为研究我国内蒙古特色干制发酵乳制品中微生物物种多样性、游离氨基酸和短链脂肪酸组成的相关性,通过高通量测序技术对内蒙古地区5种特色干制发酵乳制品中的微生物16S rDNA V4~V5区测序分析其细菌多样性,利用GC-MS和HPLC分别测定短链脂肪酸和游离氨基酸含量。结果表明,奶渣子的微生物、群落多样性和总体丰度最高。5种样品之间的微生物群落物种组成差异较大,在属水平上阿如勒、奶豆腐和酸奶豆腐的优势细菌为乳球菌属(Lactococcus)和乳杆菌属(Lactobacillus),奶皮子的优势细菌为假单胞菌属(Pseudomonas)和不动杆菌属(Acinetobacter),奶渣子的优势细菌为乳球菌属(Lactococcus)和沙雷氏菌属(Serratia)。在主成分分析中,酸奶豆腐和奶豆腐两者之间的物种组成相似度最高。短链脂肪酸分析中,共检测出23种短链脂肪酸,奶皮子含有短链脂肪酸的种类最多,游离氨基酸分析中,共检测出24种游离氨基酸,奶豆腐包含24种游离氨基酸,且含量也明显高于其他4个样品,5种样品中所包含同种的短链脂肪酸和游离氨基酸含量均存在显著差异(P＜0.05)。在冗余分析中,羟脯氨酸和谷氨酸与乳球菌(Lactococcus)和乳杆菌(Lactobacillus)呈现正相关,绿脓杆菌(Pseudomonas)与丁酸、己酸、辛酸和癸酸呈现正相关。研究揭示了内蒙古特色干制发酵乳制品中微生物组成、短链脂肪酸和游离氨基酸之间的关系,为传统发酵干制乳制品产业发展优化提供一定的理论依据。
To study the microbial diversity of Inner Mongolia dry fermented dairy products, and its correlation with free amino acid and short-chain fatty acid composition, the 16s rDNA V4-V5 region of microorganisms in five dry fermented dairy products of Inner Mongolia was sequenced by high-throughput sequencing, and the bacterial diversity was analyzed. The contents of short-chain fatty acids and free amino acids were determined by GC-MS and HPLC, respectively. The results showed that the microorganism in milk dregs had the highest microbial community diversity and overall abundance. There were relatively considerable differences among the five samples in species composition of microbial communities. At genus level, Lactococcus and Lactobacillus were the dominant bacteria of Alurel, fermented milk curd and yogurt curd; Pseudomonas and Acinetobacter were the dominant bacteria of vrum; Lactococcus and Serratia were the dominant bacteria of milk dregs. Based on the principal component analysis (PCA), yogurt curd and fermented milk curd samples had the highest similarity of species composition. A total of 23 kinds of short-chain fatty acids were detected. Vrum contained the most kinds of short-chain fatty acids. Besides, a total of 24 kinds of free amino acids were detected; fermented milk curd contained 24 kinds of free amino acids, and the content was significantly higher than the other samples. There were significant differences among the five samples in the contents of short-chain fatty acids and free amino acid (P<0.05). According to the redundancy analysis (RDA), hydroxyproline and glutamate were positively correlated with Lactococcus and Lactobacillus. Besides, Pseudomonas was positively correlated with butyric acid, hexanoic acid, octanoic acid and decoic acid. This study reveals the relationship between microbial composition, short-chain fatty acids ,and free amino acid in the characteristic dry fermented dairy products of Inner Mongolia, and provides a certain theoretical basis for the development and optimization of traditional fermented dry dairy products industry.
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