为探究不同发酵时间酸菜的原核微生物群落组成和理化因子的动态变化及其相关性,该文利用高通量测序技术追踪原核微生物群落的演替,同时监测发酵过程中理化因子的变化,并进行典型相关分析。结果表明,随发酵时间的延长,乳杆菌属的相对丰度从0.11%增加至81.45%,是发酵的绝对优势微生物。相关性分析表明,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含量呈正相关,发酵后期的群落与总酸、乳酸、乙酸、酒石酸、琥珀酸、柠檬酸、草酸和苹果酸含量呈正相关。此外,还发现乳杆菌属与pH和还原糖含量呈负相关。综合分析酸菜微生物群落演替过程中理化因子的变化,可为精确人工调控提供理论依据。
In order to explore the dynamic changes and correlations between physicochemical properties and bacterial community structure during traditional Chinese sauerkraut fermentation,high-throughput sequencing technology and high-performance liquid chromatography were used to analyze the prokaryotic microbial community succession and physicochemical properties respectively.And the canonical correlation analysis was also performed.The results showed that the relative abundance of Lactobacillus, which was the dominant microorganism in sauerkraut fermentation,increased from 0.11% to 81.45% with the extension of fermentation time.The prokaryotic microbial communities were positively correlated with pH value and reducing sugar contents at the early stage of fermentation,and positively correlated with nitrite contents at the middle stage,while they were positively correlated with total acid,lactic acid,acetic acid,tartaric acid,succinic acid,citric acid,oxalic acid and malic acid contents at the later stage of fermentation.In addition,the relative abundance of Lactobacillus was negatively correlated with pH value and reducing sugar contents.Comprehensive analysis of the dynamic changes of physicochemical properties during the succession of the Chinese sauerkraut microbial community can provide a theoretical basis for precise artificial regulation.
[1] 宋春璐,胡文忠,陈晨,等.酸菜发酵工艺与贮藏特性的研究进展[J].食品工业科技,2016,37(9):376-379.
[2] 武俊瑞,张苗,蔡淼,等.自然发酵酸菜发酵液中化学成分测定[J].食品科学,2012,33(16):117-119.
[3] LI X W,YUE X Q.Analysis of the microbiota in naturally fermented cabbage of northeastern part of china by high-throughput sequencing of the V3-V4 regions of the 16S rRNA gene[J].International Journal of Agriculture and Biology,2016,6(18):1 153-1 158.
[4] 折米娜,望诗琪,赵慧君,等.酸菜水中细菌多样性研究[J].中国调味品,2019,44(1):26-31.
[5] LIU Z G,LI J Y,WEI B L,et al.Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA[J].International Journal of Food Microbiology,2019,306(10):1-9.
[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.
[8] DU R,ZHAO D,ZHAO D,et al.Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing[J].Letters in Applied Microbiology,2017,66(2):55-62.
[9] 韩宏娇,丛敏,李欣蔚,等.自然发酵酸菜化学成分含量和微生物数量的动态变化及其相关性分析[J].食品工业科技,2019,40(2):148-153.
[10] 中华人民共和国国家质量监督检验检疫总局,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.
[11] 中华人民共和国国家卫生和计划生育委员会.GB 5009.7—2016,食品安全国家标准 食品中还原糖的测定[S].北京:中国标准出版社,2008.
[12] 中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.33—2010,食品安全国家标准 食品中亚硝酸盐与硝酸盐的测定[S].北京:中国标准出版社,2010.
[13] 中国人民共和国国家卫生和计划生育委员会.GB 5009.235—2016,食品安全国家标准 食品中氨基酸态氮的测定[S].北京:中国标准出版社,2016.
[14] 沈毅,陈波,王西,等.酱香型郎酒高温大曲、酒醅和窖泥中细菌群落结构分析[J].中国酿造,2020,39(2):89-93.
[15] MAGOCˇ T,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,2012,41:590-596.
[20] LIU S N,HAN Y,ZHOU Z J.Lactic acid bacteria in traditional fermented Chinese foods[J].Food Research International,2011,44(3):643-651.
[21] 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.
[22] 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.
[23] ZHOU Q,ZANG S Z,ZHAO Z N,et al.Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation[J].Food Science and Biotechnology,2018,27(1):79-85.
[24] 中国人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 2762—2017,食品安全国家标准 食品中污染物限量[S].北京:中国标准出版社,2017.
[25] 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):45-50.
[26] 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.
[27] 裴乐乐,罗青春,孟霞,等.不同原料四川发酵泡菜的细菌多样性分析[J].中国调味品,2016,41(2):39-43.
[28] 李巧玉,方芳,堵国成,等.魏斯氏菌在发酵食品中的应用[J].食品与发酵工业,2017,43(10):241-247.
