期刊论文

Analysis of the Diversity and Function of Lactic Acid Bacteria in Fermented Rice Noodles during Fermentation

中文

食品科学

1002-6630

2020

41

18

85-91

10.7506/spkx1002-6630-20200113-137

国家高技术研究发展计划(863计划)项目(2013AA102107) 湖南省自然科学基金青年基金项目(2018JJ3224) 湖南省教育厅重点项目(16A099)。

本校为第一机构

为了解米粉发酵不同时期的乳酸菌多样性,以5?组0～4?d发酵液样品为研究对象,利用高通量测序技术进行乳酸菌多样性和功能预测分析.结果表明,15?个样品共得到278?个OTU,包括5?个门,27?个属;整个发酵过程中乳杆菌属(Lactobacillus)占绝对优势,相对丰度均在99％以上.随着发酵时间延长,乳酸菌多样性降低,种水平上0?d有32?个种,发酵4?d后仅有12?个种.除乳杆菌属外,样品中还有乳球菌属(Lactococcus)和明串珠菌属(Leuconostoc).PICRUSt功能预测分析表明,不同发酵时期样品均获得氨基酸转运和代谢、碳水化合物转运和代谢、脂质转运和代谢、辅酶转运和代谢、能源产生和转换等与代谢相关的基因.本实验结果为...

In order to investigate the diversity of lactic acid bacteria in fermented rice noodles at different fermentation times,the diversity and functional predication of lactic acid bacteria on days 0,1,2,3 and 4 of fermentation were studied by highthroughput sequencing.The results showed that a total of 278 operational taxonomic units (OTU) belonging to 27 genera in 5 phyla were identified in 15 samples of fermented rice noodles.During the entire fermentation process,Lactobacillus was absolutely dominant,and its relative abundance was over 99%.The diversity of lactic acid bacteria decreased with pr...