杨 帆¹，邓维琴²，李 恒³，唐 浪⁴，马 嫄^1*

（1.西华大学食品与生物工程学院，四川成都 610039；

2.四川省食品发酵工业研究设计院有限公司，四川成都 611130；

3.四川东坡中国泡菜产业技术研究院，四川眉山 620030；

4.四川省丹丹郫县豆瓣集团股份有限公司，四川成都 611732）

摘要：本文采用MiSeq测序方法分析不同豆瓣酱生产企业及农家自制豆瓣酱发酵各阶段产品的微生物多样性。结果显示，豆瓣酱的细菌群落中芽孢杆菌属、肠杆菌属、乳酸杆菌属、葡萄球菌属、不动杆菌属含量较高，其中芽孢杆菌属是主要群落，甜瓣子样品中芽孢杆菌属相对丰度达78.84%；豆瓣酱中真菌组成较为单一，曲霉属和酵母属是绝对优势菌群，曲霉属最高达到99.12%，酵母属最高达到94.62%。工厂生产的甜瓣子、椒醅、豆瓣酱中均检出魏斯氏菌属、乳酸杆菌属、四链球菌属等有益菌，相对丰度最高可达到78.88%，并且工厂生产豆瓣酱中益生菌相对丰度大于农家自制豆瓣酱中益生菌相对丰度；不同产地及不同企业豆瓣酱中微生物群落组成有较大差异，同一企业不同发酵时间的豆瓣酱中微生物组成差异较小；企业生产豆瓣酱真菌组成群落相对农家自制豆瓣酱更加丰富。

关键词：微生物多样性；豆瓣酱；甜瓣子

中图分类号：TS264.24；TS201.3   文献标识码：A   文章编号：1674-506X（2021）06-0027-0009

Comparative Analysis of Microbial Diversity of Doubanjiang from Different Place, Different Process and Different Fermentation Period

YANG Fan¹, DENG Wei-Qin², LI Heng³, TANG Lang⁴, MA Yuan^1*

（1.College of Food and Biological Engineering, Xihua University, Chengdu Sichuan 610039, China;

2.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd, Chengdu Sichuan 611130, China;

3.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan Sichuan 620030, China;

4.Sichuan Dandan Pixian Bean Paste Group Co., Ltd., Chengdu Sichuan 611732, China）

Abstract：The purpose of this study is studying the microbial diversity of broad bean pastes from different place, different process and different fermentation period. The results showed that there were high content of Bacillus, Enterobacter, Lactobacillus, Staphylococcus and Acinetobacter in Doubanjiang. in which Bacillus was the main community, and Bacillus relative abundance for 78.84% in some samples. The composition of fungi in Doubanjiang is relatively simple. Aspergillus and Saccharomyces are the dominant fungi. Aspergillus can reach 99.12% and Saccharomyces can reach 94.62%. Weissella, Lactobacillus and Streptococcus were detected in industrial Doubanjiang, broad bean sauce and Chinese peper sauce. with the highest relative abundance for 78.88% of the relative abundance. And the relative abundance of probiotics in factory produced Doubanjiang is greater than that in farm made Doubanjiang. The microbial community composition of Doubanjiang in different producing areas and different enterprises is quite different, and the microbial composition of Doubanjiang in the same enterprise with different fermentation time is less different; The fungal community of Doubanjiang produced by enterprises is richer than that made by farmers.

Keywords：microbial diversity; Doubanjiang; broad bean paste

doi：10.3969/j.issn.1674-506X.2021.06-005

收稿日期：2021-12-01

基金项目：西华大学研究生创新基金（YCJJ2020080）；四川省科技厅软科学项目“川菜工业化和信息化技术路径与对策研究”（2020JDR0187）

作者简介：杨帆（1979-），女，硕士研究生。研究方向：食品加工与安全。

*通信作者

引文格式：杨帆,邓维琴,李恒,等.不同来源及不同发酵阶段豆瓣酱微生物多样性的比较分析[J].食品与发酵科技,2021,57(6):27-34,119.