变温发酵模式下豆瓣酱自然发酵过程中细菌多样性研究

Bacterial Diversity during Natural Fermentation of Soybean Paste under Variable Temperature Conditions

通过DNA提取,聚合酶链式反应扩增以及高通量测序技术对不同温度发酵模式下的豆瓣酱中的细菌进行多样性分析。结果表明:先低温后高温发酵模式下样品得到了2 081个操作分类单元(operational taxonomic unit,OTU),而在先高温后低温模式中为1 870个OTU。在门类水平上,2种发酵模式中的相对丰度值最高的均为厚壁菌门,分别为72.24%(先低温后高温)和43.84%(先高温后低温);属类水平上为葡萄球菌属,其相对丰度值分别为44.13%和32.52%。先低温后高温发酵模式下细菌物种的丰富度和多样性普遍高于先高温后低温的发酵模式。

The diversity of the bacterial community in soybean paste fermented under variable temperatures was analyzedby DNA extraction,PCR amplification and high-throughput sequencing technology.The results showed a total of2081and1870operational taxonomic units(OTU)were obtained from the samples fermented at low temperature first and thenhigh temperature(mode1)or at high temperature first and then low temperature(mode2),respectively.Firmicutes wasthe most dominant phylum for both fermentation modes with an abundance value of72.24%and43.84%,respectively.Staphylococcus was the most dominant genus with an abundance value of44.13%and32.52%for modes1and2,respectively.The bacterial diversity and abundance of mode1were generally higher than those of mode2.