基于高通量测序的低盐固态发酵酱油微生物群及功能分析  

Microbiota and Functional Analysis of Low-Salt Solid-State Fermented Soy Sauce Based on High-Throughput Sequencing

作　　者：陈远 周江 郭明烨 朱红 刘爱平[2] CHEN Yuan;ZHOU Jiang;GUO Mingye;ZHU Hong;LIU Aiping(Sichuan Baoning Vinegar Co.,Ltd.,Langzhong 637400;College of Food Science,Sichuan Agricultural University,Yaan 625014)

机构地区：[1]四川保宁醋有限公司,阆中637400 [2]四川农业大学食品学院,雅安625014

出　　处：《食品工业》2024年第10期136-139,共4页The Food Industry

摘　　要：在酱油发酵体系中,微生物的组成复杂、种类多样。为了解低盐固态发酵酱油微生物的多样性,通过基于扩增子的高通量测序技术分析发酵过程中微生物群落分布情况及其功能。结果表明,酱油在不同发酵阶段微生物群落组成和预测功能均存在一定差异,细菌和真菌在发酵前期的多样性都高于中后期。发酵前中期,Weissella是第一优势细菌属,而Bacillus是发酵末期第一优势细菌属。Aspergillus一直是发酵过程中的第一优势真菌属,且其相对丰度随着发酵时间延长逐渐升高。试验结果揭示低盐固态酱油不同发酵阶段微生物群落和功能的差异,为酱油酿造过程中微生物的组成与调控提供理论基础。In the fermentation system of soy sauce,the composition of microorganisms is complex and diverse.In order to understand the diversity of microorganisms in low-salt solid-state fermented soy sauce,the distribution of microbial communities and their functions during soy sauce fermentation by high-throughput sequencing based on amplicon were analyzed.The results showed that there were some differences in the microbial community composition and predicted functions of soy sauce at different fermentation stages,and the diversity of both bacteria and fungi was higher in the initial fermentation stage than in the mid-and final-fermentation stages.Weissella was the first dominant bacterial genus in the first and middle stages of fermentation,while Bacillus was the first dominant bacterial genus at the end of fermentation.Aspergillus was always the first dominant fungal genus during fermentation and its relative abundance gradually increased with the prolongation of fermentation time.The results revealed the differences in microbial communities and functions in different fermentation stages of low-salt solid-state soy sauce,and provided a theoretical basis for the composition and regulation of microorganisms in the soy sauce brewing process.

关 键 词：酱油 低盐固态发酵 群落组成 高通量测序 

分 类 号：TS264.21[轻工技术与工程—发酵工程]