文章摘要
万红芳;汪立平;赵勇;李立;.基于高通量测序分析2种夹江腐乳中的微生物[J].中国食品学报,2020,20(8):278-285
基于高通量测序分析2种夹江腐乳中的微生物
Analysis of Microorganism in Two Kinds of Jiajiang Fermented Bean Curd by High-Throughput Sequencing
  
DOI:
中文关键词: 高通量测序  香辣腐乳  白菜腐乳  细菌  真菌
英文关键词: High-Throughput Sequencing  Spicy fermented bean curd  Chinese cabbage fermented bean curd  bacteria  fungi
基金项目:四川省教育厅四川省高校人文社会科学重点研究基地科研项目(CC17Z19)
作者单位
万红芳;汪立平;赵勇;李立; 上海海洋大学食品学院
食品热加工工程技术研究中心
农业部水产品贮藏保鲜质量安全风险评估实验室
 
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中文摘要:
      通过高通量测序结合传统培养的方法对2种类型夹江腐乳——香辣腐乳和白菜腐乳中的微生物(细菌和真菌)对比分析。结果表明:2种夹江腐乳中细菌数目和多样性(10~7CFU/g,共65 OTUs)均高于真菌(10~10~4CFU/g,共27 OTUs)。其中细菌组成具有一定的相似性,芽孢杆菌属(香辣腐乳63.41%,白菜腐乳40.06%)和乳酸菌相关属(香辣腐乳25.53%,白菜腐乳33.63%)占优势,而乳酸菌组成有一定的差别,香辣腐乳中以链球菌属(11.81%)含量较高,而白菜腐乳中肠球菌属(20.07%)含量较高。2腐乳中真菌组成差异较大,香辣腐乳中曲霉菌属(38.82%)占优势,而白菜腐乳中酵母菌相关属(86.15%)占绝对优势。总之,夹江腐乳中的微生物具有很高的多样性和复杂性。
英文摘要:
      A comparative analysis of microorganism (fungi and bacteria) was carried out on two different types of Jiajiang fermented bean curd, Spicy fermented bean curd and Chinese cabbage fermented bean curd by High-Throughput Sequencing and traditional culture method. The results showed that the number and diversity of bacteria (107 CFU/g, a total of 65 OTUs) were higher than that of fungi (10-104 CFU/g, a total of 27 OTUs). The composition of bacteria has certain similarity, and the members of Bacillus (spicy fermented bean curd 63.41%;Chinese cabbage fermented bean curd 40.06%) and lactic acid bacteria (LAB) (Spicy fermented bean curd 25.53%;Chinese cabbage fermented bean curd 33.63%) were the most abundant. But the composition of LAB in the two fermented bean curd samples was significantly different that the content of Streptococcus (11.81%) was higher in Spicy fermented bean curd but Enterococcus (20.07%) was higher in Chinese cabbage fermented bean curd. A large difference was found in the composition of fungi between Spicy fermented bean curd and Chinese cabbage fermented bean curd. Aspergillus was predominant in Spicy fermented bean curd, whereas yeast was dominant in Chinese cabbage fermented bean curd. In conclusion, this study indicated that the microorganism in Jiajiang fermented bean curd has a high diversity and complexity.
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