摘要
为探究洛阳传统特色食品浆面条核心元素绿豆酸浆的细菌群落组成,利用Illumina MiSeq高通量测序技术对洛阳6家浆坊的绿豆酸浆进行细菌16S r DNA测序。结果表明:从6个绿豆酸浆样本中共鉴定出8个细菌门,涉及75个属和106个种;其中厚壁菌门为优势菌门(占比78.57~97.17%),乳杆菌属(占比20.95%~90.36%)和乳球菌属(占比3.26%~62.68%)为优势菌属,寡发酵乳杆菌、未分类乳球菌属是对应的优势菌种,而植物乳杆菌、弯曲乳杆菌、食木薯乳杆菌等是常见的次优势菌种;这些优势细菌均为乳酸菌,具有广泛益生作用。对绿豆酸浆中细菌群落进行功能预测,发现细菌群落的碳水化合物代谢和氨基酸代谢丰度高,特别是呈味氨基酸代谢通路和L-乳酸脱氢酶丰度均较高,推断绿豆酸浆独特的酸香味与细菌的氨基酸代谢以及乳酸合成有关。本研究结果为进一步研究绿豆酸浆发酵机理及开发相应发酵剂奠定了理论基础。
In order to explore the bacterial community composition of mung bean sour pulp,the core element of Luoyang traditional and special pulp noodles,the bacteria 16S rDNA of mung bean sour pulp from six pulp workshops in Luoyang was sequenced using Illumina MiSeq high-throughput sequencing technology.The results showed that 8 bacterial phyla were identified from 6 samples of mung bean sour pulp,involving 75 genera and 106 species;and Firmicutes is the dominant phylum(78.57%-97.17%),Lactobacillus(20.95%-90.36%)and Lactococcus(3.26%-62.68%)are the dominant genus,Lactobacillus oligofermentans,unclassified_Lactococcus are the corresponding dominant species,while Lactobacillus plantarum,Lactobacillus curvatus and Lactobacillus manihotivorans are common sub dominant bacteria.These dominant bacteria are all lactic acid bacteria,which have extensive prebiotic effects.The functional prediction of the bacterial community in mung bean sour pulp showed that the carbohydrate metabolism and amino acid metabolism abundance of the bacterial community are high,especially the abundance of flavor amino acid metabolic pathway and L-lactate dehydrogenase are relatively high.It was inferred that the unique acid and flavor of mung bean sour pulp was related to the bacterial amino acid metabolism and lactic acid synthesis.The results of this study provided a theoretical basis for further study on the fermentation mechanism of mung bean sour pulp and development of corresponding starter.
作者
范鑫诺
李海阳
郑毅恒
李毅昊
侯颖
徐建强
Fan Xinnuo;Li Haiyang;Zheng Yiheng;Li Yihao;Hou Ying;Xu Jianqiang(School of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471023,Henan;Henan Food Microbiology Engineering and Technology Research Center,Luoyang 471023,Henan;Key Laboratory of Microbiology Resources Development and Utilization of Henan University of Science and Technology,Luoyang 471023,Henan;School of Horticulture and Plant Protection of Henan University of Science and Technology,Luoyang 471023,Henan)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第6期369-379,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31400098)
农业农村部农业微生物资源收集与保藏重点实验室开放基金项目(KLMRCP2021-06)
河南省科技攻关计划项目(202102110071)。
关键词
绿豆酸浆
高通量测序
细菌群落组成
功能预测
mung bean sour pulp
high-throughput sequencing
bacterial community composition
function prediction
