变温发酵模式下豆瓣酱自然发酵过程中细菌多样性-北京交通大学学报.PDF

120 2017, Vol.38, No.14 食品科学 ※生物工程 变温发酵模式下豆瓣酱自然发酵过程中 细菌多样性研究 1,2 1 1 1,2 1,2,* 周红丽 ，李 莎 ，张 灵 ，蒋立文 ，谭兴和 （1.湖南农业大学食品科技学院，湖南 长沙 410128 ；2.食品科学与生物技术湖南省重点实验室，湖南 长沙 410128 ） 摘  要：通过DNA提取，聚合酶链式反应扩增以及高通量测序技术对不同温度发酵模式下的豆瓣酱中的细菌进行 多样性分析。结果表明：先低温后高温发酵模式下样品得到了2 081 个操作分类单元（operational taxonomic unit ， OTU ），而在先高温后低温模式中为1 870 个OTU 。在门类水平上，2 种发酵模式中的相对丰度值最高的均为厚壁 菌门，分别为72.24% （先低温后高温）和43.84% （先高温后低温）；属类水平上为葡萄球菌属，其相对丰度值分 别为44.13%和32.52%。先低温后高温发酵模式下细菌物种的丰富度和多样性普遍高于先高温后低温的发酵模式。 关键词：温度模式；豆瓣酱；细菌；多样性 Bacterial Diversity during Natural Fermentation of Soybean Paste under Variable Temperature Conditions 1,2 1 1 1,2 1,2,* ZHOU Hongli , LI Sha , ZHANG Ling , JIANG Liwen , TAN Xinghe (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China) Abstract: The diversity of the bacterial community in soybean paste fermented under variable temperatures was analyzed by DNA extraction, PCR amplification and high-throughput sequencing technology. The results showed a total of 2 081 and 1 870 operational taxonomic units (OTU) were obtained from the samples fermented at low temperature first and then high temperature (mode 1) or at high temperature first and then low temperature (mode 2), respectively. Firmicutes was the most dominant phylum for both fermentation modes with an abundance value of 72.24% and 43.84%, respectively. Staphylococcus was the most dominant genus with an abundance value of 44.13 % and 32.52 % for mode