传统自然发酵酱油细菌群落结构特征分析

Feature Analysis of Bacterial Community Structure of Traditional Natural Fermented Soy Sauce

为探索传统自然发酵酱油发酵过程中细菌群落结构,文章以国家级非物质文化遗产“先市酱油酿造技艺”为对象,应用Illumina MiSeq高通量测序技术,解析传统自然发酵酱油生产过程中的细菌群落结构及演变规律。研究结果表明,在传统自然酿造酱油的发酵过程中细菌种类丰富,共发现包括芽孢杆菌属(Bacillus)、葡萄球菌属(Staphylococcus)、肠球菌属(Enterococcus)、肠杆菌属(Enterobacter)、盐厌氧菌属(Halanaerobium)、魏斯氏菌属(Weissella)、片球菌属(Pediococcus)等在内的41个属,其中Bacillus属为优势种群。且随着发酵进行,酱醅中细菌群落多样性呈下降趋势,发酵后期形成以芽孢杆菌属为绝对优势菌的稳定细菌群落结构。

In order to explore the bacterial community structure during the fermentation process of traditional natural fermented soy sauce,“Xianshi soy sauce brewing technology”of the national intangible cultural heritage is used as the research object,and Illumina MiSeq high-througput sequencing technology is applied to analyze the structure and the evolution rules of bacterial community of traditional natural fermented soy sauce during the production process.The results show that there are a large variety of bacteria during the fermentation process of the traditional natural fermented soy sauce.Forty-one genera,including Bacillus,Staphylococcus,Enterococcus,Enterobacter,Halanaerobium,Weissella and Pediococcus are found,among which,Bacillus is the dominant species.As the fermentation progresses,the diversity of bacterial community in soy sauce mash decreases.At the late stage of fermentation,a stable bacterial community structure with Bacillus as an absolutely dominant genus is formed.