酸粥发酵过程中微生物群落演替及理化特性变化研究

Changes in microbial community structure and physicochemical characteristics during the fermentation of congee

该研究为探讨酸粥发酵过程中的微生物菌群结构变化及其对酸粥理化特性的影响,采用高通量测序技术对加引子酸粥发酵过程中的细菌与真菌多样性检测分析,同时监测酸粥不同发酵时间点理化指标变化,并将其与微生物群落进行相关性分析。结果发现,9个不同发酵时期的酸粥样品细菌主要由乳杆菌属(Lactobacillus)、小坂菌属(Kosakonia)、肠球菌属(Enterococcus)、劳尔氏菌属(Ralstonia)、欧文氏菌属(Erwinia)和克雷伯氏菌属(Klebsiella)构成,真菌主要以耶氏酵母属(Yarrowia)、双足囊菌属(Dipodascus)和毕赤酵母属(Pichia)构成。整个发酵过程优势菌属相对含量有明显波动,参与发酵的细菌种类要多于真菌,且Lactobacillus、Yarrowia和Dipodascus始终为绝对优势菌属。随着发酵的进行酸粥酸度、可溶性固形物、蛋白质以及多数氨基酸含量均呈现上升趋势。相关性分析结果发现Enterococcus和Pichia对多数氨基酸的形成起到积极作用,pH对酸粥微生物群落有较大影响,因此控制发酵酸度对酸粥品质有着至关重要的作用。

To clarify the changes in microbial community structure during the fermentation of congee,high-throughput sequencing was used to analyze bacteria and fungi at different fermentation times of congee.The physicochemical characteristics and the correlation between microbial diversity and physicochemical indexes of congee were analyzed.The results showed that the dominant bacteria in congee during nine fermentation periods were mainly Lactobacillus,Kosakonia,Enterococcus,Ralstonia,Erwinia and Klebsiella.And the fungi were mainly Yarrowia,Dipodascus,Pichia.During the whole fermentation process,the relative content of dominant bacteria fluctuated obviously,and more bacteria participated in the fermentation than fungi,and Lactobacillus,Yarrowia and Dipodascus were always the dominant microorganism,and the acidity,soluble solids,protein and most amino acids of congee showed an upward trend.Correlation analysis showed that the Enterococcus and Pichia played an active role in the formation of most amino acids.The pH has an important influence on the fermentation of congee,therefore,controlling the acidity of fermentation plays a crucial role in the quality of fermented congee.