肉类研究2026，Vol.40Issue(10)：8-15,8.DOI:10.7506/rlyj1001-8123-20251011-307
芒市酸鱼细菌群落多样性解析及其产酸乳酸菌的筛选
Analysis of Bacterial Community Diversity in Dai Suanyu from Mangshi and Screening of Acid-Producing Lactic Acid Bacteria
摘要
Abstract
The traditional Suanyu produced by the Dai people in Mangshi,Yunnan is characterized by its unique short fermentation period.However,the underlying microbiological mechanism remains unclear.This study collected three Suanyu samples(S1-S3)from Mangshi for analysis of bacterial community diversity by 16S rRNA amplicon sequencing.To elucidate the mechanism underlying the rapid fermentation of Suanyu,high acid-producing lactic acid bacteria(LAB)were isolated from these samples by a traditional culture-dependent method and identified by molecular biology techniques.α-Diversity analysis indicated that S1 exhibited the highest bacterial richness and diversity,while β-diversity analysis revealed that S2 and S3 shared similar community structures but differed significantly from S1(P<0.05).The dominant phyla were Firmicutes(relative abundance>65.19%)and Proteobacteria(relative abundance>14.93%).At the genus level,Lactobacillus,Weissella,Leuconostoc,and Lactococcus predominated.Linear discriminant analysis effect size(LEfSe)identified 13 significantly differential taxa,primarily belonging to Weissella and Lactobacillus.A total of six LAB strains were isolated and identified,including three Levilactobacillus brevis strains and three Lactiplantibacillus plantarum strains.Following 72 h fermentation in MRS medium,the pH decreased to 3.71-4.30,with strain S2_1 showing the strongest acidification capacity.Overall,Mangshi Suanyu harbors abundant LAB resources,with a community structure dominated by Lactobacillus and Weissella and a relatively high proportion of L.brevis.These findings provide insight into its rapid fermentation mechanism and offer valuable indigenous strains for developing starter cultures.关键词
酸鱼/细菌群落/多样性/乳酸菌/筛选/鉴定/产酸能力Key words
Suanyu/bacterial community/diversity/Lactobacillus/screening/identification/acid-producing ability分类
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赵金萍,严文芳,周兴奎,杨春林,杨喜昌,杨海英..芒市酸鱼细菌群落多样性解析及其产酸乳酸菌的筛选[J].肉类研究,2026,40(10):8-15,8.基金项目
国家社会科学基金一般项目(23BZJ023) （23BZJ023）
大理州科技计划项目(20232904C030009) （20232904C030009）
