中国食品添加剂Issue(5)：94-100,7.
基于高通量测序的豆清发酵液中乳酸菌多样性研究
Bacterial community structure and diversity in fermented waste water from soybean processing by high throughput sequencing technology
摘要
Abstract
We studied bacterial community structure by high throughput sequencing technology from natural fermented soybean processing waste water.The results showed that Lactobacillus was the most abundant bacteria and it played an important role in the natural fermented soybean processing waste water.Through analysis of Rarefaction curve and Shannon-Wiemer curve,we draw a distribution graph of microbial diversity and abundance,the sequencing scope can cover all bacterial diversities in the samples.Through comparative analysis of component structure of bacteria community,we came to the conclusion that the microbe genus in the samples mainly were Lactobalillus pontis and Lactobacillus panis.The study lay a foundation for further research of changes of microbe genus during natural fermented soybean processing waste water.It also provided theoretical and technical basis for microbial system and slurry control process.关键词
豆清发酵液/高通量测序/细菌群落结构/桥乳杆菌/面包乳杆菌Key words
natural fermented soybean processing waste water/high-throughput sequencing/bacterial community structure/lactobalillus pontis/lactobacillus panis分类
农业科技引用本文复制引用
尹乐斌,雷志明,张昌运,孔彦卓,刘倩,赵良忠..基于高通量测序的豆清发酵液中乳酸菌多样性研究[J].中国食品添加剂,2017,(5):94-100,7.基金项目
湖南省教育厅青年项目(13B110) （13B110）
“湖湘青年英才”支持计划(2016RS3035) （2016RS3035）
农业科技成果转化项目(2014GB2D2002228). （2014GB2D2002228）
