发酵食品微生物多样性检验的初步解析

Preliminary Analysis of Microbial Diversity Test of Fermented Food

以传统自发酵黄豆酱为研究对象,采用OTU聚类分析、Alpha多样性分析等多种分子生物学技术对其微生物多样性展开了初步探究。结果表明,成熟自发酵黄豆酱中细菌种类多于真菌种类,曲霉菌属为黄豆酱样品中的优势菌群,变形菌门为黄豆酱发酵过程的优势菌种。此结果对于推动发酵食品的产业化生产,提升发酵食品质量具有重要意义。

Using traditional self-fermented soybean paste as the research object,we conducted a preliminary investigation of its microbial diversity using various molecular biology techniques such as OTU clustering analysis and Alpha diversity analysis.The results showed that there were more bacterial species than fungal species in the mature selffermented soybean paste,Aspergillus spp.was the dominant group in the soybean paste samples,and Proteobacteria was the dominant species in the fermentation process of soybean paste.This result is important for promoting the industrial production of fermented foods and improving the quality of fermented foods.