食品与机械2017，Vol.33Issue(10)：11-15,118,6.DOI:10.13652/j.issn.1003-5788.2017.10.001
基于454方法分析曲霉型豆豉发酵中细菌群落多样性
Analyzing of bacterial diversity involved in Aspergillus-type Douchi by 454 pyrosequencing
摘要
Abstract
The changes of bacterial diversity in eight stages of Asper-gillus fermented bean curd fermentation were determined by 454 high-throughput pyrosequencing technique.The changes and diversity of bacterial community at different stages were studied.The results showed that the similarity of the major microorganisms in different samples at the two levels was high,with a total of more than 90％ of the total,including three types of Phytophagous,Proteobacteria and Actinomycetes.The samples with the highest level of homogeneity were HY04,and 31 major genera were found in it.It was also found that the abundance of Weissella,Bacillus,Staphylococcus,Lactococcus,Enterococcus and Pseudomonas were different in different fermentation stages appears.The results showed that the microbial community structure was complicated during the fermentation of Aspergillus flavus,and the main flora was relatively stable.However,the relationship among flora,quality and flavor,safety evaluation deserved further attention.关键词
豆豉/曲霉型/微生物群落/多样性/高通量测序Key words
Douchi/aspergillus/microbial community/diversity/high-throughput sequencing引用本文复制引用
李世瑞,石聪,蒋立文,廖卢艳,周红丽,李跑..基于454方法分析曲霉型豆豉发酵中细菌群落多样性[J].食品与机械,2017,33(10):11-15,118,6.基金项目
国家自然科学基金项目(编号:31371828) （编号:31371828）
