基于高通量测序技术分析豆腐乳中微生物多样性

采用高通量测序技术对4种不同来源发酵豆腐乳中微生物的多样性和丰度进行比对分析。结果表明，纯种发酵与自然发酵豆腐乳样品微生物菌群多样性差异较大，从不同豆腐乳样品中共检测得到3个优势细菌门（平均相对丰度＞1%）、6个优势真菌门、13个优势细菌属和19个优势真菌属；共有优势细菌属为假单胞菌属（Pseudomonas）、乳杆菌属（Lactobacillus）、透明颤菌属（Vitreoscilla）、魏斯氏菌属（Weissella）、不动杆菌属（Acinetobacter）和明串珠菌属（Leuconostoc），其中，假单胞菌属在自然发酵豆腐乳中平均相对丰度最高（62.05%）；共有优势真菌属为酵母属（Saccharomyces）、曲霉属（Aspergillus）、德巴利氏酵母属（Debaryomyces）、短梗霉属（Aureobasidium）、假丝酵母属（Candida）和有孢圆酵母属（Torulaspora），其中酵母属在纯种发酵豆腐乳中平均相对丰度最高（44.42%）。

Analysis of microbial diversity in sufu based on high-throughput sequencing technology

The diversity and abundance of microorganisms in four different sources of sufu were compared and analyzed by high-throughput sequencing. The results showed that there were significant differences in microbial diversity between sufu fermented by pure-culture fermentation and natural fermentation. A total of 3 dominant bacterial phyla (average relative abundance＞1%), 6 dominant fungal phyla, 13 dominant bacterial genera and 19 dominant fungal genera were detected from different sufu samples. The common dominant bacterial genera were Pseudomonas, Lactobacillus, Vitreoscilla, Weissella, Acinetobacter and Leuconostoc. Among them, the average relative abundance of Pseudomonas was the highest (62.05%) in natural fermentation sufu. The common dominant fungal genera were Saccharomyces, Aspergillus, Debaryomyces, Aureobasidium, Candida and Torulaspora. Among them, the average relative abundance of Saccharomyces was the highest (44.42%) in sufu by pure-culture fermentation.