自然发酵酸面团发酵过程中微生物菌群多样性分析及细菌功能预测  

Microflora diversity analysis and function prediction of sourdough during spontaneous fermentation

作　　者：杨文馨 安飞宇 曹恺欣 乌日娜[1,2,3] YANG Wenxin;AN Feiyu;CAO Kaixin;WU Rina(School of Food,Shenyang Agricultural University,Beijing 110866,China;Liaoning Province Food Fermentation Technology Engineering Research Center,Shenyang 110866,China;Shenyang Key Laboratory of Microbial Fermentation Technology Innovation,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]辽宁省食品发酵技术工程研究中心,辽宁沈阳110866 [3]沈阳市微生物发酵技术创新重点实验室,辽宁沈阳110866

出　　处：《中国酿造》2024年第2期43-47,共5页China Brewing

基　　金：国家自然科学基金面上项目(31972047);沈阳市科技创新平台项目(21-103-0-14;21-104-0-28)。

摘　　要：该研究通过高通量测序技术研究不同发酵时期自然发酵酸面团的微生物菌群多样性,并利用PICRUSt对细菌群落进行基因功能预测分析。结果表明,对于细菌,共检测到5个细菌门,不同发酵时期绝对优势菌门不同,发酵前期(D1)为蓝藻细菌门(Cyanobacteria),中期(D2~D3)为厚壁菌门(Firmicutes),后期(D4)为变形菌门(Proteobacteria);共检测到34个细菌属,发酵前期绝对优势菌属为未分类的蓝藻门(norank_c__Cyanobacteria),中期为乳球菌属(Lactococcus),后期为未分类的γ-变形菌纲(unclassified_c_Gammaproteobacteria)。对于真菌,共检测到13个真菌门,发酵过程中子囊菌门(Ascomycota)为绝对优势菌门;共检测到12个真菌属,未分类的酵母目(Saccharomycetales_unclassified)为绝对优势菌属,后期汉逊酵母属(Hanseniaspora)也被大量检出。通过PICRUSt进行分析预测,细菌群落在整个发酵过程中的基因功能主要有能量产生和转化、转录、无机离子转运和代谢等,该研究结果可为筛选酸面团内优良发酵功能菌种提供数据参考。The microflora diversity of sourdough was studied by high-throughput sequencing during spontaneous fermentation,and the gene function of bacterial community was predicted by PICRUSt.The results showed that 5 bacterial phyla were detected,and the absolute dominant phyla were different at different fermentation stage,with Cyanobacteria in the early stage(D1),Firmicutes in the middle stage(D2-D3),and Proteobacteria in the later stage(D4).A total of 34 bacterial genera were detected,the absolute dominant genus was norank_c__Cyanobacteria in the early stage,Lactococcus in the middle stage,and unclassified_c_Gammaproteobacteria in the later stage.For fungi,a total of 13 fungal phyla were detected,and the Ascomycota was the dominant phylum during fermentation.12 fungal genera were detected,the Saccharomycetales_unclassified was the absolute dominant genus,and a substantial presence of Hanseniaspora in the later stage.The PICRUSt prediction results showed that the gene functions of the bacterial community during spontaneous fermentation of sourdough mainly included energy production and transformation,transcription,inorganic ion transport and metabolism,etc.The results could provide data references for the screening of strains with superior fermentation function in sourdough.

关 键 词：自然发酵酸面团 微生物菌群多样性 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]