酱油酿造中微生物群落演替及其空间异质性研究
作者:
  • 王阿利 1,2,3,4,5,6

    王阿利

    佛山科学技术学院 食品科学与工程学院 广东佛山 528231;中国农业科学院农业资源与农业区划研究所 农业农村部农业微生物资源收集与保藏重点实验室 北京 100081;广东省传统发酵食品工程技术研究中心 广东佛山 528231;广东省食品流通安全控制工程技术研究中心 广东佛山 528231;佛山市酿造工程技术研究中心 广东佛山 528231;佛山市农业生物制造工程技术研究中心 广东佛山 528231
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  • 王子谦 1,3,4,5,6

    王子谦

    佛山科学技术学院 食品科学与工程学院 广东佛山 528231;广东省传统发酵食品工程技术研究中心 广东佛山 528231;广东省食品流通安全控制工程技术研究中心 广东佛山 528231;佛山市酿造工程技术研究中心 广东佛山 528231;佛山市农业生物制造工程技术研究中心 广东佛山 528231
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  • 魏梓晴 1,3,4,5,6

    魏梓晴

    佛山科学技术学院 食品科学与工程学院 广东佛山 528231;广东省传统发酵食品工程技术研究中心 广东佛山 528231;广东省食品流通安全控制工程技术研究中心 广东佛山 528231;佛山市酿造工程技术研究中心 广东佛山 528231;佛山市农业生物制造工程技术研究中心 广东佛山 528231
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  • 于茜雅 1,3,4,5,6

    于茜雅

    佛山科学技术学院 食品科学与工程学院 广东佛山 528231;广东省传统发酵食品工程技术研究中心 广东佛山 528231;广东省食品流通安全控制工程技术研究中心 广东佛山 528231;佛山市酿造工程技术研究中心 广东佛山 528231;佛山市农业生物制造工程技术研究中心 广东佛山 528231
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  • 张沛 1,3,4,5,6

    张沛

    佛山科学技术学院 食品科学与工程学院 广东佛山 528231;广东省传统发酵食品工程技术研究中心 广东佛山 528231;广东省食品流通安全控制工程技术研究中心 广东佛山 528231;佛山市酿造工程技术研究中心 广东佛山 528231;佛山市农业生物制造工程技术研究中心 广东佛山 528231
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  • 黄桂东 1,3,4,5,6

    黄桂东

    佛山科学技术学院 食品科学与工程学院 广东佛山 528231;广东省传统发酵食品工程技术研究中心 广东佛山 528231;广东省食品流通安全控制工程技术研究中心 广东佛山 528231;佛山市酿造工程技术研究中心 广东佛山 528231;佛山市农业生物制造工程技术研究中心 广东佛山 528231
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作者单位:

(1.佛山科学技术学院 食品科学与工程学院 广东佛山 528231;2.中国农业科学院农业资源与农业区划研究所 农业农村部农业微生物资源收集与保藏重点实验室 北京 100081;3.广东省传统发酵食品工程技术研究中心 广东佛山 528231;4.广东省食品流通安全控制工程技术研究中心 广东佛山 528231;5.佛山市酿造工程技术研究中心 广东佛山 528231;6.佛山市农业生物制造工程技术研究中心 广东佛山 528231)

基金项目:

广东省基础与应用基础研究基金区域联合基金-青年基金项目(2019A1515110973,2019A 1515110036);农业农村部农业微生物资源收集与保藏重点实验室开放基金项目(KLMRCP2021-11);国家自然科学基金项目(32101926,32072198);广东省自然科学基金项目(2020A1515011444);广东省教育厅重点领域专项(2020ZDZX1029,2020ZDZX104);佛山市科技奖培育入库项目(2020001003715)


Studies on Succession and Spatial Heterogeneity of Microbial Community during the Soy Sauce Fermentation Process
Author:
  • Wang Ali 1,2,3,4,5,6

    Wang Ali

    School of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong;Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Key Laboratory of Microbial Resources Collection and Preservation, Ministry of Agriculture and Rural Affairs, Beijing 100081;Guangdong Engineering Research Center for Traditional Fermented Food, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Safety Control of Food Circulation, Foshan 528231, Guangdong;Foshan Engineering Research Center for Brewing Technology, Foshan 528231, Guangdong;Foshan Engineering Research Center for Agricultural Biomanufacturing, Foshan 528231, Guangdong
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  • Wang Ziqian 1,3,4,5,6

    Wang Ziqian

    School of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Traditional Fermented Food, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Safety Control of Food Circulation, Foshan 528231, Guangdong;Foshan Engineering Research Center for Brewing Technology, Foshan 528231, Guangdong;Foshan Engineering Research Center for Agricultural Biomanufacturing, Foshan 528231, Guangdong
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  • Wei Ziqing 1,3,4,5,6

    Wei Ziqing

    School of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Traditional Fermented Food, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Safety Control of Food Circulation, Foshan 528231, Guangdong;Foshan Engineering Research Center for Brewing Technology, Foshan 528231, Guangdong;Foshan Engineering Research Center for Agricultural Biomanufacturing, Foshan 528231, Guangdong
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  • Yu Xiya 1,3,4,5,6

    Yu Xiya

    School of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Traditional Fermented Food, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Safety Control of Food Circulation, Foshan 528231, Guangdong;Foshan Engineering Research Center for Brewing Technology, Foshan 528231, Guangdong;Foshan Engineering Research Center for Agricultural Biomanufacturing, Foshan 528231, Guangdong
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  • Zhang Pei 1,3,4,5,6

    Zhang Pei

    School of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Traditional Fermented Food, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Safety Control of Food Circulation, Foshan 528231, Guangdong;Foshan Engineering Research Center for Brewing Technology, Foshan 528231, Guangdong;Foshan Engineering Research Center for Agricultural Biomanufacturing, Foshan 528231, Guangdong
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  • Huang Guidong 1,3,4,5,6

    Huang Guidong

    School of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Traditional Fermented Food, Foshan 528231, Guangdong;Guangdong Engineering Research Center for Safety Control of Food Circulation, Foshan 528231, Guangdong;Foshan Engineering Research Center for Brewing Technology, Foshan 528231, Guangdong;Foshan Engineering Research Center for Agricultural Biomanufacturing, Foshan 528231, Guangdong
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Affiliation:

(1.School of Food Science and Engineering, Foshan University, Foshan 528231, Guangdong;2.Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Key Laboratory of Microbial Resources Collection and Preservation, Ministry of Agriculture and Rural Affairs, Beijing 100081;3.Guangdong Engineering Research Center for Traditional Fermented Food, Foshan 528231, Guangdong;4.Guangdong Engineering Research Center for Safety Control of Food Circulation, Foshan 528231, Guangdong;5.Foshan Engineering Research Center for Brewing Technology, Foshan 528231, Guangdong;6.Foshan Engineering Research Center for Agricultural Biomanufacturing, Foshan 528231, Guangdong)

  • 摘要
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  • 访问统计
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  • 参考文献 [26]
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  • 相似文献 [20]
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    摘要:

    酱油发酵体系中的微生物组成复杂、种类多样。为全面了解酱油酿造中的微生物多样性,通过高通量测序技术分析酱油制曲、酱醪发酵、淋油阶段的微生物群落分布规律。结果表明,酱油发酵体系中的微生物多样性、群落组成、预测功能呈现明显的阶段特征和空间异质性。多样性分析中,细菌多样性高于真菌;时间上为酱醪发酵和淋油阶段的微生物多样性较高;空间上为酱醪上层细菌多样性较高,酱醪下层真菌多样性较高。扩增子测序的微生物种类丰富,包括147个细菌属和19个真菌属,核心细菌有葡萄球菌属、魏斯氏菌属和四联球菌属,核心真菌有曲霉属和接合酵母属,且不同菌属在酱油发酵时间和空间上表现出差异。功能预测分析中,酱油发酵体系中的细菌功能主要集中在氨基酸代谢,真菌功能集中在脂肪和碳水化合物代谢。本研究结果揭示了酱油发酵时间和空间差异对微生物群落的影响,为酱油酿造微生物质量控制、菌群调控、工艺优化等提供基础数据。

    Abstract:

    Microbial populations in the brewing of soy sauce are abundant, diverse and complex. The aim of this study was to gain a better understanding of global microbial diversity during the soy sauce fermentation process. Succession and spatial heterogeneity of microbial community in soy sauce production were analyzed by high-throughput sequencing at the stages of koji-making, mash fermentation and sauce extraction. The results showed that the microbiota diversity, community composition, and functional properties of microbial community in soy sauce fermentation exhibited distinct stages and spatial heterogeneity. In the analysis of alpha and beta diversity, the bacteria diversity were higher than that of fungi. The microbiota exhibited a higher biodiversity in the stages of mash fermentation and sauce extraction than in the koji-making. The mash from the upper layer exhibited high bacterial diversity and the lower layer exhibited high fungal diversity. In the analysis of community composition, there were 147 bacterial genera and 19 fungal genera by amplicon sequencing during the soy sauce production. Staphylococcus, Weissella, and Tetragenococcus were the core bacterial genera. Aspergillus and Zygosaccharomyces were the core fungal genera. Each microorganism showed abundance differences in time and space. In the analysis of functional predication, the major bacterial function was amino acid metabolism, and the major fungal functions were carbohydrate and fat metabolism. Conclusively, this study revealed the effects of fermentation time and space on microbial community during the fermentation process of soy sauce, and provided basic data for the further study of microbiome quality control, regulation of community composition, and optimization of process conditions in soy sauce brewing.

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王阿利,王子谦,魏梓晴,于茜雅,张沛,黄桂东.酱油酿造中微生物群落演替及其空间异质性研究[J].中国食品学报,2022,22(12):257-266

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  • 收稿日期:2021-12-18
  • 在线发布日期: 2023-01-09
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