基于高通量测序技术的活性干酵母中的微生物多样性分析  

Analysis of microbial diversity in active dry yeast based on high-throughput sequencing technology

作　　者：李艳丽 江一飞 秦磊磊 胡艳 张小骥 韩淑君 LI Yanli;JIANG Yifei;QIN Leilei;HU Yan;ZHANG Xiaoji;HAN Shujun(Three Gorges Public Inspection and Testing Center,Yichang 443000,China)

机构地区：[1]三峡公共检验检测中心,湖北宜昌443000

出　　处：《安徽农学通报》2025年第5期93-96,共4页Anhui Agricultural Science Bulletin

基　　金：宜昌市自然科学研究项目(A23-2-038)。

摘　　要：为明确酵母产品的菌相构成,本研究采用纯培养法和高通量测序技术对活性干酵母及其原料糖蜜和酵母蛋白胨的微生物多样性进行分析。纯培养法结果表明,活性干酵母的主要微生物菌群为葡萄球菌和乳酸乳球菌。高通量测序结果表明,活性干酵母的主要微生物菌群为杆菌属、明串珠菌属、魏斯氏菌属、葡萄球菌属以及威克汉姆酵母属;糖蜜的主要微生物菌群为明串珠菌属、威克汉姆酵母属和结合酵母属;酵母蛋白胨的主要微生物菌群为葡萄球菌属、威克汉姆酵母属。研究结果为了解活性干酵母的菌相成分提供参考,为有针对性地在酵母发酵中对杂菌进行精准地抑制提供一定参考。To determine the microbial composition of yeast products,the microbial diversity of active dry yeast,its raw molasses and yeast peptone were analyzed by pure culture method and high-throughput sequencing technology.The results of pure culture showed that the main microbial groups of active dry yeast were Staphylococcus and Lactococcus lactis.The results of high-throughput sequencing showed that the main microbial groups of active dry yeast were Bacillus,Leuconostoc,Weissella,Staphylococcus and Wickerhamomyces.The main microbial community of molasses were Leuconostoc,Wickerhamomyces and Zygosaccharomyces.The main microbial group of yeast peptone were Staphylococcus and Wickerhamomyces.The results of this study provide a reference for understanding the composition of active dry yeast,and provide a reference for the precise inhibition of hybrid bacteria in yeast fermentation.

关 键 词：活性干酵母 菌相分析 高通量测序 微生物多样性 

分 类 号：S-3[农业科学]