菊花酵素自然发酵过程中菌群结构和丰度演替研究

Study on the Microbial Community Structure and Abundance Succession During the Natural Fermentation Process of Chrysanthemum Enzymes

马金同 ¹方然 ²汪莹莹 ²罗磊 ¹李静心 ¹曹润洁 ¹何宏魁 ¹秦黎明 ¹曾化伟²

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作者信息

1. 安徽瑞思威尔科技有限公司,安徽亳州 236820
2. 淮北师范大学生命科学学院,安徽淮北 235000
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摘要

亳菊与水果混合发酵后,通过高通量测序,分析发酵过程中细菌和真菌菌群多样性、密闭自然发酵丰富度、菌群结构变化和丰度演替.结果表明:目水平上,真菌群落中酵母菌目(Saccharomycetales)和散囊菌目(Eurotiales)为主要的优势菌种;细菌群落肠杆菌目(Enterobacteriales)和乳杆菌目(Lactobacillales)在菌群群落中占绝对优势.属水平上,真菌群落主要是赛伯林德纳氏酵母菌属(Cyberlindnera)为绝对优势菌种,随着发酵的进行,曲霉菌属(Aspergillus)、酵母菌属(Saccharomyces)和汉逊酵母属(Hanseniaspora)也逐渐发展成优势菌种;细菌群落中,乳杆菌属(Lactobacillus)在整个过程中占绝对优势.

Abstract

During the fermentation of Boehmenia japonica mixed with fruits in closed environment,the change of diversity and richness of bacterial and fungal communities was evaluated by high-throughput sequencing.The results indicated that Saccharomyces and Eurotiales were the two main dominant orders in fungal community,while Enterobacteriaceae and Lactobacillus were the absolute dominant orders in the bacterial community.At the genus level,Cyberlindnera were the most dominant genus in the fungal community,and Aspergillus,Saccharomyces and Hansenulae gradually became the dominant genus during fermentation process.Lactobacillus spp.was the most dominant genus in the bacterial community throughout the whole process.

关键词

菊花/酵素/菌群结构和丰度/自然发酵

Key words

Chrysanthemum/enzyme/flora structure and abundance/natural fermentation

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基金项目

安徽省科技厅重大科技专项(202103a06020004)

安徽省科技厅重点研发项目(201904a06020039)

安徽省大学生创新创业训练计划(202310373066)

安徽省大学生创新创业训练计划(202310373067)

安徽省大学生创新创业训练计划(202310373069)

出版年

2024

牡丹江师范学院学报(自然科学版)

牡丹江师范学院

牡丹江师范学院学报(自然科学版)

影响因子：0.426

ISSN：1003-6180

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