【摘要】 [目的]探究有氧条件下酵素自然发酵过程中的菌群动态演变规律及其对品质与安全性的影响。[方法]采用高通量测序技术，分析了复合水果酵素与石榴酵素在发酵5、10、15、20 d的细菌群落结构与丰度变化。[结果]CFJ与PGJ的优势菌群均以未分类菌属(Unclassified,相对丰度24.90%～47.61%)和模糊分类类群(Ambiguous＿taxa, 11.86%～57.69%)为主。发酵后期(20 d),酵素中条件致病菌Aeromonas(气单胞菌属)和Serratia(沙雷氏菌属)丰度显著升高，而复合水果酵素中Escherichia-Shigella(埃希氏-志贺氏菌属)、Enterobacter(肠杆菌属)占据优势。有氧条件显著改变了菌群演替路径：兼性厌氧菌(如Lactobacillus)受抑制，好氧菌及潜在致病菌(如Aeromonas、Serratia)丰度增加。功能分析表明，优势菌群通过有机酸合成及代谢产物积累影响酵素风味与功能，但其携带的致病性风险需引起警惕。[结论]揭示了有氧发酵酵素的菌群动态及其对食品安全性的双重影响，为优化发酵工艺、控制风险菌群及功能性酵素开发提供了理论依据。更多还原

【Abstract】 [Objective] To investigate the dynamic evolution of microbial communities and their impacts on quality and safety during the aerobic natural fermentation of enzymes. [Method] This study employed high-throughput sequencing technology to analyze the structural and abundance changes in bacterial communities of mixed-fruit enzyme(MFE) and pomegranate enzyme(PGE) at 5, 10, 15, and 20 days of fermentation. [Result] The results revealed that the dominant bacterial taxa in both MFE and PGE were primarily Unclassified genera(relative abundance: 24.90%-47.61%) and Ambiguous＿taxa(11.86%-57.69%). By the late fermentation stage(day 20), the relative abundances of conditional pathogens, including Aeromonas and Serratia, significantly increased in PGE, while Escherichia-Shigella,Acetobacter, and Enterobacter became predominant in MFE. Aerobic conditions markedly altered microbial succession pathways: facultative anaerobes(e.g.,Lactobacillus) were suppressed, whereas aerobic and potential pathogenic bacteria(e.g.,Aeromonas,Serratia) proliferated. Functional analysis indicated that dominant microbial communities influenced flavor and functionality through organic acid synthesis and metabolite accumulation, yet their associated pathogenic risks necessitated vigilance. [Conclusion] This study elucidated the dual effects of microbial dynamics under aerobic fermentation on both product quality and food safety, provided a theoretical foundation for optimizing fermentation processes, controlling risk-associated microbiota, and developing functional enzyme products.更多还原