半夏曲炮制过程中优势微生物的鉴定

Identification of dominant microbes from traditional Chinese medicine Pinelliae Rhizoma Fermentata

研究半夏曲不同发酵时间点的微生物种类、数量变化以及优势菌种的分离鉴定,为探讨半夏曲炮制机制奠定基础。用选择性培养基对半夏曲发酵过程中5个时间点(0,18,36,54,72 h)样品中的细菌、霉菌、酵母菌分别进行培养、菌落计数、分离纯化优势菌种;采用16S rDNA,26S rDNA序列分别对优势细菌、优势真菌进行鉴定。结果表明,半夏曲发酵过程中细菌数量少、变化平缓,而酵母菌和霉菌数量发酵至54 h时迅速增加,至发酵结束时达1×10~7CFU·mL^(-1)以上;通过NCBI同源性比对及构建系统发育树,鉴定出半夏曲炮制过程中的优势细菌为Streptomyces sp.,Bacillus pumilus,B.subtilis,B.aryabhattai,Bacillus sp.;优势酵母菌为Meyerozyma guilliermondii;优势霉菌为Paecilomyces variotii,Byssochlamys spectabilis,Aspergillus niger。提示半夏曲的发酵过程涉及多种微生物共同参与,其中以酵母菌和霉菌为主。M.guilliermondii,P.variotii,P.variotii,A.niger和Bacillus sp.等优势菌种可能在半夏曲炮制中起重要作用。

To investigate the microbial species, amount changes as well as the isolation and identification of domain strains at different fermentation time points of Pinelliae Rhizoma Fermentata, and provide basis for exploring the mechanism of Pinelliae Rhizoma Fermentata processing. Five samples were chosen at the time points （0, 18, 36, 54, 72 h） of Pinelliae Rhizoma Fermentata processing. Bacteria, mold and yeast from the samples were cultured; their colonies were counted, and the dominant strains were isolated and purified. The dominant bacteria and dominant fungi were identified by 16S rDNA and 26S rDNA sequencing respectively. The results showed that the bacteria count was low with slow and smooth changes in the fermentation process ; while mold and yeast grew dramatically after 54 h cultu- ring and reached 1 ×10^7CFU·mL^-1 at the end of fermentation. Through the NCBI homology alignment and phylogenetic tree construc- tion, the dominant bacteria were identified as Streptomyces sp. , Bacillus pumilus, B. subtilis, B. aryabhattai and other Bacillus sp. ; the dominant yeast was identified as Meyerozyma guiUiermondii; the dominant mold were identified as Paecilomyces variotff, Byssochlamys spectabilis, and Aspergillus niger in the processing of Pinelliae Rhizoma Fermentata. The results indicated that multiple microbe species,especially yeast and mold, played a role in the fermentation processing of Pinelliae Rhizoma Fermentata~ M. guilliermondii, P. variotii, P. variotii and A. niger and Bacillus sp. can be the crucial factors in the processing of Pinelliae Rhizoma Fermentata.