摘要
以番木瓜酱菜为研究对象,利用16S r RNA高通量测序技术检测番木瓜酱菜低温腌制发酵过程中(发酵0、5 d、10 d、20 d)菌群的组成及演替规律。结果表明,在0~20 d腌制期内,酱菜样品的菌群丰富度和多样性随腌制时间延长,呈先下降后上升变化趋势,腌制开始时样品菌群丰富度和多样性最高,第10天最低,腌制10 d后菌群组成趋于稳定。菌群分布结果表明,整个腌制过程主要优势菌门(相对丰度>1%)为厚壁菌门(Firmicutes)(28.12%~99.11%),主要优势菌属(相对丰度>1%)为魏斯氏菌属(Weissella)(21.47%~97.66%),主要优势菌种(相对丰度>1%)为融合魏斯氏菌(Weissella confusa)(1.88%~8.56%)及副肠膜状魏斯氏菌(Weissella paramesenteroides)(2.02%~37.08%)。样品间菌群构成多样性分析结果表明,不同腌制发酵时期样品的菌群物种差异明显,与未腌制和腌制5 d的相比,腌制10 d和20 d的菌群结构较更接近。相关性分析结果表明,魏斯氏菌属主导了低温腌制过程。番木瓜酱菜低温腌制工艺有利于魏斯氏菌属在整个腌制过程中作为核心菌属维持稳定生长。
Using papaya pickles as the research object,the composition and succession of microbial communities during the low-temperature pickling fermentation(0,5,10 and 20 d)were analyzed by 16S rRNA high-throughput sequencing technology.The results showed that during the pickling period 0-20 d,the microbial richness and diversity of the pickled samples exhibited a trend of an initial decrease followed by an increase with the prolongation of pickling time.The microbial richness and diversity were the highest at the beginning of pickling,then reached the lowest at 10 d,and subsequently stabilized after pickling for 10 d.The distribution of microbial communities showed that the main dominate phyla(relative abundance>1%)was Firmicutes(28.12%-99.11%),the main dominate genera(relative abundance>1%)was Weissella(21.47%-97.66%),and the main dominate species(relative abundance>1%)were Weissella confusa(1.88%-8.56%)and Weissella paramesenteroides(2.02%-37.08%).The results of the diversity analysis of microbial community composition among samples indicated that there were significant differences in microbial species among samples at different pickling fermentation stages.Specifically,comapred with the microbial community structures of samples not pickled or pickled for 5 d,the samples pickled for 10 d and 20 d was more similar.Correlation analysis results indicated that Weissella dominated the low-temperature pickling process.The low-temperature pickling process for papaya pickles was conducive to the stable growth of Weissella as the core genus in the entire pickling process.
作者
黄秋伟
龙凌云
艾静汶
黄欣欣
刘功德
苏艳兰
谢朝敏
陈赶林
HUANG Qiuwei;LONG Lingyun;AI Jingwen;HUANG Xinxin;LIU Gongde;SU Yanlan;XIE Chaomin;CHEN Ganlin(Guangxi Subtropical Crops Research Institute,Nanning 530001,China;Guangxi Subtropical Fruit Processing Technology Innovation Center,Nanning 530001,China;The Pilot Base of Preservation of Subtropical Fruits of the Ministry of Agriculture,Nanning 530001,China;Guangxi Key Laboratory of Quality and Safety Control for Subtropical Fruits,Nanning 530001,China)
出处
《中国酿造》
北大核心
2025年第12期116-123,共8页
China Brewing
基金
广西农科院基本科研业务专项项目(桂农科2021YT143)。
关键词
番木瓜
酱菜
低温腌制
细菌群落
16S
rRNA高通量测序
papaya
pickles
low temperature pickling
bacterial community
16S rRNA high-throughput sequencing
