酸汤子玉米面团中微生物多样性分析

doi:10.7506/spkx1002-6630-201712004

食品科学 ›› 2017, Vol. 38 ›› Issue (12): 21-26.doi: 10.7506/spkx1002-6630-201712004

酸汤子玉米面团中微生物多样性分析

乌日娜，张颖，张红萧，陶冬冰，孙慧君，岳媛媛，武俊瑞

1.沈阳农业大学食品学院，辽宁?沈阳 110866；2.食品科学与技术国家重点实验室，江南大学食品学院，江苏?无锡 214122；3.辽宁省农业经济学校现代农业技术系，辽宁?锦州 121001

出版日期:2017-06-25 发布日期:2017-06-26
基金资助:
国家自然科学基金面上项目（31471713；31470538）；中国博士后科学基金项目（2014M560395）；辽宁省农业领域青年科技创新人才培养计划项目（2014048）；辽宁省高等学校优秀人才支持计划项目（LR2015059；LJQ2015103）；江苏省博士后科研资助计划项目（1402071C）

Microbial Diversity Analysis of Corn Sourdough for Suantangzi, a Traditional Northwestern Chinese Fermented Food Product

WU Rina, ZHANG Ying, ZHANG Hongxiao, TAO Dongbing, SUN Huijun, YUE Yuanyuan, WU Junrui

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3. College of Morden Agricultural Technology, Liaoning Agricultural Economic School, Jinzhou 121001, China

Online:2017-06-25 Published:2017-06-26

摘要/Abstract

摘要： 酸汤子是我国北方地区一种营养丰富、风味独特的民族传统食品，深受满族及东北人民的喜爱。多样的微生物在酸汤子玉米面团的营养品质形成过程中，发挥着极其重要的作用，然而到目前为止，对满族传统发酵食品酸汤子面团中的微生物菌群多样性，仍不明确。以不同地区采集的酸汤子玉米面团为研究对象，利用聚合酶链式反应结合变性梯度凝胶电泳技术探究了酸汤子中微生物菌群多样性。结果表明：在9 份酸汤子面团中共鉴定出14 种真菌，分别为Saccharomyces castellii、Geotrichun candidum、Simplicillium lanosoniveum、Rhizochaete sulphurosa、Guehomyces pullulans、Debaryomyces hansenii、Fusarium culmorum、Trichoderma brevicompactum、Oryza lonqistaminata、Geotrichun fraqrans、Galactomyces candidum、G. geotrichum、Geotrichum sp.和Galactomyces sp.。鉴于S. castellii在多数样品中被检测，推测其为酸汤样品中真菌的优势发酵菌种。鉴定出4 种细菌，分别是Bacillus pumilu、Lactobacillus tucceti、L. plantarum和Weissella paramesenteroides。由于W. paramesenteroides在多数样品中被检测出，推测其为酸汤样品细菌的优势菌群。

关键词: 酸汤子, 自然发酵, PCR-DGGE, 微生物, 多样性

Abstract: The Suantangzi is a traditional ethnic food with good nutritional properties and unique flavor, which is popular among Manchu people and northeastern Chinese people. The diverse microbes in corn sourdough for Sutangzi play an extremely important role in the development of its nutritional quality. However, the microbial community diversity is still unclear today. This study aimed to study the diversity of the microflora in nine samples of Suantangzi sourdough collected from different regions by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results showed that a total of 14 species of fungi were identified from these samples, including Saccharomyces castellii, Geotrichun candidum, Simplicillium lanosoniveum, Rhizochaete sulphurosa, Guehomyces pullulans, Debaryomyces hansenii, Fusarium culmorum, Trichoderma brevicompactum, Oryza lonqistaminata, Geotrichun fraqrans, Galactomyces candidum, Galactomyces geotrichum, Geotrichum sp. and Galactomyces sp. S. castellii was detected in most samples. Based on this observation, S. castellii was predicted to be the dominant fungal species in Suantangzi. Moreover, 4 species of bacteria were also identified, including Bacillus pumilu, Lactobacillus tucceti, Lactobacillus plantarum and Weissella paramesenteroides. Weissella paramesenteroides was supposed to be the dominant species for the widest distribution in the samples.

Key words: Suantangzi, natural fermentation, polymerase chain reaction-denaturing gradient gel electrophoresis, microbe, diversity

中图分类号:

TS264.2

乌日娜，张颖，张红萧，陶冬冰，孙慧君，岳媛媛，武俊瑞. 酸汤子玉米面团中微生物多样性分析[J]. 食品科学, 2017, 38(12): 21-26.

WU Rina, ZHANG Ying, ZHANG Hongxiao, TAO Dongbing, SUN Huijun, YUE Yuanyuan, WU Junrui. Microbial Diversity Analysis of Corn Sourdough for Suantangzi, a Traditional Northwestern Chinese Fermented Food Product[J]. FOOD SCIENCE, 2017, 38(12): 21-26.

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酸汤子玉米面团中微生物多样性分析

Microbial Diversity Analysis of Corn Sourdough for Suantangzi, a Traditional Northwestern Chinese Fermented Food Product

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