摘要
利用高通测序法对制曲阶段及后发酵阶段永川毛霉型豆豉曲料中微生物的群落结构及动态演替规律进行分析。结果表明,整个发酵过程中细菌的多样性高于真菌,制曲阶段微生物群落多样性较后发酵阶段更丰富、群落演替更剧烈。相对丰度>5%的共有17属真菌和25属细菌。制曲阶段的优势菌属有毛霉属、青霉属等真菌及明串珠菌属、魏斯氏菌属等细菌,后发酵阶段则以曲霉属、青霉属、芽孢杆菌属、代尔夫特菌属和根瘤菌属相对丰度较高。以毛霉属为主的少部分真菌在后发酵阶段相对丰度较低,但仍发挥着关键作用。芽孢杆菌属、葡萄球菌属和棒状杆菌属在整个发酵过程均具有重要作用。该研究有利于毛霉型豆豉食品品质调控及复合发酵剂的开发。
Using high-throughput sequencing method,the community structure and dynamic succession of the microorganisms in Mucor-type Yongchuan Douchi during koji making stage and post fermentation stage were analyzed.The results showed that the bacterial diversity in whole process of fermentation was higher than that of fungi,and the diversity of microorganism community during koji making stage was more abundant than that of the post fermentation stage,with more significant community succession.In total,there were 17 fungal and 25 bacterial genera with relative abundance more than 5%.During koji making stage,the dominant fungi consisted of Mucor and Penicillium,and the dominant bacteria were Leuconostoc and Weissella.During the post fermentation stage,Aspergillus,Penicillium,Bacillus,Delftia and Rhizobium had relatively higher abundance,while a few fungi,which are mainly Mucor,played a key role with relatively lower abundance.Bacillus,Staphylococcus and Corynebacterium were crucial to the whole fermentation process.The result lays a foundation for the regulation and quality control of the Mucor-type Douchi and the development of composite fermentation agent.
作者
李薇
罗沈斌
邱泽瑞
赖登磊
王洪伟
索化夷
LI Wei;LUO Shenbin;QIU Zerui;LAI Denglei;WANG Hongwei;SUO Huayi(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Yongchuan Douchi Food Co.,Ltd.,Chongqing 402160,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第23期60-67,共8页
Food and Fermentation Industries
基金
重庆市永川区共性关键技术创新项目(Sctc2019gxgjjs006)。
关键词
毛霉型豆豉
高通量测序
微生物群落结构
制曲阶段
发酵阶段
Mucor-type Douchi
high-throughput sequencing
microbial community structure
koji making stage
fermentation stage
