开菲尔不同发酵时期微生物群落结构的变化

Evolution of Microbial Community Structure in Different Fermentation Periods in Kefir

摘要:

为探究不同发酵时期开菲尔中的微生物菌群结构的变化情况。本实验采用高通量测序技术对实验室制备的不同发酵时间获得的开菲尔样品进行测序，并分析开菲尔在整个发酵过程中微生物群落结构的动态演变，结果显示，开菲尔在发酵过程中共鉴定出了12个门的细菌和4个门的真菌，明确了厚壁菌门（Firmicutes）为丰度占比最大菌门。研究表明在发酵过程中共有117个属的细菌参与发酵，其中乳杆菌属（Lactobacillus）在整个发酵过程中呈现先增后减再增加的变化趋势，链球菌属（Streptococcus）在整个发酵过程中呈现先增后减的变化趋势，芽胞杆菌属（Bacillus）在整个发酵过程中逐渐减少。还有一些未被分类的细菌新物种资源等有待深入挖掘。本实验中酵母菌未能发现，真菌中丰度占比较大的菌门为子囊菌门（Ascomycota），发现在发酵前期主要有链格孢属、孢霉属、枝孢霉属、曲霉属等，但是在发酵过程中真菌菌属丰度占比呈逐渐减少的趋势。

Abstract:

To investigate the changes in microbial flora structure in Kefir during different fermentation periods. In this work, high-throughput sequencing technology was used to sequence the Kefir samples obtained in different fermentation time in the laboratory, and the dynamic evolution of microbial community structure during the whole fermentation process was analyzed. The results showed that a total of 12 door bacteria and 4 door fungi were identified during the Kefir fermentation process., and it was confirmed that the Firmicutes accounted for the abundance of the largest bacteria. A total of 117 genera of bacteria participate in the fermentation process, in which Lactobacillus increased firstly, and then decreased, and increased during the final phase of process. Streptococcus increased first and then decreased during the fermentation process. Bacillus gradually decreased throughout the fermentation process. Some unclassified fungi needed to be further investigated. In this wok, the yeast was not found. The abundance of fungi in the fungus is Ascomycota. It was found that there were mainly Alternaria, Mortierella, Cladosporium, Aspergillus.etc. However, the proportion of fungi in the fermentation process gradually decreased.