發(fā)布時間：2018-01-03 21:46

  本文關(guān)鍵詞：豆醬自然發(fā)酵過程微生物多樣性分析研究　出處：《沈陽農(nóng)業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 傳統(tǒng)豆醬 DGGE 細菌 真菌 高通量測序

【摘要】：豆醬是中國古老的調(diào)味品,因營養(yǎng)豐富、香氣濃郁、味道獨特深受人民喜愛。但目前對傳統(tǒng)發(fā)酵豆醬的研究主要集中在理化指標(biāo)、流變學(xué)特性、質(zhì)地評價、風(fēng)味物質(zhì)萃取等方面,因此深入研究傳統(tǒng)豆醬不同發(fā)酵階段微生物多樣性,掌握其生長規(guī)律,對改善工業(yè)豆醬品質(zhì),優(yōu)化改良菌株及實現(xiàn)產(chǎn)業(yè)化發(fā)展有著重要意義。以遼寧省不同地區(qū)三家東北傳統(tǒng)自然發(fā)酵豆醬為研究對象,采用DGGE技術(shù)結(jié)合高通量測序的方法對豆醬發(fā)酵過程中微生物的多樣性及動態(tài)變化進行檢測和分析。結(jié)果顯示:通過DGGE方法分析不同發(fā)酵階段豆醬微生物群落組成,整理分析得:T家豆醬樣品中共鑒定出3個細菌菌屬,7個真菌菌屬,其中腸球菌屬(Enterococcus)、乳桿菌屬(Lactobacillus)和四鏈球菌屬(Tetragenococcus)為豆醬發(fā)酵過程中的優(yōu)勢細菌菌屬,地霉屬(Geotrichum)為優(yōu)勢真菌菌屬;Z家豆醬樣品中共鑒定出5個細菌菌屬,5個真菌菌屬,其中乳桿菌屬(Lactobacillus)為豆醬發(fā)酵過程中優(yōu)勢細菌菌屬,地霉屬(Geotrichum)為優(yōu)勢真菌菌屬;S家豆醬樣品中共鑒定9個細菌菌屬,3個真菌菌屬,其中明串珠菌屬(Leuconostoc)為豆醬發(fā)酵過程中的優(yōu)勢細菌菌屬,地霉屬(Geotrichum)為優(yōu)勢真菌菌屬。通過Illumina Miseq高通量測序方法分析不同發(fā)酵階段豆醬中微生物群落組成,整理分析得:三家豆醬樣品中均鑒定出5個已知細菌菌門,3個已知真菌菌門,其中厚壁菌門(Firmicutes)和變形菌門(Proteobacteria)均為豆醬發(fā)酵過程中的優(yōu)勢細菌菌門,子囊菌門(Ascomycota)為優(yōu)勢真菌菌門。共鑒定出已知細菌菌屬100個,真菌菌屬61個:T家豆醬樣品中四聯(lián)球菌屬(Tetragenococcus)、腸球菌屬(Enterococcus)、明串珠菌屬(Leuconostoc)為優(yōu)勢細菌菌屬,其平均含量分別為56.20%、14.25%和8.28%;青霉菌屬(Penicillium)、曲霉屬(Aspergillus)和地霉屬(Geotrichum)為優(yōu)勢真菌菌屬,平均含量分別為30.6%、16.05%和6.32%。Z家樣品中明串珠菌屬(Leuconostoc)、四聯(lián)球菌屬(Tetragenococcus)為優(yōu)勢菌屬,平均含量分別為19.43%和9.76%;青霉菌屬(Penicillium)、念珠菌屬(Candida)和地霉屬(Geotrichum)為優(yōu)勢真菌菌屬,平均含量分別為17.40%、10.83%和6.55%。S家樣品中不動桿菌屬(Acinetobacter)、明串珠菌屬(Leuconostoc)和假單胞菌屬(Psudomonas)為優(yōu)勢細菌菌屬,平均含量分別為18.76%、16.24%和7.38%;青霉菌屬(Penicillium)、脈孢菌屬(Neuospora)和根霉屬(Rhizopus)為優(yōu)勢真菌菌屬,平均含量分別為46.60%、3.60%和3.42%。明串珠菌屬(Leuconostoc)在所有豆醬中平均含量均相對較多,為遼寧省三家豆醬樣品共有的優(yōu)勢細菌菌群;青霉菌屬(Penicillium)和地霉屬(Geotrichum)在所有豆醬中平均含量相對較多,為三家豆醬樣品的優(yōu)勢真菌菌屬�？傮w相比,細菌菌群在豆醬發(fā)酵過程中豐富度的波動較真菌比更大,豐度變化較真菌比更大。本試驗通過變性梯度凝膠電泳技術(shù)結(jié)合高通量測序方法,對傳統(tǒng)自然發(fā)酵豆醬中微生物群落進行全面系統(tǒng)研究,揭示不同時期的微生物菌落結(jié)構(gòu)的真實狀態(tài),為實現(xiàn)傳統(tǒng)醬類的現(xiàn)代化、規(guī)�；�生產(chǎn),進一步深入研究和開發(fā)自然發(fā)酵豆醬中的有益菌株提供依據(jù)。
[Abstract]:Miso is China ancient spice, due to nutrient rich, rich aroma, unique taste liked by people. But the current research on traditional soypaste mainly concentrated on the physicochemical indexes, rheological properties, texture evaluation, flavor extraction and so on, so the study of traditional soybean paste at different fermentation stage of microbial diversity, grasp its growth the law, to improve the industrial soybean quality, improved strains and optimization is of great significance to realize industrialization. In different areas of Liaoning Province three northeast traditional natural fermented soybean paste as the research object, using DGGE technology combined with high-throughput sequencing for detection and analysis of diversity and dynamic change of the microbial fermentation process. The results showed that: through the DGGE analysis of different soybean paste fermentation stage of microbial community composition analysis: T paste samples identified 3 bacterial genera, 7 Fungal genera, including Enterococcus (Enterococcus), Lactobacillus (Lactobacillus) and four (Tetragenococcus) of Streptococcus was the dominant bacterial fermentation process of the genus Geotrichum (Geotrichum) fungi bacteria; Z paste samples identified 5 bacterial genera, 5 fungi genus of the genus Lactobacillus (Lactobacillus) fermentation process was the dominant bacterial genus Geotrichum (Geotrichum) fungi bacteria; S paste the samples with the identification of 9 bacterial genera, 3 fungal genera, including Leuconostoc (Leuconostoc) was the dominant bacterial fermentation process the genus Geotrichum (Geotrichum) fungi bacteria. Through the method of Illumina Miseq high-throughput sequencing analysis of microbial communities in different fermentation stages in soybean paste composition, analysis: Three soybean samples identified 5 known bacteria, 3 known it The bacteria, Firmicutes and Proteobacteria (Firmicutes) (Proteobacteria) were the dominant bacteria in the fermentation process of the door, Ascomycota (Ascomycota) as the dominant fungi were identified. The known bacterial genus of fungi belonging to 100, 61: T paste sample in tetragenus (Tetragenococcus), Enterococcus (Enterococcus), Leuconostoc (Leuconostoc) was the dominant bacterial genus, the average contents were 56.20%, 14.25% and 8.28%; Penicillium, Aspergillus (Penicillium) (Aspergillus) and GEOTRICUM (Geotrichum) was the dominant genus of fungi, the average the contents were 30.6%, 16.05% and 6.32%.Z samples of Leuconostoc sp. (Leuconostoc), tetracoccus (Tetragenococcus) as the dominant genera. The average contents were 19.43% and 9.76%; Penicillium (Penicillium), Candida (Candida) and GEOTRICUM (Geotrichum) was the dominant fungi Is that the average contents were 17.40%, 10.83% and 6.55%.S in the sample of Acinetobacter (Acinetobacter), Leuconostoc (Leuconostoc) and Pseudomonas aeruginosa (Psudomonas) was the dominant bacterial genus, the average contents were 18.76%, 16.24% and 7.38%; Penicillium (Penicillium), Neurospora (Neuospora) and Rhizopus (Rhizopus) was the dominant genus of fungi, the average contents were 46.60%, 3.60% and 3.42%. Leuconostoc (Leuconostoc) the average content in all soybean paste are relatively large, for the Liaoning Province three soybean samples the dominant bacterial flora; Penicillium (Penicillium) and the genus (Geotrichum) in all soybean paste in the average content of relatively large, dominant fungi in three samples of soybean bacterial genera. Compared to the overall, wave group richness in the fermentation of soybean paste is greater than the fungal abundance variation, is greater than fungi in this experiment. High throughput sequencing method combined with denaturing gradient gel electrophoresis, systematic research on the microbial community of traditional natural fermented soybean paste, reveal the microbial community structure in different periods of the real state, for the realization of the modernization of the traditional sauce, the scale of production, provide the basis for further research and development of good strains of natural fermented bean sauce.

【學(xué)位授予單位】：沈陽農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS201.3;TS264.2

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