基于Illumina MiSeq高通量测序技术解析四川麸醋发酵过程中微生物菌群结构

Analysis of Microbial Community Structure in Sichuan Bran Vinegar Fermentation Based on Illumina MiSeq High-throughput Sequencing Technology

以四川麸醋为研究对象,采用高通量测序技术分析四川麸醋发酵过程中微生物群落结构变化和演替规律。结果表明:细菌菌群和真菌菌群丰度指数均在发酵第1天时最大,而细菌菌群和真菌菌群多样性指数最大值分别在发酵第1天和第23天。在门水平上对醋醅中细菌菌群结构和真菌菌群结构进行分析,发现细菌的优势菌门是厚壁菌门,而真菌的优势菌门是子囊菌门。在种水平上对醋醅中细菌菌群结构和真菌菌群结构进行分析,发现细菌的优势菌种是耐酸乳杆菌和巴氏醋杆菌,分别在发酵第7天和第25天时达到最大占比54.47%和84.54%,而真菌的优势菌种是酿酒酵母,在发酵第5天时达到最大占比97.94%。此外,还在醋醅中检测出曲霉属、链格孢属等。通过对四川麸醋发酵过程中微生物群落结构变化演替规律的研究,以期能锚定优势菌种,通过调控发酵环境的微生态结构来提高麸醋的质量。

Microbial community structure and succession law among Sichuan bran vinegar during fermentation were analyzed by high-throughput sequencing technology.The result showed that the abundance indexes of bacterial community and fungal community were the largest on the first day of fermentation,while the diversity indexes of bacterial community and fungal community were the largest on the first day and the 23th day of fermentation,respectively.The structure of bacterial community and fungal community in vinegar was analyzed at the phylum level,the dominant phyla of bacteria was Firmicutes,and the dominant phylum of fungal was Ascomycota.The structure of bacterial community and fungal community in vinegar was analyzed at the species level,the dominant bacterial species was Lactobacillus acetotolerans and Acetobacter pasteurianus,which reached the maximum proportion of 54.47%and 84.54%on the 7th and 25th days of fermentation,respectively.The dominant species of fungal was Saccharomyces cerevisiae,which reached the maximum proportion of 97.94%on the 5th day of fermentation.In addition,Aspergillus spp.,Alternaria spp.,were detected in vinegar.Through the study on microbial community structure and succession law in the fermentation process of Sichuan bran vinegar,it was order to anchor the dominant microbial of Sichuan bran vinegar and the quality of bran vinegar can be improved by regulating the micro-ecological structure of the fermentation environment.