刘廷菊^1，2，王义强²，戴奕杰¹，彭小东¹，孙端方^1*

（1.贵州省产品质量检验检测院，贵州贵阳 550000； 

2.中南林业科技大学，湖南长沙 410000）

摘要：为了解地理标志产品锦屏腌鱼发酵过程中细菌群落结构及其优势菌，本研究采用高通量测序技术对A（25 d）、B（45 d）、C（90 d）的腌鱼16S rDNA V4区进行测序，分析腌鱼中细菌多样性，并通过传统细菌培养技术、全自动微生物鉴定仪等手段筛选鉴定为乳酸菌。结果表明：发酵过程中，腌鱼中细菌种群较稳定，99.94%为共有种群，包含4个门，10个纲，13个目，18个科，29个属，鉴定到种36个。A（25 d）、B（45 d）、C（90 d）三个样本菌群丰度变化具有极显著差异（P＜0.01）。乳酸菌为优势菌，包含7个属，22个种，总丰度分别为92.48%（25 d）、95.31%（45 d）、88.45%（90 d）。 腌 鱼 中 丰 度 前 十 的 乳 酸 菌 为 耐 久 肠 球 菌（Enterococcus durans）、植 物 乳 杆 菌（Lactobacillus plantarum）、耐 乙 醇 片 球 菌（Pediococcus ethanolidurans）、盐 藻 乳 杆 菌（Lactobacillus fuchuensis）、耐 酸 乳 杆 菌（Lactobacillus acetotolerans）、乳酸乳球菌亚种（Lactococcus lactis subsp. Lactis）、短乳杆菌（Lactobacillus brevis）、类肠膜魏斯氏菌（Weissella paramesenteroides）、Lactobacillus herbarum 和乳杆菌亚种（Lactobacillus sp. TN627）。耐久肠球菌为第一优势菌，丰度分别为72.90%（25 d）、78.87%（45 d）、54.87%（90 d）。从腌鱼中筛选得到6株乳酸菌，鉴定为5株植物乳杆菌，1株耐久肠球菌，最终筛选出2株耐盐能力达12%、耐酸能力达pH 3.5，且生长较好的植物乳杆菌RSC-2和RSC-4。

关键词：腌鱼；发酵；细菌多样性；乳酸菌；16S rDNA

中图分类号：TS254.1   文献标识码：A   文章编号：1674-506X（2022）06-0039-0008

Analysis of Bacterial Community Diversity and Screening of Lactic Acid Bacteria in Jinping Kipper from Guizhou Province

LIU Tingju^1，2, WANG Yiqiang ², DAI Yijie¹, PENG Xiaodong¹, SUN Duanfang^1*

（1.Institution of Detection and Inspection Product Quality of Guizhou Province, Guiyang Guizhou 550000, China;

2.Central South University of Forestry and Technology, Changsha Hunan 410000, China）

Abstract：In order to investigate the bacterial community diversity and dominant bacteria in the fermentation process of Jinping kipper, which is Geographical indication product from Guizhou province. The bacterial diversity from kipper fermentation process A (25 d), B (45 d), C (90 d) were analyzed by Illumina amplicon sequencing of 16S rDNA V4 tag, and lactic acid bacteria (LAB) were isolated by the Dilution Plate and identified using automatic microbial identification instrument. The results were as follows: During the fermentation stages, the bacterial population of kipper is relatively stable, and 99.94% of which is common population, including 4 phyla, 10 classes, 13 orders, 18 families, 29 genera and 36 species were identified, the abundance of bacteria at 25 d, 45 d and 90 d was extremely significantly different (P＜0.01). LAB were the dominant bacteria, including 7 genera, 22 species, with a total abundance of 92.48% (25 d), 95.31% (45 d), 88.45% (90 d). The top 10 abundance of LAB in kipper were Enterococcus durans, Lactobacillus plantarum, Pediococcus ethanolidurans, Lactobacillus fuchuensis, Lactobacillus acetotolerans, Lactococcus lactis subsp. Lactis, Lactobacillus brevis, Weissella paramesenteroides, Lactobacillus herbarum and Lactobacillus sp. TN627. Enterococcus durans was the first dominant strain, with an abundance of 72.90% (25 d), 78.87% (45 d) and 54.87% (90 d). Isolation and characterization of six LAB strains from Jinping kipper, which were identified 5 strains as Lactobacillus plantarum and 1 strain as Enterococcus durans. Finally, two strains of Lactobacillus plantarum RSC-2 and RSC-4 with excellent growth, were screened, with salt tolerance up to 12% and acid tolerance down to pH 3.5.

Keywords：kipper; fermented; bacterial community diversity; lactic acid bacteria; 16S rDNA

doi：10.3969/j.issn.1674-506X.2022.06-006

收稿日期：2022-03-22

基金项目：《腌鱼产业化关键技术集成、应用和示范》（黔科合成果［2019］4309号）

作者简介：刘廷菊（1988-），女，硕士，工程师。研究方向：食品微生物。

*通信作者：孙端方（1987-），男，博士，高级工程师。研究方向：食品微生物。

引用格式：刘廷菊,王义强,戴奕杰,等.贵州锦屏腌鱼细菌群落结构多样性分析及乳酸菌筛选[J].食品与发酵科技,2022,58(6):39-46.