摘要
该实验分别在28℃和-80℃条件下用脱脂乳和MRS培养基培养雪莲菌粒,采用高通量测序和变性梯度凝胶电泳技术分别对上述不同处理的样品的细菌和真菌菌群结构进行分析。结果表明,经过低温处理的雪莲菌粒样品细菌菌群多样性下降,变形菌门(Proteobacteria)含量减少,厚壁菌门(Firmicutes)含量上升;优势菌属由醋酸杆菌属(Acetobacteria)变为乳杆菌属(Lactobacillus),且脱脂乳培养基更有利于雪莲菌粒细菌菌群多样性的稳定。脱脂乳培养的雪莲菌粒真菌菌群结构在冻藏前后菌群结构相似,而在MRS培养基中雪莲菌粒冻藏后菌种丰度降低,特别是单孢酿酒酵母(Saccharomyces unisporus)。综上,低温处理会造成雪莲菌粒菌群多样性的下降,脱脂乳较MRS培养基更有助于雪莲菌菌群的稳定性。
Kefir grains was cultured with skim milk and MRS broth medium under the condition of 28℃and-80℃,the bacterial and fungal community structure of samples with different treatment was analyzed by high-throughput sequencing and degeneration gradient gel electrophoresis technology.The results showed that the bacterial community diversity of kefir grains samples decreased after low temperature treatment,the Proteobacteria content decreased,and the Firmicutes content increased.The dominant bacteria genus changed from Acetobacteria to Lactobacillus,and the skim milk medium was more conducive to the stability of the bacterial community diversity of kefir grains.The fungal community structure of kefir grains cultured in skim milk was similar before and after frozen storage,but the abundance of kefir grains cultured in MRS broth medium decreased after frozen storage,especially Saccharomyces unisporus.In conclusion,low temperature treatment could cause decrease of flora diversity of kefir grains after low temperature treatment,and the skim milk was more beneficial to the flora stability of kefir grains than MRS broth medium.
作者
武嘉薇
许超
邓文怡
桑亚新
高洁
WU Jiawei;XU Chao;DENG Wenyi;SANG Yaxin;GAO Jie(School of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China)
出处
《中国酿造》
CAS
北大核心
2023年第6期135-139,共5页
China Brewing
基金
国家自然科学基金青年基金(32101911)
河北省现代农业产业技术体系(HBCT2021210205)。
关键词
冻藏
菌相分析
雪莲菌
frozen storage
microflora analysis
kefir grains
