| 基于高通量测序的传统甜面酱自然发酵过程中的微生物群落结构及其动态演替 |
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| 引用本文： | 余丹,毛娉,宋颀,宋慧林,陈静,梁运祥,胡咏梅.基于高通量测序的传统甜面酱自然发酵过程中的微生物群落结构及其动态演替[J].微生物学通报,2018,45(5):1061-1072. |
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| 作者姓名： | 余丹 毛娉 宋颀 宋慧林 陈静 梁运祥 胡咏梅 |
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| 作者单位： | 华中农业大学生命科学技术学院农业微生物学国家重点实验室 |
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| 基金项目： | 国家自然科学基金(31300042)；国家基础科学人才培养基金(J1103510) |
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| 摘 要： | 【背景】传统自然发酵的甜面酱滋味鲜美、风味独特,但目前尚没有采用高通量测序技术研究其发酵过程中微生物多样性的报道。【目的】解析传统甜面酱自然发酵过程中微生物的群落结构及其动态演替规律。【方法】采用高通量测序技术对传统甜面酱自然发酵过程中的微生物多样性进行研究。【结果】共检出100个真菌菌属和432个细菌菌属,前发酵阶段和后发酵0-90 d的优势真菌为曲霉属(Aspergillus,≥76.96%);后发酵120–180 d的优势真菌为接合酵母属(Zygosaccharomyces,≥85.42%)。芽胞杆菌属(Bacillus)在整个发酵阶段一直是最主要的优势细菌(其中前发酵43 h时占98.07%)。曲样和酱醪中的优势细菌菌属还有葡萄球菌属(Staphylococcus)、雷尔氏菌属(Ralstonia)、泛菌属(Pantoea)、伯克霍尔德氏菌属(Burkholderia)、片球菌属(Pediococcus)、鞘氨醇单胞菌属(Sphingomonas)、双歧杆菌属(Bifidobacterium)、霍氏真杆菌属(Faecalibacterium)、考克式菌属(Kocuria)和乳酸菌属(Lactobacillus)等。【结论】确定了传统甜面酱自然发酵过程中不同时期的优势菌群,为研究微生物对传统甜面酱风味形成的影响提供了理论依据。
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| 关 键 词： | 甜面酱，自然发酵过程，微生物群落结构，动态分析，高通量测序 |
Microbial community and dynamic changes during traditional sweet paste fermentation analyzed by high-throughput sequencing |
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| YU Dan,MAO Ping,SONG Qi,SONG Hui-Lin,CHEN Jing,LIANG Yun-Xiang and HU Yong-Mei.Microbial community and dynamic changes during traditional sweet paste fermentation analyzed by high-throughput sequencing[J].Microbiology,2018,45(5):1061-1072. |
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| Authors: | YU Dan MAO Ping SONG Qi SONG Hui-Lin CHEN Jing LIANG Yun-Xiang and HU Yong-Mei |
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| Institution: | State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China,State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China,State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China,State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China,State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China,State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China and State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China |
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| Abstract: | |
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| Keywords: | Sweet paste Natural fermentation process Microbial community Dynamic analysis High-throughput sequencing |
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