Abstract: In this study, the microbial and nutritional components of sour porridge from Fusui of Guangxi were analyzed by high-throughput sequencing and physicochemical detection techniques. The results showed that the dominant bacteria genus in the sour porridge of Fusui were Lactobacillus, Acetobacter, Bacillus and Leuconostoc, the dominant fungi were Pichia, Saccharomyces and Dekkera. In addition, sour porridge of Fusui contained protein, fat, vitamins and free amino acids, and was rich in vitamins and free amino acids. The bacteria functional prediction showed that there were bacteria involved in the transport and metabolism of amino acid and coenzyme. The results will lay a foundation for further research on Fusui sour porridge in Guangxi.
[1] 薛建岗, 陈永福, 于海静, 等.内蒙古西部地区自然发酵酸粥化学成分及微生物组成分析[J].食品科技, 2013, 38(7):10-14. XUE J G, CHEN Y F, YU H J, et al.Analysis of chemical and microbiological composition in naturally fermented acidic-gruel from western areas of Inner Mongolia[J].Food Science and Technology, 2013,38(7):10-14 [2] 黄金刚, 李进.广西崇左壮族传统饮食风情研究[J].南宁师范高等专科学校学报, 2007, 24(1):17-24. HUANG J G, LI J.Study of traditional dietary customs of Zhuang nationality in Chongzuo, Guangxi[J].Journal of Guangxi Normal University for Nationalities, 2007, 24(1):17-24. [3] 佚名. 扶绥酸粥加工方法[J].农家之友, 2019(1):63. Anonymity, Processing method of Fusui acid porridge[J].NongJiaZhiYou, 2019(1):63. [4] 贾士儒. 中国传统发酵食品地图[M].北京:中国轻工业出版社, 2018. JIA S R.The Map of Traditional Fermented Food in China[M].Beijing:China Light Industry Press, 2018. [5] 王玉荣, 折米娜, 刘康玲, 等.基于Mi Seq高通量测序技术内蒙古地区酸粥细菌多样性研究[J].食品工业科技, 2018, 39(19):124-129. WANG Y R, SHE M N, LIU K L, et al.Diversity of bacteria microflora in acidic-gruel of Inner Mongolia area by MiSeq high throughput sequencing[J].Science and Technology of Food Industry, 2018, 39(19):124-129. [6] 李文亚, 常健, 王琪.晋西北酸粥发酵过程中酵母菌的分离鉴定[J].山西农业科学, 2016, 44(3):323-327. LI W Y, CHANG J, WANG Q.Isolation and identification of yeasts in the fermentation process of northwestern Shanxi acid gruel[J].Journal of Shanxi Agricultural Sciences, 2016, 44(3):323-327. [7] 陈忠军. 内蒙古河套地区酸粥中发酵菌生物学特性研究[D].呼和浩特:内蒙古农业大学, 2001. CHEN Z J.Studies on biological properties of fermentogen from acidic-gruel from the HETAO area in Inner Mongolia[D].Hohhot:Inner Mongolia Agricultural University, 2001. [8] 王玉荣, 折米娜, 刘康玲, 等.内蒙古鄂尔多斯地区酸粥真菌多样性研究[J].中国酿造, 2018, 37(8):50-55. WANG Y R, SHE M N, LIU K L, et al.Fungal diversity in acidic-gruel from ordos area of Inner Mongolia[J].China Brewing, 2018, 37(8):50-55. [9] 杜晓华. 内蒙古西部地区自然发酵酸粥中乳酸菌的分离与鉴定[D].呼和浩特:内蒙古农业大学, 2009. DU X H.Isolation and identification of lactic acid bacteria from naturally fermented conjee in western region of Inner Mongolia[D].Hohhot:Inner Mongolia Agricultural University, 2009. [10] 郭昊翔, 满都拉, 任宇婷, 等.传统酸粥发酵过程中营养成分及风味的变化规律[J].食品与发酵工业, 2020, 46(12):166-172. GUO H X, MANDLAA, REN Y T, et al.The variation of nutrients and flavor in the fermentation process of traditional sour porridge[J].Food and Fermentation Industries, 2020, 46(12):166-172. [11] 李文亚. 晋西北酸粥营养成分的分析及其发酵工艺的研究[D].太原:山西大学, 2017. LI W Y.Analysis of nutritional components and fermentation technology of northwestern Shanxi sour porridge[D].Taiyuan:Shanxi University, 2017. [12] GUO H X, SUN Z Y, HAO Y, et al.Correlation between bacterial communities and organic acids in the fermentation stage of traditional Chinese sour porridge[J].International Journal of Food Properties, 2020, 23(1):1 430-1 440. [13] 任丹丹, 谢云峰, 刘佳佳, 等.高效液相色谱法同时测定食品中9种水溶性维生素[J].食品安全质量检测学报, 2014, 5(3):899-904. REN D D, XIE Y F, LIU J J, et al.Simultaneous determination of nine water-soluble vitamins in foods by high performance liquid chromatography[J].Journal of Food Safety and Quality, 2014, 5(3):899-904. [14] 龚金炎, 单之初, 潘兴祥, 等.传统手工黄酒发酵过程中常见游离氨基酸和γ-氨基丁酸的变化研究[J].中国食品学报, 2017, 17(5):232-238. GONG J Y, SHAN Z C, PAN X X, et al.Studies on common free amino acid and γ-aminobutyric acid contents change in the fermentation process of manual Chinese rice wine[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(5):232-238. [15] 张璟琳, 黄明泉, 孙宝国.四大名醋的游离氨基酸组成成分分析[J].食品安全质量检测学报,2014, 5(10):3 124-3 131. ZHANG J L, HUANG M Q, SUN B G.Study on free amino acid composition of 4 famous vinegars in China[J].Journal of Food Safety and Quality, 2014, 5(10):3 124-3 131. [16] 张青, 郭淑文, 苏靖, 等.基于高通量测序技术巴彦淖尔市酸粥中细菌多样性分析[J].中国酿造, 2020, 39(9):101-105. ZHANG Q, GUO S W, SU J, et al.Bacterial diversity in sour porridge from Bayannur based on high-throughput sequencing[J].China Brewing, 2020, 39(9):101-105. [17] WANG Y R, SHE M N, LIU K L, et al.Evaluation of the bacterial diversity of Inner Mongolian acidic gruel using illumina MiSeq and PCR-DGGE[J]. Current Microbiology, 2020, 77(3):434-442. [18] 王琪, 李文亚.晋西北酸粥发酵工艺的研究[J].食品与发酵工业, 2017, 43(9):137-143. WANG Q, LI W Y.Fermentation control of Northwestern Shanxi sour porridge[J].Food and Fermentation Industries, 2017, 43(9):137-143. [19] 王志伟. 谷物发酵食品—酸粥生产工艺的研究[D].呼和浩特:内蒙古农业大学, 2010. WANG Z W.Research on manufacture technology of cereal fermented food-acidic gruel[D].Hohhot:Inner Mongolia Agricultural University, 2010. [20] QIN H B, SUN Q H, PAN X W, et al.Microbial diversity and biochemical analysis of suanzhou:A traditional Chinese fermented cereal gruel[J]. Frontiers in Microbiology, 2016, 7:1 311. [21] 龚婷, 赵思明, 熊善柏, 等.蒸煮工艺对米饭蛋白质及氨基酸的影响[J].中国粮油学报, 2008,23(4):14-17. GONG T, ZHAO S M, XIONG S B, et al.Effect of cooking technology on protein nutrition quality of cooked rice[J].Journal of the Chinese Cereals and Oils Association, 2008,23(4):14-17. [22] 王艳萍, 任婷, 王童童.藜麦与燕麦、糙米等5种谷物营养成分的测定与比较[J].现代食品, 2019(22):164-166. WANG Y P, REN T, WANG T T.Determination and comparison of nutritive components of quinoa and other grains[J].Modern Food, 2019(22):164-166. [23] 王艳, 兰向东, 陈钊, 等.糙米、胚芽米和精白米营养成分分析[J].食品科技, 2016, 41(11):156-159. WANG Y, LAN X D, CHEN Z, et al.Analysis of nutrition components in brown rice, germinated rice, and polished rice[J].Food Science and Technology, 2016, 41(11):156-159. [24] 葛磊鑫. 基于B族维生素合成与利用特征的湖泊微生物种间关系分析[D].武汉:华中师范大学, 2019. GE L X.Analysis of microbial interspecies relationships based on the properties of B vitamins synthesis and utilization[D].Wuhan:Central China Normal University, 2019. [25] 张开屏, 田建军, 刘静.产维生素B6乳酸菌的筛选及其鉴定[J].中国乳品工业, 2013, 41(6):23-26. ZHANG K P, TIAN J J, LIU J.Screening and identification of Lactobacillus strains for vitamin B6 production[J].China Dairy Industry, 2013, 41(6):23-26. [26] TARANTO M P, VERA J L, HUGENHOLTZ J, et al.Lactobacillus reuteri CRL1098 produces cobalamin[J].Journal of Bacteriology, 2003, 185(18):5 643-5 647. [27] 王小生. 必需氨基酸对人体健康的影响[J].中国食物与营养, 2005, 11(7):48-49. WANG X S.Effects of essential amino acids on human health[J].Food and Nutrition in China, 2005, 11(7):48-49. [28] 解春芝. 基于氨基酸代谢的腐乳酱风味促熟及机理研究[D].贵阳:贵州大学, 2019. XIE C Z.Study on sufu paste flavor ripening and mechanism based on amino acid metabolism[D].Guiyang:Guizhou University, 2019. [29] 胡传旺. 酱油发酵过程微生物群落解析及功能研究[D].无锡:江南大学, 2017. HU C W.Dynamics of microbial community during soy sauce fermentation and functional analysis strains isolated from moromi[D].Wuxi:Jiangnan University, 2017. [30] 王敏. 四株葡萄球菌的产酶能力及蛋白降解机制研究[D].扬州:扬州大学, 2013. WANG M.Study on enzyme production ability and protein degradation mechanism of four strains of staphylococcus[D].Yangzhou:Yangzhou University, 2013.
2021, Vol. 47 
