宏基因组学技术分析传统食醋发酵过程微生物多样性

被引：61

作者：

聂志强

韩玥

郑宇

申雁冰

王敏

机构：

[1] 工业发酵微生物教育部重点实验室天津科技大学生物工程学院

来源：

食品科学 | 2013年 / 34卷 / 15期

基金：

高等学校博士学科点专项科研基金;

关键词：

传统食醋; 宏基因组学; 微生物多样性; 醋酸发酵; 醋酸菌; 乳酸菌;

D O I：

暂无

中图分类号：

TS264.22 [];

学科分类号：

082203 ; 083203 ;

摘要：

传统食醋具有悠久的历史,生产工艺独特,酿造过程中复杂的微生物群落及其代谢产物赋予了传统食醋独特的风味。采用宏基因组学技术对天津独流老醋醋酸发酵过程中细菌群落组成及其多样性进行分析。结果表明:在醋酸发酵前期细菌具有较高的多样性,主成分分析表明与醋酸发酵过程相关的细菌为乳杆菌属(Lactobacillus)、醋杆菌属(Acetobacter)和念珠藻属(Nostoc)。随着醋酸发酵的进行,醋酸菌的含量呈增加趋势,乳酸菌的丰度降低,在整个醋酸发酵过程中乳酸菌的丰度远远高于其他细菌,说明乳酸菌可能对食醋的风味形成具有重要作用。

引用

页码：198 / 203

页数：6

共 15 条

[1] Red recombinase assisted gene replacement in Klebsiella pneumoniae [J].

Wei, Dong ;

Wang, Min ;

Shi, Jiping ;

Hao, Jian .

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 2012, 39 (08) :1219-1226

[2]

Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing.[J].Eun-Jin Park;Jongsik Chun;Chang-Jun Cha;Wan-Soo Park;Che Ok Jeon;Jin-Woo Bae.Food Microbiology.2011, 1

[3] Monitoring the microbial community during solid-state acetic acid fermentation of Zhenjiang aromatic vinegar [J].

Xu, Wei ;

Huang, Zhiyong ;

Zhang, Xiaojun ;

Li, Qi ;

Lu, Zhenming ;

Shi, Jinsong ;

Xu, Zhenghong ;

Ma, Yanhe .

FOOD MICROBIOLOGY, 2011, 28 (06) :1175-1181

[4]

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.[J].Ji Young Jung;Se Hee Lee;Hyo Jung Lee;Hye-Young Seo;Wan-Soo Park;Che Ok Jeon.International Journal of Food Microbiology.2011, 3

[5] Ironing out the wrinkles in the rare biosphere through improved OTU clustering [J].

Huse, Susan M. ;

Welch, David Mark ;

Morrison, Hilary G. ;

Sogin, Mitchell L. .

ENVIRONMENTAL MICROBIOLOGY, 2010, 12 (07) :1889-1898

[6]

Functional Genomics for Food Fermentation Processes.[J].E.J. Smid;J. Hugenholtz.Annual Review of Food Science and Technology - (new in 2010).2010,

[7] Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays [J].

Nam, Young-Do ;

Chang, Ho-Won ;

Kim, Kyoung-Ho ;

Roh, Seong Woon ;

Bae, Jin-Woo .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2009, 130 (02) :140-146

[8] Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar [J].

De Vero, Luciana ;

Gala, Elisabetta ;

Gullo, Maria ;

Solieri, Lisa ;

Landi, Sara ;

Giudici, Paolo .

FOOD MICROBIOLOGY, 2006, 23 (08) :809-813

[9]

Succession of bacterial and fungal communities during a traditional pot fermentation of rice vinegar assessed by PCR-mediated denaturing gradient gel electrophoresis.[J].Shin Haruta;Shintaro Ueno;Isao Egawa;Kazunori Hashiguchi;Akira Fujii;Masanobu Nagano;Masaharu Ishii;Yasuo Igarashi.International Journal of Food Microbiology.2006, 1

[10]

METAGENOMICS: Genomic Analysis of Microbial Communities.[J].Christian S. Riesenfeld;Patrick D. Schloss;Jo Handelsman.Annual Review of Genetics.2004, 1

← 1 2 →