摘要
以鲊肉粉为原料,采用宏基因组学技术对鲊肉粉不同发酵时期样品中的细菌组成及相对丰度进行分析。结果表明,在发酵过程中细菌的种类和数量随着发酵时间的延长而不断变化,鲊肉粉发酵过程中共有19个门、47个纲、75个目、106个科、153个属和211个种的细菌参与动态变化。该过程的优势细菌属分别为葡萄球菌属(Staphylococcus)、魏斯氏菌属(Weissella)、乳酸杆菌属(Lactobacillus)、不动杆菌属(Acinetobacter)、环丝菌属(Brochothrix)、发光杆菌属(Photobacterium)和巨球菌属(Macrococcus)。其中不动杆菌属(Acinetobacter)、环丝菌属(Brochothrix)和发光杆菌属(Photobacterium)细菌的相对含量在发酵开始后迅速降低,而魏斯氏菌属(Weissella)细菌的相对含量在发酵开始后迅速升高,乳酸杆菌属(Lactobacillus)细菌的相对含量在发酵后有所增加。
Using fermented meat rice as raw material, the bacteria composition and relative abundance of fermented meat rice at different fermentation periods were analyzed by metagenomic technology. Results showed that the type and quantity of bacteria during the fermentation process changed with the prolongation of the fermentation time. There were 19 phylums, 47 classes, 75 orders, 106 families, 153 genus and 211 species of bacteria in fermented meat rice during the fermentation process. Among them, the dominate genus were Staphylococcus, Weissella, Lactobacillus, Acinetobacter, Brochothrix, Photobacterium and Macrococcus. The relative contents of Acinetobacter, Brochothrix and Photobacterium decreased quickly at the beginning of fermentation, while the relative content of Weissella increased rapidly. The relative content of Lactobacillus increased after fermentation process.
作者
张瑶
白娟
汪雪瑞
王承明
ZHANG Yao;BAI Juan;WANG Xuemi;WANG Chengming(Key Laboratory of Environment Correlative Dietology,Ministry of Education,College of Food Science and Technology,Huazhong Agricultural University,Wuhnn 430070,Chin)
出处
《中国酿造》
CAS
北大核心
2018年第6期51-55,共5页
China Brewing
基金
中央高校基本科研业务费专项资金资助(2011JC025)
关键词
鲊肉粉
发酵过程
宏基因组学技术
细菌
高通量测序
fermented meat rice
fermentation process
metagenomics
bacteria
high throughput sequencing
