摘要
本研究利用高通量测序对山西陈醋发酵过程中的微生物群落组成进行了探讨,并分析了酒精发酵和醋酸发酵这两大发酵阶段的菌群变化。结果表明,对于细菌群落结构,醋曲(R1)、酒精发酵阶段(R2)和醋酸发酵阶段(R3)中的主要菌门为厚壁菌门(Firmicutes)和变形菌门(Proteobacteria),R1中的主要优势菌属为魏斯氏菌属(Weissella),R2中主要优势菌属起初为魏斯氏菌属(Weissella),发酵后期逐渐乳杆菌属(Lactobacillus)占优势,R3中占绝对优势的菌属由最初的乳杆菌属(Lactobacillus)转变为醋杆菌属(Acetobacter),对于真菌群落结构,R1、R2和R3中的主要菌门为子囊菌门(Ascomycota)和担子菌门(Basidiomycota),R1中的主要优势菌属为伊萨酵母属(Issatchenkia),曲霉属(Aspergilus)和米勒酵母属(Millerozyma),R2中处于绝对优势菌属为伊萨酵母属(Issatchenkia),且在此阶段呈上升趋势,R3中伊萨酵母属(Issatchenkia)仍然是主要菌属,在此阶段呈现出先上升后下降的趋势,相对丰度最高达到81.3%。R2与R3有6个显著差异菌属,分别为葡萄球菌属(Staphylococcus)、芽孢杆菌属(Bacillus)、肠球菌属(Enterococcus)、明串珠菌属(Leuconostoc)、土芽孢杆菌属(Geobacillus)和曲霉属(Aspergillus)。综上,山西陈醋不同发酵阶段的微生物群落结构具有差异性,并随着发酵进行不断变化。
In this study,the microbial community composition of Shanxi vinegar fermentation was analyzed through high-throughput sequencing,and the changes of microbial community in the two major fermentation stages of alcoholic fermentation and acetic acid fermentation were investigated.The results showed that Firmicutes and Proteobacteria were the main phyla in Cuqu(R1),alcoholic fermentation(R2)and acetic acid fermentation(R3)for the bacterial community structure.The dominant genus in R1 was Weissella.In R2,the dominant genus was Weissella at the beginning,and gradually Lactobacillus dominated at the later stage of fermentation.The dominant genus in R3 was changed from the initial Lactobacillus to Acetobacter.For the fungal community structure,the main phyla in R1,R2 and R3 were Ascomycota and Basidiomycota,and the dominant genera in R1 were Issatchenkia,Aspergilus and Millerozyma.In R2,Issatchenkia was the absolute dominant genus,which was on the rise at this stage.In R3,Issatchenkia was still the dominant genus and showed a first rise and then a decline at this stage,with the highest relative abundance reaching 81.3%.There were six genera with significant differences between R2 and R3,namely Staphylococcus,Bacillus,Enterococcus,Leuconostoc,Geobacillus and Aspergillus.In conclusion,the microbial community structure of Shanxi vinegar in different fermentation stages was different and changed with the fermentation.
作者
范三红
薛虎贵
白宝清
薛腾达
蔺佳钰
张锦华
FAN Sanhong;XUE Hugui;BAI Baoqing;XUE Tengda;LIN Jiayu;ZHANG Jinhua(College of Life Sciences,Shanxi University,Taiyuan 030006,China;Shanxi Key Laboratory for Research and Development of Regional Plants,Shanxi University,Taiyuan 030006,China)
出处
《食品工业科技》
CAS
北大核心
2022年第24期171-179,共9页
Science and Technology of Food Industry
基金
2021年度山西省食品工程产教融合研究生联合培养示范基地(2021JD04)
山西省面上青年基金项目(20210302124511)
后火曲生产过程中不同阶段标志微生物的控制(01130121110114)。
关键词
高通量测序
山西陈醋
微生物群落
菌群变化
high-throughput sequencing
Shanxi vinegar
microbial community
microbial changes
