豆酱自然发酵过程微生物多样性分析研究

发布时间：2018-01-03 21:46

本文关键词：豆酱自然发酵过程微生物多样性分析研究　出处：《沈阳农业大学》2017年硕士论文　论文类型：学位论文

更多相关文章： 传统豆酱 DGGE 细菌真菌 高通量测序

【摘要】：豆酱是中国古老的调味品,因营养丰富、香气浓郁、味道独特深受人民喜爱。但目前对传统发酵豆酱的研究主要集中在理化指标、流变学特性、质地评价、风味物质萃取等方面,因此深入研究传统豆酱不同发酵阶段微生物多样性,掌握其生长规律,对改善工业豆酱品质,优化改良菌株及实现产业化发展有着重要意义。以辽宁省不同地区三家东北传统自然发酵豆酱为研究对象,采用DGGE技术结合高通量测序的方法对豆酱发酵过程中微生物的多样性及动态变化进行检测和分析。结果显示:通过DGGE方法分析不同发酵阶段豆酱微生物群落组成,整理分析得:T家豆酱样品中共鉴定出3个细菌菌属,7个真菌菌属,其中肠球菌属(Enterococcus)、乳杆菌属(Lactobacillus)和四链球菌属(Tetragenococcus)为豆酱发酵过程中的优势细菌菌属,地霉属(Geotrichum)为优势真菌菌属;Z家豆酱样品中共鉴定出5个细菌菌属,5个真菌菌属,其中乳杆菌属(Lactobacillus)为豆酱发酵过程中优势细菌菌属,地霉属(Geotrichum)为优势真菌菌属;S家豆酱样品中共鉴定9个细菌菌属,3个真菌菌属,其中明串珠菌属(Leuconostoc)为豆酱发酵过程中的优势细菌菌属,地霉属(Geotrichum)为优势真菌菌属。通过Illumina Miseq高通量测序方法分析不同发酵阶段豆酱中微生物群落组成,整理分析得:三家豆酱样品中均鉴定出5个已知细菌菌门,3个已知真菌菌门,其中厚壁菌门(Firmicutes)和变形菌门(Proteobacteria)均为豆酱发酵过程中的优势细菌菌门,子囊菌门(Ascomycota)为优势真菌菌门。共鉴定出已知细菌菌属100个,真菌菌属61个:T家豆酱样品中四联球菌属(Tetragenococcus)、肠球菌属(Enterococcus)、明串珠菌属(Leuconostoc)为优势细菌菌属,其平均含量分别为56.20%、14.25%和8.28%;青霉菌属(Penicillium)、曲霉属(Aspergillus)和地霉属(Geotrichum)为优势真菌菌属,平均含量分别为30.6%、16.05%和6.32%。Z家样品中明串珠菌属(Leuconostoc)、四联球菌属(Tetragenococcus)为优势菌属,平均含量分别为19.43%和9.76%;青霉菌属(Penicillium)、念珠菌属(Candida)和地霉属(Geotrichum)为优势真菌菌属,平均含量分别为17.40%、10.83%和6.55%。S家样品中不动杆菌属(Acinetobacter)、明串珠菌属(Leuconostoc)和假单胞菌属(Psudomonas)为优势细菌菌属,平均含量分别为18.76%、16.24%和7.38%;青霉菌属(Penicillium)、脉孢菌属(Neuospora)和根霉属(Rhizopus)为优势真菌菌属,平均含量分别为46.60%、3.60%和3.42%。明串珠菌属(Leuconostoc)在所有豆酱中平均含量均相对较多,为辽宁省三家豆酱样品共有的优势细菌菌群;青霉菌属(Penicillium)和地霉属(Geotrichum)在所有豆酱中平均含量相对较多,为三家豆酱样品的优势真菌菌属。总体相比,细菌菌群在豆酱发酵过程中丰富度的波动较真菌比更大,丰度变化较真菌比更大。本试验通过变性梯度凝胶电泳技术结合高通量测序方法,对传统自然发酵豆酱中微生物群落进行全面系统研究,揭示不同时期的微生物菌落结构的真实状态,为实现传统酱类的现代化、规模化生产,进一步深入研究和开发自然发酵豆酱中的有益菌株提供依据。
[Abstract]:Miso is China ancient spice, due to nutrient rich, rich aroma, unique taste liked by people. But the current research on traditional soypaste mainly concentrated on the physicochemical indexes, rheological properties, texture evaluation, flavor extraction and so on, so the study of traditional soybean paste at different fermentation stage of microbial diversity, grasp its growth the law, to improve the industrial soybean quality, improved strains and optimization is of great significance to realize industrialization. In different areas of Liaoning Province three northeast traditional natural fermented soybean paste as the research object, using DGGE technology combined with high-throughput sequencing for detection and analysis of diversity and dynamic change of the microbial fermentation process. The results showed that: through the DGGE analysis of different soybean paste fermentation stage of microbial community composition analysis: T paste samples identified 3 bacterial genera, 7 Fungal genera, including Enterococcus (Enterococcus), Lactobacillus (Lactobacillus) and four (Tetragenococcus) of Streptococcus was the dominant bacterial fermentation process of the genus Geotrichum (Geotrichum) fungi bacteria; Z paste samples identified 5 bacterial genera, 5 fungi genus of the genus Lactobacillus (Lactobacillus) fermentation process was the dominant bacterial genus Geotrichum (Geotrichum) fungi bacteria; S paste the samples with the identification of 9 bacterial genera, 3 fungal genera, including Leuconostoc (Leuconostoc) was the dominant bacterial fermentation process the genus Geotrichum (Geotrichum) fungi bacteria. Through the method of Illumina Miseq high-throughput sequencing analysis of microbial communities in different fermentation stages in soybean paste composition, analysis: Three soybean samples identified 5 known bacteria, 3 known it The bacteria, Firmicutes and Proteobacteria (Firmicutes) (Proteobacteria) were the dominant bacteria in the fermentation process of the door, Ascomycota (Ascomycota) as the dominant fungi were identified. The known bacterial genus of fungi belonging to 100, 61: T paste sample in tetragenus (Tetragenococcus), Enterococcus (Enterococcus), Leuconostoc (Leuconostoc) was the dominant bacterial genus, the average contents were 56.20%, 14.25% and 8.28%; Penicillium, Aspergillus (Penicillium) (Aspergillus) and GEOTRICUM (Geotrichum) was the dominant genus of fungi, the average the contents were 30.6%, 16.05% and 6.32%.Z samples of Leuconostoc sp. (Leuconostoc), tetracoccus (Tetragenococcus) as the dominant genera. The average contents were 19.43% and 9.76%; Penicillium (Penicillium), Candida (Candida) and GEOTRICUM (Geotrichum) was the dominant fungi Is that the average contents were 17.40%, 10.83% and 6.55%.S in the sample of Acinetobacter (Acinetobacter), Leuconostoc (Leuconostoc) and Pseudomonas aeruginosa (Psudomonas) was the dominant bacterial genus, the average contents were 18.76%, 16.24% and 7.38%; Penicillium (Penicillium), Neurospora (Neuospora) and Rhizopus (Rhizopus) was the dominant genus of fungi, the average contents were 46.60%, 3.60% and 3.42%. Leuconostoc (Leuconostoc) the average content in all soybean paste are relatively large, for the Liaoning Province three soybean samples the dominant bacterial flora; Penicillium (Penicillium) and the genus (Geotrichum) in all soybean paste in the average content of relatively large, dominant fungi in three samples of soybean bacterial genera. Compared to the overall, wave group richness in the fermentation of soybean paste is greater than the fungal abundance variation, is greater than fungi in this experiment. High throughput sequencing method combined with denaturing gradient gel electrophoresis, systematic research on the microbial community of traditional natural fermented soybean paste, reveal the microbial community structure in different periods of the real state, for the realization of the modernization of the traditional sauce, the scale of production, provide the basis for further research and development of good strains of natural fermented bean sauce.

【学位授予单位】：沈阳农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS201.3;TS264.2

【相似文献】