期刊论文

Tan, Xinghe(xinghetan@163.com)

中文

食品科学

1002-6630

2017

38

14

120-126

10.7506/spkx1002-6630-201714018

湖南省教育厅重点项目(14A072) 湖南农业大学1515团队项目

本校为第一机构

通过DNA提取,聚合酶链式反应扩增以及高通量测序技术对不同温度发酵模式下的豆瓣酱中的细菌进行多样性分析。结果表明:先低温后高温发酵模式下样品得到了2 081个操作分类单元(operational taxonomic unit, OTU),而在先高温后低温模式中为1 870个OTU。在门类水平上,2种发酵模式中的相对丰度值最高的均为厚壁菌门,分别为72.24%(先低温后高温)和43.84%(先高温后低温);属类水平上为葡萄球菌属,其相对丰度值分别为44.13%和32.52%。先低温后高温发酵模式下细菌物种的丰富度和多样性普遍高于先高温后低温的发酵模式。

The diversity of the bacterial community in soybean paste fermented under variable temperatures was analyzed by DNA extraction, PCR amplification and high-throughput sequencing technology. The results showed a total of 2 081 and 1 870 operational taxonomic units (OTU) were obtained from the samples fermented at low temperature first and then high temperature (mode 1) or at high temperature first and then low temperature (mode 2), respectively. Firmicutes was the most dominant phylum for both fermentation modes with an abundance value of 72.24% and 43.84%, respectively. Staphylococcus was the m...