山西老陈醋发酵过程菌群微生态分析及乳酸菌分离

Analysis of Microbial Community Microecology in Shanxi Aged Vinegar Fermentation Process and Isolation of Lactic Acid Bacteria

山西老陈醋作为中国四大名醋之一,风味独特,历史悠久,且对人体健康有较好的促进作用。为了促进山西老陈醋发酵工业的发展及对其生产中出现的不可控微生物腐败造成的质量问题进行预防,研究采用16SrDNA宏基因组的测序手段对山西老陈醋发酵过程中的菌群微生态进行分析,了解陈醋在酒精发酵及醋酸发酵两个重要过程中起主导作用的细菌种类及各种属微生物的相对丰度,并在对主要发酵微生物有一定了解的基础上对其中的乳酸菌进行分离、鉴定,充分挖掘传统发酵食品中具有潜力的微生物资源。

Shanxi aged vinegar is one of Chinese four famous vinegars, with unique flavor, long history and being beneficial to human health, in order to promote the development of Shanxi aged vinegar industry and prevent corruption caused by microorganisms, 16S rDNA metagenomics sequencing is used to analyze the microecology of microbial community during the fermentation process of Shanxi aged vinegar, to make bacterial species and the relative abundance of them clearly, which plays a leading role during the fermentation process of Shanxi aged vinegar. Based on the study mentioned above, lactic acid bacteria are isolated and identified, in order to excavate potential microorganism resources in traditional fermented food.