黑果枸杞酵素自然发酵过程中微生物群落的动态变化

Dynamic changes in microbial community during natural fermentation of Lycium Ruthenicum Murr. enzymes

以黑果枸杞酵素为研究对象,采用Illumina MiSeq高通量测序技术对不同发酵阶段的黑果枸杞酵素微生物的群落组成及多样性进行了分析。结果表明,黑果枸杞酵素在发酵0~20d中细菌群落多样性和丰富度相对较高,在发酵30~50d中真菌群落多样性和丰富度相对较高。在未发酵前,主要细菌为泛菌属(Pantoea),而真菌的种类较为复杂,无法归类的真菌较多,已知真菌中链格孢属(Alternaria)占比较大。在自然发酵过程中主要优势细菌为乳酸杆菌属(Lactobacillus),主要优势真菌为子囊菌门(Ascomycota)和担子菌门(Basidiomycota)。在发酵60d后,主要细菌为乳酸杆菌属(Lactobacillus),主要真菌为酵母属(Saccharomyces)。

In order to explore changes in microbial community during natural fermentation of Lycium ruthenicum Murr.enzymes,the community composition and diversity of Lycium ruthenicum Murr.enzymes at different fermentation stages were analyzed by Illumina MiSeq high-throughput sequencing technology.The results showed that the diversity and abundance of bacterial community in Lycium ruthenicum Murr.enzymes were relatively high during 0-20 d of the fermentation process,and fungal communities were relatively diverse and abundant during 30-50 d of the fermentation.Before fermentation,the main bacteria were Pantoea,while the species of fungi were more complicated with many unclassified,and Alternaria was a large part of the known fungi.The main dominant bacteria during natural fermentation were Lactobacillus,and the main dominant fungi were Ascomycota and Basidiomycota.After 60 d of fermentation,the main bacteria were Lactobacillus,and the main fungi were Saccharomyces.This study provides a direction for regulating microbial community when fermenting Lycium ruthenicum Murr.enzymes in order to develop functional foods of Lycium ruthenicum Murr with high added-value.