食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 生物工程 •    下一篇

内蒙古科尔沁地区食疗用酸马奶发酵引子部分理化指标的测定及细菌多样性分析

乌日汗1,包连胜2,包秀萍2,李爽1,王歆远1,贾士儒3   

  1. 1. 内蒙古民族大学生命科学学院
    2. 内蒙古民族大学附属医院康复保健医院
    3. 天津科技大学生物工程学院
  • 收稿日期:2018-06-22 修回日期:2019-05-15 出版日期:2019-07-25 发布日期:2019-07-23
  • 通讯作者: 贾士儒 E-mail:jiashiru@tust.edu.cn
  • 基金资助:
    内蒙古民族大学科学研究项目

Analysis of physicochemical indexes and bacterial diversity of fermentation starter of koumiss for food therapy in Kerqin, Inner Mongolia

2, 2, 2, 2,   

  • Received:2018-06-22 Revised:2019-05-15 Online:2019-07-25 Published:2019-07-23

摘要: 本研究对内蒙古科尔沁地区食疗用酸马奶发酵引子部分生理生化指标,包括pH值、糖类、有机酸、游离脂肪酸等进行了分析,同时为了调查其中细菌多样性,应用Illumina MiSeq二代测序技术测定其细菌的16S rDNA V3-V4高变区序列,分析物种的丰度、物种分布和Alpha多样性。结果如下:该酸马奶引子样品pH值为3.54,乳糖、半乳糖含量分别为0.281±0.011(g/100g)和0.100±0.003(g/100g),未检测到葡萄糖;乳酸含量为1.506±0.069 (g/100g),丙酸0.053±0.002 (g/100g),乙酸含量为0.345±0.014 (g/100g),丁酸含量为1.143±0.061 (g/100g);共检测到19种脂肪酸,包括12种饱和脂肪酸和7种不饱和脂肪酸;不饱和脂肪酸中α-亚麻酸含量最高,为14.12±0.36(mg/L);细菌多样性检测结果表明,该样品所获优化序列为62082.7±4868.8条,OTU数为34.3±2.3;稀释曲线表明该测序深度充分,OTU的数量接近于饱和。该酸马奶引子细菌主要分布于以下4个属:乳杆菌属(Lactobacillus,84.08%)、 醋菌属(Acetobacter,9.83%)、 乳球菌属(Lactococcus,2.41%)、 链球菌属(Streptococcus,2.18%);其优势菌属为乳杆菌属。以上结果表明,该酸马奶引子不饱和脂肪酸含量丰富,益生菌占主要地位,食品安全有保障。

关键词: 酸马奶, 发酵引子, 理化指标, 高通量测序, 细菌多样性

Abstract: In this study, the chamical composition, including pH, carbohydrates, organic acids and free fatty acids of fermentation starter of koumiss for food therapy in Kerqin of Inner Mongolia were analyzed. To investigate the diversity of the endophtic bacterial communities, the Illumina MiSeq second-generation sequencing technology was used to measure the sequence of 16S rDNA V3-V4 variable region of endophytic bacteria. Thereafter, the species abundance, distribution and alpha diversity were analyzed. The analytical indicate that the pH averaged at 3.54; the mean value of lactose, galactose contents were 0.281±0.011(g/100g), 0.100±0.003(g/100g) respectively, and no glucose was detected; The lactic acid leveled at 1.506±0.069(g/100 g), propanoic acid 0.053±0.002(g/100 g), acetic acid 0.345±0.014(g/100 g), and butyric acid 1.143±0.061(g/100 g); A total of 19 fatty acids were detected, including 12 saturated fatty acids and 7 unsaturated fatty acids; The highest content of α-linolenic acid in unsaturated fatty acids was 14.12±0.36(mg/L). The results of bacterial diversity detection showed that the clean reads of the sample was 62082.7±4868.8, and the OTU number was 34.3±2.3; The rarefaction curve shows that the sequencing depth is sufficient and the number of OTUs is close to saturation. The endophytic bacteria in this samples are mainly distributed in the following 4 genera: Lactobacillus (84.08 %), Acetobacter (9.83 %), Lactobacillus (2.41 %), Streptococcus (2.18 %); Its dominant genus is Lactobacillus. The above results showed that this fermentation starter sample is rich in unsaturated fatty acids and probiotics, and its food safety is guaranteed.

Key words: koumiss, fermentation starter, physicochemical index, high-throughput sequencing, bacterial diversity

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