食品与发酵工业 >

2021 , Vol. 47 >Issue 18: 267 - 274

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026793

分析与检测

利用扩增子测序技术分析不同红茶菌中微生物多样性

  • 黎琪 ,
  • 王晴 ,
  • 檀馨悦 ,
  • 李晓敏 ,
  • 张晓琳
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  • 1(中粮营养健康研究院有限公司,北京,102209)
    2(营养健康与食品安全北京市重点实验室,北京,102209)
    3(老年营养食品研究北京市工程实验室,北京,102209)
学士,助理工程师(张晓琳研究员为通讯作者,E-mail:zhangxiaolin1@cofco.com)

收稿日期: 2021-01-21

  修回日期: 2021-03-03

  网络出版日期: 2021-10-18

基金资助

主食糖脂代谢营养调控关键技术研究与应用(D171100008017002)

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Analysis of microbial diversity from different kombucha using amplicon sequencing

  • LI Qi ,
  • WANG Qing ,
  • TAN Xinyue ,
  • LI Xiaomin ,
  • ZHANG Xiaolin
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  • 1(COFCO Nutrition and Health Research Institute, Beijing 102209, China)
    2(Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China)
    3(Beijing Engineering Laboratory of Geriatric Nutrition & Food, Beijing 102209, China)

Received date: 2021-01-21

  Revised date: 2021-03-03

  Online published: 2021-10-18

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摘要

为探究红茶菌中的优势菌群及其饮品风味与微生物之间的关联性,采用扩增子测序技术研究11个不同来源的红茶菌样品中微生物多样性,并基于感官评价对物种进行聚类分析。结果表明,11个红茶菌样品中的优势细菌均为葡糖醋杆菌属(相对丰度85.40%~99.56%),其次为假单胞菌属(相对丰度＜14%);而不同红茶菌样品中优势真菌表现不同,样品SD1、SD10、SX11和SY6中优势菌属为接合酵母属(相对丰度95.43%~99.99%),样品BJ4和GD9中优势菌属为假丝酵母属(相对丰度40.54%和97.40%),样品AH7、AH8、AJ2、BJ3和XJ5中优势菌属为酒香酵母属(相对丰度54.81%~74.09%)。非优势细菌和优势真菌不同程度地影响红茶菌的风味。扩增子测序技术较为全面准确地分析了红茶菌样品中的微生物多样性,为工业化生产红茶菌饮品提供理论依据。

关键词： 扩增子测序; 红茶菌; 微生物多样性; 感官评价; 葡糖醋杆菌属

本文引用格式

黎琪 , 王晴 , 檀馨悦 , 李晓敏 , 张晓琳 . 利用扩增子测序技术分析不同红茶菌中微生物多样性[J]. 食品与发酵工业, 2021 , 47(18) : 267 -274 . DOI: 10.13995/j.cnki.11-1802/ts.026793

Abstract

To explore the dominant species of kombucha and the relations between its flavor and microorganisms, the microbial diversity of 11 kombucha samples from different sources was studied by amplicon sequencing, and the clustering components based on sensory evaluation were analyzed. The results showed that the most dominant bacterial genus in all kombucha samples was Gluconacetobacter (relative frequency accounted for 85.40%-99.56%), followed by Pseudomonas (relative frequency accounted for <14%); while the dominant fungal genus in sample SD1, SD10, SX11 and SY6 was Zygosaccharomyces (relative frequency accounted for 95.43%-99.99%), in sample BJ4 and GD9 was Candidas (relative frequency accounted for 40.54% and 97.40%), in sample AH7, AH8, AJ2, BJ3 and XJ5 was Brettanomyces (relative frequency accounted for 54.81%-74.09%). Both non-dominant bacteria and dominant fungi affected the flavor of kombucha differently. Amplicon sequencing technology can analyze the microbial diversity of kombucha samples comprehensively and accurately, which lays the foundation for the large-scale industrial production of kombucha beverages.

Key words： amplicon sequencing; kombucha; microbial diversity; sensory evaluation; Gluconacetobacter

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