基于高通量测序解析老面发酵对小米面团的微生物多样性及功能的影响
Effects of Sourdough Fermentation on Microbial Diversity and Function of Foxtail Millet Dough Based on High-throughput Sequencing
刘俊利 1赵巍 1张爱霞 1李朋亮 1任素芬 1刘敬科1
作者信息
- 1. 河北省农林科学院生物技术与食品科学研究所,石家庄 050000
- 折叠
摘要
采用高通量测序技术对老面发酵小米面团前后(SD:发酵0 h;SF:发酵2 h)的微生物多样性及代谢功能差异进行解析.结果表明,SF组和SD组相比,微生物多样性显著降低,丰度存在明显差异,表明发酵过程中存在微生物群落的演替;2组样品中优势菌属组成相似,细菌的优势菌属为乳杆菌属和片球菌属,真菌的优势菌属为酵母菌属.KEGG分析表明,代谢是细菌的主要生理活动,主要包括全局和概述图谱、碳水化合物代谢、氨基酸代谢;氧化产能、物质转换、有机物代谢是真菌的主要功能.
Abstract
High-throughput sequencing(HTS)was used to analyze the microbial diversity and metabolic func-tion differences before and after the sourdough fermentation of millet dough(SD:0h fermentation;SF:2 h fermenta-tion).The results indicated that microbial diversity was significantly lower in the SF group than in the SD group;sig-nificant differences in abundance were found between the two groups,suggesting microbial community succession dur-ing fermentation.The dominant genus composition was similar in both groups,with Lactobacillus and Pediococcus for bacteria and Saccharomyces for fungi.The KEGG analysis indicated that metabolism was the main physiological activi-ty of bacteria,mainly including global and overview maps,carbohydrate metabolism and amino acid metabolism.Ox-idative energy production,material conversion,and organic matter metabolism were the main functions of fungi.
关键词
老面/发酵/高通量测序/微生物多样性/功能预测Key words
sourdough/fermentation/high-throughput sequencing(HTS)/microbial diversity/function prediction引用本文复制引用
基金项目
现代农业产业技术体系建设专项(CARS-06-14.5-A29)
河北省农林科学院科技创新专项课题(2022KJCXZX-SSS-1)
2021年度引进留学人员资助项目(C20210360)
出版年
2024
NETL
NSTL
万方数据