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中国精品科技期刊2020
邢晓莹,孟卫凯,张慧妍,等. 基于高通量测序分析山西老陈醋醋酸发酵过程中细菌群落的演替规律[J]. 食品工业科技,2024,45(17):1−8. doi: 10.13386/j.issn1002-0306.2023100143.
引用本文: 邢晓莹,孟卫凯,张慧妍,等. 基于高通量测序分析山西老陈醋醋酸发酵过程中细菌群落的演替规律[J]. 食品工业科技,2024,45(17):1−8. doi: 10.13386/j.issn1002-0306.2023100143.
XING Xiaoying, MENG Weikai, ZHANG Huiyan, et al. Bacterial Community Analysis of Shanxi Aged Vinegar During the Fermentation by High-throughput Sequencing[J]. Science and Technology of Food Industry, 2024, 45(17): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100143.
Citation: XING Xiaoying, MENG Weikai, ZHANG Huiyan, et al. Bacterial Community Analysis of Shanxi Aged Vinegar During the Fermentation by High-throughput Sequencing[J]. Science and Technology of Food Industry, 2024, 45(17): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100143.

基于高通量测序分析山西老陈醋醋酸发酵过程中细菌群落的演替规律

Bacterial Community Analysis of Shanxi Aged Vinegar During the Fermentation by High-throughput Sequencing

  • 摘要: 以山西老陈醋醋醅为研究对象,通过高通量测序技术,探究其在发酵过程中细菌群落的多样性和演替规律。结果表明,山西老陈醋醋酸发酵过程中在门的水平上主要有厚壁菌门(Firmicutes)、变形菌门( Proteobacteria)、放线菌门(Actinobacteria)和拟杆菌门(Bacteroidetes)等7个菌门,其中厚壁菌门的相对丰度随发酵进行呈上升趋势,至发酵末期,其相对丰度甚至达到98%以上,在整个醋酸发酵阶段处于主导地位。在属水平,参与山西老陈醋醋酸发酵阶段的主要细菌有乳杆菌属(Lactobacillus,57.4%~66.4%)、醋酸菌属(Acetobacter,3.8%~27.3%)、链球菌属(Streptococcus,0.3%~3.0%)、魏斯氏菌属(Weissella,0.2%~1.8%)、芽孢杆菌属(Bacillus,0.1%~1.2%)、假单胞菌属(Pseudomonas,0%~1.8%)等,其中乳杆菌属(Lactobacillus)和醋酸菌属(Acetobacter)的细菌占主导优势,发酵前5 d二者的相对丰度之和高达90%左右。发酵前期的醋醅样品中并未检测到假单胞菌属(Pseudomonas),随着醋酸发酵的进行其在第5 d的样本中出现,并在第7 d达到峰值(1.1%~3.4%)。山西老陈醋醋酸发酵阶段采用“套醪接种”,不同发酵批次的细菌群落结构和变化情况基本相同,所共有的微生物物种占比总数的70%以上,说明山西老陈醋固态酿造工艺的稳定性。

     

    Abstract: By high-throughput sequence methods, the research explored the diversity and succession of the bacterial communities in fermented grains of Shanxi aged vinegar. The results showed that during the acetic acid fermentation of Shanxi aged vinegar, mainly 7 phyla were at the phylum level, including Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidetes, among which the relative abundance of Firmicutes showed an increasing trend during the fermentation, and finally even reached over 98%, dominating the entire fermentation stage. At the genus level, the main bacteria participating in the acetic acid fermentation stage of Shanxi aged vinegar included Lactobacillus (57.4%~66.4%), Acetobacter (3.8%~27.3%), Streptococcus (0.3%~3.0%), Weissella (0.2%~1.8%), Bacillus (0.1%~1.2%), Pseudomonas (0%~1.8%), etc, among which Lactobacillus and Acetobacter bacteria dominated, with a relative abundance of around 90% in the first 5 days of fermentation. Meanwhile, Pseudomonas was not detected in the vinegar Pei samples during the early stage of the acetic acid fermentation, but appeared in the samples on the 5th day and reached its peak (1.1%~3.4%) on the 7th day. Besides, “mash inoculation” adopted during the acetic acid fermentation of Shanxi aged vinegar, the bacterial community structure as well as changes in different fermentation batches were basically the same, and the shared microbial species accounted for more than 70% of the total, indicating the stability of the solid-state fermentation process of Shanxi aged vinegar.

     

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