食品科学2024，Vol.45Issue(10)：118-125,8.DOI:10.7506/spkx1002-6630-20230711-141
不同贮藏年份禄丰香醋细菌多样性分析
Analysis of Bacterial Diversity in Lufeng Aromatic Vinegar with Different Storage Years
摘要
Abstract
In this study,high throughput sequencing technology was used to analyze the bacterial diversity of Lufeng vinegar stored for different periods(produced in 2017,2018,2019 and 2020).The results showed that the composition of bacterial flora in samples with different storage years was significantly different.In Lufeng vinegar produced in 2017,2018 and 2019,the diversity of bacterial flora was higher,and the dominant phyla were Firmicutes,Proteobacteria and Actinobacteriota.The dominant genera were Herbaspirillum,Acinetobacter,Hafnia-Obesumbacterium,Enterobacter and Bosea.The dominant bacterial phyla in Lufeng vinegar produced in 2020 were Firmicutes and Proteobacteria,and the dominant bacterial genera were Lactobacillus,Ralstonia and Lactobacillus_homohiochii.Linear discriminant analysis effect size(LEfSe)analysis and correlation analysis consistently showed that the diversity of bacterial flora was related to storage time.Kyoto Encyclopedia of Genes and Genomes(KEGG)metabolic pathway analysis showed that the beneficial flora in Lufeng vinegar could play an important role in the relationship between primary and secondary metabolism,which needs further study.Our findings in this study may lay the foundation for the analysis of bacterial diversity in Lufeng aromatic vinegar,the breeding of high-quality strain resources and the industrial production of vinegar.关键词
禄丰香醋/高通量测序技术/细菌多样性/群落结构Key words
Lufeng aromatic vinegar/high-throughput sequencing technology/bacterial diversity/community structure分类
轻工纺织引用本文复制引用
赵锐环,陈乾睿,谷大海,徐志强..不同贮藏年份禄丰香醋细菌多样性分析[J].食品科学,2024,45(10):118-125,8.基金项目
云南省重大专项及重点研发计划项目(202105AF150062) （202105AF150062）
