产气变质食醋中微生物组和优势微生物耐酸基因分析  

Analysis of Microbiota and Acid-resistant Genes in Gas-producing Degenerative Vinegar

作　　者：赵奎 周力 王兴洁[1] 李建龙[1] 赵宁 刘书亮[1] ZHAO Kui;ZHOU Li;WANG Xingjie;LI Jianlong;ZHAO Ning;LIU Shuliang(College of Food Science,Sichuan Agricultural University,Ya'an 625014,Sichuan)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《中国食品学报》2025年第2期399-410,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：四川省科技厅项目(2023ZHCG0081)。

摘　　要：食醋产气变质问题严重困扰生产企业,造成一定的经济损失。本研究对产气食醋中微生物进行分离鉴定,同时结合宏基因组测序技术揭示引起产气变质食醋的主要微生物及其耐酸基因。从产气食醋中分离得到23株细菌,16S rDNA鉴定结果均为金山醋酸乳杆菌。宏基因组测序注释到微生物分别属于24个门、42个纲、94个目、149个科、233个属、450个种,其中金山醋酸乳杆菌在属、种水平相对丰度均大于98%,结合培养基平板分离鉴定结果表明该菌为产气变质食醋优势菌。在Egg-NOG数据库中注释到2176个COG功能单元,在KEGG数据库中注释到46个KEGG通路,在CAZy数据库中注释到81个碳水化合物活性酶。通过CARD数据库及VFDB毒力因子数据注释可知,金山醋酸乳杆菌是1株不产毒素的安全菌株。结合测序结果和数据库分析共筛选出13个疑似金山醋酸乳杆菌耐酸基因,涉及氨基酸代谢(patA、metE、lysC等)、细胞膜脂肪酸组成(fadB、fadA、fadI)、H^(+)-ATPase(capB)和双组分系统(luxS)。研究结果为阐明产气变质食醋微生物组及其防控提供了理论依据。The problem of gas-producing vinegar production seriously troubles production enterprises and causes certain economic losses.In this study,the microorganisms in gas-producing vinegar were isolated and identified,and the main microorganisms and their acid tolerance genes were revealed by metagenomic sequencing technology.Twenty-three bacterial strains were isolated from gas-producing vinegar,all of which were identified as Acetilactobacillus jinshanensise by 16S rDNA.The results showed that the microorganisms in gas-producing vinegar belonged to 24 phyla,42 classes,94 orders,149 families,233 genus and 450 species,among which the relative abundance of Acetilactobacillus jinshanensise in genera and species levels was greater than 98%,combined with the isolation and identification results of culture medium plate showed that the bacteria was a dominant bacteria in gas-producing vinegar.Egg-NOG database annotated to 2176 COG functional units,KEGG database annotated to 46 KEGG pathways,CAZy database annotated to 81 carbohydrate active enzymes.The CARD database and VFDB virulence factor data annotations showed that Acetilactobacillus jinshanensise was a safe strain that does not produce toxins.Combined with the sequencing results and database analysis,a total of 13 suspected acid tolerance genes of Acetilactobacillus jinshanensise were screened,involving amino acid metabolism(patA,metE,lysC),cell membrane fatty acid composition(fadB,fadA,fadI),H^(+)-ATPase(capB)and two-component system(luxS).The results provided a reference for elucidating the microbiota and prevention and control provide a theoretical basis of gas-producing vinegar.

关 键 词：食醋 产气 宏基因组学 金山醋酸乳杆菌 耐酸基因 

分 类 号：TS264.22[轻工技术与工程—发酵工程]