【摘要】 豆豉采自云南省普洱市,使用不依赖培养的方法并结合焦磷酸高通量测序分析了豆豉中微生物群落多样性。结果表明,豆豉中的细菌都属于厚壁菌门,主要的优势细菌是嗜盐四联球菌(Tetragenococcus halophilus),其次是葡萄球菌属(Staphylococcus)。豆豉中的真菌都属于假丝酵母属(Candida),丰度最高的真菌是Candida etchellsii,其次还有Candida apicola和Candida versatilis。所有的真菌和嗜盐四联球菌都是耐盐菌,它们在豆豉中的优势地位显示了普洱豆豉高盐的特点。葡萄球菌属的检出,暗示了豆豉可能存在一定的食品安全隐患。更多还原

【Abstract】 Douchi made from the microorganism fermentation of soy or soybean,is a kind of national characteristic food. Herein,Douchi was collected from Puer city of Yunnan province. And the microbial community diversity of Douchi was analyzed using culture-independent method in combination with pyrosequencing. The result indicated that bacteria in the Douchi were all belonged to Firmicutes. The dominant kind of bacteria was Tetragenococcus halophilus,followed by Staphylococcus. The fungi in Douchi were assigned to Candida,the most abundant fungi was Candida etchellsii,followed by Candida apicola and Candida versatilis. All the fungus and Tetragenococcus halophilus were salt-tolerant microorganisms,which indicated the highly salty characteristic of Douchi in Puer. Staphylococcus detected in Douchi implied the potential risk in food safety.更多还原