泡萝卜发酵过程中乳杆菌噬菌体演替规律及其对活性乳杆菌结构的影响  

Succession regulation of Lactobacillus phages and its effect on the active Lactobacillus structure during the radish Paocai fermentation

作　　者：杨梦露 黄玉立 刘佳琦 葛黎红 赵楠 YANG Menglu;HUANG Yuli;LIU Jiaqi;GE Lihong;ZHAO Nan(Institute of Agro-products Processing Science and Technology(Institute of Food Nutritional and Health),Sichuan Academy of Agricultural Sciences,Chengdu 610011,China;College ofLife Science,Sichuan Normal University,Chengdu 610101,China)

机构地区：[1]四川省农业科学院农产品加工研究所(四川省农业科学院食物与营养健康研究所),四川成都610011 [2]四川师范大学生命科学学院,四川成都610101

出　　处：《中国酿造》2025年第4期88-95,共8页China Brewing

基　　金：四川省自然科学基金青年基金(2024NSFSC1249);四川省农业科学院“原始创新2035”项目(YSCX2035-008);四川省农业科学院高层次人才引进培养专项经费(NKYRCZX2024032)。

摘　　要：该研究采用相关国标方法、宏转录组测序技术、京都基因与基因组百科全书(KEGG)数据库、Spearman相关性分析分别对泡萝卜发酵过程中的理化指标、活性微生物群落结构、代谢功能及其与病毒群间的相关性进行研究。结果表明,泡萝卜发酵过程中,pH在发酵初始略有升高,还原糖含量被迅速消耗降低,盐含量呈现非单调增加的趋势,总酸含量呈先升高后下降的趋势,苹果酸和琥珀酸被快速消耗,乳酸和乙酸成为主要的有机酸。活性微生物随发酵逐渐演替为以乳杆菌属(Lactobacillus)(7.91%~22.68%)为主,且62种乳杆菌中戊糖乳杆菌(Lactobacillus pentosus)、类谷糠乳杆菌(Lactobacillus parafarraginis)和植物乳植杆菌(Lactiplantibacillus plantarum)等为优势菌种。活性微生物群的主要代谢途径为代谢和遗传信息处理,且免疫系统相关通路在发酵前期是活跃的。泡萝卜中主要的病毒群为长尾噬菌体科(Siphoviridae)和肌病毒科(Myoviridae)等,其中,乳杆菌噬菌体(phage)尤其是LP65和ATCC8014-B2等在发酵初期极为活跃。6种乳杆菌噬菌体与62种乳杆菌间共有30条显著正相关关系和14条显著负相关关系(|r|>0.8,P<0.05)。该研究结果为揭示病毒群在泡萝卜体系中对微生物群的调控机制奠定基础。The physicochemical indexes,active microbial community structure,metabolic function,and correlation between virus groups and microbes of radish Paocai during the fermentation were studied by relevant national standard method,macrotranscriptome sequencing technology,Kyoto Ency-clopedia of Genes and Genomes(KEGG)database,and Spearman correlation analysis.The results indicated that in the fermentation process of radish Paocai,the pH value increased slightly at the beginning of fermentation,the reducing sugar content decreased rapidly,the salt content showed a non-monotonic increasing trend,the total acid content increased first and then decreased,the malic acid and succinic acid were rapidly consumed,and the lactic acid and acetic acid became the main organic acids.The predominant active microflora underwent a gradual transition to Lactobacillus(7.91%-22.68%)with fermentation,with Lactobacillus pentosus,Lactobacillus parafarraginis,Lactobacillus plantarum and so on being the dominant species among the 62 species of Lactobacilus.The major metabolic pathways of the active microflora were metabolism and genetic information pro-cessing.Additionally,the pathway associated with the immune system was active during the initial fermentation phase.The main virus groups were Siphoviridae,Myoviridae and so on in the radish Paocai,among which Lactobacillus phage,especially LP65,ATCC8014-B2 and so on were extremely active during the initial fermentation phase.A total of 30 significant positive and 14 significant negative correlations between 6 Lactobacillus phages and 62 Lactobacillus were found(|r|>0.8,P<0.05).The results of this study laid a foundation for revealing the regulatory mechanism of virus groups on microflora in the radish Paocai system.

关 键 词：泡萝卜 理化指标 宏转录组 活性乳杆菌属 病毒群 乳杆菌噬菌体 相关性分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]