Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (21): 67-72    DOI: 10.13995/j.cnki.11-1802/ts.026878
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
米浆发酵过程中的微生物群落变化
谢玲1, 兰林1, 李宇航1, 钱叶迁1, 石崇勇2, 袁平2, 任元元3, 李玉锋1*
1(西华大学 食品与生物工程学院,四川 成都,611730)
2(乐山阙记食品有限公司,四川 乐山,614000)
3(四川省食品发酵工业研究设计院,四川 成都,611130)
Microbial community changes in rice slurry fermentation
XIE Ling1, LAN Lin1, LI Yuhang1, QIAN Yeqian1, SHI Chongyong2, YUAN Ping2, REN Yuanyuan3, LI Yufeng1*
1(School of Food and Bioengineering, Xihua University, Chengdu 611730, China)
2(Leshan Queji Food Co.Ltd., Leshan 614000, China)
3(Sichuan Food and Fermentation Industry Research and Design Institute, Chengdu 611130, China)
下载:  HTML  PDF (3943KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为明确米浆发酵过程中微生物群落结构差异,采用高通量测序技术对不同发酵时间微生物多样性及变化规律进行比较分析。在有效覆盖微生物种类的前提下共检测出8个属细菌和9个属真菌;在门水平上,细菌优势菌门为厚壁菌门(Firmicutes),丰度最高达99.40%,真菌优势菌门为子囊菌门(Ascomycota),丰度最高达99.09%;属水平上细菌优势菌为乳杆菌属(Lactobacillus),丰度在8 h达到最高97.42%;属水平上真菌优势菌为哈萨克斯坦酵母属(Kazachstania)、双足囊菌属(Dipodascus)、酿酒酵母菌属(Saccharomyces),丰度分别在8、40、24 h达到最高86.86%、29.67%、16.06%。米浆发酵过程中主要优势菌为乳杆菌属、哈萨克斯坦酵母属、双足囊菌属和酿酒酵母菌属,它们对米浆发酵过程有重要影响。
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
谢玲
兰林
李宇航
钱叶迁
石崇勇
袁平
任元元
李玉锋
关键词:  米浆  高通量测序  发酵  优势菌  多样性    
Abstract: To clarify the differences in microbial community structure during the fermentation of rice slurry, high-throughput sequencing was used to analyze the microbial diversity. A total of eight genera of bacteria and nine genera of fungi were detected with adequate coverage of microbial species. The results showed that at the phylum level, the dominant bacterial and fungal was Firmicutes and Ascomycota with the abundance of 99.40% and 99.09%, respectively. At genus level, the dominant bacterial organism was Lactobacillus, with the abundance of 97.42% at 8 h. The dominant fungi were Kazachstania, Dipodascus and Saccharomyces with the abundance of 86.86%, 29.67%, and 16.06% at 8, 40 and 24 h, respectively. In conclusion, the main dominant microorganisms during rice slurry fermentation were Lactobacillus, Kazachstania, Dipodascus and Saccharomyces. They have an important influence on the fermentation process of rice slurry.
Key words:  rice slurry    high-throughput sequencing    fermentation    dominant bacteria    diversity
收稿日期:  2021-01-24      修回日期:  2021-05-06           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 川粮油加工关键技术及产品开发(20 261-2)
作者简介:  谢玲和兰林硕士研究生为共同第一作者(李玉锋教授为通讯作者,E-mail:907493056@qq.com)
引用本文:    
谢玲,兰林,李宇航,等. 米浆发酵过程中的微生物群落变化[J]. 食品与发酵工业, 2021, 47(21): 67-72.
XIE Ling,LAN Lin,LI Yuhang,et al. Microbial community changes in rice slurry fermentation[J]. Food and Fermentation Industries, 2021, 47(21): 67-72.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026878  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/67
[1] 安红周,陈会会,尹文婷,等.加工精度对大米食用品质及风味的影响[J].中国粮油学报,2021,36(1):1-7.
AN H Z,CHEN H H,YIN W T,et al.Effect of milling degree on the edible quality and flavor of rice[J].Journal of the Chinese Cereals and Oils Association,2021,36(1):1-7.
[2] 刘厚清, 河野元信.优良食味大米的生产、加工技术[J].中国粮油学报,2017,32(9):182-187.
LIU H Q,KAWANO M.The production & processing technology on good eating taste of rice[J].Journal of the Chinese Cereals and Oils Association,2017,32(9):182-187.
[3] 刘厚清, 景梦瑶,周涛.白米的加工精度对食味及经济性的影响[J].粮食加工,2018,43(5):36-41.
LIU H Q,JING M Y,ZHOU T.The effect of the processing precision of white rice on the taste and economy[J].Grain Processing,2018,43(5):36-41.
[4] 阳盈盈. 自然发酵米发糕微生物分析及其优势菌的应用[D].长沙:湖南农业大学,2014.
YANG Y Y.Analysis of microbe in naturally fermented rice cake and application of its dominant strains[D].Changsha:Hunan Agricultural University,2014.
[5] 席慧婷, 江平屿,陈星光,等.复合菌发酵米粉的制作工艺优化及其香气成分[J].食品工业科技,2019,40(11):204-210;217.
XI H T,JIANG P Y,CHEN X G.Optimization of production process of fermented rice flour with compound bacteria and its aroma compound bacteria and its aroma components[J].Science and Technology of Food Industry,2019,40(11):204-210;217.
[6] 向凡舒, 张婷,董蕴,等.糯米酸细菌多样性解析及其表型和基因功能预测[J].中国粮油学报,2021,36(1):14-20.
XIANG F S,ZHANG T,DONG Y,et al.Bacterial divercity analysis and prediction of phenotype and gene function of fermented glutinous rice[J].Journal of the Chinese Cereals and Oils Association,2021,36(1):14-20.
[7] 倪慧, 葛东颖,杨甜甜,等.基于MiSeq高通量测序技术奶疙瘩细菌群落结构研究[J].中国乳品工业,2020,48(12):16-19.
NI H,GE D Y,YANG T T,et al.Study on bacterial diversity of kurut by MiSeq high-throughput sequencing technology[J].China Dairy Industry,2020,48(12):16-19.
[8] 张明珠, 吴学凤,穆冬冬,等.基于高通量测序的窖泥原核微生物群落结构及其理化因子相关性分析[J/OL].食品科学,2021.https://kns.cnki.net/kcms/detail/11.2206.TS.20201213.1312.002.html.
ZHANG M Z,WU X F,MU D D,et al.Correlation analysis of pit mud prokaryotic microbial community structure and its physicochemical indexes based on high throughput sequencing[J/OL].Food Science,2021.https://kns.cnki.net/kcms/detail/11.2206.TS.20201213.1312.002.html.
[9] 文鹤, 李浩,付薇,等.基于高通量测序分析快速发酵曲霉型豆豉可培养细菌多样性[J/OL].基因组学与应用生物学,2021.https://kns.cnki.net/kcms/detail/45.1369.Q.20201207.1517.006.html.
WEN H,LI H,FU W,et al.High-throughput sequencing analysis of rapid fermentation of aspergillus-type douchi cultivable Bacterial diversity[J/OL].Genomics and Applied Biology,2021.https://kns.cnki.net/kcms/detail/45.1369.Q.20201207.1517.006.html.
[10] 李荣源, 卢红梅,秦兴,等.高通量测序分析赤水晒醋各生产阶段微生物群落结构变化[J].食品科学,2020,41(24):78-86.
LI R,LU H M,QIN X,et al.High-throughput sequencing study on changes in microbial community structure in different production stages of Chishui sun-dried vinegar[J].Food Science,2020,41(24):78-86.
[11] LI S,LI P,LIU X,et al.Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar[J].Applied Microbiology and Biotechnology,2016,100(10):4 395-4 411.
[12] 高乾坤, 焦琳舒,杜贺超,等.高通量测序分析不同产地带鱼冷藏时微生物群落多样性[J].食品科学,2018,39(18):127-132.
GAO Q K,JIAO L S,DU H C,et al.High-throughput sequencing analysis of microbial community diversity of hairtail from different waters during chilled storage[J].Food Science,2018,39(18):127-132
[13] 孟燕华. 利用高通量测序技术分析传统食醋酿造过程中的细菌多样性[D].太原:山西大学,2019.
MENG Y H.Bactreial diversity during brewing processes of traditional viengar by high-throughput sequencing[D].Taiyuan:Shanxi University,2019.
[14] 杜瑞, 王柏辉,罗玉龙,等.应用Illumina MiSeq测序技术比较传统发酵乳、肉食品中细菌多样性[J].中国食品学报,2021,21(2):269-277.
DU R,WANG B H,LUO Y L,et.al.Comparison of bacterial diversity in traditional fermented dairy and meat products by Illumina MiSeq sequencing[J].Journal of Chinese Institute of Food Science and Technology,2021,21(2):269-277.
[15] 杨磊, 陈良.浓香型酒醅中一株耐热地衣芽孢杆菌产淀粉酶和蛋白酶培养条件的优化[J].酿酒,2021,48(2):49-53.
YANG L,CHEN L.Optimization of conditions for amylase and protease production of a thermotolerant bacillus licheniformis strain[J].Liquor Making,2021,48(2):49-53.
[16] 邓岳, 杨阳,梁丽静,等.传统工艺酿造酱油微生物多样性与风味研究[J].中国调味品,2021,46(3):104-108.
DENG Y,YANG Y,LIANG L J,et al.Study on microbial diversity and flavor of soy sauce brewed by traditional technology[J].China Condiment,2021,46(3):104-108.
[17] 李美伦, 姜萌艺,龚川杰,等.乳酸菌、酵母菌的筛选鉴定及其在米发糕中的应用[J].食品与机械,2019,35(5):14-20.
LI M L,JIANG M Y,GONG C J,et al.Screening and identification of lactic acid bacteria and yeasts and its application in fermented rice cake[J].Food & Machinery,2019,35(5):14-20.
[18] 高赟. 维生素C二步发酵营养组学的研究[D].天津:天津大学,2012.
GAO Y.Nutriomics study in the second step of vintamin C fermentation[D].Tianjin:Tianjin University,2012.
[19] 刘贞, 刘小翠,赵思明,等.发酵米浆中高发酵性能酵母菌和乳酸菌的筛选和鉴定[J].食品科学,2010,31(7):232-235.
LIU Z,LIU X C,ZHAO S M,et al.Screening and identification of strains of yeast and Lactobacillus with high fermentation performance from fermented rice slurry[J].Food Science,2010,31(7):232-235.
[20] 王丹丹. 小米发酵物菌种分离与在小米饮料中的应用[D].天津:天津科技大学,2018.
WANG D D.Isolation of Millet fermentation strains and its application in millet beverage[D].Tianjin:Tianjin University of Science and Technology,2018.
[21] 古明亮, 刘群,祝建梅.丹棱冻粑发酵米浆中乳酸菌和酵母菌分析[J].粮食与食品工业,2017,24(5):57-59.
GU M L,LIU Q,ZHU J M.Analysis of lactic bacteria and yeasts in the fermenting rice slurry of Danling Dongba[J].Cereal & Food Industry,2017,24(5):57-59.
[22] 张文齐,麻和平,刘彩云,等.高通量测序分析不同采集保存温度下甘南牧区牦牛酸奶真菌多样性[J].食品工业科技,2021, 42(13):163-169.
ZHANG W Q,MA H P,LIU C Y,et al.Analysis of fungal diversity of yak yogurt collected and preserved at different temperatures in Gannan pastoral area based on high-throughput sequencing[J].Science and Technology of Food Industry, 2021, 42(13):163-169.
[23] CHIKOWSKI R,LARSSON K H,GIBERTONI T B.Taxonomic novelties in Trechispora (Trechisporales,Basidiomycota) from Brazil[J].Mycological Progress,2020,19(12):1 403-1 414.
[24] 王雪山. 不同环境清香类型白酒发酵微生物种群结构比较及溯源解析[D].无锡:江南大学,2018.
WANG X S.Microbial community structure and microbial source tracking of Chinese light-flavor liquor fermentation in different environments[D].Wuxi:Jiangnan University,2018.
[25] 方冠宇. 浙江玫瑰醋搅拌工艺及发酵过程中微生物与风味物质相关性研究[D].杭州:浙江工商大学,2019.
FANG G Y.Research on the stirring technology and the correlation between microorganism and flavor substance in Zhejiang rosy viengar fermentation process[D].Hangzhou:Zhejiang Gongshang University,2019.
[1] 赵雨, 郭建华, 张春枝. 蜡状芽孢杆菌ZY12产磷脂酶D的影响因素[J]. 食品与发酵工业, 2021, 47(9): 57-62.
[2] 王迪, 王智荣, 陈湑慧, 宋军, 孔祥兵, 陈本开, 阚建全. 不同后发酵温度下曲霉型豆豉的氨基酸态氮生成动力学及品质变化研究[J]. 食品与发酵工业, 2021, 47(9): 91-99.
[3] 刘梦, 缪礼鸿, 刘蒲临, 王霜, 高瑞杰. 马克斯克鲁维酵母与酿酒酵母混合发酵对液态法黄酒风味的影响[J]. 食品与发酵工业, 2021, 47(9): 160-167.
[4] 王伟佳, 刘爱国, 廖振宇, 刘立增, 孙丽婷, 杨红, 刘蕊, 刘长旭, 李雨轩. 发酵乳中内源性苯甲酸产生的影响因素[J]. 食品与发酵工业, 2021, 47(9): 168-173.
[5] 黄力, 刘功良, 费永涛, 高苏娟, 白卫东, 刘锐. 微生物航天育种及其在发酵食品微生物中的应用研究概述[J]. 食品与发酵工业, 2021, 47(9): 321-327.
[6] 鲁朝凤, 黄佳琦, 黄勇桦, 杨士花, 陈壁, 杨明静, 李永强. 青稞膳食纤维和多酚对肠道微生物的协同调节作用[J]. 食品与发酵工业, 2021, 47(8): 6-13.
[7] 赵帅东, 刘婷, 季旭, 杨梓璐, 尹轩威, 施文正, 汪立平, 宁喜斌. 利用外源蛋白酶和曲霉菌YL001加速沙丁鱼鱼露的发酵[J]. 食品与发酵工业, 2021, 47(8): 14-20.
[8] 唐富豪, 滕建文, 韦保耀, 黄丽, 夏宁, 覃超. 基于非靶向代谢组学评价传统发酵对客家酸芥菜酚类化合物组成的影响[J]. 食品与发酵工业, 2021, 47(8): 128-133.
[9] 李丽, 杨云丽, 杨小凡, 何伟, 袁恺, 朱威宇, 彭超, 何一凡, 董银卯, 周卫强. 液体发酵生产灵芝三萜酸的过程调控研究进展[J]. 食品与发酵工业, 2021, 47(8): 304-312.
[10] 刘景阳, 刘云鹏, 徐庆阳. 谷氨酸全营养流加发酵新工艺[J]. 食品与发酵工业, 2021, 47(7): 14-20.
[11] 高宇豪, 吴勇杰, 朱亚鑫, 付静, 徐建国, 王松涛, 徐国强, 张晓梅, 史劲松, 许正宏. 产谷胱甘肽毕赤酵母工程菌的构建及能量调控[J]. 食品与发酵工业, 2021, 47(7): 21-26.
[12] 邓祥宜, 李继伟, 何立超, 张原源, 黄国威, 鲍晓龙, 邱朝坤. 宣恩火腿发酵过程中表面微生物群落演替规律[J]. 食品与发酵工业, 2021, 47(7): 34-42.
[13] 韩宛芸, 张长懿, 顾泽鹏, 段小雨, 孙庆杰, 邱立忠, 卞希良, 邬应龙, 刘韫滔. 高产β-葡聚糖的黄伞菌株分离、鉴定及其体外模拟消化[J]. 食品与发酵工业, 2021, 47(7): 51-57.
[14] 金刚, 张雪, 谷晓博, 王辉, 白雪菲, 张众, 盖昱梓, 马雯. 贺兰山东麓不同子产区赤霞珠葡萄自然发酵对葡萄酒香气的影响[J]. 食品与发酵工业, 2021, 47(7): 153-160.
[15] 张波, 谢广发, 李国龙, 孙国昌, 金建明, 朱炜俊, 刘菊. 黄酒生物酸化浸米与浸米浆水的利用[J]. 食品与发酵工业, 2021, 47(7): 168-174.
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