高通量测序技术结合传统方法筛选及鉴定奶酒中曲霉菌
|
摘要
奶酒含有丰富的营养,且具有驱寒活血、开胃消食等保健功效。但由于传统的可培养方法对其微生物全貌的认识具有一定的局限性。因此,本文采用高通量测序技术,对奶酒的真菌生物多样性进行检测。结果表明,酵母菌属(Saccharomyces)和曲霉属(Aspergillus)是奶酒最主要的真菌群落,其中,酵母菌属为第一丰度的真菌,丰度约为62%。第二丰度的真菌为曲霉属,丰度为33%。通过进一步分离并采用16S鉴定出了一株曲霉菌,这可为奶酒发酵剂的开发提供依据。
Milk wine is rich in nutrition, and has the health function of dispelling cold and activating blood circulation, appetizing and digesting. However, traditional culturable methods have some limitations in understanding the microbial panorama. Therefore, high throughput sequencing technology was used to detect fungal biodiversity in milk wine. The results showed that Saccharomyces and Aspergillus were the main fungi communities in milk wine. Among them, Saccharomyces was the first abundant fungi, with abundances of about 62%. The second abundance of fungi was Aspergillus, with an abundance of 33%. A strain of Aspergillus was identified by further isolation and 16 S, which could provide a basis for the development of starter for milk wine.
Milk wine is rich in nutrition, and has the health function of dispelling cold and activating blood circulation, appetizing and digesting. However, traditional culturable methods have some limitations in understanding the microbial panorama. Therefore, high throughput sequencing technology was used to detect fungal biodiversity in milk wine. The results showed that Saccharomyces and Aspergillus were the main fungi communities in milk wine. Among them, Saccharomyces was the first abundant fungi, with abundances of about 62%. The second abundance of fungi was Aspergillus, with an abundance of 33%. A strain of Aspergillus was identified by further isolation and 16 S, which could provide a basis for the development of starter for milk wine.
引文
[1]徐莹,沈珺,崔丽娟.传统方法酿造马奶酒的工艺优化研究及营养价值分析[J].农产品加工·学刊,2011,9:71-72,75.
[2]李星科,李开雄,邹圣东.酸马奶酒[J].中国乳业,2006,7:58-60.
[3]任志敏,陈忠军,孙子羽,等.传统发酵奶酒的研究进展[J].中国酿造,2018,37(7):17-21.
[4]贺银凤,李少英,母智深,等.酸马奶酒中微生物的分离鉴定及抗菌特性的研究[J].农业工程学报,2002,18(2):91-95.
[5]吴敬.酸马奶酒中乳酸菌的分离及抗菌特性的研究[D].呼和浩特:内蒙古农业大学,2002.
[6]Mu Z,Yang X,Yuan H.Detection and identification of wild yeast in Koumiss[J].Food Microbiol,2012,31(2):301.
[7]Li Q,Kang J,Ma Z,et al.Microbial succession and metabolite changes during traditional serofluid dish fermentation[J].LWT-Food Science and Technology,2017,84:771-779.
[8]Quigley L,O’sullivan O,Beresford T P,et al.High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses[J].Applied and Environmental Microbiology,2012,78(16):5717-5723.
[9]邓杰,黄治国,卫春会,等.基于高通量测序的浓香型白酒窖池细菌群落结构分析[J].现代食品科技,2015,31(7):50-55.
[10]佟婷婷,田丰伟,王刚,等.基于宏基因组分析四川泡菜母水作引子的泡菜发酵过程中细菌多样性变化[J].食品工业科技,2015,36(21):21-31.
[2]李星科,李开雄,邹圣东.酸马奶酒[J].中国乳业,2006,7:58-60.
[3]任志敏,陈忠军,孙子羽,等.传统发酵奶酒的研究进展[J].中国酿造,2018,37(7):17-21.
[4]贺银凤,李少英,母智深,等.酸马奶酒中微生物的分离鉴定及抗菌特性的研究[J].农业工程学报,2002,18(2):91-95.
[5]吴敬.酸马奶酒中乳酸菌的分离及抗菌特性的研究[D].呼和浩特:内蒙古农业大学,2002.
[6]Mu Z,Yang X,Yuan H.Detection and identification of wild yeast in Koumiss[J].Food Microbiol,2012,31(2):301.
[7]Li Q,Kang J,Ma Z,et al.Microbial succession and metabolite changes during traditional serofluid dish fermentation[J].LWT-Food Science and Technology,2017,84:771-779.
[8]Quigley L,O’sullivan O,Beresford T P,et al.High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses[J].Applied and Environmental Microbiology,2012,78(16):5717-5723.
[9]邓杰,黄治国,卫春会,等.基于高通量测序的浓香型白酒窖池细菌群落结构分析[J].现代食品科技,2015,31(7):50-55.
[10]佟婷婷,田丰伟,王刚,等.基于宏基因组分析四川泡菜母水作引子的泡菜发酵过程中细菌多样性变化[J].食品工业科技,2015,36(21):21-31.