传统发酵乳制品中微生物多样性研究

李伟程 侯强川 于洁 孙志宏 孙天松

李伟程, 侯强川, 于洁, 孙志宏, 孙天松. 传统发酵乳制品中微生物多样性研究[J]. 食品工业科技, 2018, 39(1): 131-136. doi: 10.13386/j.issn1002-0306.2018.01.025
引用本文: 李伟程, 侯强川, 于洁, 孙志宏, 孙天松. 传统发酵乳制品中微生物多样性研究[J]. 食品工业科技, 2018, 39(1): 131-136. doi: 10.13386/j.issn1002-0306.2018.01.025
LI Wei-cheng, HOU Qiang-chuan, YU Jie, SUN Zhi-hong, SUN Tian-song. Study on the diversity of microbial in traditional fermented dairy products[J]. Science and Technology of Food Industry, 2018, 39(1): 131-136. doi: 10.13386/j.issn1002-0306.2018.01.025
Citation: LI Wei-cheng, HOU Qiang-chuan, YU Jie, SUN Zhi-hong, SUN Tian-song. Study on the diversity of microbial in traditional fermented dairy products[J]. Science and Technology of Food Industry, 2018, 39(1): 131-136. doi: 10.13386/j.issn1002-0306.2018.01.025

传统发酵乳制品中微生物多样性研究

doi: 10.13386/j.issn1002-0306.2018.01.025
基金项目: 

国家自然科学基金(31471711)。

详细信息
    作者简介:

    李伟程(1993-),男,硕士研究生,研究方向:乳品生物技术与工程,E-mail:liweicheng0011@163.com。

    通讯作者:

    孙天松(1967-),女,博士,教授,研究方向:乳品微生物与生物技术,E-mail:sts9940@sina.com。

  • 中图分类号: TS252.54

Study on the diversity of microbial in traditional fermented dairy products

  • 摘要: 为了探究传统发酵乳制品中核心菌群,本研究采用454焦磷酸测序技术对传统发酵酸牛奶、酸马奶和酸驼奶样品中微生物的群落多样性和丰度进行了分析。研究发现,在三份传统发酵乳制品中存在一定共有微生物群。这部分共有微生物的OTU(可分类操作单元)数目较少,但拥有较大比例的序列数。在门水平上,三份样品细菌和真菌菌门分别以Firmicutes(硬壁菌门)和Ascomycota(子囊菌门)为主。在属水平上,酸牛奶样品中的细菌属以Lactococcus(乳球菌属)为主,真菌菌属以Galactomyces(耐碱酵母属)为主;酸马奶样品中的细菌属以Lactobacillus(乳杆菌属)为主,真菌属以Vanderwaltozyma(范氏酵母属)为主;酸驼奶样品的优势细菌属以Lactobacillus(乳杆菌属)为主,优势真菌属以Galactomyces(耐碱酵母属)为主。在三份样品共有菌群中LactococcusGalactomyces、LactococcusLeuconostoc(明串珠菌属)的相对含量存在显著负相关(p<0.05),LeuconostocGalactomyces、Gibberella(赤霉菌属)与Prevotella(普氏菌属)的相对含量存在显著正相关(p<0.05)。结果表示,在三份传统发酵乳制品中存在共有微生物群落,且该微生物群群落之间存在一定相关关系。
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出版历程
  • 收稿日期:  2017-06-16

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