食品与发酵工业 >

2021 , Vol. 47 >Issue 24: 265 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028253

分析与检测

利用Illumina Miseq测序技术分析浏阳霉豆腐制作过程中微生物变化

  • 胡旺 ,
  • 陈梦娟 ,
  • 尹含靓 ,
  • 李孝仁 ,
  • 蒋立文
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  • 1(湖南农业大学 食品科学技术学院,湖南 长沙,410125)
    2(湖南至善食品有限公司,湖南 长沙,410016)
本科生(蒋立文教授为通讯作者,E-mail:1024305380@qq.com)

收稿日期: 2021-06-17

  修回日期: 2021-08-18

  网络出版日期: 2022-01-21

收起

The microbial changes in the fermentation process of Liuyang sufu based on Illumina Miseq sequencing

  • HU Wang ,
  • CHEN Mengjuan ,
  • YIN Hanliang ,
  • LI Xiaoren ,
  • JIANG Liwen
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  • 1(College of Food Science and Technology, Hunan Agricultural University, Changsha 410125, China)
    2(Hunan Zhi Shan Food Company Limited, Changsha 410016, China)

Received date: 2021-06-17

  Revised date: 2021-08-18

  Online published: 2022-01-21

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摘要

浏阳霉豆腐是湖南的一种地方特色发酵豆腐制品,具有细菌自然发酵为主、周期短、易控制的特点。该文对采取结合常规方法和Illumina Miseq测序技术对豆腐、发酵24 h、发酵48 h、酒水浸泡、豆腐拌料后半成品5个步骤的微生物群落变化进行了分析,研究发现,豆腐细菌数量均在107 CFU/g以上,发酵48 h数量在109 CFU/g以上,5个阶段共有的可操作分类单元(operational taxonomic units,OTU)数量为113个,不同阶段OTU数具有较大差异,微生物种类及多样性在发酵48 h达到最高值,变形菌门(Proteobacteria)和厚壁菌门(Firmicutes)在样品中占绝对优势,确定的微生物属主要以泛菌属(Pantoea)、肠杆菌属(Enterobacter)、明串珠菌属(Leuconostoc)、假单胞菌属(Pseudomonas)为优势菌属。不同阶段微生物结构在消长变化,这可为传统产业发展提供科学基础。

关键词： 浏阳霉豆腐; 微生物变化; Illumina Miseq测序技术; 细菌发酵; 优势菌属

本文引用格式

胡旺 , 陈梦娟 , 尹含靓 , 李孝仁 , 蒋立文 . 利用Illumina Miseq测序技术分析浏阳霉豆腐制作过程中微生物变化[J]. 食品与发酵工业, 2021 , 47(24) : 265 -270 . DOI: 10.13995/j.cnki.11-1802/ts.028253

Abstract

Liuyang sufu is a local characteristic fermented sufu product in Hunan province. It has the characteristics of bacteria-dominated natural fermentation, short cycle and easy control. In this paper, the microbial community changes in five steps of tofu, which were fermented for 24 h, fermented for 48 h, soaked in liquor and semi-finished product after tofu mixing were analyzed using Illumina Miseq sequencing combined with conventional methods. It was found that the bacterial count in tofu was more than 107 CFU/g, and after 48 h of fermentation, it increased to more than 109 CFU/g. The total number of OTU in five stages was 113, with significant differences in different stages. The microbial species and diversity reached the highest at the 48 h of fermentation, and Proteobacteria and Firmicutes dominated the samples. The dominant bacterial genera were Pantoea, Enterobacter, Leuconostoc and Pseudomonas. Microbial community changed in different stages of fermentation, which may provide a scientific basis for the development of traditional industries.

Key words： Liuyang sufu; microbial change; Illumina Miseq sequencing technology; bacterial fermentation; dominant bacteria

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