食品与发酵工业 >

2021 , Vol. 47 >Issue 1: 14 - 20

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024698

研究报告

自制酵素中乳酸菌群动态分析及对重金属的吸附积累特性

  • 石佳佳 ,
  • 齐天翊 ,
  • 张萌 ,
  • 陈淋霞 ,
  • 张笛 ,
  • 包智华
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  • 1(内蒙古大学 生态与环境学院,内蒙古 呼和浩特,010021)
    2(呼和浩特市回民区环境卫生管理所,内蒙古 呼和浩特,010021)
硕士研究生(包智华副教授为通讯作者,E-mail:bao1016@163.com)

收稿日期: 2020-06-10

  修回日期: 2020-08-31

  网络出版日期: 2021-02-03

基金资助

内蒙古“一湖两海”科技重大专项项目(ZDZX2018054);内蒙古大学高层次人才启动基金项目(21800-5145144);内蒙古草原英才项目(12000-12102105)

收起

Dynamic analysis of lactic acid bacteria flora in self-made Jiaosu and its absorption kinetics of heavy metals

  • SHI Jiajia ,
  • QI Tianyi ,
  • ZHANG Meng ,
  • CHEN Linxia ,
  • ZHANG Di ,
  • BAO Zhihua
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  • 1(College of Ecology and Environment, Inner Mongolia University,Hohhot 010021, China)
    2(Hohhot Huimin District Environmental Sanitation Management Office,Hohhot 010021, China)

Received date: 2020-06-10

  Revised date: 2020-08-31

  Online published: 2021-02-03

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摘要

为了分析自制酵素发酵过程中乳酸菌群动态变化,采用高通量测序技术分析了2种酵素不同发酵时段细菌群落结构及乳酸菌群丰度,并分离纯化了主要乳酸菌,测定代表性菌株对重金属Pb2+和Cd2+的耐受性及吸附积累量。结果表明:2种样品在整个发酵过程中菌群变化比较接近;乳酸杆菌属(Lactocacillus)在4个发酵阶段均占优势(相对丰度25.8%~70.9%),发酵20 d时相对丰度最高;种水平上不同发酵时段菌种变化较大,戊糖乳杆菌相对丰度从发酵10(22.5%~26.5%)~20 d(61.6%~65.7%)明显增加,而大肠杆菌(Escherichia coli)相对丰度急剧下降;39株乳酸菌分离菌株中戊糖乳杆菌和短乳杆菌居多;相较于Cd2+,3株代表菌对Pb2+具有较强耐受性,其中戊糖乳杆菌AA11对Pb2+去除率达78.47%。结果显示,酵素中以乳酸菌为优势菌群,发酵初期戊糖乳杆菌明显抑制大肠杆菌,并对去除食品中的Pb2+有较好的应用潜力。

关键词： 酵素; 乳酸菌; 高通量测序; 重金属吸附; 细菌群落结构

本文引用格式

石佳佳 , 齐天翊 , 张萌 , 陈淋霞 , 张笛 , 包智华 . 自制酵素中乳酸菌群动态分析及对重金属的吸附积累特性[J]. 食品与发酵工业, 2021 , 47(1) : 14 -20 . DOI: 10.13995/j.cnki.11-1802/ts.024698

Abstract

The aims of this study was to examine the lactic acid bacteria (LAB) microflora during Jiaosu (naturally fermented product from plant) fermentation and to determine the heavy metal tolerance of LAB isolates. A high-throughput sequencing approach based on 16S rRNA gene amplicons was used to analyze the bacterial community structure, including LAB and pathogenic bacteria, at different fermentation periods in two tailor-made fermenters. The predominant LAB was isolated and their tolerance and absorption to heavy metals such as Pb2+ and Cd2+, was determined. Results showed that the changes in the bacterial community were relatively similar in both samples throughout the fermentation process; Lactobacillus was the predominant LAB at all four fermentation stages (relative abundance, 25.8%-70.9%), with the highest relative abundance at day 20 of fermentation. As to the species, the diversity varied greatly during different fermentation periods. The relative abundance of Lactobacillus pentosus increased from day 10 (22.5%-26.5%) to day 20 (61.6%-65.7%), while the relative abundance of Escherichia coli decreased sharply. A total of 39 LAB strains were isolated, of which L. pentosus and L. brevis were the predominant strains. All three representative strains demonstrated stronger tolerance to Pb2+ than to Cd2+, with a Pb2+ removal rate of 78.47%. in L. pentosus strain AA11. Therefore, Lactobacillus was the dominant bacterial group present in Jiaosu, and L. pentosus not only markedly inhibited E. coli during the early stage of fermentation, but also indicated application potential for removal of Pb2+ in food.

Key words： Jiaosu; lactic acid bacteria; high-throughput sequencing; heavy metal adsorption; bacterial community structure

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