食品科学

• 生物工程 • 上一篇    下一篇

不同发酵时期酸马奶细菌群落结构

布仁其其格1,2,高雅罕1,任秀娟1,包艳青1,魏睿元1,赵一萍1,韩海格1,乌云达来1,黄金龙1,芒 来1,*   

  1. 1.内蒙古农业大学动物科学学院,内蒙古自治区蒙古马遗传资源保护及马产业工程实验室,内蒙古 呼和浩特 010018;
    2.内蒙古医科大学基础医学院,内蒙古 呼和浩特 010110
  • 出版日期:2016-06-15 发布日期:2016-06-27

Dynamic Changes of Bacteria Community Structure during Koumiss Fermentation

Burenqiqige1,2, GAO Yahan1, REN Xiujuan1, BAO Yanqing1, WEI Ruiyuan1, ZHAO Yiping1,HAN Haige1, Wuyundalai1, HUANG Jinlong1, Dugarjaviin Manglai1,*   

  1. 1. Inner Mongolia Mongolian Horse Genetic Resources Protection and Industrial Engineering Laboratory, College of Animal Science,
    Inner Mongolia Agricultural University, Hohhot 010018, China; 2. Department of Basic Medical, Inner Mongolia Medical University, Hohhot 010110, China
  • Online:2016-06-15 Published:2016-06-27

摘要:

以聚合酶链式反应扩增16S rRNA基因序列采用454焦磷酸测序方法分析酸马奶传统发酵过程中细菌群落结构演替变化。结果表明:在发酵的初期细菌多样性最高,而细菌丰度在72 h时最高;硬壁菌门(Firmicutes)和变形菌门(Proteobacteria)为酸马奶中的优势细菌门;乳杆菌属(Lactobacillus)和乳球菌属(Lactococcus)为其优势细菌属;随着发酵时间的延长,各个细菌门与属都存在上升或下降的趋势变化。本研究可为其他乳制品发酵过程中细菌群落结构研究提供借鉴。

关键词: 酸马奶, 传统发酵, 细菌群落结构, 16S rRNA

Abstract:

Samples of koumiss during the fermentation period were taken for the extraction of metagenomic DNA. PCR
amplification of the 16S rRNA gene sequence was conducted followed by 454 pyrosequencing to analyze the succession of
bacterial community structure. The main findings were as follows: 1) The highest diversity of bacteria occurred at the early
stage of fermentation, while bacterial abundance showed the maximum value at 72 h. 2) Firmicutes and Proteobacteria were
the dominant phyla in koumiss fermentation. Lactobacillus and Lactococcus were the dominant bacterial genera. 3) With the
extension of fermentation time, there were rising or falling trends in bacterial counts at phylum and genus levels. This study
has provided a new understanding of dynamic changes in bacterial community structure during koumiss fermentation, which
may offer some references for exploring bacterial community structure in other fermented dairy products.

Key words: koumiss, traditional fermentation, bacterial community structure, 16S rRNA

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