摘要
【目的】探究番茄自然发酵过程中真菌群落变化规律,为番茄精深加工利用提供理论指导。【方法】通过高通量测序技术分析番茄不同发酵阶段的真菌组成及其多样性,并检测其发酵过程中的理化指标。【结果】番茄发酵过程中共得到705 309条有效序列,有11个门,31个属;番茄自然发酵后,真菌群落具有较高的丰富度;其优势真菌门类为子囊菌门(Ascomycota)和担子菌门(Basidiomycota);在属水平上,青霉属(Penicillium)为发酵初期的优势真菌,随后轮枝菌属(Verticillium)成为发酵中期的优势真菌,最后演替为孢汉逊酵母属(Hanseniaspora),说明番茄在自然发酵过程中的优势真菌存在一定差异;并且,pH值与可溶性固形物含量逐渐降低,酒精度以及番茄红素的含量变化趋势相近,呈波动变化。【结论】在番茄自然发酵过程中,随着发酵时间的延长,酵母菌属逐步成为优势真菌,同时发酵体系的可溶性固形物逐渐减少,微生物代谢产生的有机酸使pH逐渐下降,酒精度和番茄红素呈波动变化,这为番茄酵素发酵过程中菌群的调控提供方向。
【Objective】 Changes incurred to the fungal community during the natural fermentation of tomatoes were studied to pave the way for product and process development. 【Methods】 Composition and diversity of fungi presented at various stages of the naturally occurring fermentation on tomatoes were analyzed by high-throughput sequencing technique. Physical and chemical parameters for indexing the process were determined. 【Results】 A total of 705 309 effective sequences,including 11 phyla and 31 genera, were found in the fermentation broth during the entire process. The richly diverse fungal community was dominated by the families of Ascomycota and Basidiomycota. At the genus level, Penicillium predominated in the early stage of the fermentation which was followed by Verticillium in the middle stage and Hanseniaspora in the final stage. It indicated continual differentiations on fungal growth happened as the fermentation progressed. Along with the changing microbial community, the pH and soluble solids declined with fluctuations on the contents of alcohol and lycopene in the fermentation broth. 【Conclusion】 During the fermentation, gradually in the broth, Saccharomyces cerevisiae dominated the fungal community, while soluble solids broke down and pH lowered by the organic acids produced by the microbial metabolism, and alcohol and lycopene contents fluctuated. The revealed regulation roles of fungal flora played on the natural fermentation provided a guideline for future development of technology for an industrial utilization of tomatoes.
作者
秦宇蒙
周笑犁
管庆林
刘云寒
吴承木
QIN Yumeng;ZHOU Xiaoli;GUAN Qingling;LIU Yunhan;WU Chengmu(College of Food and Pharmacy Engineering,Guiyang University,Guiyang,Guizhou 550005,China;Key Laboratory of Functional Food of Universities in Guizhou Province,Guiyang,Guizhou 550005,China)
出处
《福建农业学报》
CAS
CSCD
北大核心
2021年第9期1110-1118,共9页
Fujian Journal of Agricultural Sciences
基金
贵州省大学生创新创业训练计划项目(S202010976038)
贵阳市财政支持贵阳学院学科建设与研究生教育项目(2021-xk15)。
关键词
番茄
自然发酵
高通量测序
真菌多样性
酵母菌属
Tomato
natural fermentation
high-throughput sequencing
fungal diversity
Saccharomyces
