曲霉型豆豉发酵阶段细菌群落的演替及其与环境因子的关系

为了解曲霉型豆豉发酵中细菌群落的演替规律,探究细菌菌群演替与发酵环境之间的内在联系.测定豆豉发酵中主要理化指标,依托高通量测序及统计分析揭示曲霉型豆豉发酵中细菌群落组成和演替规律,并就发酵环境变化与细菌群落演替间进行关联分析.结果表明,豆豉在发酵过程中,微生物总量、pH值、还原糖含量、总醇含量和水分含量逐渐减少,总酸含...

Bacterial Community Succession during the Fermentation of Aspergillus-type Douchi,a Traditional Chinese Fermented Soybean Product,and Its Relation with Environmental Factors

We aimed to understand the succession of the bacterial communities in Aspergillus-type Douchi during its fermentation and to explore the inherent relation with fermentation environment factors.In this study,The main physicochemical properties were determined,and the composition and succession of the bacterial communities were investigated by high-throughput sequencing and statistical analysis.The results showed that the total amount of microbes,pH,the contents of reducing sugars,total alcohols,and water gradually decreased during the fermentation process,whereas the total amount of acids increased;the temperature increased first and then decreased.Species annotation and diversity analysis revealed that Staphylococcus was the core genus during the entire fermentation process,with relative abundances in the range of 24.16%to 85.97%;the composition(in terms of diversity and uniformity)of the bacterial communities changed significantly,and significant variation in the uniformity was found among fermentation stages(P<0.05).The correlation analysis showed that the fermentation environment affected the bacterial community succession of Aspergillus-type Douchi,with the main driving factors being reducing sugar content,temperature and pH.Considering the actual situation in the industrial production,temperature may be an important factor to be controlled in the future.