糟辣发酵过程中细菌菌群结构分析

Analysis of Bacterial Community Structure during the Fermentation Process of Zaola

采用高通量三代测序分析技术,对糟辣发酵过程中细菌菌群结构的变化进行分析。通过对糟辣样品发酵过程中的α多样性、物种组成及差异性分析,结果表明糟辣发酵10 d样品的物种多样性最高,物种最丰富,90 d样品的物种丰富度及多样性最低。糟辣发酵0~90 d发酵过程中,物种丰富度及多样性都呈先增加后减小趋势,细菌菌群优势门为厚壁菌门(Firmicutes)和变形菌门(Proteobacteria);优势属为乳酸杆菌属(Lactobacillus)和气单胞菌(Aeromonas);优势种为戊糖乳杆菌(Lactobacillus_pentosus)和嗜水气单胞菌(Aeromonas_hydrophila)。戊糖乳杆菌(Lactobacillus_pentosus)作为优势益生菌,在糟辣发酵过程起着重要作用。细菌主成分分析表明糟辣发酵10 d的菌群组成差异较大,且含致病菌较多。试验为糟辣的安全性生产、工艺改良及益生性菌株资源的开发提供依据及理论参考。

Analyze the changes of bacterial flora structure during the fermentation of Zaola by using three-generation sequencing analysis technology.By analyzing theα-diversity,species composition and variability during the fermentation process of the Zaola samples,the results showed that the highest species diversity and species richness were found in the 10 d sample of Zaola fermentation,while the lowest species richness and diversity were found in the 90 d sample.From 0 d to 90 d of the fermentation process,the species richness and diversity showed a tendency of increasing and then decreasing.The dominant phyla in the fermentation process were Firmicutes and Proteobacteria;The dominant genera were Lactobacillus and Aeromonas;The dominant species were Lactobacillus_pentosus and Aeromonas_hydrophilus.Aeromonas_hydrophila and Lactobacillus pentosus as the dominant probiotic species played an important role in the fermentation process of Zaola.Bacterial principal component analysis showed that the composition of the flora of Zaola fermented for 10 d varied greatly and contained more pathogenic bacteria.It provided a basis and theoretical reference for the safe production,process improvement and the development of probiotic strain resources of Zaola.