高通量测序分析麦麸发酵过程中微生物群落结构的变化

doi:10.7506/spkx1002-6630-20191014-111

摘要/Abstract

摘要： 目的：利用高通量测序技术分析传统和back-slopping自然发酵对麦麸中微生物群落结构组成的影响，为探究发酵麦麸微生物多样性与麦麸品质变化之间的关系提供依据。方法：通过传统自然发酵和7 d连续back-slopping法共获得4 组自然发酵麦麸样品（1#、3#、5#和7#）。结果：4 个发酵麦麸样品中，真菌的Shannon指数整体高于细菌，说明麦麸发酵过程中真菌多样性远高于细菌，而Chao1指数远低于细菌，说明发酵麦麸中真菌丰度远低于细菌。对麦麸进行菌群群落结构分析表明，在门水平上，细菌以变形菌门（Proteobacteria）和厚壁菌门（Firmicutes）为主；真菌以子囊菌门（Ascomycota）为主。在属水平上，细菌优势菌属为乳酸杆菌属（Lactobacillus）和片球菌属（Pediococcus）；真菌优势菌属为曲霉属（Aspergillus）和链格孢属（Alternaria）。主成分分析发现，3#、5#和7#发酵麦麸的细菌菌群组成相似，而1#发酵麦麸的菌群组成与其他3 个样品有所不同。细菌和真菌的热图多样性分析表明，在麦麸发酵前期细菌以克罗诺菌属（Cronobacter）、泛菌属（Pantoea）、肠杆菌属（Enterobacter）和梭菌属（Clostridium）为主，发酵后期以Lactobacillus和Pediococcus为主，整个发酵过程中真菌都以Aspergillus和Alternaria为主。结论：不同发酵方式和发酵批次对微生物群落结构和多样性有明显的影响；发酵一定程度上促进有益菌的增加，抑制致病菌的生长繁殖。

关键词: 麦麸；高通量测序；自然发酵；微生物群落；back-slopping

Abstract: The objective of the study was to examine the structure of the microbial community in spontaneous and back-slopping fermented wheat bran in order to provide a foundation for understanding the relationship between microbial community diversity and the quality of fermented wheat bran. Four samples were obtained through spontaneous fermentation for one day (1#) followed by seven cycles of back-slopping fermentation for one day each (3#, 5#, and 7# from the third, fifth and seventh cycles, respectively). Results showed that for the four samples, the Shannon index of fungi was higher than that of bacteria, indicating that the diversity of fungi is richer than that of bacteria; while the Chao 1 index of fungi was lower than that of bacteria, indicating that the relative abundance of fungi is lower than that of bacteria. At the phylum level, the dominant bacteria in fermented wheat bran were Protebacteria and Firmicutes while the dominant fungus was Ascomycota. At the genus level, the dominant bacteria were Lactobacillus and Pediococcus, while the dominant fungi were Aspergillus and Alternaaria. Principal component analysis revealed that the microbial community structures of samples 3#, 5# and 7# were similar to each other but different from that of sample 1#. The heatmap analysis showed that the dominant bacteria in the early fermentation stage were Cronobacter, Pantoea, Enterobacter and Clostridium, while the dominant bacteria in the later fermentation stage were Lactobacillus and Pediococcus; Aspergillus and Alternaria were the dominant fungi throughout the fermentation process. The results of this study indicated that fermentation methods and back-slopping fermentation cycles had significant effects on the microbial community structure and diversity of fermented wheat bran. Back-slopping fermentation promoted the growth of lactic acid bacteria while inhibiting the growth of pathogenic bacteria.

Key words: wheat bran; high-throughput sequencing; spontaneous fermentation; microbial community; back-slopping

中图分类号:

TS210.9

贺成虎，赵海珍，陆兆新，吕凤霞，别小妹，张充. 高通量测序分析麦麸发酵过程中微生物群落结构的变化[J]. 食品科学, 2020, 41(24): 102-109.

HE Chenghu, ZHAO Haizhen, LU Zhaoxin, LÜ Fengxia, BIE Xiaomei, ZHANG Chong. Analysis of Microbial Community Structure Changes of Wheat Bran during Fermentation by High-throughput Sequencing[J]. FOOD SCIENCE, 2020, 41(24): 102-109.

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高通量测序分析麦麸发酵过程中微生物群落结构的变化

Analysis of Microbial Community Structure Changes of Wheat Bran during Fermentation by High-throughput Sequencing

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