食品科学 ›› 2017, Vol. 38 ›› Issue (14): 30-35.doi: 10.7506/spkx1002-6630-201714005

• 生物工程 • 上一篇    下一篇

豆酱不同发酵阶段细菌群落多样性及动态变化分析

张颖,乌日娜,,孙慧君,武俊瑞,陶冬冰,王洪玉   

  1. (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:2017-07-25 发布日期:2017-09-06
  • 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)

Diversity and Dynamic Changes of the Bacterial Community during Fermentation of Soybean Paste

ZHANG Ying, WU Rina, SUN Huijun, WU Junrui, TAO Dongbing, WANG Hongyu   

  1. (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 Modern Agricultural Technology, Liaoning Agricultural Economic School, Jinzhou 121001, China)
  • Online:2017-07-25 Published:2017-09-06

摘要: 以东北传统自然发酵豆酱为研究对象,采用聚合酶链式反应-变性梯度凝胶电泳(polymerase chain reaction-denaturing gradient gel electrophoresis,PCR-DGGE)技术结合高通量测序方法分析豆酱发酵过程中细菌的多样性及动态变化。结果显示,细菌的可操作分类单元数值在发酵过程中上下波动,并在后发酵第21天时达到最大值,此时细菌数目最多;整理分析PCR-DGGE图谱鉴定结果以及细菌在属水平上的分布得出,明串珠菌属、肠球菌属、四联球菌属和乳杆菌属为豆酱样品不同发酵阶段的优势细菌菌属,其中四联球菌属波动性较大,易受内外环境的影响;屎肠球菌、明串珠菌属、绿色魏斯菌随着发酵时间的延长在减少,说明这些细菌主要参与豆酱发酵初期产酶分解物质过程,并在整个发酵过程中起到调整发酵内环境等作用。

关键词: 东北传统发酵豆酱, PCR-DGGE, 微生物多样性测序, 优势细菌菌属, 可操作分类单元

Abstract: In this study, the diversity and dynamic changes of?the bacterial community during the natural fermentation of soybean paste, a traditional fermented food popular in northeast China, were analyzedusing polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technology and high-throughput sequencing. Results showed that bacterial operational taxonomy unit (OTU) values were fluctuant during the fermentation and reached a maximum on day 21, indicating the largest bacterial population. Analysis of DGGE profiles and the distribution of bacteria at the genus level suggested that Leuconostoc sp., Enterococcus sp., Tetragenococcus sp. and Lactobacillus sp. were predominant bacterial strains for different fermentation stages of soybean paste. Among these, Tetragenococcus sp. was more fluctuant and and vulnerable to both internal and external environments. Enterococcus faecium, Leuconostoc sp. and Weissella viridescens decreased with fermentation time indicating that these bacteria might be mainly involved in the production of catabolic enzymes in the early fermentation stage and played a role in the adjustment of the internal environment during the whole fermentation process.

Key words: traditional fermented soybean paste in northeast China, PCR-DGGE, sequencing for microbial diversity, dominant bacterial strains, operational taxonomy unit (otu)

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