猕猴桃自然酒精发酵细菌群落分布状态研究

Study on the Distribution of Bacterial Community in Natural Alcoholic Fermentation of Kiwi Fruit

为了探讨传统猕猴桃自然酒精发酵细菌群落的分布状况及其产品的安全性,研究采用微生物可培养方法从猕猴桃自然酒精发酵醪中分离细菌,并利用16S rDNA序列信息分析猕猴桃自然酒精发酵醪的细菌α多样性。结果:从猕猴桃自然酒精发酵醪样品中共分离获得49株细菌,经鉴定归为5个属10个种,分别为短小芽孢杆菌(Bacillus pumilus)、地衣芽孢杆菌(Bacillus licheniformis)、Bacillus aryabhattai、蜡样芽孢杆菌(Bacillus cereus)、黄热芽孢杆菌(Anoxybacillus flavithermus)、罗氏菌(Rothia sp.)、嗜麦芽窄食单胞菌(Stenotrophomonas maltophilia)、奥斯陆莫拉菌(Moraxella osloensis)、粘质沙雷氏菌(Serratia marcescens)、赖氨酸芽孢杆菌(Lysinibacillus macroides),其中粘质沙雷氏菌、嗜麦芽窄食单胞菌是潜在的条件致病菌。经α多样性分析结果显示香农-威纳指数(Shannon-Wiener)为2.013659,辛普森指数(Simpson)为0.8229904,表明细菌多样性较低。结论:猕猴桃自然酒精发酵醪微生物物种多样性及其丰富度相对较低,但其发酵产品存在潜在的安全风险。

In order to investigate the distribution of bacterial community in traditional natural alcoholic fermentation of kiwi fruit and the safety of its products,microbial cultivable methods are used to isolate bacteria from natural alcoholic fermentation mash of kiwi fruit,and 16S rDNA sequence information is used to analyze the bacterialαdiversity of natural alcoholic fermentation mash of kiwi fruit.Result:A total of 49 bacteria are isolated from the natural alcoholic fermentation mash samples of kiwi fruit.The molecular identification is divided into 5 genera and 10 species,namely Bacillus pumilus,Bacillus licheniformis,Bacillus aryabhattai,Bacillus cereus,Anoxybacillus flavithermus,Rothia sp.,Stenotrophomonas maltophilia,Moraxella osloensis,Serratia marcescens,Lysinibacillus macroides,in which,Serratia marcescens,Stenotrophomonas maltophilia are potential pathogens.The results ofαdiversity analysis show that the Shannon-Wiener index is 2.013659 and the Simpson index is 0.8229904,indicating that the bacterial diversity is lower.Conclusion:The microbial species diversity and richness of natural alcohol fermentation mash of kiwi fruit are relatively lower,but there are potential safety risks in the fermentation products.