晴隆酸菜发酵过程中微生物菌群多样性动态分析

利用高通量测序的方法，对晴隆酸菜四个发酵时期（T1、T2、T3、T4）微生物多样性、群落结构进行动态分析。结果表明，参与发酵的细菌有24门262属，真菌有7门131属；微生物群落多样性随着发酵的进行呈下降趋势，发酵末期的微生物群落多样性最低、微生物种属数量最少；发酵前中期微生物群落结构不稳定相似性较低，而发酵末期微生物群落结构稳定相似性较高；四个发酵时期的酸菜中存在着优势菌属的消长变化，总发酵过程中微生物优势菌属为5个细菌属：魏斯氏菌（Weissella）、乳酸杆菌（Lactobacillus）、明串珠菌（Leuconostoc）、鞘脂单胞菌（Sphingomonas）、根瘤菌（Rhizobium），9个真菌属：Sampaiozyma、枝孢菌（Cladosporium）、掷孢酵母（Sporobolomyces）、Vishniacozyma、附球菌（Epicoccum）、Plectosphaerella、Filobasidium、红酵母（Rhodotorula）、枝顶孢（Acremonium）。

Dynamic analysis of microbial flora diversity in the Qinglong sauerkraut fermentation process

The microbial diversity and community structure during 4 fermentation periods (T1, T2, T3, T4) of Qinglong sauerkraut were analyzed using high-throughput sequencing technology. The results showed that the bacteria involved in the fermentation were 24 phyla and 262 genera, and the fungi were 7 phyla and 131 genera. The microbial flora diversity decreased along with the fermentation. At the end of fermentation, the microbial flora diversity was the lowest, and the number of the microorganism genera was the least. The stability and similarity of microbial community structure were low in the early and middle stage of fermentation, while were high at the end of fermentation. There were growth and decline changes among dominant genera during 4 fermentation periods of sauerkraut. In the whole fermentation progress, the 5 dominant bacteria genera were Weissella, Lactobacillus, Leuconostoc, Sphingomonas, Rhizobium, and the 9 dominant fungi were Sampaiozyma, Cladosporium, Sporobolomyces, Vishniacozyma, Epicoccum, Plectosphaerella, Filobasidium, Rhodotorula, Acremonium.