陕西关中地区酵子中微生物群落结构及多样性分析
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摘要
对陕西关中大荔和武功地区采集的酵子进行分析,利用高通量测序和代谢组学探究了酵子中微生物菌群及代谢产物的关系,结果表明,在大荔地区的细菌群落中存在2个富集群,包括Acetobacter和Lactobacillus;在武功地区的4个富集群分别为Lactobacillus,Sphingomanas,Pediococcus和Weissella,其中Lactobacillus为酵子中优势细菌属。在大荔地区的真菌群落中观察到1个富集群,为Trichosporon;在武功地区有4个富集群,分别为Alternaria,Gibberella,Sordariomycetes和Nectriaceae,且大荔和武功地区微生物菌群结构差异较大,结合代谢产物分析推测武功地区酵子菌群较为丰富且代谢产物有益于生产面食制品,具有较好的潜在价值。
Jiaozi starter is a unique leavening agent of nutrients and flavors in the Northern part of China,In which microorganisms play extremely important roles in forming the nutritional quality. Jiaozi samples collected from Dali and Wugong regions of Guanzhong,Shaanxi province were analyzed. The relationship between microbial communities and metabolites was studied by high-throughput sequencing and metabolomics. Genera Acetobacter and Lactobacillus were predominant bacterial populations in Dali starter. Gebera Lactobacillus,Sphingomanas,Pediococcus and Weissella were predominant in Wugong region. Moreover,genus Trichosporon was found to be predominant in Dali starter and genera Alternaria,Gibberella,Sordariomycete,and Nectriaceae predominant in Wugong region. The results indicated that the microbial community between Dali and Wugong areas were distinctly different. Jiaozi starter from Wugong region were rich in their metabolites and were benefit for producing pasta products.
Jiaozi starter is a unique leavening agent of nutrients and flavors in the Northern part of China,In which microorganisms play extremely important roles in forming the nutritional quality. Jiaozi samples collected from Dali and Wugong regions of Guanzhong,Shaanxi province were analyzed. The relationship between microbial communities and metabolites was studied by high-throughput sequencing and metabolomics. Genera Acetobacter and Lactobacillus were predominant bacterial populations in Dali starter. Gebera Lactobacillus,Sphingomanas,Pediococcus and Weissella were predominant in Wugong region. Moreover,genus Trichosporon was found to be predominant in Dali starter and genera Alternaria,Gibberella,Sordariomycete,and Nectriaceae predominant in Wugong region. The results indicated that the microbial community between Dali and Wugong areas were distinctly different. Jiaozi starter from Wugong region were rich in their metabolites and were benefit for producing pasta products.
引文
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[26] VOGELMANN S A,HERTEL C. Impact of ecological factors on the stability of microbial associations in sourdough fermentation[J]. Food Microbiology,2011,28(3):583-589.
[27]黄惠莉,林文銮.黑曲霉菌体制备壳聚糖[J].化学研究与应用,2004,16(4):575-576.
[28] VUYST L D,NEYSENS P. The sourdough microflora:Biodiversity and metabolic interactions[J]. Trends in Food Science&Technology,2005,16(1):43-56.
[29] RANDAZZO C L,TORRIANI S,AKKERMANS A D L,et al. Diversity,dynamics,and activity of bacterial communities during production of an artisanal sicilian cheese as evaluated by 16s rRNA analysis[J]. Applied&Environmental Microbiology,2002,68(4):1 882-1 892.
[30] GIANNOU V,KESSOGLOU V,TZIA C. Quality and safety characteristics of bread made from frozen dough[J]. Trends in Food Science&Technology,2003,14(3):99-108.
[31] VERMEULEN N,CZERNY M,GANZLE M G,et al.Reduction of(E)-2-nonenal and(E,E)-2,4-decadienal During Sourdough Fermentation[J]. Journal of Cereal Science,2007,45(1):78-87.
[32] WILLIAMS A G,NOBLE J,BANKS J M. Catabolism of amino acids by lactic acid bacteria isolated from cheddar cheese[J]. International Dairy Journal,2001,11(4):203-215.
[33] YVON M,RIJNEN L. Cheese flavour formation by amino acid catabolism[J]. International Dairy Journal,2001,11(4):185-201.
[2] ZHAO C J,KINNER M,WISMER W,et al. Effect of glutamate accumulation during sourdough fermentation with Lactobacillus reuteri on the taste of bread and sodium-reduced bread[J]. Cereal Chemistry,2015,92(2):224-230.
[3] THIELE C,GANZLE M G,VOGEL R F. Contribution of sourdough Lactobacilli,yeast,and cereal enzymes to the generation of amino acids in dough relevant for bread flavor[J]. Cereal Chemistry,2007,79(1):45-51.
[4] GOBBETTI M,RIZZELLO C G,DI C R,et al. How the sourdough may affect the functional features of leavened baked goods[J]. Food Microbiology,2014,37(5):30-40.
[5] LIU T J,LI Y,CHEN J C,et al. Prevalence and diversity of lactic acid bacteria in chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches[J]. LWT-Food Science and Technology,2016,68:91-97.
[6] ZHANG G H,HE G Q. Predominant bacteria diversity in chinese traditional sourdough[J]. Journal of Food Science,2013,78(8):U1 218-U1 233.
[7] LATTANZI A,MINERVINI F,CAGNO R D,et al. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional ltalian sweet leavened baked goods[J]. International Journal of Food Microbiology,2013,163(2-3):71-79.
[8] CORSETTI A,LAVERMICOCCA P,MOREA M,et al.Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat(species Triticum durum and Triticum aestivum)sourdoughs of Southern Italy[J]. International Journal of Food Microbiology,2001,64(1-2):95-104.
[9]吴斯日古冷.内蒙古西部地区酸面团中酵母菌和乳酸菌的分离鉴定及其生物多样性研究[D].呼和浩特:内蒙古农业大学,2011.
[10]陈军丽.乳酸菌对馒头面团发酵影响的研究[D].郑州:河南农业大学,2012.
[11]张国华,何国庆.我国不同地区发酵酸面团的菌群组成及差异研究[C]∥中国食品科学技术学会东西方食品业高层论坛.北京:中国食品科学技术学会,2011:94-95.
[12]苏东民,胡丽花,苏东海,等.不同干酵母发酵对馒头挥发性物质的影响[J].河南工业大学学报,2010,31(3):1-4.
[13] MAGOCT,SALZBERG S L. Flash:Fast length adjustment of short reads to improve genome assemblies[J].Bioinformatics,2011,27(21):2 957-2 963.
[14] BOLGER A M,LOHSE M,USADEL B. Trimmomatic:A flexible trimmer for illumina sequence data[J]. Bioinformatics,2014,30(15):2 114-2 120.
[15] EDGAR R C,HAAS B J,CLEUENTE J C. UCHIME improves sensitivity and speed of chimera detection[J].Bioinformatics,2011,27(16):2 194.
[16] EDGAR R C. Search and clustering orders of magnitude faster than BALST[J]. Bioinformatics,2010,26(19):2 460-2 461.
[17] BOKULICH N A,SATHISH S,FAITH J J,et al. Quality-filtering vastly improves diversity estimates from illumina amplicon sequencing[J]. Nature Methods,2013,10(1):57-59.
[18] QUAST C,PRUESSEE,YILUAZ P. The SILVA ribosomal RNA gene database project:Improved data processing and web-based tools[J]. Nucleic Acids Research,2013,41(D1):D590-D596.
[19] KOLJALG U,GREBENC T. Towards a unified paradigm for sequence-based identification of fungi[J]. Molecular Ecology,2013,22(21):5 271-5 277.
[20] ZHANG J C,LIU W J,SUN Z H,et al. Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in inner mongolia of China[J].Food Control,2011,22(5):767-774.
[21]刘同杰,李云,吴诗榕,等.传统酸面团中细菌与酵母菌的分离与鉴定[J].现代食品科技,2014,30(9):114-120.
[22] ARENDT E K,RYAN L A M,BELLO F D. Impact of sourdough on the texture of bread[J]. Food Microbiology,2007,24(2):165-174.
[23] DE V L,VAN K S,HARTH H,et al. Microbial ecology of sourdough fermentations:Diverse or uniform?[J].Food Microbiology,2014,37(2):11-29.
[24] PULVIRENTI A,SOLIERI L,GULLO M,et al. Occurrence and dominance of yeast species in sourdough[J].Letters in Applied Microbiology,2010,38(2):113-117.
[25]刘长虹,杨敬雨,韩俊俊,等.传统酵子制作过程中微生物数量变化的研究[J].食品工业科技,2007(2):76-77.
[26] VOGELMANN S A,HERTEL C. Impact of ecological factors on the stability of microbial associations in sourdough fermentation[J]. Food Microbiology,2011,28(3):583-589.
[27]黄惠莉,林文銮.黑曲霉菌体制备壳聚糖[J].化学研究与应用,2004,16(4):575-576.
[28] VUYST L D,NEYSENS P. The sourdough microflora:Biodiversity and metabolic interactions[J]. Trends in Food Science&Technology,2005,16(1):43-56.
[29] RANDAZZO C L,TORRIANI S,AKKERMANS A D L,et al. Diversity,dynamics,and activity of bacterial communities during production of an artisanal sicilian cheese as evaluated by 16s rRNA analysis[J]. Applied&Environmental Microbiology,2002,68(4):1 882-1 892.
[30] GIANNOU V,KESSOGLOU V,TZIA C. Quality and safety characteristics of bread made from frozen dough[J]. Trends in Food Science&Technology,2003,14(3):99-108.
[31] VERMEULEN N,CZERNY M,GANZLE M G,et al.Reduction of(E)-2-nonenal and(E,E)-2,4-decadienal During Sourdough Fermentation[J]. Journal of Cereal Science,2007,45(1):78-87.
[32] WILLIAMS A G,NOBLE J,BANKS J M. Catabolism of amino acids by lactic acid bacteria isolated from cheddar cheese[J]. International Dairy Journal,2001,11(4):203-215.
[33] YVON M,RIJNEN L. Cheese flavour formation by amino acid catabolism[J]. International Dairy Journal,2001,11(4):185-201.