摘要
以自然发酵蒙古族奶酪为研究对象,采用Illumina Miseq高通量测序技术分析蒙古族奶酪成熟过程中微生物群落的多样性及动态变化。结果表明,奶酪成熟10 d时微生物群落丰度和多样性最高,之后多样性先减少后增大。凝乳、奶酪成熟0 d和30 d时微生物群落结构差异较小,凝乳、奶酪成熟10 d和20 d时微生物群落结构差异较大。发酵凝乳及奶酪样品中细菌属以乳球菌属(Lactococcus)、乳杆菌属(Lactobacillus)、片球菌属(Pediococcus)和明串珠菌属(Leuconostoc)为主,其中乳球菌属(Lactococcus)是主要优势细菌,参与整个成熟过程;真菌属以地霉菌属(Geotrichum)、孢圆酵母属(Torulaspora)、伊萨酵母菌(Issatchenkia)、毕赤酵母菌属(Pichia)和克鲁维酵母属(Kluyveromyces)为主。此外,在奶酪成熟过程中首次发现拉恩氏菌属(Rahnella)和拉乌尔菌属(Raoultella),其可能会引起奶酪风味的变化,并对奶酪安全性产生影响。
Taking naturally fermented Mongolian cheese as the research object,the diversity and dynamic changes of microbial community of Mongolian cheese during the ripening process were analyzed by Illumina Miseq high-throughput sequencing technology.The results showed that the abundance and diversity of microbial community of the cheese were the highest at 10 d of ripening,and then the diversity decreased first and then increased.There was little difference in microbial community structure between curd and cheese at 0 and 30 d of ripening.but there was great difference in microbial community structure between curd and cheese at 10 d and 20 d of ripening.The bacterial genera in fermented curd and cheese samples were dominated by Lactococcus,Lactobacillus,Pediococcus and Leuconostoc,among which Lactococcus was the main dominant bacteria and participated in the whole ripening process.The fungal genera were dominated by Geotrichum,Torulaspora,Isatchenkia,Pichia and Kluyveromyces.In addition,Rahnella and Raoultella were found for the first time during the cheese ripening process,which may cause changes in cheese flavor and affect cheese safety.
作者
林佳卫
刘敏
韩琬
邹寅
杜皓月
LIN Jiawei;LIU Min;HAN Wan;ZOU Yin;DU Haoyue(Department of Food Technique and Engineering,Vocational and Technical College of Inner Mongolia Agricultural University,Baotou 014109,China)
出处
《中国酿造》
CAS
北大核心
2023年第4期146-150,共5页
China Brewing
基金
内蒙古自治区自然基金项目(2020MS03033)。
关键词
蒙古族奶酪
高通量测序
微生物群落
多样性
Mongolian cheese
high-throughput sequencing
microbial community
diversity
