传统自然发酵黏豆包面团微生物菌群结构分析

以采集不同原料制备的黑龙江省传统自然发酵黏豆包面团为研究对象,利用聚合酶链式反应-变性梯度凝胶电泳技术研究黏豆包中微生物群落结构及其多样性,结果表明:收集到的6份黏豆包发酵面团样品中细菌组成主要为食窦魏斯氏菌(Weissella cibaria)、融合魏斯氏菌(W.confuse)、肠系膜明串珠菌(Leuconostoc mesenteroides)、乳酸乳球菌(Lactococcus lactis)和罗氏乳杆菌(Lactobacillus reuteri),此外还有一些不能培养的细菌。黏豆包发酵面团中含有酵母菌主要为:诞沫假丝酵母(Candida zeylanoides)、卡利比克毕赤酵母(Pichia caribbica)、普兰久浩酵母(Guehomyces pullulans)和一些不能培养的酵母。传统自然发酵黏豆包面团微生物菌群结构与面团原料组成有一定相关,本研究可为改良黏豆包品质,开发专属发酵剂,实现黏豆包工业化、规模化、自动化生产提供理论支持。

Microbial Community Composition of Traditional Spontaneously Fermented Sticky Bean Bun Dough

This study aimed to investigate the structure and diversity of microbial communities in traditional spontaneously fermented sticky bean bun dough samples collected from different households in Heilongjiang province by polymerase chain reaction-denaturing gradient gel electrophorese (PCR-DGGE). The results showed that the dominant bacterial species identified in the samples of sticky bean bun dough were Weissella cibaria, W. confuse, Leuconostoc mesenteroides, Lactobacillus reuteri and Lactococcus lactis as well as uncultured bacteria and the dominant yeast species were Candida zeylanoides, Pichia caribbica, Guehomyces pullulans and uncultured saccharomycete. The microbial community structure of sticky bean bun dough was related to its ingredients. The findings from this study can provide theoretical support for improving the quality of sticky bean bun, developing special starter cultures, and realizing large-scale automatic production of sticky bean bun.