食品与发酵工业 >

2021 , Vol. 47 >Issue 21: 67 - 72

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026878

研究报告

米浆发酵过程中的微生物群落变化

  • 谢玲 ,
  • 兰林 ,
  • 李宇航 ,
  • 钱叶迁 ,
  • 石崇勇 ,
  • 袁平 ,
  • 任元元 ,
  • 李玉锋
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  • 1(西华大学 食品与生物工程学院,四川 成都,611730)
    2(乐山阙记食品有限公司,四川 乐山,614000)
    3(四川省食品发酵工业研究设计院,四川 成都,611130)
谢玲和兰林硕士研究生为共同第一作者(李玉锋教授为通讯作者,E-mail:907493056@qq.com)

收稿日期: 2021-01-24

  修回日期: 2021-05-06

  网络出版日期: 2021-11-30

基金资助

川粮油加工关键技术及产品开发(20 261-2)

收起

Microbial community changes in rice slurry fermentation

  • XIE Ling ,
  • LAN Lin ,
  • LI Yuhang ,
  • QIAN Yeqian ,
  • SHI Chongyong ,
  • YUAN Ping ,
  • REN Yuanyuan ,
  • LI Yufeng
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  • 1(School of Food and Bioengineering, Xihua University, Chengdu 611730, China)
    2(Leshan Queji Food Co.Ltd., Leshan 614000, China)
    3(Sichuan Food and Fermentation Industry Research and Design Institute, Chengdu 611130, China)

Received date: 2021-01-24

  Revised date: 2021-05-06

  Online published: 2021-11-30

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摘要

为明确米浆发酵过程中微生物群落结构差异,采用高通量测序技术对不同发酵时间微生物多样性及变化规律进行比较分析。在有效覆盖微生物种类的前提下共检测出8个属细菌和9个属真菌;在门水平上,细菌优势菌门为厚壁菌门(Firmicutes),丰度最高达99.40%,真菌优势菌门为子囊菌门(Ascomycota),丰度最高达99.09%;属水平上细菌优势菌为乳杆菌属(Lactobacillus),丰度在8 h达到最高97.42%;属水平上真菌优势菌为哈萨克斯坦酵母属(Kazachstania)、双足囊菌属(Dipodascus)、酿酒酵母菌属(Saccharomyces),丰度分别在8、40、24 h达到最高86.86%、29.67%、16.06%。米浆发酵过程中主要优势菌为乳杆菌属、哈萨克斯坦酵母属、双足囊菌属和酿酒酵母菌属,它们对米浆发酵过程有重要影响。

关键词： 米浆; 高通量测序; 发酵; 优势菌; 多样性

本文引用格式

谢玲 , 兰林 , 李宇航 , 钱叶迁 , 石崇勇 , 袁平 , 任元元 , 李玉锋 . 米浆发酵过程中的微生物群落变化[J]. 食品与发酵工业, 2021 , 47(21) : 67 -72 . DOI: 10.13995/j.cnki.11-1802/ts.026878

Abstract

To clarify the differences in microbial community structure during the fermentation of rice slurry, high-throughput sequencing was used to analyze the microbial diversity. A total of eight genera of bacteria and nine genera of fungi were detected with adequate coverage of microbial species. The results showed that at the phylum level, the dominant bacterial and fungal was Firmicutes and Ascomycota with the abundance of 99.40% and 99.09%, respectively. At genus level, the dominant bacterial organism was Lactobacillus, with the abundance of 97.42% at 8 h. The dominant fungi were Kazachstania, Dipodascus and Saccharomyces with the abundance of 86.86%, 29.67%, and 16.06% at 8, 40 and 24 h, respectively. In conclusion, the main dominant microorganisms during rice slurry fermentation were Lactobacillus, Kazachstania, Dipodascus and Saccharomyces. They have an important influence on the fermentation process of rice slurry.

Key words： rice slurry; high-throughput sequencing; fermentation; dominant bacteria; diversity

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