食品科学 ›› 2019, Vol. 40 ›› Issue (22): 96-102.doi: 10.7506/spkx1002-6630-20181127-320

• 生物工程 • 上一篇    下一篇

土壤环境对传统豆酱制酱过程中细菌群落演替的影响

安飞宇,武俊瑞,刘一鸣,孙雪婷,祝新媛,魏丽丽,乌日娜   

  1. (1.沈阳农业大学食品学院,辽宁 沈阳 110866;2.沈阳农业大学外语教学部,辽宁 沈阳 110866)
  • 出版日期:2019-11-25 发布日期:2019-12-02
  • 基金资助:
    国家自然科学基金面上项目(31972047);辽宁省“百千万人才工程”人选科技活动支持项目; 辽宁省“兴辽英才计划”项目(XLYC1807040);沈阳市中青年科技创新人才支持计划项目(RC170212)

Effects of Soil Environment on Bacterial Community Succession during Preparation of Naturally Fermented Soybean Paste

AN Feiyu, WU Junrui, LIU Yiming, SUN Xueting, ZHU Xinyuan, WEI Lili, WU Rina   

  1. (1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. Department of Foreign Languages, Shenyang Agricultural University, Shenyang 110866, China)
  • Online:2019-11-25 Published:2019-12-02

摘要: 运用高通量测序技术,对采集自辽宁四平、辽中两家传统自然发酵的成熟酱醅、豆酱以及酱缸周围土壤环境的细菌群落结构进行分析。在揭示自然发酵豆酱细菌菌群动态变化的同时,比较分析土壤环境对发酵豆酱细菌菌群结构的影响。结果显示:四联球菌属(Tetragenococcus)、乳杆菌属(Lactobaillus)、芽孢杆菌属(Bacillus)、明串珠菌属(Leuconostoc)、肠球菌属(Enterococcus)、假单胞菌属(Pseudomonas)、不动杆菌属(Acinetobacter)、魏斯氏菌属(Weissella)等是农家自然发酵酱醅和豆酱的主要细菌属,并随着发酵的进行发生动态变化。同时,土壤环境对豆酱菌群结构产生一定影响,且主要的扩散细菌为放线菌门(Actinobacteria)中的考克氏菌属(Kocuria)。但后期可能随着发酵的进行,菌群结构趋于相对稳定,同时土壤环境与豆酱接触的机会减少,从而使这种影响逐渐减弱,并维持在一定水平。

关键词: 自然发酵豆酱, 土壤环境, 细菌, 高通量测序技术

Abstract: In this experiment, high-throughput sequencing was used to study the bacterial community structures in traditional naturally fermented soybean mash, soybean paste and the surrounding soil environment. Samples were collected from two different regions of Liaoning province, China, namely Siping, and Liaozhong district, Shenyang. The dynamic changes in the bacterial community in naturally fermented soybean paste were examined along with the effects of soil environment on the bacterial flora structure. The results showed that the main bacterial genera in both fermented soybean mash and soybean paste were Tetragenococcu, Lactobaillus, Bacillus, Leuconostoc, Enterococcus, Pseudomonas, Acinetobacter, and Weissella, and they changed dynamically during the fermentation process. Meanwhile, the soil environment influenced the bacterial community structure in fermented soybean paste, and the main diffusing bacteria were the genus Kocuria in the phylum Actinobacteria. However, as the fermentation progressed, the bacterial community structure tended to be relatively stable, and the chance for contact between the soil environment and fermented soybean paste was reduced, so that the effect was gradually weakened and maintained at a certain level.

Key words: naturally fermented soybean paste, soil environment, bacteria, high-throughput sequencing

中图分类号: