贵州豆豉粑中微生物多样性研究
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摘要
应用聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)指纹图谱技术对比分析贵州4种豆豉粑中的微生物多样性及亲缘关系,确定优势菌群和共有的微生物类群。结果表明:4种贵州豆豉粑中的优势细菌菌群以芽孢杆菌(Bacillus)为主,共有的种群是枯草芽孢杆菌(Bacillus subtilis)和地衣芽孢杆菌(Bacillus licheniformis);主要的真菌菌群包含酵母菌属(扣囊复膜孢酵母(Saccharomycopsis fibuligera)、班图酒香酵母(Brettanomyces custersianus)、库德里阿兹氏毕赤酵母(Pichia kudriavzevii)、粉状毕赤酵母(Pichia farinosa)和汉逊德巴利酵母(Debaryomyces hanseni))和霉菌属(曲霉菌(Aspergillus)A1bC-4和沙门柏干酪青霉(Penicillium camemberti)),没有发现共有的真菌种群。
In this study, the microbial diversities and their genetic relationships about four kinds of Douchiba of Guizhou were investigated by PCR-DGGE fingerprint technology to determine the dominant microorganisms and the common microbial communities. The results showed that Bacillus sp. was the main dominant bacterial flora in four kinds of Douchiba of Guizhou, Bacillus subtilis and Bacillus licheniformis were the common species floras and the dominant microorganisms. Moreover, the dominant fungal floras were yeast(including Saccharomycopsis fibuligera, Brettanomyces custersianus, Pichia kudriavzevii, Pichia farinosa and Debaryomyces hanseni) and mould(including Aspergillus sp. A1bC-4 and Penicillium camemberti). However, common fungal flora was not found.
In this study, the microbial diversities and their genetic relationships about four kinds of Douchiba of Guizhou were investigated by PCR-DGGE fingerprint technology to determine the dominant microorganisms and the common microbial communities. The results showed that Bacillus sp. was the main dominant bacterial flora in four kinds of Douchiba of Guizhou, Bacillus subtilis and Bacillus licheniformis were the common species floras and the dominant microorganisms. Moreover, the dominant fungal floras were yeast(including Saccharomycopsis fibuligera, Brettanomyces custersianus, Pichia kudriavzevii, Pichia farinosa and Debaryomyces hanseni) and mould(including Aspergillus sp. A1bC-4 and Penicillium camemberti). However, common fungal flora was not found.
引文
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[13]WU X,WALKER M J,HOMITZKY M,et al.Development of a groupspecific PCR combined with ARDRA for the identification of Bacillus species of environmental significance[J].J Microbiol Meth,2006,64(1):107-119.
[14]藏凯丽,王泳,赵林森,等.球磨-CTAB法提取嗜酸乳杆菌基因组DNA条件优化[J].生物技术,2018,28(3):236-241.
[15]湛剑龙,陈韵,黄林波,等.贵州少数民族酸肉、酸鱼中乳酸菌的分离鉴定[J].肉类研究,2013,12(7):40-43.
[16]KARITA S,NAKAYAMA K,GOTO M,et al.A novel cellulolytic,anaerobic,and thermophilic bacterium,Moorella sp.strain F21[J].Biosci Biotechnol Biochem,2003,67(1):183-185.
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[20]OGUNTOYINBO F A,TOURLOMOUSIS P,GASSON M J,et al.Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods[J].Int J Food Microbiol,2011,145(1):205-210.
[21]陈韵,胡萍,湛剑龙,等.运用PCR-DGGE技术分析贵州侗族酸肉中细菌多样性[J].食品与机械,2014,30(2):188-191.
[22]CHEN T,XIONG S,JIANG S,et al.Molecular identification of microbial community in Chinese douchi during post-fermentation process[J].Food Sci Biotechnol,2011,20(6):1633-1638.
[23]李洋.细菌型豆豉的研究现状及展望[J].现代食品,2017,24(13):29-30.
[24]贾东旭,吴拥军,李耀中,等.细菌型豆豉发酵芽孢杆菌的筛选与鉴定[J].食品科学,2009,24(5):217-221.
[25]CHEN C,XIANG J Y,HU W,et al.Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation[J].J Appl Microbiol,2015,119(5):1324-1334.
[26]JEONG D,KIM H,JUNG G,et al.Bacterial community migration in the ripening of Doenjang,a traditional Korean fermented soybean food[J].J Microbiol Biot,2014,24(5):648-660.
[27]RIGO E,NINOW J L,LUCCIO M D,et al.Lipase production by solid fermentation of soybean meal with different supplements[J].LWT-Food Sci Technol,2010,43(7):1132-1137.
[28]李晓然,李洁,刘晓峰,等.利用高通量测序分析云南豆豉中细菌群落多样性[J].食品与生物技术学报,2014,12(2):137-142.
[29]CHEN T,WANG M,LI S,et al.Molecular identification of microbial community in surface and undersurface douchi during postfermentation[J].J Food Sci,2014,79(4):653-658.
[30]LV X,WENG X,ZHANG W,et al.Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE[J].Food Control,2012,28(2):426-434.
[31]KIM T,LEE J,KIM S,et al.Analysis of microbial communities in doenjang,a Korean fermented soybean paste,using nested PCR-denaturing gradient gel electrophoresis[J].Int J Food Microbiol,2009,131(2-3):265-271.
[2]CHEN T,WANG M,JIANG S,et al.Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE[J].Int J Food Sci Technol,2011,46(9):1878-1883.
[3]ZHANG J,TATSUMI E,FAN J,et al.Chemical components of Aspergillustype Douchi,a Chinese traditional fermented soybean product,change during the fermentation process[J].Int J Food Sci Technol,2007,42(3):263-268.
[4]CHEN J,CHENG Y,YAMAKI K,et al.Anti-α-glucosidase activity of Chinese traditionally fermented soybean(douchi)[J].Food Chem,2007,103(4):1091-1096.
[5]LI F J,YIN L J,LU X,et al.Changes in Angiotensin I-converting enzyme inhibitory activities during the ripening of Douchi(a Chinese traditional soybean product)fermented by various starter cultures[J].Int J Food Propert,2010,13(3):512-524.
[6]FAN J,HU X,TAN S,et al.Isolation and characterisation of a novel angiotensin I-converting enzyme-inhibitory peptide derived from douchi,a traditional Chinese fermented soybean food[J].J Sci Food Agr,2009,89(4):603-608.
[7]LI F J,YIN L J,CHENG Y Q,et al.Comparison of angiotensin i-converting enzyme inhibitor activities of pre-fermented douchi(a Chinese traditional fermented soybean food)started with various cultures[J].Int JFood Eng,2009,5(2):64-67.
[8]JEYARAM K,MOHENDRO S W,PREMARANI T,et al.Molecular identification of dominant microflora associated with'Hawaijar'-A traditional fermented soybean(Glycine max(L.))food of Manipur,India[J].Int J Food Microbiol,2008,122(3):259-268.
[9]秦礼康,曾海英,丁霄霖,等.陈窖豆豉粑传统工艺剖析及优势菌群鉴定[J].食品科学,2006,27(6):118-123.
[10]ZHAO J,DAI X,LIU X,et al.Changes in microbial community during Chinese traditional soybean paste fermentation[J].Int J Food Sci Technol,2009,44(12):2526-2530.
[11]ERCOLINI D.PCR-DGGE fingerprinting:novel strategies for detection of microbes in food[J].J Microbiol Meth,2004,56(3):297-314.
[12]KIM T W,LEE J H,PARK M H,et al.Analysis of bacterial and fungal communities in Japanese-and Chinese-fermented soybean pastes using nested PCR-DGGE[J].Curr Microbiol,2010,60(5):315-320.
[13]WU X,WALKER M J,HOMITZKY M,et al.Development of a groupspecific PCR combined with ARDRA for the identification of Bacillus species of environmental significance[J].J Microbiol Meth,2006,64(1):107-119.
[14]藏凯丽,王泳,赵林森,等.球磨-CTAB法提取嗜酸乳杆菌基因组DNA条件优化[J].生物技术,2018,28(3):236-241.
[15]湛剑龙,陈韵,黄林波,等.贵州少数民族酸肉、酸鱼中乳酸菌的分离鉴定[J].肉类研究,2013,12(7):40-43.
[16]KARITA S,NAKAYAMA K,GOTO M,et al.A novel cellulolytic,anaerobic,and thermophilic bacterium,Moorella sp.strain F21[J].Biosci Biotechnol Biochem,2003,67(1):183-185.
[17]胡萍,周光宏,徐幸莲,等.应用PCR-DGGE指纹技术研究真空包装火腿切片贮藏过程中的微生物动态变化[J].南京农业大学学报,2009,32(2):137-140.
[18]HARUTA S,UENO S,EGAWA I,et al.Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis[J].Int J Food Microbiol,2006,109(1-2):79-87.
[19]胡萍.真空包装烟熏火腿切片特定腐败菌及靶向抑制研究[D].南京:南京农业大学,2008:65-66.
[20]OGUNTOYINBO F A,TOURLOMOUSIS P,GASSON M J,et al.Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods[J].Int J Food Microbiol,2011,145(1):205-210.
[21]陈韵,胡萍,湛剑龙,等.运用PCR-DGGE技术分析贵州侗族酸肉中细菌多样性[J].食品与机械,2014,30(2):188-191.
[22]CHEN T,XIONG S,JIANG S,et al.Molecular identification of microbial community in Chinese douchi during post-fermentation process[J].Food Sci Biotechnol,2011,20(6):1633-1638.
[23]李洋.细菌型豆豉的研究现状及展望[J].现代食品,2017,24(13):29-30.
[24]贾东旭,吴拥军,李耀中,等.细菌型豆豉发酵芽孢杆菌的筛选与鉴定[J].食品科学,2009,24(5):217-221.
[25]CHEN C,XIANG J Y,HU W,et al.Identification of key micro-organisms involved in Douchi fermentation by statistical analysis and their use in an experimental fermentation[J].J Appl Microbiol,2015,119(5):1324-1334.
[26]JEONG D,KIM H,JUNG G,et al.Bacterial community migration in the ripening of Doenjang,a traditional Korean fermented soybean food[J].J Microbiol Biot,2014,24(5):648-660.
[27]RIGO E,NINOW J L,LUCCIO M D,et al.Lipase production by solid fermentation of soybean meal with different supplements[J].LWT-Food Sci Technol,2010,43(7):1132-1137.
[28]李晓然,李洁,刘晓峰,等.利用高通量测序分析云南豆豉中细菌群落多样性[J].食品与生物技术学报,2014,12(2):137-142.
[29]CHEN T,WANG M,LI S,et al.Molecular identification of microbial community in surface and undersurface douchi during postfermentation[J].J Food Sci,2014,79(4):653-658.
[30]LV X,WENG X,ZHANG W,et al.Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE[J].Food Control,2012,28(2):426-434.
[31]KIM T,LEE J,KIM S,et al.Analysis of microbial communities in doenjang,a Korean fermented soybean paste,using nested PCR-denaturing gradient gel electrophoresis[J].Int J Food Microbiol,2009,131(2-3):265-271.