传统发酵宫面面团微生物菌群结构研究
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摘要
以河北石家庄玉桥传统发酵宫面面团为研究对象,利用16S rDNA测序和18S rDNA测序技术研究面团中微生物菌群的多样性,测序结果显示,宫面面团样品中细菌主要有:魏斯氏菌(Weissella)、发酵乳杆菌(Lactobacillus fermentum)、乳酸乳球菌(Lactococcus lactis)、棉籽糖乳球菌(Lactococcus raffinolactis)、嗜热链球菌(Streptococcus thermophilus)和一些不能培养的细菌(Uncultured Bacterium);面团中含有的酵母菌主要有:热带假丝酵母(Candida tropicalis)、异常威克汉姆酵母(Wickerhamomyces anomalus)、东方伊萨酵母(Issatchenkia orientalis)和一些不能培养的酵母(Uncultured saccharomycete)。另外,对宫面面团中的乳酸菌和酵母菌进行了平板划线分离鉴定,鉴定得到发酵乳杆菌(Lactobacillus fermentum)、嗜热链球菌(Streptococcus thermophilus)、乳酸乳球菌(Lactococcus lactis)、异常威克汉姆酵母(Wickerhamomyces anomalus)和东方伊萨酵母(Issatchenkia orientalis)。
The diversity of the microbial flora in Yuqiao fermentation palace was researched by 16 S rDNA and18 S rDNA sequencing technology. The results showed that the bacteria contain Weissella,Lactobacillus fermentum,Lactococcus lactis,Lactococcus raffinolactis,Streptococcus thermophilus and some can't cultivate bacteria and the yeast are consist of Candida tropicalis,Wickerhamomyces anomalus,Issatchenkia orientalis,and some uncultured yeast. In addition,Lactobacillus fermentation,Lactococcus raffinolactis,Lactococcus lactis,Wickerhamomyces anomalus and Issatchenkia orientalis were identified through the method of marking on a flat plate pasta dough.
The diversity of the microbial flora in Yuqiao fermentation palace was researched by 16 S rDNA and18 S rDNA sequencing technology. The results showed that the bacteria contain Weissella,Lactobacillus fermentum,Lactococcus lactis,Lactococcus raffinolactis,Streptococcus thermophilus and some can't cultivate bacteria and the yeast are consist of Candida tropicalis,Wickerhamomyces anomalus,Issatchenkia orientalis,and some uncultured yeast. In addition,Lactobacillus fermentation,Lactococcus raffinolactis,Lactococcus lactis,Wickerhamomyces anomalus and Issatchenkia orientalis were identified through the method of marking on a flat plate pasta dough.
引文
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[3]Noha Youssef,Cody S Sheik,Lee R Krumholz,et al.Comparison of Species Richness Estimates Obtained Using Nearly Complete Fragments and Simulated Pyrosequencing-Generated Fragments in 16SrRNA Gene-Based Environmental Surveys[J].Applied and Environmental Microbiology,2009,75(16):5227-5236
[4]Matthias Hess,Alexander Sczyrba,Rob Egan,et al.Metagenomic discovery of biomass-degrading genes and genomes from cow rumen[J].Science,2011,331(6601):463-467
[5]Jernberg C,Lofmark S,Edlund C,et al.Long-term ecological impacts of antibiotic administration on the human intestinal microbiota[J].ISME J,2007(1):56-66
[6]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].上海:中国食品科学技术学会第八届年会暨第六届东西方食品业高层论坛论文摘要集,2011
[7]张国华,何国庆.传统发酵食品中乳酸菌多样性及其功能特性[J].中国食品学报,2013(9):174-181
[8]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
[9]赵烜影,苑秀娟,郭鸰,等.传统自然发酵黏豆包面团微生物菌群结构研究[J].食品科学,2017,39(18):67-72
[10]张楚楚.自然发酵面团细菌菌群结构对馒头挥发性风味物质影响的研究[D].无锡:江南大学,2017
[11]Man Kit Cheung,Chun Hang Au,Ka Hou Chual,et al.Composition and genetic diversity of picoeukaryotes in subtropical coastal waters as revealed by 454 pyrosequencing[J].The ISME Journal,2010(4):1053-1059
[12]Oros-Sichler,Miruna,Kornelia Smalla,et al.A new semi-nested PCR protocol to amplify large 18S rRNA gene fragments for PCR-DGGE analysis of soil fungal communities[J].Journal of Microbiological Methods,2006,65(1):63-75
[13]Thorsten Stoeck,Anke Behnke,Richard Christen,et al.Massively parallel tag sequencing reveals the complexity of anaerobic marine protistan communities[J].BMC biology,2009(7):53-72
[14]Arendt E K,Ryan L A,Dal Bello F,et al.Impact of sourdough on the texture of bread[J].Food Microbiology,2007,24(2):165-174
[15]Gocmen D,Gurbuz O,Kumral A Y,et al.The effects of wheat sourdough on glutenin patterns,dough rheology and bread properties[J].European Food Research and Technology,2007,225(5/6):821-830
[16]潘向辉.酸面团中酵母菌筛选及发酵特性研究[D].保定:河北农业大学,2011
[17]Sofia B Hjortmo,Andreas M Hellstrom,Andlid TA,et al.Andlid Production of folates by yeasts inTanzanian fermented togva[J].FEMS Yeast Res 2008(8):781-787
[18]Martin Patrick Ongol,Kozo Asano.Man mcroorganisns involved in the fermentation of Ugandan ghee[J].International Journal of Food Microbiology,2009(133):286-295
[19]刘婷婷.白云边酒酿造微生物分析及东方伊萨酵母发酵特性研究[D].武汉:武汉工业学院,2011
[20]Almudena C,Isabel L Calderon,Patricia P.Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serrania de Ronda(Spain)vine-growing region[J].International Journal of Food Microbiology,2010(143):241-245
[21]Iel H M,Moons M C,Huret S,et al.Wickerhamomyces anomalus,in the sourdough microbial ecosystem[J].Antonie Van Leeuwenhoek,2011,99(1):63-73
[22]刘建利,孙敏,袁凤霞,等.利用高通量测序技术分析传统面引子中的酵母菌多样性[J].食品科技2018,43(4):15-22
[23]马榕灿,李志建,胡惠影,等.酿酒酵母与异常威克汉姆酵母发酵面团特性比较研究[J].河南工业大学学报(自然科学版),2017,38(5):22-25