基于细菌多样性对蔬菜发酵制品分析评价

Analysis and Evaluation of Vegetable Fermented Products Based on Bacterial Diversity

以草菇和白菜为基本原料发酵制得4种发酵制品,采用高通量测序技术,对其细菌多样性及功能进行分析。结果显示:以白菜为原料添加酸奶的发酵制品物种丰度最大;草菇发酵制品的细菌多样性大于白菜发酵制品。发酵制品中的细菌主要为乳酸菌;以草菇为原料的优势菌是Lactobacillus plantarum,其中添加酸奶发酵的丰度为67.63%,自然发酵的丰度为69.46%,其次是Leuconostoc pseudomesenteroides,其中添加酸奶发酵的丰度为29.51%,自然发酵的丰度为30.10%;以白菜为原料的优势菌主要是Lactobacillus plantarum,其中添加酸奶发酵的丰度为88.97%,自然发酵的丰度为90.65%。功能预测分析,4种发酵制品都有安全性和营养性的特点。文章还进一步讨论分析了蔬菜发酵制品中乳酸菌的功能及白菜发酵制品Lactobacillus plantarum为优势菌群的原因。

Four kinds of fermented products are produced by fermentation of Volvariella volvacea and cabbage as the basic raw materials.High-throughput sequencing technology is used to analyze their bacterial diversity and functions.The results show that the species abundance of fermented products with cabbage as the raw material and added with yogurt is the highest;the bacterial diversity of Volvariella volvacea fermented products is greater than that of fermented cabbage products.The bacteria in fermented products are mainly lactic acid bacteria;Lactobacillus plantarum is the dominant strain with Volvariella volvacea as the raw material,in which,the abundance of adding yogurt fermentation is 67.63%,and the abundance of natural fermentation is 69.46%;followed by Leuconostoc pseudomesenteroides,in which,the abundance of adding yogurt fermentation is 29.51%,and the abundance of natural fermentation is 30.10%;the dominant strain with cabbage as the raw material is Lactobacillus plantarum,in which,the abundance of adding yogurt fermentation is 88.97%,and the abundance of natural fermentation is 90.65%.Function prediction analysis shows that all the four fermented products are safe and nutritive.The functions of lactic acid bacteria in vegetable fermented products and the reason why Lactobacillus plantarum is the dominant bacterium in cabbage fermented products are also discussed.