糯玉米粉浸泡发酵改性过程中细菌菌群结构及多样性的变化分析  

Changes of bacterial community structure and diversity during the soaking fermentation modification process of waxy corn flour

作　　者：郭建华[1] 李洋 GUO Jian-hua;LI Yang(College of Food and Biological Engineering,Qiqihar University,Heilongjiang Qiqihar 161006,China;College of Life Sciences,Agriculture and Forestry,Qiqihar University,Heilongjiang Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学生命与农林科技学院,黑龙江齐齐哈尔161006

出　　处：《齐齐哈尔大学学报（自然科学版）》2024年第3期69-72,共4页Journal of Qiqihar University(Natural Science Edition)

基　　金：黑龙江省教育厅基本科研业务专项(粮头食尾)(LTSW201704)。

摘　　要：利用自来水对糯玉米粉进行浸泡发酵改性,采用高通量测序技术,并利用多样性指数分析、细菌门水平和属水平丰度结构分析、主成分分析和聚类分析,对糯玉米粉浸泡发酵改性过程中细菌菌群结构和多样性变化进行了检测和分析。分析结果显示,糯玉米粉浸泡发酵过程中细菌菌群结构和多样性随着浸泡时间的变化而变化。从发酵开始到发酵中期,菌群结构和多样性变化较大;而从发酵中期到发酵结束,细菌菌群结构和多样性变化较小,细菌菌群趋于稳定。发酵开始时,细菌菌群种类丰富,随着发酵时间增加,细菌菌群多样性变小,优势度增大。Waxy corn flour was modified by soaking fermentation with water.High throughput sequencing technology was used to detect and analyze the changes of bacterial community structure and diversity in the process of soaking fermentation modification of waxy corn flour by using diversity index analysis,bacterial phylum level and genus level abundance structure analysis,principal component analysis and cluster analysis.The results showed that the structure and diversity of bacterial flora changed with the soaking time during the soaking and fermentation of waxy corn flour.From the beginning of fermentation to the middle stage of fermentation,there are significant changes in the structure and diversity of microbial communities.However,from the middle stage of fermentation to the end of fermentation,the structure and diversity of the bacterial community change relatively little,and the bacterial community tends to stabilize.At the beginning of fermentation,there are abundant types of bacterial communities.As the fermentation time increases,the diversity of bacterial communities decreases and the dominance increases.

关 键 词：糯玉米粉 浸泡 发酵改性 高通量测序 菌群结构 

分 类 号：TS201.3[轻工技术与工程—食品科学]