摘要
为初步探讨青稞老面冻干粉作为发酵剂,发酵生产青稞馒头的可行性,本研究分别以冻干青稞老面(QKDG)与新鲜青稞老面(QKXX)发酵生产青稞面团,同时利用高通量测序技术对青稞面团细菌群落结构进行比较分析。结果表明:细菌门水平上,在QKDG和QKXX中硬壁菌门都是优势种群,分别占到各时期菌落种群的81.76%和92.47%;细菌科水平,在QKDG和QKXX中明串珠菌科都是优势种群,分别占到各时期菌落种群的70.29%和48.24%;细菌属水平,在QKDG和QKXX中魏斯氏菌属都是优势种群,分别占到各时期菌落种群的68.41%和44.39%。从细菌群落热图可以看出,QKDG和QKXX细菌分布有一定的差别,但样品之间微生物群落结构差距不大,有一定的相似性;系统进化树表明在QKDG和QKXX两个样本中的优势菌群为魏斯氏菌属、乳杆菌属、明串珠菌属和蓝细菌,其进化关系是魏斯氏菌属和明串珠菌属的进化关系最近,其次为乳杆菌属、蓝细菌与其他属之间的进化关系最远。通过比较初步确定冻干青稞老面可以作为青稞馒头生产的发酵剂。
In order to explore the feasibility of highland barley flour freeze-dried powder as fermentation agent to produce highland barley steamed bread,this study used freeze-dried highland barley flour(QKDG)and fresh highland barley flour(QKXX)to produce highland barley dough.Meanwhile,the bacterial colony structure of highland barley dough was compared and analyzed by high-throughput sequencing technology.The results showed that:at the level of bacteroidea,Firmicutes was the dominant population in QKDG and QKXX,accounting for 81.76% and 92.47% of the colony population in each period,respectively.At the bacterial family level,Leuconostocaceae are the dominant family in both QKDG and QKXX,accounting for 70.29% and 48.24% of the community populations,respectively.At the bacterial genus level,Weissella are the dominant genus in both QKDG and QKXX,accounting for68.41% and 44.39% of the community populations,respectively.From the bacterial community thermogram,we can see that QKDG and QKXX have some differences in the distribution of bacteria,but there is little difference in the microbial community structure between the samples,and there is a certain similarity.Phylogenetic tree showed that the dominant microflora in the QKDG and QKXX samples are Weissella,Lactobacillus,Leuconostoc and Cyanobacteria.The evolutionary relationship between Weissella and Leuconostoc are the closest,followed by Lactobacillus,and Cyanobacteria is the farthest.Through comparisons,it is preliminarily determined that the freeze-dried highland barley flour can be used as the starter for the production of highland barley steamed bread.
作者
张文会
王波
薛蓓
刘振东
姚莉萍
李梁
ZHANG Wenhui;WANG Bo;XUE Bei;LIU Zhendong;YAO Liping;LI Liang(Institute of Agriculture Products Development and Food Science Research,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa 850000;Tibet Agricultural&Animal Husbandry University,Linzhi 860000,China)
出处
《东北农业科学》
北大核心
2020年第3期111-114,共4页
Journal of Northeast Agricultural Sciences
基金
国家现代农业(大麦、青稞)产业技术体系建设经费项目(CARS-05)
西藏农牧学院国家级大学生创新创业训练计划(201710693008)。
关键词
青稞
面团
细菌群落
高通量测序
Highland barley
Dough
Bacterial community
High-throughput sequencing
