该研究采用高通量测序(Illumina MiSeq)技术对贵州凯里酸汤微生物多样性及群落结构进行了解析。结果表明,在门水平上,白酸汤的优势细菌为厚壁菌门(Firmicutes)、变形菌门(Proteobacteria);辣椒红酸汤和番茄红酸汤的优势菌为厚壁菌门(Firmicutes)、蓝藻细菌门(Cyanobacteria)、变形菌门(Proteobacteria)。白酸汤、辣椒红酸汤、番茄红酸汤优势真菌为子囊菌门(Ascomycota)。在属水平上,白酸汤的优势细菌为乳杆菌属(Lactobacillus)、醋酸杆菌属(Acetobacter)、葡萄醋酸杆菌属(Gluconacetobacter),优势真菌为毕赤酵母属(Pichia)、假丝酵母属(Candida)、子囊菌门未分类属(Unclassified genus Ascomycota)、双足囊菌属(Dipodascus);辣椒红酸汤和番茄红酸汤的优势细菌为乳杆菌属(Lactobacillus)、片球菌属(Pediococcus)、未分类属。辣椒红酸汤的优势真菌为Kazachstania、酵母属(Saccharomyces)、双足囊菌属(Dipodascus)、毕赤酵母属(Pichia);番茄红酸汤的优势真菌为Kazachstania、毕赤酵母属(Pichia)。在分类操作单元(operational taxonomic units,OTU)水平上,白酸汤中细菌有30个OTUs,真菌有89个OTUs,辣椒红酸汤中细菌有120个OTUs, 真菌有127个OTUs,番茄红酸汤中细菌有136个OTUs,真菌有45个OTUs。该结果为白酸汤、辣椒红酸汤、番茄红酸汤生产过程中品质风味形成,产品改进及精准调控生产提供了理论依据。
Guizhou Kaili sour soup, the most representative “sour food” from the Guizhou province, is produced via a traditional anaerobic fermentation technique and can be divided into white and red sour soups. Microorganisms are important driving factors and give these sour soups their unique flavors. The quality and taste of the soup also depend on the types and richness of its microorganisms. Our study aimed to unravel the microbial diversity and community structure of Guizhou Kaili sour soup using Illumina MiSeq sequencing. Firmicutes and Proteobacteria were found to be the dominant bacterial phyla in white sour soup, while Firmicutes, Cyanobacteria, and Proteobacteria were the dominant bacterial phyla in both spicy and tomato red sour soups. Ascomycota was the dominant fungal phylum in all the above-mentioned sour soups. Lactobacillus, Acetobacter, and Gluconacetobacter were the dominant bacterial genera in white sour soup, while Pichia, Candida, an unclassified genus of Ascomycota, and Dipodascus were the dominant fungal genera. Lactobacillus, Pediococcus, and an unclassified genus were the dominant bacterial genera in spicy and tomato red sour soups. Kazachstania, Saccharomyces, Dipodascus, and Pichia were the dominant fungal genera in spicy red sour soup, while Kazachstania and Pichia were dominant in the tomato red sour soup. There were 30 bacterial operational taxonomic units (OTUs) and 89 fungal OTUs in white sour soup, 120 bacterial OTUs and 127 fungal OTUs in spicy red sour soup, and 136 bacterial OTUs and 45 fungal OTUs in tomato red sour soup. These results provide a theoretical basis for the quality, flavor formation, product improvement, and precise control of production for white, spicy red, and tomato red sour soups.
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