食品科学2017，Vol.38Issue(10)：117-122,6.DOI:10.7506/spkx1002-6630-201710020
基于高通量测序的郫县豆瓣后发酵期细菌多样性研究
Bacterial Community Analysis of Pixian Soybean Paste during Post-Fermentation by High-Throughput Sequencing
摘要
Abstract
This study was undertaken to analyze the microbial communities in Pixian soybean paste during the postfermentation process by high-throughput sequencing method.The results revealed that at the taxonomic levels of microbes including phylum,class,order,family,and genus,high-throughput sequencing could detect a total of 57 phyla,174 classes,321 orders,535 families and 921 genera.Post-fermentation time had a significant effect on the bacterial community composition of Pixian soybean paste.During post-fermentation,the quantities of Enterobacteriaceae and Streptophyta continued to decrease whereas Sphingomonadaceae,Bacillaceae,Clostridiaceae and Peptostreptococcaceae increased first and then decreased,most of which reached their peak values during 1 to 3 years.However,after 6 years of fermentation,the bacterial community of Pixian soybean paste was significantly lower than that of other samples.With this method,a large number of non-cultureable bacteria and unclassified bacteria were detected.The results of bacterial diversity analysis were close to the microecology of the samples,which were helpful to better understand the bacterial diversity of Pixian soybean paste and might provide a scientific support for the modernization of the traditional industry and the control of food quality and safety.关键词
郫县豆瓣/细菌群落/高通量测序Key words
Pixian soybean paste/bacterial community/high-throughput sequencing分类
生物科学引用本文复制引用
赵红宇,徐炜桢,杨国华,刘元福,岳鹏,张良..基于高通量测序的郫县豆瓣后发酵期细菌多样性研究[J].食品科学,2017,38(10):117-122,6.基金项目
四川省战略性新兴新产品重点研发项目(2015GZX0021) （2015GZX0021）
四川省重点研发项目(2016NZ0093) （2016NZ0093）
成都市科技惠民技术研发项目(2015-HM01-00003-SF) （2015-HM01-00003-SF）
成都市农业技术成果应用示范项目(2015-NY01-00001-NC) （2015-NY01-00001-NC）
成都市农业技术研发项目(2015-NY02-00097-NC) （2015-NY02-00097-NC）
成都市产学研联合实验室项目(2015-YF04-00047-JH) （2015-YF04-00047-JH）
西华大学食品生物技术重点实验室建设项目(川教2006-313) （川教2006-313）
