摘要
酿造食醋的口感和风味与发酵微生物密切相关,为了探究镇江香醋醋酸发酵阶段细菌群落在垂直方向中的分布及其规律,并研究不同培养基对醋醅中可培养细菌的富集作用。本研究通过高通量测序对醋醅和富集培养样品的细菌多样性进行测定。结果表明,表层、中层和底层醋醅样品的OTU数量分别为66、76和111个,表层醋醅的优势细菌为Acetobacter,中层和底层醋醅的优势细菌为Lactobacillus,细菌的菌群丰富度和多样性随着发酵缸深度变深而更丰富和多样。同时,富集后的高通量测序表明,寡营养培养基比富营养培养基富集的细菌多样性更高。本研究揭示了镇江香醋醋醅在垂直方向细菌分布存在差异,同时提出一种寡营养细菌分离的培养基,为醋醅中发酵微生物的高效分离提供思路。
The taste and flavor of fermented vinegars are closely related to the fermentation microorganisms.In order to investigate the vertical distribution of bacterial community in the acetic acid fermentation stage of Zhenjiang aromatic vinegar,and to investigate the enrichment effect of different media on the culturable bacteria from Cupei.In this study,the bacterial diversity of Cupei and enriched culture samples were determined by high-throughput sequencing.The results showed that the number of OTUs in the surface,middle and bottom Cupei samples were 66,76 and 111,respectively.The dominant bacterium in the surface layer was Acetobacter,while the dominant bacterium in the middle and bottom layers was Lactobacillus.The richness and diversity of bacterial flora became more abundant and diverse with the depth of fermentation.Meanwhile,high-throughput sequencing after enrichment showed that the oligotrophic medium enriched higher bacterial diversity than the nutrient-rich medium.This study revealed that there were differences in bacterial diversity in different depths of Cupei.And it also proposed an oligotrophic medium for bacterial isolation to make isolation of fermentation microorganisms from Cupei more efficient.
作者
崔运来
张徽
李玉龙
罗少波
宁雪悦
田佳蓓
韩冬
CUI Yunlai;ZHANG Hui;LI Yulong;LUO Shaobo;NING Xueyue;TIAN Jiabei;HAN Dong(School of Grain Science and Technology,Jiangsu University of Science and Technology,Zhenjiang 212100,China)
出处
《食品工业科技》
CAS
北大核心
2023年第18期193-199,共7页
Science and Technology of Food Industry
基金
国家自然科学基金(32200012)
江苏省高等学校基础科学(自然科学)研究项目(22KJB180016)
江苏科技大学科研启动基金。
关键词
镇江香醋
垂直结构
细菌多样性
富集培养
Zhenjiang aromatic vinegar
vertical structure
bacterial diversity
enrichment culture
