高通量测序解析契达奶酪在加工过程中菌群结构多样性变化  

High-throughput Sequencing to Analyze Changes in the Structural Diversity of the Flora of Cheddar Cheese during Processing

作　　者：孙蒙 刘璐[1,2,3] 谭心[1,2] 王众 王永顺 李晓东 张秀秀 SUN Meng;LIU Lu;TAN Xin;WANG Zhong;WANG Yongshun;LI Xiaodong;ZHANG Xiuxiu(College of Food Science,Northeast Agricultural University,H arbin 150030,China;Key Laboratory of Dairy Science,Ministry of Education,Harb in 150030,China;Nationa Center of Technology Innovation for Dairy,Hohhot 010000,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]乳品科学教育部重点实验室,黑龙江哈尔滨150030 [3]国家乳业技术创新中心,内蒙古呼和浩特010000

出　　处：《食品工业科技》2024年第6期161-168,共8页Science and Technology of Food Industry

基　　金：国家乳业技术创新中心创建重点项目课题(2021-国家乳创中心-09)。

摘　　要：为明确契达奶酪加工过程中的菌群结构,本研究采用高通量测序技术分析契达奶酪在加工过程中(巴氏杀菌后、凝乳和成熟0、30、60和90 d)三个阶段的菌群结构。结果表明,契达奶酪加工过程中各阶段微生物群落结构差异较大。巴氏杀菌后,微生物群落多样性和丰度均为最高(Chao1和Shannon指数平均值分别为6.09和1415.78);在属水平上,巴氏杀菌后的优势菌群为寡养单胞菌属(Stenotrophomonas,21.04%),在凝乳和成熟阶段菌群结构比较相似,乳球菌属(Lactococcus)为两阶段的绝对优势菌群,丰度平均值达85%以上;在成熟期内,乳球菌属的相对丰度呈先上升后下降的趋势;巴氏杀菌后的奶酪体系中菌群结构与其他组相比差异较大,并且随着成熟期的延长,各组菌群结构变化较小。该研究为明确契达奶酪菌群结构提供依据,对契达奶酪的微生物组信息扩充具有参考价值。In order to clarify the microflora structure in Cheddar cheese processing,MiSeq high-throughput sequencing technology was used to analyze the community structure of Cheddar cheese at three stages of processing(postpasteurization,curdling,and ripening 0,30,60 and 90 d)in this study.The results showed that the community st ructure varies widely of cheddar cheese during processing.The highest microbial community diversity and abundance were found after pasteurization(Chao1 index and Shannon index mean values were 6.09 and 1415.78,respectively).The dominant microflora in the pasteurization stage at the genus level was Stenotrophomonas(21.04%).The community structure was relatively similar in the curd and ripening stages,Lactococcus were the dominant flora in both stages,with abundance averaging more than 85%.During the ripening period,the relative abundance of Lactococcus increased first and then decreased.The community structure in the pasteurized cheeses was different compared to the other groups,and there was less change in the community structure of the groups during the ripening period.This study provides a basis for clarifyi ng the community structure of Cheddar cheese,and has a certain reference value for the expansion of Cheddar cheese microbiome information.

关 键 词：契达奶酪 加工 高通量测序 菌群结构 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]