摘要 研究腐乳生产过程中环境微生物对其品质及风味的影响。选择自然发酵腐乳和纯种发酵腐乳,通过高通量基因测序技术鉴定腐乳中微生物的多样性和丰度,其中细菌采用16S rDNA测序,真菌采用ITS1测序。结果表明,在细菌门水平上,变形菌门(Proteobacteria)、厚壁菌门(Firmicutes)和拟杆菌门(Bacteroidetes)是4个腐乳样品的主要菌门。真菌门水平主要是子囊菌门(Ascomycota)、unclassified_k__Fungi、担子菌门(Basidiomycota)和毛霉亚门(Mucoromycota)。在细菌种水平上,草莓假单胞菌(Pseudomonas fragi)在A、B、C、D 4种样品中相对丰度都很高,分别为2.30%、20.95%、12.51%、48.75%,且在自然发酵腐乳中的含量高于纯种发酵腐乳。真菌主要菌种是酵母菌,样品A主要包括unclassified_k__Fungi(63.20%)和粉状米勒酵母(Millerozyma farinosa)(25.80%)。在B、C、D三个样品中以Debaryomyces prosopidis为主,相对丰度分别为37.60%、51.70%、85.90%。 In order to study the influence of microorganisms present in the production environment on the quality and flavor of sufu,we analyzed the microbial diversity and abundance in natural fermented and pure-cultured fermented sufu by high-throughput sequencing based on 16S rDNA sequence for bacterial and internal transcribed spacer-1(ITS1)sequence for fungi.The results showed that Proteobacteria,Firmicutes and Bacteroidetes were the main bacterial phyla in sufu.Ascomycetes,unclassified_k__Fungi,Basidiomycetes and Mucoromycota were the main fungal phyla.At the species level,the abundance of Pseudomonas fragi was very high in samples A(2.30%),B(20.95%),C(12.51%)and D(48.75%),being higher in natural fermented sufu than in pure-cultured fermented sufu.The main fungus was yeast,and sample A mainly contained unclassified_k__Fungi(63.20%)and Millerozyma farinosa(25.80%).In samples B,C and D,Debaryomyces prosopidis was dominant,with relative abundance of 37.60%,51.70%and 85.90%,respectively.
出处 《食品科学》 EI CAS CSCD 北大核心 2021年第8期143-149,共7页 Food Science
基金 江西省重点研发计划项目(20192BBF60048)。
关键词 腐乳 高通量基因测序 16S rDNA ITS1 细菌多样性 真菌多样性 sufu high-throughput sequencing 16S rDNA ITS1 bacterial diversity fungal diversity
分类号 Q935 [生物学—微生物学]
