食品与发酵工业2017，Vol.43Issue(4)：22-27,6.DOI:10.13995/j.cnki.11-1802/ts.201704004
郫县豆瓣发酵过程可培养细菌多样性及其演化分析
Phylogenetic diversity and change of culture-dependent bacteria of Pixian bean paste during fermentation processes
摘要
Abstract
Bacterial diversity and change of Pixian bean paste during fermentation processes were investigated using culture-dependent method.These bacteria isolated by 6 different media belonged to 11 genera based on 16S rRNA gene sequences analysis,namely Bacillus,Oceanobacillus,Halomonas,Lactobacillus,Virgibacillus,Aidingimonas,Pantoea,Weissell,Enterobacter,Glycomyces and Gracilibacillus.Of all the bacteria,species of the Bacillus genus was one of the most abundant.Bacillus,Oceanobacillus,Halomonas,Lactobacillus,Virgibacillus,Weissella,Enterobacter and Gracilibacillus was in all fermentation processes and Bacillus.Oceanobacillus and Halomonas were predominated microorganism with corresponding percentage of 84.9％.Phylogenetic analysis showed that strain XHU5999 having lower 16S rRNA gene sequence similarity of 96％ with Glycomyces halotolerans and strain XHU 5135 was the most closely related strain to Aidingimonas halophila (97％).The two strains should be designated as two novel species.The results showed that species and quantity of bacteria were changed with environmental change,and they played an important role in flavor formation of Pixian bean paste during fermentation.关键词
郫县豆瓣/发酵过程/细菌多样性/动态分析Key words
Pixian bean paste/fermentation processes/bacterial diversity/dynamic analysis引用本文复制引用
关统伟,王鹏昊,邓奥宇,田蕾,董丹,赵顺先,向慧平,张习超..郫县豆瓣发酵过程可培养细菌多样性及其演化分析[J].食品与发酵工业,2017,43(4):22-27,6.基金项目
食品生物技术四川省高校重点实验室(Szjj2013-045) （Szjj2013-045）
企业委托项目(15205206、16205224、15205213)资助 （15205206、16205224、15205213）
