【摘要】 该研究采用高通量测序技术研究八宝豆豉制曲过程中微生物的演替规律，并对3种蛋白酶活性进行动态监测，进而利用皮尔森相关性分析建立优势菌属与蛋白酶活性的潜在关系。高通量测序结果表明，八宝豆豉制曲过程中，细菌菌群多样性高于真菌菌群多样性，且发酵使得微生物群落结构产生了较大的差异，从中共确定出9种优势微生物属（相对丰度>1%），包括6种优势细菌属和3种优势真菌属，且以芽孢杆菌属（Bacillus）和曲霉属（Aspergillus）为主。蛋白酶活性分析结果表明，碱性和中性蛋白酶为制曲阶段的主要蛋白酶。皮尔森相关性分析结果表明，Bacillus、Aspergillus、葡萄球菌属（Staphylococcus）以及假单胞菌属（Pseudomonas）这4种优势菌属与蛋白酶活性表现出正相关关系，而其他优势微生物属均与蛋白酶活性呈负相关关系。更多还原

【Abstract】 The microbial succession during koji-making process of Ba-bao Douchi was studied by high-throughput sequencing technology in this study,the activities of 3 kinds of protease were dynamically monitored, and the potential relationship between the dominant genus and protease activities was established by Pearson correlation analysis. The results of high-throughput sequencing showed that the diversity of bacterial flora was higher than that of fungi flora during the koji-making process of Ba-bao Douchi, and the microbial community structure was greatly different due to fermentation.A total of 9 dominant microbial genera(relative abundance>1%) were identified, including 6 dominant bacterial genera and 3 dominant fungal genera,mainly Bacillus and Aspergillus. The results of protease activity analysis showed that alkaline and neutral proteases were the main proteases in the kojimaking stage. The result of Pearson correlation analysis showed that the Bacillus, Aspergillus, Staphylococcus and Pseudomonas showed a positive correlation with protease activity, while other dominant microbial genera showed a negative correlation with protease activity.更多还原