减压处理对泡菜乳酸菌及风味物质的影响

以市售苦瓜为原料,研究了减压处理对泡菜自然发酵过程中乳酸菌的数量、总酸、乳酸、多糖及亚硝酸盐含量影响的变化规律。研究表明:减压处理可以促进泡菜发酵过程乳酸菌的增殖及乳酸含量的快速积累,并可以有效地降低泡菜中亚硝酸盐的含量,对泡菜多糖的保留有一定的作用。在0.04MPa(真空度)下,发酵终止时,乳酸菌活菌数仍可达到4.1×10~7个/mL,此时泡菜中的总酸含量为24.79mg/mL,其中乳酸含量为2.33%。     

锡林郭勒地区鲜马奶中细菌多样性分析

【背景】传统的酸马奶是由鲜马奶自然发酵而成,鲜马奶中的微生物在很大程度上决定了酸马奶的品质。然而,鲜马奶中的微生物组成却鲜有报道。【目的】解析鲜马奶中细菌多样性,比较分析鲜马奶和酸马奶中微生物的差异,探究马奶发酵过程中微生物的变化。【方法】采用PacBio SMRT测序技术,对6份采集自内蒙古锡林浩特牧区的鲜马奶中细菌16SrRNA基因序列全长进行测序,在种水平解析鲜马奶样品的细菌组成,并与前期同一地区的酸马奶菌群组成作对比。【结果】鲜马奶中包含大量的乳酸菌,主要为乳酸乳球菌(12.43%)、格氏乳球菌(3.53%)、肠膜明串珠菌(1.77%)等。此外还有部分板崎肠杆菌等条件致病菌的存在。马奶发酵前后菌群变化较大,鲜马奶中微生物多样性显著高于酸马奶,其中乳酸乳球菌和瑞士乳杆菌为鲜马奶和酸马奶的共有细菌。鲜马奶中的肠膜明串珠菌与乳酸乳球菌、格氏乳球菌呈正相关关系,与嗜水气单胞菌等有害菌为负相关关系,表明在马奶发酵过程中乳酸菌可能会抑制有害菌的生长。【结论】在马奶的发酵过程中,乳酸菌的大量生长抑制了马奶中有害菌生长,降低了马奶中微生物的多样性,提升了酸马奶的品质。为酸马奶的工业化生产提供了参考。     

丙酸菌乳酸菌富硒发酵蔬菜的研制

目的 对丙酸菌乳酸菌富硒发酵蔬菜进行初步研制。方法 富硒丙酸菌、乳酸菌泡菜制作工艺流程：原料（洗涤整理）切分→盐水浸泡→装坛并放入辅料→加入老盐水（含乳酸菌）接种丙酸菌、Ｎａ２ＳｅＯ３１００μｇ／ｍｌ→培养。按泡菜、酸菜感官评分方法及评分标准,对不同处理的泡菜进行色、香、味、气、质地及滋味评分。并作产品无害化指标：Ｅ．Ｃｏｌｉ及亚硝酸盐浓度检测。采用３,３’－－二氨基联苯胺萃取分光光度法测定发酵蔬菜硒含量。蔬菜试样的试验指标有总硒质量分数「μｇ／ｇ」,有机硒质量分数「μｇ／ｇ」,以及有机硒占总硒的质量分数,分别代表该蔬菜对硒的吸收率变化及把无机硒转化成有机硒的转成率变化。结果 蔬菜虽未加硒作预泡处理,而是直接进行富硒发酵,泡制二天即可达到要求,随着泡制时间延长有机硒占总硒的质量分数有所下降,但下降幅度不如前者明     

多菌种混合发醇无醇饮料的研究

以大麦芽、大麦和大米为主料,优质红茶为辅料,依据微生物生理代谢与生态的基本原理,选择了三个菌种混合发酵,开发了一种新型发酵无醇饮料。采用的三个菌种是：酵母菌,嗜酸乳酸菌,弱氧化醛酸单胞菌。将上述菌种按一定比例（１：１：２）接种,接种总量为发酵基质的１０％,控制发酵湿度－２５℃,发酵时间５天,即可制成风格独特、口味纯正的新型发酵饮料（含醇量＜１％）。     

培养和非培养方法分析发酵白菜卤乳酸菌的多样性

[目的]为了探明发酵白菜体系中乳酸菌的多样性和优势乳酸菌.[方法]采用培养和非培养的16SrRNA基因同源性分析发酵白菜卤中乳酸菌的多样性.[结果]从培养平板分离得到的90株乳酸菌鉴定为Lactobacillus属和Leuconostoc属.通过对115个16s rRNA基因序列对比发现非培养样品的乳酸菌为Lactobacillu属,Pediococcus属Leuconostoc 属,Weissella 属.[结论]非培养样品的乳酸菌多样性较培养方法丰富.两种方法分析的结果显示上Lactoacillus plantarum为发酵白菜体系中优势乳酸菌之一.     

基于16S rRNA基因序列分析法比较苏尼特双峰驼和阿拉善双峰驼自然发酵酸驼乳的微生物多样性

【目的】传统发酵乳制品是一类未经任何处理自然发酵而成的,其微生态环境未遭破坏,从而乳酸菌的生物学特性和基因多样性得到了很好的保留,具有开发和利用价值。自然发酵酸驼乳常用来治疗多种疾病且效果良好,与其中丰富的乳酸菌资源有着密不可分的联系。然而,目前有关自然发酵酸驼乳微生物菌群及多样性相关研究甚少。因此进一步挖掘内蒙古地区双峰驼自然发酵酸驼乳微生物群落结构和多样性是至关重要的。【方法】本研究采用IlluminaMiseq测序技术,测定了苏尼特和阿拉善双峰驼的自然发酵酸驼乳中微生物16S rRNA V3–V4区序列,并对群落结构和多样性进行了比较分析。【结果】多样性分析表明,苏尼特双峰驼酸驼乳中微生物群落丰富度和种群差异性比阿拉善双峰驼酸驼乳大,细菌多样性也高。在门水平上,苏尼特和阿拉善双峰驼酸驼乳中的菌群均以厚壁菌门(Firmicutes)和变形菌门(Proteobacteria)为主。在属水平上,苏尼特双峰驼酸驼乳主要以乳杆菌属(Lactobacillus)和乳球菌属(Lactococcus)为优势菌群,阿拉善双峰驼酸驼乳以乳杆菌属(Lactobacillus)和醋酸杆菌属(Acetobacter)为优势菌属。此外,肠杆菌属(Enterobacter)、拉乌尔菌属(Raoultella)和明串珠菌属(Leuconostoc)等的含有食源性致病菌和环境污染菌的菌属被检出。综上所述,不同地区不同品种酸驼乳的乳酸菌种类及优势菌群有较大差异,存在显著的地理差异。【结论】通过本研究,不仅对苏尼特和阿拉善双峰驼自然发酵酸驼乳乳酸菌的组成和种类有了明确的认知,为评估发酵酸驼乳微生物群落对消费者身体健康的影响提供了数据基础的同时为今后筛选优势菌群和挖掘新型益生菌奠定基础。     

玉米青贮过程中乳酸菌动态变化

为了揭示青贮玉米在发酵过程中乳酸菌数量及种群的动态变化,以及微生物添加剂对乳酸菌种群变化的影响,采用了培养方法计数发酵过程中乳酸菌数目的变化,利用16S rRNA基因序列比对方法分析青贮玉米中乳酸菌的多样性及种群变化趋势。经过对15d时间内青贮玉米中乳酸菌变化趋势的分析显示:一周后对照组乳酸菌数最高达到2.1×106CFU/g,两处理组中处理组Ⅱ乳酸菌数达到最高5.5×107CFU/g;利用MRS平板分离、培养出典型乳酸菌菌落152株,经16S rRNA基因序列比对分析为乳杆菌属和片球菌属,其中86%的菌株属于乳杆菌属。此研究表明微生物添加剂有利于青贮玉米发酵过程中乳酸菌的快速增殖,乳杆菌属和片球菌属都是青贮玉米发酵的启动菌之一,在发酵前期一直存在,但发酵后期乳杆菌属是玉米青贮过程中乳酸菌的主要菌群。     

群体感应调控干腌肉制品中乳酸菌环境胁迫应激机制研究进展

乳酸菌作为干腌肉制品生产过程中的主要微生物之一,对制品品质的形成和安全性具有重要意义,而如何耐受腌腊过程中的环境胁迫是乳酸菌生存的基本要求。已有研究表明,LuxS/AI-2介导的群体感应(quorum-sensing,QS)系统能够调节乳酸菌在高盐、高酸等特定环境下AI-2的活性和luxS的转录水平。本文中,笔者主要综述了干腌肉制品中常见乳酸菌、乳酸菌群体感应系统及其分类以及群体感应调控乳酸菌环境胁迫应激机制,并对今后的研究方向进行了展望,以期为乳酸菌群体感应调控的干腌肉制品品质及其质量安全控制提供参考。     

工业微生物的酸胁迫响应及其抵御策略

有机酸的积累在工业发酵过程中是一个较为普遍的现象,会导致发酵体系pH的降低,进而引起酸胁迫,限制细胞生长及目标产物的积累。针对这一问题,本文阐述了工业微生物应对酸胁迫所发生的生理变化,提出了微生物在酸性环境中可能的3种自我调节机制,概括总结了目前提高微生物酸耐受性的策略及各自的优缺点,指出了未来可能的发展方向,以期为提高工业微生物的酸耐受性提供思路。     

芝麻香型白酒发酵过程中乳酸菌多样性及其演替规律

【背景】乳酸菌是白酒发酵过程中一类非常重要的微生物,其种类及动态变化对于白酒品质具有重要影响。然而,目前对于芝麻香型白酒发酵过程中乳酸菌群落结构及其演替规律的认识并不全面。【目的】揭示芝麻香型白酒发酵过程中乳酸菌的多样性及菌群的演替规律,为更好地探索白酒酿造机理和控制白酒品质提供生物学依据。【方法】利用高通量测序技术对芝麻香型白酒发酵过程中乳酸菌菌群演替进行跟踪分析,同时采用实时荧光定量PCR对发酵过程中乳酸菌的生物量进行定量分析。【结果】高通量测序结果显示,芝麻香型白酒发酵过程涉及5个属的乳酸菌:魏斯氏菌属(Weissella)、片球菌属(Pediococcus)、乳杆菌属(Lactobacillus)、明串珠菌属(Leuconostoc)和乳球菌属(Lactococcus),共计43种乳酸菌。其中,在发酵过程中平均相对丰度大于0.5%的乳酸菌有10种,分别是类肠膜魏斯氏菌(Weissella paramesenteroides)、食窦魏斯氏菌(Weissella cibaria)、融合魏斯氏菌(Weissella confusa)、戊糖片球菌(Pediococcus pentosaceus)、假肠膜明串珠菌(Leuconostoc pseudomesenteroides)、发酵乳杆菌(Lactobacillus fermentum)、植物乳杆菌(Lactobacillus plantarum)、副干酪乳杆菌(Lactobacillus paracasei)、耐酸乳杆菌(Lactobacillus acetotolerans)和Lactobacillus sp.。在堆积发酵过程中,Weissella属占细菌总量的50%以上,其次是Pediococcus属和Lactobacillus属,而Leuconostoc属和Lactococcus属相对较少。在窖池发酵过程中Lactobacillus属的乳酸菌逐渐成为优势细菌,尤其是Lactobacillus sp.在窖池发酵中后期相对丰度达到80%以上。实时荧光定量PCR结果显示,在堆积发酵和窖池发酵前期乳酸菌总量变化不大;从窖池发酵5 d开始,乳酸菌总量迅速上升,30 d时达到最大值。【结论】对白酒发酵过程中乳酸菌种类及动态变化的研究有助于探究白酒酿造过程中乳酸菌功能,进而解析白酒酿造机理,最终达到控制白酒品质的目的。     

水产动物益生菌乳酸杆菌LH发酵工艺的研究

目的从生产实际出发,对1株高效乳酸杆菌（Lactobacillus spp）LH进行液体发酵培养基优化及发酵条件研究。方法通过碳源、氮源、无机盐、促生长素等单因子筛选及正交试验设计获得以下最佳培养基：糖蜜12 g/L,酵母膏5 g/L,蛋白胨1 g/L,葡萄糖4 g/L,玉米浆3 g/L,乙酸钠5 g/L,NaC l 5 g/L,K2HPO42.5 g/L,KH2PO42.5 g/L,MgSO40.5g/L,MnSO40.25 g/L。在此培养基上研究了该菌株最佳发酵条件。结果培养基初始pH 6.0,接种量2%（v/v,相对装液量）,500 m l三角瓶中装液量为500 m l,发酵温度为30～35℃,静置培养。在最佳培养条件下,LH活菌量达到1.74×10^9CFU/m l。结论通过活菌平板计数法测定了乳酸杆菌LH生长曲线,24 h为最佳种龄,生产收获时间是36 h。     

Multistrain probiotic production by co‐culture fermentation in a lab‐scale bioreactor

Most commercial probiotic products intended for pharmaceutical applications consist of combinations of probiotic strains and are available in various forms. The development of co‐culture fermentation conditions to produce probiotics with the correct proportion of viable microorganisms would reduce multiple operations and the associated costs. The aim of this study was to develop a fermentation medium and process to achieve biomass comprising the desired proportion of two probiotic strains in co‐culture. Initially, a quantification medium was developed, and the method was optimized to allow the quantification of each strain's biomass in a mixture. The specific growth rates of Lactobacillus delbrueckii spp. bulgaricus and Lactobacillus plantarum were determined in media with different carbon sources. The inoculum volume was optimized to achieve equal proportion of biomass in co‐culture fermentation in test tubes. Next, fermentation was carried out in a 3‐L bioreactor. A biomass concentration of 2.06 g/L, with L. delbrueckii spp. bulgaricus and L. plantarum in the ratio of 47%:53% (by weight), was achieved with concomitant production of 12.69 g/L of lactic acid in 14 h. The results show that with careful manipulation of process conditions, it is possible to achieve the desired proportion of individual strains in the final biomass produced by co‐culture fermentation. This process may serve as a model to produce multistrain probiotic drugs at industrial scale.     

水稻秸秆低温复合菌系多样性及发酵动态

【目的】为解决中国寒冷地区水稻秸秆大面积废弃问题,加快低温地区水稻秸秆饲料转化,本文筛选了可以低温下加速秸秆发酵过程的微生物复合菌系,研究其微生物组成并跟踪其发酵动态。【方法】通过5℃下连续定向富集筛选,获得低温复合菌系。采用克隆文库方法分析复合菌系的组成。将复合菌系和商业接种剂(由Lactobacillus plantarum,Enterococcus faecium,L.salivarilus,Pediococcus acidilactici组成)分别接入稻秸进行10℃发酵。气质联机(GC-MS)测定发酵产物的同时,通过变性梯度凝胶电泳检测微生物在发酵体系的定殖情况。采用定量PCR方法追踪复合菌系组成菌在发酵过程中的动态。【结果】16S rDNA克隆文库分析结果表明复合系主要由两种微生物组成,一种属乳酸杆菌(Lactobacillus),一种属乳酸球菌(Leuconostoc)。10℃稻秸发酵结果表明,在发酵第6天接种复合菌系处理的pH已经下降到4.3,乳酸菌菌落形成单位为2.9×109CFU/g鲜样,而接种商业接种剂的处理pH为5.3,乳酸菌菌落形成单位为3.6×108 CFU/g鲜样;在发酵30 d时,接种复合菌系处理的乳酸含量为8.1 g/kg鲜样,接种商业接种剂处理的乳酸含量为2.0 g/kg鲜样。变性梯度凝胶电泳结果表明,在接种复合菌系的稻秸中,从发酵的第6天开始,检测到的微生物主要为L.sakei和Leuconostoc inhae,在整个发酵过程中,两菌一直存在;在商业接种剂处理中,发酵第6天检测到的微生物除其四种组成菌外,还包括Uncultured bacterium;而在发酵第16天和第30天,只检测到组成菌中的L.plantarum和E.faecium。定量PCR结果显示,接种复合菌系处理中,L.sakeiDNA在发酵第6天达到41.0%,在发酵第16天已达到65%,Le inhae在发酵的第6天达到整个发酵过程中的最大值(5.5%)。【结论】接种复合菌系,可以有效促进水稻秸秆的低温发酵进程。复合菌系组成菌可以定殖在发酵体系中,并占据优势。复合菌系的关键菌为L.sakei。     

Detection of Legionella species in reclaimed water and air with the EnviroAmp Legionella PCR kit and direct fluorescent antibody staining.

Reclaimed water is an important resource for areas with inadequate water supplies. However, there have been few studies on the variety of microorganisms found in this type of water, since typically reclaimed water is examined only for the presence of coliform bacteria. Many microorganisms, including the legionellae, are known to be more resistant to chlorine than are coliform bacteria. Previously, we detected > 10(3) Legionella cells per ml in primary and secondary sewage effluents and observed no significant reduction in population numbers throughout the treatment process. In this study, we detected Legionella spp. in chlorinated effluent by using an EnviroAmp Legionella PCR kit and direct fluorescent antibody (DFA) staining. However, we were not able to isolate Legionella spp. from either natural or seeded reclaimed water samples. This suggests that the Legionella spp. detected by the PCR and DFA methods may be injured or viable but nonculturable after exposure to the high residual chlorine levels typically found in this type of water source. The numbers of coliform bacteria were low (< 2 cells per 100 ml) in most reclaimed water samples and were not correlated with the presence or absence of Legionella spp. We also collected air samples from above a secondary aeration basin and analyzed them by using the PCR, DFA, and plate culture methods. Legionella spp. were detected in the air obtained from above the secondary basin with all three methods. We concluded that the PCR was superior to the culture and DFA methods for detecting Legionella spp. in environmental water samples.     

Improvement of L-lactic acid production from Jerusalem artichoke tubers by mixed culture of Aspergillus niger and Lactobacillus sp

Aspergillus niger SL-09 and Lactobacillus sp. G-02 were used as a mixed culture in a 7-l fermentor to directly form L-lactic acid from Jerusalem artichoke tubers. The synthesis of inulinase and invertase from A. niger SL-09 was enhanced significantly by the inoculation of Lactobacillus sp. G-02 at 12h of culture, which reached 275.6 and 571.8 U/ml in 60 h, over 5-folds higher than that of the culture using single strain. In the following simultaneous saccharification and fermentation procedure, the highest L-lactic acid concentration of 120.5 g/l was obtained in 36 h of the fed-batch fermentation with high conversion efficiency of 94.5%.     

Microbiological and Biochemical Characterization of Cassava Retting, a Traditional Lactic Acid Fermentation for Foo-Foo (Cassava Flour) Production

The overall kinetics of retting, a spontaneous fermentation of cassava roots performed in central Africa, was investigated in terms of microbial-population evolution and biochemical and physicochemical parameters. During the traditional process, endogenous cyanogens were almost totally degraded, plant cell walls were lysed by the simultaneous action of pectin methylesterase and pectate lyase, and organic acids (C(inf2) to C(inf4)) were produced. Most microorganisms identified were found to be facultative anaerobes which used the sugars (sucrose, glucose, and fructose) present in the roots as carbon sources. After 24 h of retting, the fermentation reached an equilibrium that was reproducible in all the spontaneous fermentations studied. Lactic acid bacteria were largely predominant (over 99% of the total flora after 48 h) and governed the fermentation. The epiphytic flora was first replaced by Lactococcus lactis, then by Leuconostoc mesenteroides, and finally, at the end of the process, by Lactobacillus plantarum. These organisms produced ethanol and high concentrations of lactate, which strongly acidified the retting juice. In addition, the rapid decrease in partial oxygen pressure rendered the process anaerobic. Strict anaerobes, such as Clostridium spp., developed and produced the volatile fatty acids (mainly butyrate) responsible, together with lactate, for the typical flavor of retted cassava. Yeasts (mostly Candida spp.) did not seem to play a significant role in the process, but their increasing numbers in the last stage of the process might influence the flavor and the preservation of the end products.     

Monitoring microbiological and biochemical changes in fermented yam

The microbiological and biochemical changes occurring in yam (Dioscorea rotundata L.) tissues fermented in 2% brine under anaerobic conditions at ambient temperature were studied. The ash. fibre and fat contents of the yam tissues were reduced at an average rate of 1.98, 1.72 and 0.42 mg g⁻¹ d⁻¹, respectively.Lactobacillus andLeuconostoc spp., as well as other fermentative microorganisms, showed a tendency to increased growth. The decrease in the total aerobic count after a 4-d fermentation was due to depletion of available nutrients, increased acidity of the medium and complete anaerobiosis of the environment. The fermenting microbes showed a higher amylolytic activity, releasing between 52 and 73 mg glucose per mL, than proteolytic activity, where between 120 and 250 μg amino acids per mL was released.     

氨基酸对青稞酒酿造微生物群落演替及风味代谢的驱动

【背景】环境因素是微生物生长代谢的重要驱动因素,因此,解析其对白酒酿造过程中微生物群落演替的影响对青稞酒的可控化生产具有重要作用。氨基酸作为微生物生长代谢的重要营养底物以及环境因素,其对微生物群落演替的作用尚不明确。【目的】揭示环境因素对青稞酒发酵过程中微生物群落演替及风味代谢的驱动作用。【方法】通过气相色谱-质谱联用技术对比检测肚里黄和瓦蓝两种青稞原料酿造青稞酒过程中风味物质变化情况;采用高通量扩增子测序及多元统计分析比较两种青稞酒醅中微生物群落结构特征;结合蒙特卡洛置换检验确定环境因素对微生物的影响;通过模拟发酵对以上研究结果进行验证。【结果】肚里黄青稞酒醅中酯类化合物的含量及其发酵后期乳酸杆菌相对丰度和氨基酸含量显著低于瓦蓝酒醅(P<0.05);通过生物信息学分析发现,环境因素中游离氨基酸是青稞酒发酵过程微生物群落演替重要的推动因素,且乳酸杆菌相对丰度与游离氨基酸呈显著相关;模拟发酵实验证实了特定氨基酸不足会影响乳酸杆菌生长。【结论】揭示了青稞酒发酵过程中游离氨基酸对微生物群落组装的驱动作用,进而影响青稞酒的风味品质,为青稞酒的可控发酵提供理论基础。     

Effect of initial glucose concentration and inoculation level of lactic acid bacteria in shrimp waste ensilation

Fermentation conditions and microorganisms were determined, based on acid production, glucose concentration as carbohydrate source. Inoculation levels to obtain a stable shrimp waste silage were also determined. Shrimp waste ensilation was an efficient method of preservation, allowing the recovery of chitin and another added-value products such as pigments, proteins and enzymes. From the various lactic acid bacteria tested, Lactobacillus pentosus and Lactobacillus sp. (B2) were the best lactic acid producers, although small quantities of acetic acid were detected in samples inoculated with Lactobacillus pentosus. Therefore B2 was chosen for the analysis of glucose consumption as well as for the determination of optimum inoculation levels. The best results were obtained at 10% (w/w wet basis) and 5% (v/w wet basis) respectively. Presence of starters and initial glucose concentration were critical factors in the fermentation of shrimp waste. High initial glucose and starter concentrations reduced the time and increased the amount of lactic acid produced. The fermentation pattern changed during ensilation from hetero to homofermentative. Shrimp waste ensilation prevented the growth of spoilage microorganisms keeping their microbial counts steady and pH values within the acid region.     

七味白术散对菌群失调腹泻小鼠肠道细菌多样性的影响

【背景】肠道微生物与人体多项生理功能密切相关,我们课题组前期研究表明七味白术散对菌群失调腹泻有较好的疗效。【目的】探讨与七味白术散疗效相关肠道微生物,比较传统中药饮片与超微中药饮片的疗效,进一步明确七味白术散治疗菌群失调腹泻的机理,为临床应用提供科学依据。【方法】应用抗生素建立菌群失调小鼠腹泻模型,分别灌胃给药七味白术散传统汤剂和超微50%量七味白术散汤剂。治疗结束后,提取肠道内容物微生物宏基因组DNA,建立16S rRNA基因文库进行测序。【结果】肠道微生物中的群落由乳酸菌(Lactobacillus spp.)、屎肠球菌(Enterococcus feacium)、梭状芽孢杆菌(Clostridium spp.)、黏液真杆菌(Blautia producta)、毛螺旋菌(Anaerostipes spp.)、腐生性葡萄球菌(Staphylococcus saprophyticus)和不能培养的细菌组成,其中乳酸菌为优势菌,占全部细菌DNA克隆数的61.90%。经抗生素造模后Lactobacillus spp.数量明显减少,Enterococcus feacium成为优势菌种,Clostridium spp.、Blautia product、Anaerostipes spp.和Staphylococcus saprophyticus等在数量上开始有增长的趋势,而治疗结束后,传统七味白术散治疗组和超微50%量七味白术散治疗组的Lactobacillus spp.比例均有所恢复,且超微50%量七味白术散治疗组的乳酸菌比例与正常组最接近;通过建立聚类树和计算各组中各菌群的多样性(H)、丰富度(S)、均匀度(E)及优势度指数(D)可知,超微50%量七味白术散治疗组可与正常组聚为一类,且超微50%量七味白术散治疗组各项指数与正常组最为接近,说明超微50%量七味白术散治疗组肠道微生物的基因文库及多样性与正常组最接近,超微50%量七味白术散汤剂的治疗效果优于七味白术散传统汤剂。【结论】应用16S rRNA基因克隆文库技术进一步明确了正常小鼠肠道中细菌群落的组成,以及七味白术散对菌群失调腹泻小鼠肠道细菌群落的恢复效果,超微50%量七味白术散汤剂的治疗效果优于七味白术散传统汤剂。