海棠酵素微生物菌相分析及其功能初步研究

采用传统微生物培养法和高通量测序技术对海棠酵素微生物菌相进行分析，并对海棠酵素改善小鼠肠道菌群进行初步研究。结果表明，海棠酵素主要由乳酸菌（4.4±0.1）×107 CFU/mL、醋酸菌（5.4±0.1）×108 CFU/mL和酵母菌（5.0±0.2）×105 CFU/mL组成；经分离鉴定共获得9株优势菌株，其中4株乳酸菌、2株醋酸菌和3株酵母菌。发酵0～4 d，细菌主要为乳杆菌属（Lactobacillus）、酒球菌属（Oenococcus）、消化链球菌属（Peptostreptococcus）、魏斯氏菌属（Weissella），发酵13～31 d，主要为乳杆菌属、酒球菌属；发酵0～31 d，真菌主要为酵母属（Saccharomyces）和假丝酵母属（Candida）。经α多样性分析可知，海棠酵素细菌丰富度较高，真菌多样性较高。连续灌胃小鼠0.4 mL海棠酵素28 d可增加小鼠粪便中乳杆菌属、瘤胃球菌属等有益菌属，具有调节小鼠肠道菌群的能力。

Analysis of microbial community in Malus pruniflolia Jiaosu and preliminary study on its function

The microbial community in Malus pruniflolia Jiaosu was analyzed by traditional culture method and high-throughput sequencing technology, and the improvement of the intestinal microflora in mice by M. pruniflolia Jiaosu was preliminary researched. The results showed that the M. pruniflolia Jiaosu were mainly composed of lactic acid bacteria, acetic acid bacteria and yeasts, and their contents were (4.4±0.1)×107 CFU/ml, (5.4±0.1)×108 CFU/ml and (5.0±0.2)×105 CFU/ml, respectively. A total of 9 dominant strains were obtained through isolation and identification, of which 4 strains were lactic acid bacteria, 2 strains were acetic acid bacteria, and 3 strains were yeast. The bacteria were mainly Lactobacillus, Oenococcus, Peptostreptococcus, Weissella during fermentation for 0-4 d, and mainly Lactobacillus and Oenococcus during fermentation for 13-31 d. The fungi were mainly Saccharomyces and Candida during fermentation for 0-31 d. The results of Alpha diversity analysis showed that the M. pruniflolia Jiaosu were more abundant in bacteria than fungi, and fungi showed high fungal diversity. The beneficial bacteria genera such as Lactobacillus and Rumenococcus in the feces of mice were increased after continuous gavage M. pruniflolia Jiaosu 0.4 ml for 28 d, indicating the M. pruniflolia Jiaosu had the ability to regulate the intestinal microflora in mice.