变质浆水贮藏过程中理化指标及细菌菌群变化分析
Q939.97; 为解析贮藏正常浆水(CK)、变质浆水(CM、ZD)品质的差异,该研究对其理化指标、消化酶活力及浆水中蔬菜组织结构进行分析,并采用Illumina Miseq高通量测序技术分析其细菌菌群多样性.结果表明,与贮藏正常浆水(CK)相比,变质浆水(CM、ZD)中粗蛋白、丙酸含量及酸性蛋白酶、脂肪酶、纤维素酶、总淀粉酶活力显著增加(P＜0.05),亚硝酸盐、乳酸含量显著降低(P＜0.05),粗脂肪、Ca2+、Mg2+、乙酸、丁酸含量差异不显著(P＞0.05).扫描电镜结果表明,变质浆水中蔬菜细胞壁大量降解损失,整体组织结构失去支撑.多样性分析结果表明,与贮藏正常浆水(CK)相比,变质浆...
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| Published in | 中国酿造 Vol. 43; no. 11; pp. 113 - 118 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
甘肃省科学院生物研究所,甘肃兰州 730000
25.11.2024
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0254-5071 |
| DOI | 10.11882/j.issn.0254-5071.2024.11.018 |
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| Abstract | Q939.97; 为解析贮藏正常浆水(CK)、变质浆水(CM、ZD)品质的差异,该研究对其理化指标、消化酶活力及浆水中蔬菜组织结构进行分析,并采用Illumina Miseq高通量测序技术分析其细菌菌群多样性.结果表明,与贮藏正常浆水(CK)相比,变质浆水(CM、ZD)中粗蛋白、丙酸含量及酸性蛋白酶、脂肪酶、纤维素酶、总淀粉酶活力显著增加(P＜0.05),亚硝酸盐、乳酸含量显著降低(P＜0.05),粗脂肪、Ca2+、Mg2+、乙酸、丁酸含量差异不显著(P＞0.05).扫描电镜结果表明,变质浆水中蔬菜细胞壁大量降解损失,整体组织结构失去支撑.多样性分析结果表明,与贮藏正常浆水(CK)相比,变质浆水CM、DZ中的细菌多样性下降,其厚壁菌门(Firmicutes)相对丰度由89.44％下降至73.04％、79.77％,变形菌门(Proteobacteria)相对丰度由9.23％增加至25.70％、19.83％,乳杆菌属(Lactobacillus)相对丰度由 89.44％下降至 72.88％、79.69％,醋酸杆菌属(Acetobacter)相对丰度由 9.23％增加至23.33％、18.67％. |
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| AbstractList | Q939.97; 为解析贮藏正常浆水(CK)、变质浆水(CM、ZD)品质的差异,该研究对其理化指标、消化酶活力及浆水中蔬菜组织结构进行分析,并采用Illumina Miseq高通量测序技术分析其细菌菌群多样性.结果表明,与贮藏正常浆水(CK)相比,变质浆水(CM、ZD)中粗蛋白、丙酸含量及酸性蛋白酶、脂肪酶、纤维素酶、总淀粉酶活力显著增加(P＜0.05),亚硝酸盐、乳酸含量显著降低(P＜0.05),粗脂肪、Ca2+、Mg2+、乙酸、丁酸含量差异不显著(P＞0.05).扫描电镜结果表明,变质浆水中蔬菜细胞壁大量降解损失,整体组织结构失去支撑.多样性分析结果表明,与贮藏正常浆水(CK)相比,变质浆水CM、DZ中的细菌多样性下降,其厚壁菌门(Firmicutes)相对丰度由89.44％下降至73.04％、79.77％,变形菌门(Proteobacteria)相对丰度由9.23％增加至25.70％、19.83％,乳杆菌属(Lactobacillus)相对丰度由 89.44％下降至 72.88％、79.69％,醋酸杆菌属(Acetobacter)相对丰度由 9.23％增加至23.33％、18.67％. |
| Abstract_FL | In order to analyze the differences between normal Jiangshui(CK)and deteriorated Jiangshui(CM,ZD)quality,the physicochemical indexes,digestive enzyme activity and vegetable tissue structure in the Jiangshui were analyzed.Meanwhile,the bacterial community diversity was analyzed by Illumina Miseq high-throughput sequencing technology.The results showed that compared with normal Jiangshui(CK),the contents of crude protein,propionic acid and the activities of acid protease,lipase,cellulase and total amylase in deteriorated Jiangshui(CM,ZD)were significantly increased(P＜0.05),the contents of nitrite and lactic acid were significantly decreased(P＜0.05),and the contents of crude fat,Ca2+,Mg2+,acetic acid and bu-tyric acid were not significantly different(P＞0.05).The results of scanning electron microscopy showed that the cell wall of vegetables in deteriorated Jiangshui was degraded and the whole tissue structure lost its support.The diversity analysis results showed that compared with normal Jiangshui(CK),the bacterial diversity in deteriorated Jiangshui CM and ZD was decreased.The relative abundance of Firmicutes decreased from 89.44％to 73.04％and 79.77％.and the relative abundance of Proteobacteria increased from 9.23％to 25.70％and 19.83％.Besides,the relative abundance of Lacto-bacillus decreased from 89.44％to 72.88％and 79.69％,and the relative abundance of Acetobacter increased from 9.23％to 23.33％and 18.67％. |
| Author | 宋婕 季彬 赵廷伟 王治业 叶泽 彭轶楠 |
| AuthorAffiliation | 甘肃省科学院生物研究所,甘肃兰州 730000 |
| AuthorAffiliation_xml | – name: 甘肃省科学院生物研究所,甘肃兰州 730000 |
| Author_FL | WANG Zhiye YE Ze SONG Jie JI Bin ZHAO Tingwei PENG Yinan |
| Author_FL_xml | – sequence: 1 fullname: YE Ze – sequence: 2 fullname: JI Bin – sequence: 3 fullname: PENG Yinan – sequence: 4 fullname: SONG Jie – sequence: 5 fullname: ZHAO Tingwei – sequence: 6 fullname: WANG Zhiye |
| Author_xml | – sequence: 1 fullname: 叶泽 – sequence: 2 fullname: 季彬 – sequence: 3 fullname: 彭轶楠 – sequence: 4 fullname: 宋婕 – sequence: 5 fullname: 赵廷伟 – sequence: 6 fullname: 王治业 |
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| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
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| DocumentTitle_FL | Changes of physicochemical indexes and bacterial community during storage of deteriorated Jiangshui |
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| Keywords | bacterial diversity Jiangshui 浆水 贮藏品质 高通量测序 细菌多样性 high-throughput sequencing storage quality |
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| Title | 变质浆水贮藏过程中理化指标及细菌菌群变化分析 |
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