肖甜甜1，2，冯子娟1，2，邱树毅1，2，胡鹏刚1，2，吴鑫颖1，2*
（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；
2.贵州大学贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025）
摘要：以贵州传统特色民族食品苗家白酸汤为研究对象，采用Illumina MiSeq高通量测序技术对白酸汤中微生物的群落组成及多样性分析；结合传统可培养技术对白酸汤中优势微生物进行筛选，以糯米粉为发酵底物，模拟白酸汤发酵试验筛选发酵性能较好的优势菌株，并对其进行分子生物学鉴定。结果表明：白酸汤中主要优势微生物为乳酸杆菌属（Lactobacillus）、醋酸杆菌属（Acetobacter）、克鲁维酵母属（Kluyveromyces）；共筛选到发酵性能较好的优势菌株20株，其中干酪乳杆菌4株，副干酪乳杆菌2株，细菌菌株2株，酿酒酵母8株、克鲁维酵母2株、毕赤酵母2株。其中干酪乳杆菌 MY4-1 产酸量最高，达 1.392±0.024 g/100 g；酿酒酵母 YJ24 菌株降糖率达 72.84%；干酪乳杆菌TLM3-2、马克斯克鲁维酵母YJ1、曼氏毕赤酵母YX5等菌株感官得分较高。
关键词：白酸汤；微生物群落结构；高通量测序；优势微生物
中图分类号：TS201.3 文献标识码：A 文章编号：1674-506X（2021）01-0001-0012
Microbial Community Diversity and Acquisition of Dominant Microorganisms in Hmong Rice Acid Soup
XIAO Tian-tian1，2, FENG Zi-juan1，2, QIU Shu-yi1，2, HU Peng-gang1，2, WU Xin-ying1，2*
（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;
2.Guizhou Key Lab of Fermentation Engineering and Biological Pharmacy, Guiyang Guizhou 550025, China）
Abstract：The microbial community structure and diversity in Rice Acid Soup of traditional ethnic food from Guizhou, and its starter culture were analyzed by Illumina MiSeq high-throughput sequencing; That combined with traditional cultivable technology to screen the dominant microorganisms, using glutinous rice flour as the fermentation substrate, simulated the fermentation test to screen the dominant strains with better fermentation performance in Rice Acid Soup, and conduct molecular biological identification. The results showed that the main dominant microorganisms in Rice Acid Soup were Lactobacillus, Acetobacter, and Kluyveromyces; a total of 20 dominant strains with better fermentation performance were screened, including 4 strains of Lactobacillus casei, 2 strains of Lactobacillus paracasei, 2 strains of Bacterium, 8 strains of Saccharomyces cerevisiae, 2 strains of Kluyveromyces marxianus, and 2 strains of Pichia. Among them, L. casei MY4-1 has the highest acid production, reaching 1.392±0.024 g/100 g; Saccharomyces cerevisiae YJ24 strain has a sugar reduction rate of 72.84%; L.casei TLM3-2, Kluyveromyces marxianus YJ1, and Pichia manshurica YX5 Other strains have higher sensory scores.
Keywords：rice acid soup; microbial community structure; high-throughput sequencing; dominant microorganisms
doi：10.3969/j.issn.1674-506X.2021.01-001
收稿日期：2020-07-22
基金项目：贵州省科技计划项目（黔科合支撑［2020］1Y008号）
作者简介：肖甜甜（1996-），女，硕士研究生。研究方向：发酵工程。
*通信作者
引文格式：肖甜甜,冯子娟,邱树毅,等.苗家白酸汤中微生物群落多样性研究及其优势微生物的筛选[J].食品与发酵科技,2021,57(1):1-11,45.
