期刊论文

The microbial changes in the fermentation process of Liuyang sufu based on Illumina Miseq sequencing

Jiang, L.

中文

食品与发酵工业

0253-990X

2021

47

24

265-270

10.13995/j.cnki.11-1802/ts.028253

本校为第一机构

浏阳霉豆腐是湖南的一种地方特色发酵豆腐制品,具有细菌自然发酵为主、周期短、易控制的特点。该文对采取结合常规方法和Illumina Miseq测序技术对豆腐、发酵24 h、发酵48 h、酒水浸泡、豆腐拌料后半成品5个步骤的微生物群落变化进行了分析,研究发现,豆腐细菌数量均在10^(7) CFU/g以上,发酵48 h数量在10^(9) CFU/g以上,5个阶段共有的可操作分类单元(operational taxonomic units,OTU)数量为113个,不同阶段OTU数具有较大差异,微生物种类及多样性在发酵48 h达到最高值,变形菌门(Proteobacteria)和厚壁菌门(Firmicutes)在样品中占绝对优势,确定的微生物属主要以泛菌属(Pantoea)、肠杆菌属(Enteroba...

Liuyang sufu is a local characteristic fermented sufu product in Hunan province. It has the characteristics of bacteria-dominated natural fermentation, short cycle and easy control. In this paper, the microbial community changes in five steps of tofu, which were fermented for 24 h, fermented for 48 h, soaked in liquor and semi-finished product after tofu mixing were analyzed using Illumina Miseq sequencing combined with conventional methods. It was found that the bacterial count in tofu was more than 107 CFU / g, and after 48 h of fermentation,...