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基于高通量测序分析快速发酵曲霉型豆豉可培养细菌多样性

High-throughput Sequencing Analysis of Rapid Fermentation of Aspergillustype Douchi Cultivable Bacterial Diversity

  • 摘要: 以曲霉型豆豉为研究对象,采用高通量测序技术分析曲霉型豆豉不同发酵时期可培养细菌群落的结构组成和变化规律。结果表明,在不同发酵时期细菌丰富度和多样性呈先上升后下降的趋势,在发酵第5天时细菌多样性和丰富度达到最高。发酵前期第0~5 d (Day0~Day5)优势菌群主要是不动杆菌属、香味菌属、变形杆菌属和克雷伯氏菌属,发酵中后期(Day9~Day19)优势菌群主要是隶属于厚壁菌门的芽孢杆菌属。曲霉型豆豉在不同发酵时期细菌群落结构和多样性的差异较大,但发酵前期的样品间细菌群落结构相似,而发酵中后期的样品间细菌群落结构相似。通过KEGG功能预测发现:发酵前期代谢的功能基因表达显著高于发酵中后期的,表明微生物群落正在进行活跃的代谢活动;发酵中后期环境信息处理、遗传信息处理的功能基因表达显著高于发酵前期的,这可能是恶劣的发酵环境造成的,与厚壁菌门细菌大量繁殖有关。本研究不仅可以挖掘与豆豉品质密切相关的微生物,还可以为阐述曲霉型豆豉生产机理、改进生产工艺及后续研究提供理论依据。

     

    Abstract: Taking Asperg illus-type douchi as the research object, high-throughput sequencing technology was used to analyze the bacterial community structure composition and change rule of Aspergillus-type douchi in different fermentation stages. The results showed that the bacterial richness and diversity exhibited a trend of increasing followed by decreasing during fermentation. The bacterial diversity and richness reached the highest on the fifth day of fermentation. The predominant bacteria in the early fermentation period(Day0~Day5) are Acinetobacter, Myroides, Proteus and Klebsiella; however, the predominant bacteria in the middle and late ferm entation period(Day9~Day19) are Bacillus, which belong to the Firmicutes. The bacterial community structure and diversity of Aspergillus-type douchi were different in different fermentation stages. The bacterial community structure was similar among samples in the early fermentation stage, but similar in the middle and late fermentation stage. Through KEGG function prediction, it was found that the expression of metabolic function genes in the early stage of fermentation was significantly higher than that in the middle and late stages of fermentation, indicating that the microbial community was undergoing vital metabolic activities; the expression of functional genes in environmental information processing and genetic information processing in the middle and late fermentation were significantly higher than those in the early stage of fermentation, which may be caused by the harsh fermentation environment and the proliferation of bacteria of Firmicutes. This research can not only excavate the microorganisms closely related to the quality of douchi, but also provide a theoretical basis for explaining the production mechanism of Aspergillus-type douchi and improving the production process and further research.

     

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