食品科学 ›› 2020, Vol. 41 ›› Issue (4): 125-133.doi: 10.7506/spkx1002-6630-20190119-234

• 生物工程 • 上一篇    下一篇

基于高通量测序的浙江玫瑰醋发酵过程中细菌菌群结构及其动态演替

方冠宇,黄炳文,蒋予箭   

  1. (浙江工商大学食品与生物工程学院,浙江 杭州 310018)
  • 出版日期:2020-02-25 发布日期:2020-03-02
  • 基金资助:
    浙江工商大学研究生科研创新基金项目(16020000359)

Dynamic Succession of Bacterial Community Structure during the Fermentation Process of Zhejiang Rosy Vinegar Analyzed by High Throughput Sequencing

FANG Guanyu, HUANG Bingwen, JIANG Yujian   

  1. (School of Food Science and Biological Engineering, Zhejiang Gongshang University, Hangzhou 310018, China)
  • Online:2020-02-25 Published:2020-03-02

摘要: 基于Illumina MiSeq高通量测序对浙江玫瑰醋“冲缸放水”后醋样中的细菌DNA序列的V4区进行测序。在门水平对细菌群落进行分析,表明浙江玫瑰醋在“冲缸放水”后的发酵过程中主要菌群为变形菌门(Proteobacteria)和厚壁菌门(Firmicutes),两者相对丰度一直处于98%以上,并且变形菌门相对丰度持续升高,厚壁菌门持续降低。在属水平对细菌进行分析表明,浙江玫瑰醋发酵过程中主要为醋酸杆菌属(Acetobacter)和乳杆菌属(Lactobacillus),并且醋酸杆菌属随着发酵的进行相对丰度呈现持续上升趋势,乳杆菌属呈现下降趋势。肠球菌属(Enterococcus)、假单胞菌属(Pseudomonas)、芽孢杆菌属(Bacillus)相对丰度较低,但存在于整个发酵过程。开始“冲缸放水”时的细菌组成与后期发酵有明显差异。对浙江玫瑰醋发酵过程中乳酸菌进行了分离、鉴定,得到了4 株副干酪乳杆菌(L. paracasei),1 株清酒乳杆菌(L. sakei),1 株鼠李糖乳杆菌(L. rhamnosus),1 株干酪乳杆菌(L. casei)。将浙江玫瑰醋发酵过程中细菌组成与其他醋发酵过程细菌组成进行比较,发现所有醋发酵过程高丰度细菌相同,都为醋酸杆菌属和乳杆菌属,但低丰度细菌差异明显。

关键词: 浙江玫瑰醋, 高通量测序, 细菌菌群结构, 乳杆菌

Abstract: In this study, Illumina MiSeq high-throughput sequencing was used to sequence the V4 region of the bacterial 16S rRNA gene in Zhejiang rosy vinegar at different fermentation times. Analysis of the bacterial community showed that Proteobacteria and Firmicutes were the predominant bacterial phyla during the fermentation process of Zhejiang rosy vinegar. Their relative abundances were always above 98%. The relative abundance of Proteobacteria continued to increase while that of Firmicutes continued to decrease. Acetobacter and Lactobacillus were the main bacterial genera and the relative abundance of Acetobacter showed a continuous increasing trend while that of Lactobacillus showed a declining trend. The relative abundances of Enterococcus, Pseudomonas and Bacillus were low but detectable during the whole fermentation process. There was a significant difference in the bacterial community composition between the early and late stages of fermentation. Four strains of L. paracasei, one strain of L. sakei, one strain of L. rhamnosus and one strain of L. casei were isolated and identified during the fermentation process. By comparing the bacterial community composition of Zhejiang rosy vinegar with that of other vinegars during the fermentation process, we found that the highly abundant bacteria were Acetobacter and Lactobacillus for all vinegars whereas the composition of lowly abundant bacteria was quite different.

Key words: Zhejiang rosy vinegar, high throughput sequencing, bacterial community structure, Lactobacillus

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