Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (1): 27-34    DOI: 10.13995/j.cnki.11-1802/ts.025106
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
榨菜发酵过程中原核微生物群落结构及其理化因子的动态演替
吴晓红1*, 高生平2, 蒋彩云1, 王清政2
1(江苏经贸职业技术学院,江苏 南京,211168)
2(南京工业大学 浦江学院,江苏 南京,211134)
Dynamic succession of prokaryotic microbial communities and physicochemical properties during the fermentation of Zhacai
WU Xiaohong1*, GAO Shengping2, JIANG Caiyun1, WANG Qingzheng2
1(Jiangsu Vocational Institute Of Commerce, Nanjing 211168, China)
2(Nanjing Tech University, Pujiang Institute, Nanjing 211134, China)
下载:  HTML   PDF (8489KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 利用16S rRNA高通量测序技术探究榨菜发酵过程中原核微生物群落的演替,同时利用物理化学方法追踪发酵过程中理化因子的变化,并进行冗余分析。结果表明,随着榨菜发酵的不断进行,乳杆菌属的相对丰度从0.92%增加至74.77%,是发酵过程中的绝对优势属。明串珠菌属在发酵初始时的相对丰度可达3.61%,在整个发酵过程中呈先增加后降低的变化趋势,可起到启动剂的作用。冗余分析表明:发酵初期的群落与pH及还原糖含量呈正相关;发酵中期的群落与亚硝酸盐、丙酮酸和琥珀酸含量呈正相关;而发酵后期的群落与总酸和其他有机酸含量呈正相关。该研究较系统地揭示了榨菜发酵过程中原核微生物群落的演替规律及其影响因素,可为进一步精确人工调控提供理论依据和筛选特性菌种提供数据参考。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
吴晓红
高生平
蒋彩云
王清政
关键词:  榨菜  原核微生物群落  理化因子  高通量测序  冗余分析    
Abstract: Zhacai is a popular fermented product made from Brassica vegetable in China. The prokaryotic microbial diversity and physicochemical properties during the fermentation process of Zhacai were investigated using 16S rDNA-based high-throughput sequencing and physicochemical methods. The results showed that the relative abundance of Lactobacillus, which was the dominant genus, increased from 0.92% to 74.77% during fermentation. Leuconostoc could be used as a starter with the relative abundance of 3.61% at the beginning of fermentation, which increased rapidly in the early stage of fermentation and thereafter decreased continuously in the later stage of fermentation. Furthermore, the redundancy analysis showed that the prokaryotic microbial communities were positively correlated with pH value and reducing sugar contents in the early stage of fermentation, and positively correlated with the contents of nitrite, pyruvic acid and succinic acid in the meta stage of fermentation, while they were positively correlated with the levels of total acid and other organic acids (malic acid, tartaric acid, citric acid, oxalic acid, acetic acid, lactic acid) in the later stage of fermentation. The successions of prokaryotic microbial communities and its influencing factors were systematically studied in this work, which could be a theoretical basis for further precise artificial regulation and data reference for screening characteristic strains.
Key words:  Zhacai    prokaryotic microbial communities    physicochemical properties    high-throughput sequencing    redundancy analysis
收稿日期:  2020-07-20      修回日期:  2020-08-20                发布日期:  2021-02-03      期的出版日期:  2021-01-15
基金资助: 江苏省高校“青蓝工程”项目;江苏经贸职业技术学院“青蓝工程”项目
作者简介:  硕士,副教授(通讯作者,E-mail:wxhsmile@126.com)
引用本文:    
吴晓红,高生平,蒋彩云,等. 榨菜发酵过程中原核微生物群落结构及其理化因子的动态演替[J]. 食品与发酵工业, 2021, 47(1): 27-34.
WU Xiaohong,GAO Shengping,JIANG Caiyun,et al. Dynamic succession of prokaryotic microbial communities and physicochemical properties during the fermentation of Zhacai[J]. Food and Fermentation Industries, 2021, 47(1): 27-34.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025106  或          http://sf1970.cnif.cn/CN/Y2021/V47/I1/27
[1] HONG Y,YANG H S,LI J,et al.Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE[J].Journal of the Science of Food and Agriculture,2014,94(2):296-300.
[2] LIANG H,ZHANG A,WU Z,et al.Microbial community characteristics in industrial matured Chinese paocai,a fermented vegetable food,from different factories[J].Food Science and Technology Research,2016,22(5):595-604.
[3] 李文斌, 宋敏丽,唐中伟,等.自然发酵泡菜微生物群落变化的研究[J].中国食物与营养,2008(11):22-24.
LI W B,SONG M L,TANG Z W,et al.Changes on the microorganisms community in Pickles manufactured by natural fermentation[J].Food and Nutrition in China,2008(11):22-24.
[4] LIANG H,CHEN H,ZHANG W,et al.Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization[J].LWT,2018,91:460-466.
[5] 张锐, 吴祖芳,沈锡权,等.榨菜低盐腌制过程的微生物群落结构与动态分析[J].中国食品学报,2011,11(3):175-180.
ZHANG R,WU Z F,SHEN X Q,et al.Microbial community structure and its dynamic analysis during the processing of low-salinity pickled mustard tuber[J].Journal of Chinese Institute of Food Science and Technology,2011,11(3):175-180.
[6] ABDEL-RAHMAN M A,TASHIEO Y,SONOMOTO K.Lactic acid production from lignocellulose-derived sugars using lactic acid bacteria:Overview and limits[J].Journal of Biotechnology,2011,156(4):286-301.
[7] 杜书, 岳喜庆,武俊瑞,等.自然发酵酸菜游离氨基酸的分析[J].食品与发酵工业,2013,39(2):174-176.
DU S,YUE X Q,WU J R,et al.Analysis of free amino acids in Chinese naturally fermented sauerkraut[J].Food and Fermentation Industries,2013,39(2):174-176.
[8] XIA Y,LIU X,WANG G,et al.Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle[J].Food Control,2017,78:126-131.
[9] 袁乐梅, 肖雄峻,边名鸿,等.低盐榨菜混菌强化发酵工艺研究[J].中国调味品,2019,44(9):65-71.
YUAN L M,XIAO X J,BIAN M H,et al.Study on mixed-bacteria enhanced fermentation process of low-salt pickles[J].China Condiment,2019,44(9):65-71.
[10] 任亭, 刘玉凌,彭玉梅,等.复合菌种对青菜头泡菜品质的影响[J].食品科技,2020,45(1):29-35.
REN T,LIU Y L,PENG Y M,et al.Effect of mixed starter cultures on quality of tumorous stem Mustard (Brassica juncea var.tumida tsen et Lee) pickle[J].Food Science and Technology,2020,45(1):29-35.
[11] 中华人民共和国国家质量监督检验检疫局, 中国国家标准化管理委员会.GB/T 12456—2008食品中总酸的测定[S].北京:中国标准出版社,2008.
State Administration of Quality Supervision,Inspection and Quarantine of the People's Republic of China,China National Standardization Administration Committee.GB/T 12456—2008 Determination of total acid in foods[S].Beijing:China Standards Press,2008.
[12] 中华人民共和国国家质量监督检验检疫局, 中国国家标准化管理委员会.GB/T 5009.7—2008食品中还原糖的测定[S].北京:中国标准出版社,2008.
State Administration of Quality Supervision,Inspection and Quarantine of the People's Republic of China,China National Standardization Administration Committee.GB/T 5009.7—2008 Determination of reducing sugar in foods[S].Beijing:China Standards Press,2008.
[13] 中华人民共和国国家质量监督检验检疫局, 中国国家标准化管理委员会.GB/T 5009.33—2010食品中亚硝酸盐和硝酸盐的测定[S].北京:中国标准出版社,2010.
State Administration of Quality Supervision,Inspection and Quarantine of the People's Republic of China,China National Standardization Administration Committee.GB/T 5009.33—2010 Determination of nitrite and nitrate in foods[S].Beijing:China Standards Press,2010.
[14] 王宗敏. 镇江香醋醋酸发酵阶段菌群结构变化与风味物质组成之间的相关性研究[D].无锡:江南大学,2016.
WANG Z M.Correlation between structural shifts of microbiota and compositions of flavors during the stage of acetic acid fermentation of Zhenjiang aromatic vinegar[D].Wuxi:Jiangnan University,2016.
[15] MAGCˇT,SALZBERG S L.FLASH:fast length adjustment of short reads to improve genome assemblies[J].Bioinformatics,2011,27(21):2 957-2 963.
[16] CAPORASO J G,KUCZYNSKI J,STOMBAUGH J,et al.QIIME allows analysis of high-throughput community sequencing data[J].Nature Methods,2010,7(5):335-336.
[17] EDGAR R C,HAAS B J,CLEMENTE J C,et al.UCHIME improves sensitivity and speed of chimera detection[J].Bioinformatics,2011,27(16):2 194-2 200.
[18] EDGAR R C.Search and clustering orders of magnitude faster than BLAST[J].Bioinformatics,2010,26(19):2 460-2 461.
[19] QUAST C,PRUESSE E,YILMAZ P,et al.The SILVA ribosomal RNA gene database project:Improved data processing and web-based tools[J].Nucleic Acids Research,2012,41(D1):D590-D596.
[20] 马欢欢, 吕欣然,林洋,等.传统东北酸菜自然发酵过程中乳酸菌与营养物质同步分析[J].食品与发酵工业,2017,43(2):79-84.
MA H H,LV X R,LIN Y,et al.Synchronization analysis of lactic acid bacteria and nutrients during fermentation of traditional Northeastern Suancai in China[J].Food and Fermentation Industries,2017,43(2):79-84.
[21] WOLF G,HAMMES W P.Effect of hematin on the activities of nitritereductase and catalase in Lactobacilli[J].Archive Microbiology,1988,149(6):220-224.
[22] 中华人民共和国国家质量监督检验检疫局, 中国国家标准化管理委员会.GB/T 2762—2017 食品中污染物限量[S].北京:中国标准出版社,2017.
State Administration of Quality Supervision,Inspection and Quarantine of the People's Republic of China,China National Standardization Administration Committee.GB/T 2762—2017 Determination of pollutants in foods[S].Beijing:China Standards Press,2017.
[23] 马艺荧, 孙波,张宇,等.东北酸菜不同发酵时间有机酸变化及其对产品酸感的影响[J].食品与发酵工业,2019,45(5):49-54.
MA Y Y,SUN B,ZHANG Y,et al.Changes in organic acids at different fermentation time of Northeastern sauerkraut and their effects on products sourness[J].Food and Fermentation Industries,2019,45(5):49-54.
[24] LIU Z,PENG Z,HUANG T,et al.Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage[J].Food microbiology,2019,83:141-149.
[25] NÜBLING S,SCHMIDT H,WEISS A.Variation of the Pseudomonas community structure on oak leaf lettuce during storage detected by culture-dependent and-independent methods[J].International Journal of Food Microbiology,2016,129(5):95-103
[26] 施安辉, 周波.蔬菜传统腌制发酵工艺过程中微生物生态学的意义[J].中国调味品,2002(5):11-15.
SHI A H,ZHOU B.The micro-ecological significance of the traditional greenstuff pickling process[J].China Condiment,2002(5):11-15.
[27] PEI L,LUO Q,MENG X,et al.Analysis of bacteria diversity of Sichuan fermented pickles with different materials[J].China Condiment,2016,41(2):39-43.
[28] 王博, 周朝晖,李铁桥,等.嗜盐四联球菌及其在发酵食品中的应用[J].食品与发酵工业,2017,43(8):267-272.
WANG B,ZHOU C H,LI T Q,et al.Tetragenococcus halophilus and its application in fermented foods[J].Food and Fermentation Industries,2017,43(8):267-272.
[1] 刘梦琦, 朱媛媛, 倪慧, 王玉荣, 郭壮. 荆州地区霉豆渣真菌多样性研究[J]. 食品与发酵工业, 2021, 47(6): 241-246.
[2] 李娜, 崔梦君, 马佳佳, 雷炎, 郭壮, 张振东. 基于Illumina MiSeq测序和传统可培养方法的洪湖鲊广椒乳酸菌多样性研究[J]. 食品与发酵工业, 2021, 47(4): 110-115.
[3] 尚雪娇, 方三胜, 朱媛媛, 赵慧君, 郭壮. 霉豆渣细菌多样性解析及基因功能预测[J]. 食品与发酵工业, 2021, 47(3): 36-42.
[4] 王俊奇, 黄卫红, 李双彤, 袁建军, 陈洪彬, 马应伦, 张秋芳. 永春老醋不同生产阶段细菌和真菌多样性动态变化特征分析[J]. 食品与发酵工业, 2021, 47(2): 38-44.
[5] 石佳佳, 齐天翊, 张萌, 陈淋霞, 张笛, 包智华. 自制酵素中乳酸菌群动态分析及对重金属的吸附积累特性[J]. 食品与发酵工业, 2021, 47(1): 14-20.
[6] 王俊钢, 李宇辉, 刘成江, 郭安民, 岳建平. 新疆哈萨克族传统风干肉中真菌多样性分析[J]. 食品与发酵工业, 2021, 47(1): 35-42.
[7] 刘振东, 毕娜, 李哲, 李梁, 罗章, 薛蓓, 汪雯翰. 西藏不同产区曲拉细菌群落结构的比较分析[J]. 食品与发酵工业, 2020, 46(6): 60-66.
[8] 陈可丹, 吴晓江, 陈延儒, 刘婷, 万茵, 刘成梅, 吴酬飞, 付桂明. 顶温对特香型大曲理化指标及菌群演替的影响[J]. 食品与发酵工业, 2020, 46(5): 52-58.
[9] 崔梦君, 张振东, 万舒曼, 葛东颖, 郭壮. 农家豆瓣酱细菌多样性及其对品质影响的评价[J]. 食品与发酵工业, 2020, 46(5): 68-73.
[10] 马江, 文鹏程, 罗俏俏, 曹磊, 朱艳, 杨敏, 张卫兵, 张忠明. 甘南牦牛曲拉中真菌群落结构[J]. 食品与发酵工业, 2020, 46(4): 51-56.
[11] 崔梦君, 王玉荣, 葛东颖, 张振东, 刘欣, 郭壮. 遵义地区莽椒细菌多样性及PICRUSt基因功能预测分析[J]. 食品与发酵工业, 2020, 46(4): 106-112.
[12] 文开勇, 汪月, 文鹏程, 朱艳, 杨敏, 张忠明, 张卫兵. 四川传统腊肉中微生物群落结构研究[J]. 食品与发酵工业, 2020, 46(3): 36-42.
[13] 戈子龙, 张泽金, 周爱梅, 陈松, 钟青萍. 基于高通量测序与培养方法分析新鲜佛手与老香黄中的细菌多样性[J]. 食品与发酵工业, 2020, 46(3): 250-256.
[14] 李薇, 吴良如, 索化夷, 张甫生, 郑炯. 基于高通量测序方法研究腌制麻竹笋发酵过程中细菌群落的动态演替[J]. 食品与发酵工业, 2020, 46(24): 9-15.
[15] 王琪, 李一关, 许长山, 祝刚强, 陈建新. 窖泥中降乳增己菌群的驯化及其在白酒发酵中的应用[J]. 食品与发酵工业, 2020, 46(24): 167-174.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn