基于高通量测序的传统甜面酱自然发酵过程中的微生物群落结构及其动态演替

Microbial community and dynamic changes during traditional sweet paste fermentation analyzed by high-throughput sequencing

【背景】传统自然发酵的甜面酱滋味鲜美、风味独特,但目前尚没有采用高通量测序技术研究其发酵过程中微生物多样性的报道。【目的】解析传统甜面酱自然发酵过程中微生物的群落结构及其动态演替规律。【方法】采用高通量测序技术对传统甜面酱自然发酵过程中的微生物多样性进行研究。【结果】共检出100个真菌菌属和432个细菌菌属,前发酵阶段和后发酵0-90 d的优势真菌为曲霉属(Aspergillus,≥76.96%);后发酵120–180 d的优势真菌为接合酵母属(Zygosaccharomyces,≥85.42%)。芽胞杆菌属(Bacillus)在整个发酵阶段一直是最主要的优势细菌(其中前发酵43 h时占98.07%)。曲样和酱醪中的优势细菌菌属还有葡萄球菌属(Staphylococcus)、雷尔氏菌属(Ralstonia)、泛菌属(Pantoea)、伯克霍尔德氏菌属(Burkholderia)、片球菌属(Pediococcus)、鞘氨醇单胞菌属(Sphingomonas)、双歧杆菌属(Bifidobacterium)、霍氏真杆菌属(Faecalibacterium)、考克式菌属(Kocuria)和乳酸菌属(Lactobacillus)等。【结论】确定了传统甜面酱自然发酵过程中不同时期的优势菌群,为研究微生物对传统甜面酱风味形成的影响提供了理论依据。

[Background] Traditional fermented sweet paste has a delicious taste and unique flavor but little is known about microbial diversity during the fermentation by using high-throughput sequencing. [Objective] To analyze the microbial community structure and dynamic succession during natural fermentation of traditional sweet paste. [Methods] High-throughput sequencing was used to study the microbial diversity during natural fermentation of traditional sweet paste. [Results] In this study, 100 genera fungi and 432 genera bacteria were identified. Aspergillus is the dominant fungal species（≥76.96%） during the first 90 days of fermentation. Zygosaccharomyces is the dominant fungal species（≥85.42%） during 120 to 180 days of fermentation. Moreover, Bacillus is the primary bacterial genus（98.07%） during the first 43 h of fermentation and thereafter. In addition, the predominant bacteria in the koji and mash included Staphylococcus, Ralstonia, Pantoea, Burkholderia, Pediococcus, Sphingomonas, Bifidobacterium, Faecalibacterium, Kocuria and Lactobacillus. [Conclusion] The dominant florae of traditional sweet paste at different stages were determined. The results provide a theoretical basis for the study of the influence of different microorganisms on the flavor formation of the sweet paste.