摘要
该研究以老面为研究对象,采用高通量测序技术解析了老面传代1代(SD1)、2代(SD2)和4代(SD3)发酵过程中的细菌菌群多样性,对高通量测序结果进行α多样性及β多样性分析,并对其细菌菌群进行京都基因与基因组百科全书(KEGG)富集分析。结果表明,老面样品共获得538981条优化序列,得到495个操作分类单元(OTU);从SD1到SD3代的优势菌门依次为厚壁菌门(Firmicutes)、蓝藻菌门(Cyanobacteria)和变形菌门(Proteobacteria);优势菌属均为乳杆菌属(Lactobacillus);优势菌种均为旧金山乳杆菌(Lactobacillus sanfranciscensis)、干酪乳杆菌(L.sakei)、短乳杆菌(L.brevis)和加氏乳杆菌(L.gasseri);优势菌门、属和种的平均相对含量变化不显著(P>0.05)。β多样性分析表明,老面传代发酵过程中细菌群落结构较为相似,丰度变化不显著(P>0.05)。从SD1到SD3老面样品中细菌菌群主要功能为碳水化合物代谢,其次为维生素及辅酶因子代谢、分子排序、结构折叠与降解、氨基酸代谢,磷酸戊糖途径是最主要的三级代谢功能。
In this study,sourdough was selected as the research object,and the bacterial flora diversity during the fermentation process of the first generation(SD1),the second generation(SD2)and the fourth generation(SD3)was analyzed by using Illumina MiSeq high-throughput sequencing technology and its results of alpha diversity and beta diversity were analyzed.The kyoto Encyclopedia of Genes and Genomes(KEGG)enrichment analysis was performed on the bacterial community.The results showed that 538981 high-quality sequences were generated from the traditional sourdough samples and 495 operational taxonomic units(OTU)were obtained.From SD1 to SD3,the dominant bacterial phyla were Firmicutes,Cyanobacteria and Proteobacteria;the dominant genus was Lactobacillus and the dominant species were L.sanfranciscensis,L.sakei and L.gasseri.The average relative contents of dominant phyla,genera and species changed not significantly(P>0.05).The beta diversity analysis showed that the bacterial community structure was similar during the process of sourdough during generation fermentation,and there is no significant change in the abundance(P>0.05).The main functions of bacterial flora in traditional sourdough samples were carbohydrate metabolism,vitamin and coenzyme factor metabolism,molecular sequencing,structure folding and degradation and amino acid metabolism.The pentose phosphate pathway was the most predominant tertiary metabolic function.
作者
吴庆
杨小萍
辛世华
方海田
WU Qing;YANG Xiaoping;XIN Shihua;FANG Haitian(School of Tourism Management,Ningxia Vocational Technical College of Industry and Commerce,Yinchuan 750021,China;School of Food and Wine,Ningxia University,Yinchuan 750021,China)
出处
《中国酿造》
CAS
北大核心
2024年第4期152-157,共6页
China Brewing
基金
中国烹饪协会、全国餐饮职业教育教学指导委员会2023年度立项课题(CYHZW-QN2023013)。
关键词
老面
传代发酵
高通量测序
细菌菌群结构
基因功能预测
sourdough
generation fermentation
high-throughput sequencing
bacterial community structure
gene function prediction
