基于高通量测序浏阳豆豉不同发酵阶段微生物多样性分析.docVIP

基于高通量测序浏阳豆豉不同发酵阶段微生物多样性分析 石聪 李世瑞 李跑 廖卢艳 蒋立文 湖南农业大学食品科技学院 食品科学与生物技术湖南省重点实验室 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 目的:浏阳豆豉是我国药食两用的发酵豆制品代表之一, 有悠久的历史。但其生产的开放性和工艺控制标准缺乏, 对产品品质和药效有重要影响。方法:本研究采用454高通量焦磷酸测序研究传统工艺中不同阶段的微生物多样性进行了研究, 结果:前发酵和后发酵3d前后微生物水平差异不大, 但LY03即后发酵时间15d时, 无论是细菌还是真菌和LY01、LY02相比显示更加的多样性, 微生物的门、纲、目、科、属均有明显增加, 除部分没有确认的外, 真菌多样性各水平分别为制曲成熟和后发酵3d差别不大, 但后发酵15d显著增加, 制曲成熟主要微生物属以根霉、曲霉为主, 大量酵母菌参与后期发酵。细菌多样性变化显著, 制曲成熟和经过洗曲后发酵3d差异不大, 但堆积发酵15d各水平显著增加, 芽孢杆菌属在全过程丰度高, 乳酸菌种类较多和比例较高。结论:这种堆积发酵时间长短其微生物多样性差异明显, 其生产工艺的非标准化是否影响到产品品质特别是药效值得进一步深入研究。 关键词： 微生物多样性; 浏阳豆豉; 细菌; 真菌; 454测序; 作者简介：石聪, 硕士研究生, 研究方向为食品工程。E-mail:1379907184@ 作者简介：蒋立文, 博士, 教授, 研究方向为食品生物技术。E-mail:1024305380@ 收稿日期：2017-09-14 基金：国家自然科学基金 Analysis of microbial diversity in different fermented stages of Liuyang Douchi based on high throughput sequencing SHI Cong LI Shi-rui LI Pao LIAO Lu-yan JIANG Li-wen College of Food Science and Technology, Hunan Agricultural University; Abstract： Liuyang fermented soybean is a representative of our country homology of medicine and food with thousands years of history. Being more opening of the process, microbial diversity have a significant impact on material transformation and formation of flavor before drying processing. In this paper, 454 high-throughput pyrosequencing was studied in traditional process cycle of bacterial, fungal diversity. The results show that Fermenting microorganism type difference before and after 3 d is not great, but continue to fermentation after 15 d, either bacteria or fungi compared LY01, LY02 to show more diversity, mainly dominated Rhizopus, Aspergillus, yeast; As to bacterium diversity, its number is more numbers at 15 d fermentation compared with LY01、LY02.Bacillus and Lactic acid bacterium have appeared in post-fermentation stage. This difference in microbial diversity fermentation caused by the accumulation affect the product quality and efficacy needs further study, its standardized