【摘要】 该研究的目的是了解广西红糟酸发酵过程中微生物的动态变化以及与成品微生物群落的差异。基于Illumina MiSeq高通量测序技术对来自武宣县的7个发酵过程样和4个成品样进行细菌和真菌多样性分析,解析样品中微生物群落动态变化规律。结果表明,过程样的Chao值、Shannon指数和Simpson指数与成品样相比均有明显变化。伯克霍尔德菌(Burkholderia)和克雷伯氏菌(Klebsiella)是整个发酵过程中的优势菌,前者相对丰度在种子中可达60.97%,后者相对丰度可达36.62%。乳酸菌相对丰度在第6天大幅增加,相对丰度为14.29%;而醋酸杆菌属(Acetobacter)、克雷伯氏菌(Klebsiella)和片球菌属(Pediococcus)在成品中的相对丰度占比较高,相对丰度可达为55.88%、80.52%和25.8%;红曲霉(Monascus)是真菌中主要优势菌属,相对丰度可达98.96%。该研究结果对红糟酸的微生物组成和演替规律提供了一定理论基础。更多还原

【Abstract】 The purpose of this study is to understand the dynamic changes of microorganisms during the fermentation of Guangxi red vinasse acid and the differences with the microbial communities of finished products. The bacterial and fungal diversity of seven kinds of fermentation process samples and four kinds of finished samples from Wuxuan County is analyzed by Illumina MiSeq high-throughput sequencing technology, and the dynamic changes of microbial communities in the samples are analyzed. The results show that the Chao values, Shannon indexes and Simpson indexes of the process samples are significantly different from those of the finished samples. Burkholderia and Klebsiella are the dominant bacteria in the whole fermentation process. The relative abundance of Burkholderia and Klebsiella reaches 60.97% and 36.62% in seeds respectively. The relative abundance of lactic acid bacteria is increased significantly on the 6 th day, and the relative abundance is 14.29%. The relative abundance of Acetobacter, Klebsiella and Pediococcus is relatively high in the finished products, which is 55.88%, 80.52% and 25.8% respectively. Monascus is the dominant genus of fungi, with the relative abundance of 98.96%. The results have provided a theoretical basis for the microbial composition and succession rule of red vinasse acid.更多还原