文章摘要
基于宏基因测序的苹果自然发酵酵素微生物多样性分析
Metagenomic Analysis of Microbial Diversity in Naturally Fermented Apple Jiaosu
投稿时间:2019-01-13  修订日期:2019-01-13
DOI:
中文关键词: 苹果酵素  宏基因组学  微生物多样性  
英文关键词: apple Jiaosu  metagenomics  microbial diversity  
基金项目:
作者单位E-mail
康晓乐  280609517@qq.com 
李东霓 河北农业大学  
李晨 河北农业大学  
康秀艳 河北新希望天香乳业有限公司  
王妙姝 河北新希望天香乳业有限公司  
田洪涛 河北农业大学 tht631022@163.com 
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中文摘要:
      摘要:为了解苹果自然发酵酵素中的微生物组成,探究其发酵不同阶段的优势菌群。方法:本文采用宏基因组技术分析了苹果自然发酵酵素发酵前(10d)、中(20d)、后(35d),三个时期的真菌和细菌的群落组成和变化。结果表明:通过多样性分析,可知细菌的多样性高于真菌;细菌多样性前期最高,先降低后增加;真菌多样性略有增加。在属的水平上分析,细菌主要有乳杆菌属(Lactobacillus),葡萄糖酸杆菌属(Gluconobater),乳酸乳球菌属(Lactococcus),魏斯氏属(weissella),明串珠菌属(Leuconosloc)和醋酸菌属(Acetobacter),其中乳杆菌属(58.73%,49.08%,56.34%)和葡萄糖酸杆菌属(20.42%,34.72%, 24.64%)为细菌中的优势菌属;真菌主要有酵母属(Saccharomyces),汉逊酵母属(Hanseniaspora)和接合酵母属(Zygosaccharomyce),其中接合酵母属(89.5%,18.2%,80.3%)和汉逊酵母属(9.7%,60.6%,8.7%)为真菌中的优势菌属。结论:阐明了苹果酵素在自然发酵过程中微生物的动态变化及其多样性机制,为后续开发新型人工可控苹果酵素提供了实践指导并奠定了理论基础。
英文摘要:
      Abstract:Purpose: In order to investigate the composition of microorganisms in apple natural fermentation Jiaosu and explore the dominant flora in different stages of fermentation.Method:The metagenomic analysis was used to analysis the composition and changes of fungi and bacteria in the three periods of pre-fermentation (10d), medium (20d) and post- (35d) of apple natural fermentation Jiaosu. The results showed that diversity analysis showed that the diversity of bacteria was higher than that of fungi. The diversity of bacteria was the highest in the early period and decreased first and then increased;Slight increase in fungal diversity. In the genus level analysis, bacteria are mainly Lactobacillus, Gluconobater, Lactococcus, weissella, Leuconosloc and Acetobacter. Among them, Lactobacillus (58.73%, 49.08%, 56.34%) and Gluconobacter (20.42%, 34.72%, 24.64%) are the dominant genus in bacteria; fungi are mainly Saccharomyces, Hanseniaspora and Zygosaccharomyce.Among them,Zygosaccharomyce(89.5%,18.2%,80.3%) and Hanseniaspor(9.7%,60.6%,8.7%) are dominant genus.Conclusion: The dynamic changes and diversity mechanism of apple ferment in the process of natural fermentation were clarified, which provided practical guidance and theoretical basis for the subsequent development of a new type of artificial controllable apple jiaosu.
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