【摘要】 利用PacBio SMRT测序技术,对采集自新疆喀什地区牧民家中的开菲尔进行0～96 h发酵过程中细菌群落的结构演替进行分析。研究结果如下:在整个发酵过程中芽孢杆菌(Bacillus)、肠杆菌属(Enterobacter)和气单胞菌属(Aeromonas)是开菲尔发酵过程中的优势菌属。在发酵过程中鉴定到种约有6种。在整个发酵过程中,开菲尔中的细菌多样性呈现降低趋势,pH值与发酵过程中的大多数物种呈正相关关系;乳酸含量与发酵过程中的大多数物种呈负相关关系。更多还原

【Abstract】 In this study, PacBio SMRT sequencing technology was used to analyze the structural succession of bacterial communities during the 0～96 h fermentation process in Kefir, which was collected from the herders’ homes in Kashgar, Xinjiang. The results were as follows: Bacillus, Enterobacter and Aeromonas are the dominant bacteria in the Kefir fermentation process during the whole fermentation process. During the fermentation process, about 6 kinds of bacteria with different levels were identified. In that whole fermentation process, the bacterial diversity in the Kefir shows a reducing trend. pH was positively correlated with most species during the whole fermentation process, Lactic acid content was Negatively correlated with most species.更多还原