沙棘酵素自然发酵过程中品质特征和细菌群落动态变化
TS255.1; 为揭示沙棘酵素发酵过程中细菌菌群结构演变规律及自然发酵本质,利用Illumina Miseq高通量测序技术分析发酵过程中细菌群落结构的变化,同时对其各项理化指标和活性成分的变化规律进行分析.结果表明,经过60 d自然发酵,pH由4.42下降至3.47,总酸由2.6 g/L增加至10.54 g/L,总糖由80.69 g/L下降至32.59 g/L,可溶性性蛋白由0.87 g/L下降至0.28 g/L,而总黄酮和总多酚分别由0.11 g/L和1.24 g/L增加至0.47 g/L和4.55 g/L.沙棘酵素发酵过程中细菌群落的物种多样性整体呈逐渐下降的变化趋势.在整个发酵过程中,...
Saved in:
| Published in | 食品工业科技 Vol. 42; no. 23; pp. 150 - 157 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
江西中医药高等专科学校药学系, 江西抚州 344000%重庆三峡医药高等专科学校药学院, 重庆 404120
01.12.2021
|
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2021040326 |
Cover
| Abstract | TS255.1; 为揭示沙棘酵素发酵过程中细菌菌群结构演变规律及自然发酵本质,利用Illumina Miseq高通量测序技术分析发酵过程中细菌群落结构的变化,同时对其各项理化指标和活性成分的变化规律进行分析.结果表明,经过60 d自然发酵,pH由4.42下降至3.47,总酸由2.6 g/L增加至10.54 g/L,总糖由80.69 g/L下降至32.59 g/L,可溶性性蛋白由0.87 g/L下降至0.28 g/L,而总黄酮和总多酚分别由0.11 g/L和1.24 g/L增加至0.47 g/L和4.55 g/L.沙棘酵素发酵过程中细菌群落的物种多样性整体呈逐渐下降的变化趋势.在整个发酵过程中,厚壁菌门(Firmicutes)和变形菌门(Proteobacteria)是主要优势菌门,其相对丰度之和大于97％.乳杆菌属(Lactobacillus)是发酵后期的绝对优势属,其发酵60 d的相对丰度可达82.16％.此外,冗余分析结果表明pH和总酸是沙棘酵素发酵过程中细菌群落演替的主要驱动力.该研究加深对自然沙棘酵素发酵机制的认识,为筛选潜在价值的益生菌和实现精准人工调控提供科学依据. |
|---|---|
| AbstractList | TS255.1; 为揭示沙棘酵素发酵过程中细菌菌群结构演变规律及自然发酵本质,利用Illumina Miseq高通量测序技术分析发酵过程中细菌群落结构的变化,同时对其各项理化指标和活性成分的变化规律进行分析.结果表明,经过60 d自然发酵,pH由4.42下降至3.47,总酸由2.6 g/L增加至10.54 g/L,总糖由80.69 g/L下降至32.59 g/L,可溶性性蛋白由0.87 g/L下降至0.28 g/L,而总黄酮和总多酚分别由0.11 g/L和1.24 g/L增加至0.47 g/L和4.55 g/L.沙棘酵素发酵过程中细菌群落的物种多样性整体呈逐渐下降的变化趋势.在整个发酵过程中,厚壁菌门(Firmicutes)和变形菌门(Proteobacteria)是主要优势菌门,其相对丰度之和大于97％.乳杆菌属(Lactobacillus)是发酵后期的绝对优势属,其发酵60 d的相对丰度可达82.16％.此外,冗余分析结果表明pH和总酸是沙棘酵素发酵过程中细菌群落演替的主要驱动力.该研究加深对自然沙棘酵素发酵机制的认识,为筛选潜在价值的益生菌和实现精准人工调控提供科学依据. |
| Author | 姚如梦 徐云 汤灿辉 王梦禅 刘少雄 邱沙英 |
| AuthorAffiliation | 江西中医药高等专科学校药学系, 江西抚州 344000%重庆三峡医药高等专科学校药学院, 重庆 404120 |
| AuthorAffiliation_xml | – name: 江西中医药高等专科学校药学系, 江西抚州 344000%重庆三峡医药高等专科学校药学院, 重庆 404120 |
| Author_FL | YAO Rumeng TANG Canhui QIU Shaying WANG Mengchan LIU Shaoxiong XU Yun |
| Author_FL_xml | – sequence: 1 fullname: TANG Canhui – sequence: 2 fullname: WANG Mengchan – sequence: 3 fullname: LIU Shaoxiong – sequence: 4 fullname: XU Yun – sequence: 5 fullname: QIU Shaying – sequence: 6 fullname: YAO Rumeng |
| Author_xml | – sequence: 1 fullname: 汤灿辉 – sequence: 2 fullname: 王梦禅 – sequence: 3 fullname: 刘少雄 – sequence: 4 fullname: 徐云 – sequence: 5 fullname: 邱沙英 – sequence: 6 fullname: 姚如梦 |
| BookMark | eNrjYmDJy89LZWBQNjTQMzQ2tjDTz9LLLC7OMzQwMNI1MDYw0zMyMDI0MDEwNjJjYeCEC3Mw8BYXZyYZGBgaGpiamhpzMng82zTz2eIZL1u3Pt-y4EX7quct2572TwRyX-xvf76i-8mOtU8nN77YsuJ5586n-xqfTup5vrvtRX_P831LXkzY-7RrxbOGxqf9M572TONhYE1LzClO5YXS3Ayhbq4hzh66Pv7uns6OPrrFhgZGBroWKRbmQGBhZGaSap5mmGpplGhuZpCUlpyUZpFsammenJhmmpKclppibGJkZpRqkWqRZmxslGRkmZaSaJZoYmbMzaAOMbc8MS8tMS89Piu_tCgPaGN8cUF6ZXYWyONGxkCrjAFDt2vr |
| ClassificationCodes | TS255.1 |
| ContentType | Journal Article |
| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| Copyright_xml | – notice: Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
| DBID | 2B. 4A8 92I 93N PSX TCJ |
| DOI | 10.13386/j.issn1002-0306.2021040326 |
| DatabaseName | Wanfang Data Journals - Hong Kong WANFANG Data Centre Wanfang Data Journals 万方数据期刊 - 香港版 China Online Journals (COJ) China Online Journals (COJ) |
| DatabaseTitleList | |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Engineering |
| DocumentTitle_FL | Quality Changes and Bacterial Community Dynamics of Sea Buckthorn Jiaosu during Nature Fermentation |
| EndPage | 157 |
| ExternalDocumentID | spgykj202123020 |
| GroupedDBID | -02 2B. 4A8 5XA 5XC 92H 92I 93N ABJNI ACGFS ALMA_UNASSIGNED_HOLDINGS CCEZO CDRFL CW9 GROUPED_DOAJ PSX TCJ TGT U1G U5L |
| ID | FETCH-LOGICAL-s1020-8d877778264e7f1e92a760bfcbf8c597caf5dcfed34262e8e8f332b29fda6a463 |
| ISSN | 1002-0306 |
| IngestDate | Thu May 29 04:10:01 EDT 2025 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 23 |
| Keywords | 沙棘;酵素;高通量测序;细菌群落;品质 |
| Language | Chinese |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-s1020-8d877778264e7f1e92a760bfcbf8c597caf5dcfed34262e8e8f332b29fda6a463 |
| PageCount | 8 |
| ParticipantIDs | wanfang_journals_spgykj202123020 |
| PublicationCentury | 2000 |
| PublicationDate | 2021-12-01 |
| PublicationDateYYYYMMDD | 2021-12-01 |
| PublicationDate_xml | – month: 12 year: 2021 text: 2021-12-01 day: 01 |
| PublicationDecade | 2020 |
| PublicationTitle | 食品工业科技 |
| PublicationTitle_FL | Science and Technology of Food Industry |
| PublicationYear | 2021 |
| Publisher | 江西中医药高等专科学校药学系, 江西抚州 344000%重庆三峡医药高等专科学校药学院, 重庆 404120 |
| Publisher_xml | – name: 江西中医药高等专科学校药学系, 江西抚州 344000%重庆三峡医药高等专科学校药学院, 重庆 404120 |
| SSID | ssib001105553 ssib051376492 ssj0050115 |
| Score | 2.2669082 |
| Snippet | TS255.1; 为揭示沙棘酵素发酵过程中细菌菌群结构演变规律及自然发酵本质,利用Illumina Miseq高通量测序技术分析发酵过程中细菌群落结构的变化,同时对其各项理化指标和活性成分的变化规律进行分析.结果表明,经过60 d自然发酵,pH由4.42下降至3.47,总酸由2.6 g/L增加至10.54... |
| SourceID | wanfang |
| SourceType | Aggregation Database |
| StartPage | 150 |
| Title | 沙棘酵素自然发酵过程中品质特征和细菌群落动态变化 |
| URI | https://d.wanfangdata.com.cn/periodical/spgykj202123020 |
| Volume | 42 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV3Na9RAFB9qBdGD-InfFHROpTWZmSQzx0mbpQh6aqG3kmSTSoVV3PZgL1pQi1qoHyD1JuihCF6kiiLWf8btrv-F771kd8Na8QO8LLMzL-_93nvJzLxk5g1jFzAplvHqcPMq5Y2p2MGD3OmslzjIsDdMMtw7fPmKPzWjLs16s0PDtyurlpYWk_F0edd9Jf_iVagDv-Iu2b_wbI8pVEAZ_Au_4GH4_SMf88jnoeDGYMFKbjSPDNceDz0eBTxU3Do80hwCfmuxRise-jzyuK5x41aINQ9rSAY0FuhDHgGl5nYSiY2E-SbRKGxFPoaHBpvCiJqARnA9QUJDrn0SWuvWRNwqrDEOD4mhtsTHx2UWxeWIR1Nhghdnz3ZnzAgSVatVkIBcwOmVIA2pZgPSyEfmuvcNhizkkvwALwUtUQ9Abfok0BKRzmBEwa1P7ICR1ycBYLpEGDql6QxoqqokwBZURFCWF4eDdd-nCHdgbUqJyxAc0ARxVSwOVgA7ohEnua2RCUISHyABWL_UXFY097AJwfvodetWLu81gTMkcobnajcEZDw0JxnYRKPwaDl4jLdHt0qA_LDNkosJgi5uA0kC_x9wgzc5OIeAD0IZVZjOzamMrzgAY5haHYCVqHQ0QlaGU7dISlzOzNwilflPg76U9BFygUT0JIyjc2GIkmIg1TpN3po35m9dW0ASiMGFs4ftFUFQrPMo38lQPIHHx_bns54Lw7Eyvfx0HsZTtJyilLmPne8CuvhrOLQ_sJHHjfnKVHb6EDtYxqAjtuhQDrOh5atH2IFKZtKjbGrn3YudVxvf771vb73srL5p3_3QWn8CfztfV9ubj759fNt6ttLZ2mw_-NTaXmk9XWt_vt9ZX2tvv-48_tJ6uLlzZ6W1vtFae36MzdSi6YmpsfLQlbGmi6-SdB0zhELc4KssyN3MiDjwnSRPk1ynngnSOPfqaZ7VJZ5lkelM51KKRJi8Hvux8uVxNty43shOsJHclxD_ZWldi1jFmTRpAAEnFEUSp1onJ9lIaYe5slNtzg345dTvSU6z_f3H-AwbXry5lJ2FQGExOUfO_AEih8fT |
| linkProvider | Directory of Open Access Journals |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=%E6%B2%99%E6%A3%98%E9%85%B5%E7%B4%A0%E8%87%AA%E7%84%B6%E5%8F%91%E9%85%B5%E8%BF%87%E7%A8%8B%E4%B8%AD%E5%93%81%E8%B4%A8%E7%89%B9%E5%BE%81%E5%92%8C%E7%BB%86%E8%8F%8C%E7%BE%A4%E8%90%BD%E5%8A%A8%E6%80%81%E5%8F%98%E5%8C%96&rft.jtitle=%E9%A3%9F%E5%93%81%E5%B7%A5%E4%B8%9A%E7%A7%91%E6%8A%80&rft.au=%E6%B1%A4%E7%81%BF%E8%BE%89&rft.au=%E7%8E%8B%E6%A2%A6%E7%A6%85&rft.au=%E5%88%98%E5%B0%91%E9%9B%84&rft.au=%E5%BE%90%E4%BA%91&rft.date=2021-12-01&rft.pub=%E6%B1%9F%E8%A5%BF%E4%B8%AD%E5%8C%BB%E8%8D%AF%E9%AB%98%E7%AD%89%E4%B8%93%E7%A7%91%E5%AD%A6%E6%A0%A1%E8%8D%AF%E5%AD%A6%E7%B3%BB%2C+%E6%B1%9F%E8%A5%BF%E6%8A%9A%E5%B7%9E+344000%25%E9%87%8D%E5%BA%86%E4%B8%89%E5%B3%A1%E5%8C%BB%E8%8D%AF%E9%AB%98%E7%AD%89%E4%B8%93%E7%A7%91%E5%AD%A6%E6%A0%A1%E8%8D%AF%E5%AD%A6%E9%99%A2%2C+%E9%87%8D%E5%BA%86+404120&rft.issn=1002-0306&rft.volume=42&rft.issue=23&rft.spage=150&rft.epage=157&rft_id=info:doi/10.13386%2Fj.issn1002-0306.2021040326&rft.externalDocID=spgykj202123020 |
| thumbnail_s | http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fwww.wanfangdata.com.cn%2Fimages%2FPeriodicalImages%2Fspgykj%2Fspgykj.jpg |