摘要
以10个恩施地区米酒为研究对象,采用变性梯度凝胶电泳(denatured gradient gel electrophoresis,DGGE)与MiSeq高通量技术对其细菌多样性进行了评价。DGGE结果表明,恩施地区米酒中的细菌主要为Weissella、Enterococcus、Pediococcus、Kosakonia和Lactobacillus。MiSeq高通量测序结果表明,米酒中的细菌属主要为隶属于Firmicutes的Pediococcus、Enterococcus、Weissella,以及隶属于Proteobacteria的Kosakonia和隶属于Bacteroidetes的Prevotella,其平均相对含量分别为58.03%、10.72%、8.24%、3.34%和2.01%。在分类操作单元(operational taxonomic units,OTU)水平上,发现了6个核心OTU,其中OTU5646(隶属于Pediococcus)的平均含量为54.74%。采用传统纯培养技术共分离出17株乳酸菌,其中11株鉴定为Pediococcus pentosaceus。由此可见,Pediococcus为恩施地区米酒样品中的优势细菌。
Ten rice wine samples were collected from Enshi area and their bacterial community was illustrated by denaturing gradient gel electrophoresis and MiSeq high-throughput sequencing.The results indicated that the main bacterial populations in the rice wines were strains from genera of Weissella,Enterococcus,Pediococcus,Kosakonia and Lactobacillus.The relative abundances of Pediococcus,Enterococcus,Weissella,Kosakonia and Prevotella were 58.03%,10.72%,8.24%,3.34%,and 2.01%,respectively.Six core operational taxonomic units(OTUs)were found.Of which,OTU5646,belonging to Pediococcus,represented 54.74%of the total qualified sequences.Besides,17 strains were isolated by culture isolation and 11 of them were identified as Pediococcus pentosaceus.In conclusion,the dominant bacterial genus in the rice wines in Enshi region is Pediococcus.
作者
向凡舒
折米娜
何萌
廖华
赵慧君
郭壮
XIANG Fanshu;SHE Mina;HE Meng;LIAO Hua;ZHAO Huijun;GUO Zhuang(Northwest Hubei Research Institute of Traditional Fermented Food,School of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,China;Enshi Agricultural Bureau,Enshi 445000,China;Enshi Public Inspection and Testing Center,Enshi 445000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第14期41-46,62,共7页
Food and Fermentation Industries
基金
湖北省自然科学基金计划项目(2016CFB527)
关键词
米酒
细菌多样性
变性梯度凝胶电泳
MiSeq高通量测序
rice wine
bacterial population
denaturing gradient gel electrophoresis
MiSeq high throughput sequencing
