Analysis of dominant microflora associated with the unique flavor of Guizhou Kaili sour soup using Illumina MiSeq sequencing.
Analysis of dominant microflora associated with the unique flavor of Guizhou Kaili sour soup using Illumina MiSeq sequencing.
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DOI：
10.13995/j.cnki.11-1802/ts.023081
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发表时间：
2020-01-01
期刊：
影响因子：
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通讯作者：
Zhang, C. B.
中科院分区：
文献类型：
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作者：
Wang, Qi-qi;Tian, Jie-xian;Zhang, C. B.
贵州凯里酸汤是贵州最具代表性的酸菜，通过传统的厌氧发酵技术生产，分为白酸汤和红酸汤。微生物是重要的驱动因素，赋予了这些酸汤独特的味道。汤的质量和味道还取决于其微生物的类型和丰富程度。本研究旨在利用Illumina MiSeq测序技术对贵州凯里酸汤的微生物多样性和群落结构进行研究。白酸汤中的优势菌门为菲米库斯和变形杆菌，辣味和番茄红酸汤中的优势细菌门为菲尔米库斯、蓝藻和变形杆菌。在上述所有酸汤中，子囊菌门是优势真菌门。乳酸菌属、醋酸菌属和葡萄糖乙酸杆菌属是白酸汤中的优势细菌属，毕赤酵母属、念珠菌属、子囊菌门的未分类属和斑点霉属是优势真菌属。乳杆菌、小球菌属和一个未分类的属是辣味和番茄红酸汤中的优势细菌属。辣味红酸汤中的优势真菌属为Kazachstania、Saccharmyces、Dipodascus和Pichia，而番茄红酸汤中的优势真菌属为Kazachstania和Pichia。白酸汤中细菌操作分类单元30个，真菌操作分类单元89个；辣味红酸汤中细菌操作分类单元120个，真菌操作分类单元127个；番茄红酸汤中细菌操作分类单元136个，真菌操作分类单元45个。这些结果为白、辣、番茄红酸汤的品质、风味形成、产品改进和生产的精确控制提供了理论依据。
Guizhou Kaili sour soup, the most representative "sour food" from the Guizhou province, is produced via a traditional anaerobic fermentation technique and can be divided into white and red sour soups. Microorganisms are important driving factors and give these sour soups their unique flavors. The quality and taste of the soup also depend on the types and richness of its microorganisms. Our study aimed to unravel the microbial diversity and community structure of Guizhou Kaili sour soup using Illumina MiSeq sequencing. Firmicutes and Proteobacteria were found to be the dominant bacterial phyla in white sour soup, while Firmicutes, Cyanobacteria, and Proteobacteria were the dominant bacterial phyla in both spicy and tomato red sour soups. Ascomycota was the dominant fungal phylum in all the above-mentioned sour soups. Lactobacillus, Acetobacter, and Gluconacetobacter were the dominant bacterial genera in white sour soup, while Pichia, Candida, an unclassified genus of Ascomycota, and Dipodascus were the dominant fungal genera. Lactobacillus, Pediococcus, and an unclassified genus were the dominant bacterial genera in spicy and tomato red sour soups. Kazachstania, Saccharomyces, Dipodascus, and Pichia were the dominant fungal genera in spicy red sour soup, while Kazachstania and Pichia were dominant in the tomato red sour soup. There were 30 bacterial operational taxonomic units (OTUs) and 89 fungal OTUs in white sour soup, 120 bacterial OTUs and 127 fungal OTUs in spicy red sour soup, and 136 bacterial OTUs and 45 fungal OTUs in tomato red sour soup. These results provide a theoretical basis for the quality, flavor formation, product improvement, and precise control of production for white, spicy red, and tomato red sour soups.