为探究刺梨酵素中的微生物群落与功能因子的相关性,筛选适宜发酵刺梨酵素的微生物菌群,采用高通量测序方法对比分析贵州不同区域酒曲发酵的刺梨酵素细菌群落组成和多样性差异,并测定刺梨酵素中的功能成分总黄酮、总三萜、VC,与优势细菌做相关性分析。结果表明,贵州省7个区域酒曲发酵的刺梨酵素,铜仁地区的酒曲发酵制备的刺梨酵素微生物多样性和丰富度均相对其他地区较高,特有的OTU数目为1 125。从菌群结构组成上分析,不同区域酒曲发酵的刺梨酵素优势菌群为变形菌门(Proteobacteria)、厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)、放线菌门(Actinobacteria),其中在属水平上通过已鉴定到的菌群分析可知醋酸杆菌属(Acetobacter)、乳酸菌属(Lactobacillus)作为酵素中的主要微生物。分析不同区域酒曲发酵刺梨酵素的功能成分的含量,得出功能成分总三萜和VC存在显著性差异(P＜0.05)。由冗余分析可知,刺梨酵素中细菌菌群组成与其含有的主要功能成分之间存在相关性,与功能因子相关的菌群主要为醋酸杆菌属(Acetobacter)、假单胞菌属(Pseudomonas)、乳酸杆菌属(Lactobacillus)、葡糖醋杆菌属(Gluconacetobacter)。
In order to explore the correlation between the microbial community and functional factors in Roxburgh rose Jiaosu, and select microbial community suitable for fermentation, the microbial community composition and diversity of Roxburgh rose Jiaosu prepared with different koji in different regions of Guizhou were compared and analyzed by high-throughput sequencing. Meanwhile, the functional components, including total flavonoids, triterpenoids and vitamin C, were determined and correlated with the dominant bacteria. The results showed that, the microbial diversity and richness of Roxburgh rose Jiaosu prepared with koji in Tongren were higher than those in other regions, and the number of unique operational taxonomic units (OTU) was 1 125. In term of community structure, the dominant bacteria were Proteobacteria, Firmicutes, Bacteroidetes and Actinobacteria in phylum level. Among them, Lactobacillus and Acetobacter were the main identified microorganisms at genus level. The results of functional components contents indicated that there were significant differences in total triterpenes and vitamin C (P<0.05). Redundancy(RDA) analysis showed that there was a correlation between the bacterial community composition and the main functional components, and the main bacteria related to the functional components were Pseudomonas, Acetobacter, Lactobacillus and Gluconacetobacter.
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