开菲尔粒发酵过程酵母菌多样性和动态规律

Yeast diversity and dynamics during the fermentation of Kefir

传统开菲尔发酵乳是一个复杂的微生物集合体,研究开菲尔中酵母菌对揭示菌群共生有重要作用。能帮助了解酵母菌与风味物质之间的关联。了解开菲尔粒(Kefirgrains)120h发酵过程中酵母菌群落的变化规律。以酵母菌ITS为引物,对发酵样品在120h发酵过程中的18个样品进行高通量测序,分析微生物类群的演变和丰度变化。经测序共获得有效序列1101576个,属于5个门,经类群分析酵母菌分布于33个属。丰度在发酵过程中呈现由高到低的变化。对开菲尔发酵过程中酵母菌种类及动态变化的研究有助于探究发酵乳发酵过程中酵母菌的动态变化,进而解析开菲尔中微生物与乳品风味物质之间的关联,最终揭示开菲尔发酵乳中复杂的菌群共生机制。

Traditional Kaifeier fermented milk is a complex microbial aggregate. The study of yeast in Kefir plays an important role in revealing the symbiosis of flora. Can help understand the relationship between yeast and flavor substances. To understand the changes of yeast community during the 120 h fermentation of Kefir grains. With yeast ITS as primer, 18 samples of fermented samples in the fermentation process were subjected to high-throughput sequencing to analyze the evolution and abundance of microbial groups. A total of 1101576 effective sequences were obtained by sequencing, belonging to 5 gates. The yeasts were distributed in 33 genera by group analysis. Abundance changes from high to low during the fermentation process. The study on the species and dynamic changes of yeast in the fermentation process of Zefeier is helpful to explore the dynamic changes of yeast in the fermentation process of fermented milk, and then to analyze the relationship between microbes and dairy flavor substances in Kefir. Reveal the complex floristic symbiosis mechanism in the fermented milk of Kefir.