利用Illumina Miseq测序技术分析浏阳霉豆腐制作过程中微生物变化

The microbial changes in the fermentation process of Liuyang sufu based on Illumina Miseq sequencing

浏阳霉豆腐是湖南的一种地方特色发酵豆腐制品,具有细菌自然发酵为主、周期短、易控制的特点。该文对采取结合常规方法和Illumina Miseq测序技术对豆腐、发酵24 h、发酵48 h、酒水浸泡、豆腐拌料后半成品5个步骤的微生物群落变化进行了分析,研究发现,豆腐细菌数量均在10^(7) CFU/g以上,发酵48 h数量在10^(9) CFU/g以上,5个阶段共有的可操作分类单元(operational taxonomic units,OTU)数量为113个,不同阶段OTU数具有较大差异,微生物种类及多样性在发酵48 h达到最高值,变形菌门(Proteobacteria)和厚壁菌门(Firmicutes)在样品中占绝对优势,确定的微生物属主要以泛菌属(Pantoea)、肠杆菌属(Enterobacter)、明串珠菌属(Leuconostoc)、假单胞菌属(Pseudomonas)为优势菌属。不同阶段微生物结构在消长变化,这可为传统产业发展提供科学基础。

Liuyang sufu is a local characteristic fermented sufu product in Hunan province.It has the characteristics of bacteria-dominated natural fermentation,short cycle and easy control.In this paper,the microbial community changes in five steps of tofu,which were fermented for 24 h,fermented for 48 h,soaked in liquor and semi-finished product after tofu mixing were analyzed using Illumina Miseq sequencing combined with conventional methods.It was found that the bacterial count in tofu was more than 10^(7) CFU/g,and after 48 h of fermentation,it increased to more than 10^(9) CFU/g.The total number of OTU in five stages was 113,with significant differences in different stages.The microbial species and diversity reached the highest at the 48 h of fermentation,and Proteobacteria and Firmicutes dominated the samples.The dominant bacterial genera were Pantoea,Enterobacter,Leuconostoc and Pseudomonas.Microbial community changed in different stages of fermentation,which may provide a scientific basis for the development of traditional industries.