亚硝酸盐含量远低于标准限量(20 mg/kg)。通过微生物群落结构分析发现,两种黄精泡菜优势菌门是厚壁菌门(Firmicutes)和变形菌门(Proteobacteria);属水平上,接种发酵优势属是植物乳杆菌属(Lactiplantibacillus),而母水发酵优势属是植物乳杆菌属(Lactiplantibacillus)、迟缓乳杆菌属(Lentilactobacillus)、乳酸杆菌属(Lactobacillus)和嗜戊糖乳杆菌属(Secuutliactobacillus)。Alpha多样性指数分析表明两种黄精泡菜微生物群落丰富度相近,母水发酵微生物多样性高于接种发酵;主成分分析表明,两种黄精泡菜微生物群落结构差异较大,母水发酵群落结构随发酵时间变化较大。The effects of brine fermentation and inoculated fermentation on the quality of Polygonatum sibiricum pickles were examined based on physicochemical indicators and sensory quality.In addition,high-throughput sequencing was employed to analyze the microbial community composition and diversity in P.sibiricum pickles at the different fermentation stages.The results revealed that the P.sibiricum pickles fermented with the two methods remained p H3.0 on day 3.The pickles fermented with the brine method and inoculation method had the total acid content of 11.9 g/kg and 7.3 g/kg,respectively.The brine fermented pickles had the optimal maturity with crisp texture and clear juice on day 3,while the pickles fermented with the inoculation method reached the optimal maturity on day 5.The nitrite levels of P.sibiricum pickles fermented with the two methods were less than 1.7 mg/kg,below the national safety standard limit of 20 mg/kg.Firmicutes and Proteobacteria were the dominant phyla in the two groups.Lactiplantibacillus was the dominant genus in the inoculated fermentation group,while Lactiplantibacillus,Lentilactobacillus,Lactobacillus,and Secuutliactobacillus were the dominant genera in the brine fermentation group.The microbial richness in P.sibiricum pickles was comparable between the two groups,while the brine fermentation group exhibited higher microbial diversity than the inoculated fermentation group.The principal component analysis demonstrated a significant disparity in the microbial community structure between the two groups,and the microbial composition of the brine fermented pickles changed greatly over the fermentation time.

关 键 词：黄精泡菜 高通量测序 发酵方式 微生物 理化性质 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]