食品科学2017，Vol.38Issue(14)：30-35,6.DOI:10.7506/spkx1002-6630-201714005
豆酱不同发酵阶段细菌群落多样性及动态变化分析
Diversity and Dynamic Changes of the Bacterial Community during Fermentation of Soybean Paste
摘要
Abstract
In this study,the diversity and dynamic changes of the bacterial community during the natural fermentation of soybean paste,a traditional fermented food popular in northeast China,were analyzed by using polymerase chain reactiondenaturing gradient gel electrophoresis (PCR-DGGE) technology and high-throughput sequencing.Results showed that bacterial operational taxonomy unit (OTU) values were fluctuant during the fermentation and reached a maximum on day 21,indicating the largest bacterial population.Analysis of DGGE profiles and the distribution of bacteria at the genus level suggested that Leuconostoc sp.,Enterococcus sp.,Tetragenococcus sp.and Lactobacillus sp.were predominant bacterial strains for different fermentation stages of soybean paste.Among these,Tetragenococcus sp.was more fluctuant and and vulnerable to both internal and external environments.Enterococcusfaecium,Leuconostoc sp.and Weissella viridescens decreased with fermentation time indicating that these bacteria might be mainly involved in the production of catabolic enzymes in the early fermentation stage and played a role in the adjustment of the internal environment during the whole fermentation process.关键词
东北传统发酵豆酱/PCR-DGGE/微生物多样性测序/优势细菌菌属/可操作分类单元Key words
traditional fermented soybean paste in northeast China/PCR-DGGE/sequencing for microbial diversity/dominant bacterial strains/operational taxonomy unit (OTU)分类
生物科学引用本文复制引用
张颖,乌日娜,孙慧君,武俊瑞,陶冬冰,王洪玉..豆酱不同发酵阶段细菌群落多样性及动态变化分析[J].食品科学,2017,38(14):30-35,6.基金项目
国家自然科学基金面上项目(31471713 （）
31470538) （）
中国博士后科学基金项目(2014M560395) （2014M560395）
辽宁省农业领域青年科技创新人才培养计划项目(2014048) （2014048）
辽宁省高等学校优秀人才支持计划项目(LR2015059 （）
LJQ2015103) （）
江苏省博士后科研资助计划项目(1402071C) （1402071C）
