基于高通量测序技术老面酵头微生物菌群多样性分析

Q935; 通过高通量测序技术对不同活化时间及活化次数老面酵头的微生物菌群多样性进行研究.结果表明,随着活化时间的增加,老面酵头的细菌菌群丰富度无显著变化(P＞0.05),多样性呈先降低后升高的趋势,真菌菌群丰富度呈先升高后下降的趋势,多样性呈下降趋势;随着活化次数的增加,老面酵头的细菌菌群丰富度无显著变化(P＞0.05),真菌菌群丰富度及细菌和真菌菌群多样性均呈下降趋势,说明活化对于老面酵头的菌群多样性具有不利的影响.不同老面酵头样品中相对丰度较高的微生物属具有一定差异.在门水平上,共检测出16个细菌门,优势细菌门分别为厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidota)和...

Full description

Saved in:
Bibliographic Details
Published in中国酿造 Vol. 43; no. 10; pp. 35 - 41
Main Authors 安香玉, 郝建雄, 王成祥, 赵鑫燕, 马淑红, 刘玉红, 郭海云
Format Journal Article
LanguageChinese
Published 河北科技大学食品与生物学院,河北石家庄 050018%河北同福健康产业有限公司,河北石家庄 051430 2024
Subjects
高通量测序技术
活化时间
sourdough
活化次数
activation time
老面酵头
microbial diversity
微生物多样性
high-throughput sequencing technology
activation number
Online AccessGet full text
ISSN0254-5071
DOI10.11882/j.issn.0254-5071.2024.10.006

Cover

Abstract Q935; 通过高通量测序技术对不同活化时间及活化次数老面酵头的微生物菌群多样性进行研究.结果表明,随着活化时间的增加,老面酵头的细菌菌群丰富度无显著变化(P＞0.05),多样性呈先降低后升高的趋势,真菌菌群丰富度呈先升高后下降的趋势,多样性呈下降趋势;随着活化次数的增加,老面酵头的细菌菌群丰富度无显著变化(P＞0.05),真菌菌群丰富度及细菌和真菌菌群多样性均呈下降趋势,说明活化对于老面酵头的菌群多样性具有不利的影响.不同老面酵头样品中相对丰度较高的微生物属具有一定差异.在门水平上,共检测出16个细菌门,优势细菌门分别为厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidota)和变形菌门(Proteobacteria);共检测出4个真菌门,优势真菌门分别为子囊菌门(Ascomycota)、担子菌门(Basidiomycota)和球囊菌门(Glomeromycota).在属水平,共检测出195个细菌属,优势细菌属分别为乳杆菌属(Lactobacillus)和魏斯氏菌属(Weissella);共检测出46个真菌属,优势真菌属分别为哈萨克斯坦酵母属(Kazachstania)、交链孢霉属(Altemaria)和曲霉属(Aspergillus).
AbstractList Q935; 通过高通量测序技术对不同活化时间及活化次数老面酵头的微生物菌群多样性进行研究.结果表明,随着活化时间的增加,老面酵头的细菌菌群丰富度无显著变化(P＞0.05),多样性呈先降低后升高的趋势,真菌菌群丰富度呈先升高后下降的趋势,多样性呈下降趋势;随着活化次数的增加,老面酵头的细菌菌群丰富度无显著变化(P＞0.05),真菌菌群丰富度及细菌和真菌菌群多样性均呈下降趋势,说明活化对于老面酵头的菌群多样性具有不利的影响.不同老面酵头样品中相对丰度较高的微生物属具有一定差异.在门水平上,共检测出16个细菌门,优势细菌门分别为厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidota)和变形菌门(Proteobacteria);共检测出4个真菌门,优势真菌门分别为子囊菌门(Ascomycota)、担子菌门(Basidiomycota)和球囊菌门(Glomeromycota).在属水平,共检测出195个细菌属,优势细菌属分别为乳杆菌属(Lactobacillus)和魏斯氏菌属(Weissella);共检测出46个真菌属,优势真菌属分别为哈萨克斯坦酵母属(Kazachstania)、交链孢霉属(Altemaria)和曲霉属(Aspergillus).
Abstract_FL The microbial flora diversity of sourdough with different activation time and numbers was investigated by high throughput sequencing tech-nology.The results showed that with the increase of activation time,the richness of bacterial flora in sourdough had no significant change(P＞0.05),the diversity of bacterial flora first decreased and then increased,the richness of fungal flora first increased and then decreased,and the diversity decreased.With the increase of activation number,the richness of bacterial flora in sourdough had no significant change(P＞0.05),while the richness of fungal flora and the diversity of bacterial and fungal flora showed a trend of decreasing,indicating that the activation had an adverse effect on the microbial diversity of sourdough.There were some differences in the microbial genera with high relative abundance in different sourdough samples.At the phy-lum level,a total of 16 bacterial phyla were detected,and the dominant bacterial phyla were Firmicutes,Bacteroidota and Proteobacteria,respectively.A total of 4 fungal phyla were detected,and the dominant fungal phyla were Ascomycota,Basidiomycota and Glomeromycota,respectively.At the genus level,a total of 195 bacterial genera were detected,and the dominant bacterial genera were Lactobacillus and Weissella,respectively.A total of 46 fungal genera were detected,and the dominant fungal genera were Kazachstania,Alternaria and Aspergillus,respectively.
Author 安香玉
刘玉红
赵鑫燕
郭海云
郝建雄
马淑红
王成祥
AuthorAffiliation 河北科技大学食品与生物学院,河北石家庄 050018%河北同福健康产业有限公司,河北石家庄 051430
AuthorAffiliation_xml – name: 河北科技大学食品与生物学院,河北石家庄 050018%河北同福健康产业有限公司,河北石家庄 051430
Author_FL GUO Haiyun
AN Xiangyu
ZHAO Xinyan
HAO Jianxiong
LIU Yuhong
WANG Chengxiang
MA Shuhong
Author_FL_xml – sequence: 1
  fullname: AN Xiangyu
– sequence: 2
  fullname: HAO Jianxiong
– sequence: 3
  fullname: WANG Chengxiang
– sequence: 4
  fullname: ZHAO Xinyan
– sequence: 5
  fullname: MA Shuhong
– sequence: 6
  fullname: LIU Yuhong
– sequence: 7
  fullname: GUO Haiyun
Author_xml – sequence: 1
  fullname: 安香玉
– sequence: 2
  fullname: 郝建雄
– sequence: 3
  fullname: 王成祥
– sequence: 4
  fullname: 赵鑫燕
– sequence: 5
  fullname: 马淑红
– sequence: 6
  fullname: 刘玉红
– sequence: 7
  fullname: 郭海云
BookMark eNrjYmDJy89LZWBQNTTQMzS0sDDSz9LLLC7O0zMwMjXRNTUwN9QzMjAy0QNKGxiYsTBwwsU5GHiLizOTDAyMjMyMDQxNORlcn87f9WRX38vVM142zHrZ3v9sa_fTXf3PuhqezVn_oqHx5dxFL1u3Pl2y5em-dc-nzH_eufJFf8_zfUueLpn1bMH2Zw3Ln3a0PZs3gYeBNS0xpziVF0pzM6i6uYY4e-iWJ-alJealx2fllxblAWXiq9LzqkCOMzQAOs2YWHUAKydd-w
ClassificationCodes Q935
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 10.11882/j.issn.0254-5071.2024.10.006
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 Microbial flora diversity analysis of sourdough based on high-throughput sequencing technology
EndPage 41
ExternalDocumentID zgnz202410006
GrantInformation_xml – fundername: (国家自然科学基金); (河北省农业科技成果转化资金项目)
  funderid: (国家自然科学基金); (河北省农业科技成果转化资金项目)
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-wanfang_journals_zgnz2024100063
ISSN 0254-5071
IngestDate Thu May 29 04:05:40 EDT 2025
IsPeerReviewed false
IsScholarly true
Issue 10
Keywords 高通量测序技术
活化时间
sourdough
活化次数
activation time
老面酵头
microbial diversity
微生物多样性
high-throughput sequencing technology
activation number
Language Chinese
LinkModel OpenURL
MergedId FETCHMERGED-wanfang_journals_zgnz2024100063
ParticipantIDs wanfang_journals_zgnz202410006
PublicationCentury 2000
PublicationDate 2024
PublicationDateYYYYMMDD 2024-01-01
PublicationDate_xml – year: 2024
  text: 2024
PublicationDecade 2020
PublicationTitle 中国酿造
PublicationTitle_FL China Brewing
PublicationYear 2024
Publisher 河北科技大学食品与生物学院,河北石家庄 050018%河北同福健康产业有限公司,河北石家庄 051430
Publisher_xml – name: 河北科技大学食品与生物学院,河北石家庄 050018%河北同福健康产业有限公司,河北石家庄 051430
SSID ssib002263015
ssib001104799
ssj0039670
ssib051369242
Score 4.680502
Snippet Q935;...
SourceID wanfang
SourceType Aggregation Database
StartPage 35
Title 基于高通量测序技术老面酵头微生物菌群多样性分析
URI https://d.wanfangdata.com.cn/periodical/zgnz202410006
Volume 43
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1LaxRBEG5iBNGD-MRnyME6ya4zPd3T3ceezSxB0FOE3MLs5uFpBU0ue1oPvsV48CBBjUhARNCLQcghv8bdZP-FVTWzuyMu8XEZemvr6_qqqpl-TE-PEFcCJyW23bASN5qNiopUs9JQi1lF2sUwbDrd1Mu0NHDjZjx7S12f1_MTk83SrqW11Ua12R77Xsn_ZBVlmFd6S_YfMjusFAVYxvziFTOM17_KMaQaXB0SD6miq00hdeATcJYKtInBc8GArUMaQ6LBJoQiZZZYT2pYcDXwKLH004aEcjPgJcM1ARHl0YpieAoebRlwighgwaJdx_A62BpJSEcVKKIRgw8gMWw0AG_oL4v6MVtPIf-e52CgzB5Z8DPsYwLJzIBJvXDNDx-0sJGUKJD3WJljRiQZqSAmIpeIfcIhc1SvVSOVHJMwQ4t8SOKxaj1SsRQJCgaCQ4o0gTAMurx6Ikfrphx0CUnE3tbAGa7UEHoUfY5RHhF0GD0gPyKOLDofcT44HHZs0EsodB1zJmvj7VJbiYpoJfGgHairgaavJoLU42CaIpGnFG1Y5oSEvC7wlFJufd4ULPNsY4PKM4KcHDuJ2fM1LtRJ7d9Z4qg7KPVcUqsKTTTK3Wx-GtfgdhKUOs38vJpi-JUfg_Z7x44zQe7ZyUB1aKBKOa3m2zNHI5rhPtP2SqtNGvQQKz4kDktjQl1ad-E5Ax1WUp6TyzgqjZF1GMVOquGZdJGLTb5wW1A4ImBA8NpB9PitwNZy1lopDWDnTojjxcxz2ue3kZNion37lDhWOo_0tEi7mzs_dl70P7_udzb6j9Z728-6O-u9p53em6_7nfv9tx_6D7a7W9-6u1_2Xm3uPfm0v_58b3eru7XRe_-91_nYffyw9-7lGQH1dK42WymILBT3snsLvwQqOismW3daS-fEdLSc4Qwns4tKZyqLsiwLjHFSNwyK49idF1MH13XhTwoXxVEq56ual8Tk6t21pcs4zl9tTHGefgIuGLZi
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=%E5%9F%BA%E4%BA%8E%E9%AB%98%E9%80%9A%E9%87%8F%E6%B5%8B%E5%BA%8F%E6%8A%80%E6%9C%AF%E8%80%81%E9%9D%A2%E9%85%B5%E5%A4%B4%E5%BE%AE%E7%94%9F%E7%89%A9%E8%8F%8C%E7%BE%A4%E5%A4%9A%E6%A0%B7%E6%80%A7%E5%88%86%E6%9E%90&rft.jtitle=%E4%B8%AD%E5%9B%BD%E9%85%BF%E9%80%A0&rft.au=%E5%AE%89%E9%A6%99%E7%8E%89&rft.au=%E9%83%9D%E5%BB%BA%E9%9B%84&rft.au=%E7%8E%8B%E6%88%90%E7%A5%A5&rft.au=%E8%B5%B5%E9%91%AB%E7%87%95&rft.date=2024&rft.pub=%E6%B2%B3%E5%8C%97%E7%A7%91%E6%8A%80%E5%A4%A7%E5%AD%A6%E9%A3%9F%E5%93%81%E4%B8%8E%E7%94%9F%E7%89%A9%E5%AD%A6%E9%99%A2%2C%E6%B2%B3%E5%8C%97%E7%9F%B3%E5%AE%B6%E5%BA%84+050018%25%E6%B2%B3%E5%8C%97%E5%90%8C%E7%A6%8F%E5%81%A5%E5%BA%B7%E4%BA%A7%E4%B8%9A%E6%9C%89%E9%99%90%E5%85%AC%E5%8F%B8%2C%E6%B2%B3%E5%8C%97%E7%9F%B3%E5%AE%B6%E5%BA%84+051430&rft.issn=0254-5071&rft.volume=43&rft.issue=10&rft.spage=35&rft.epage=41&rft_id=info:doi/10.11882%2Fj.issn.0254-5071.2024.10.006&rft.externalDocID=zgnz202410006
thumbnail_s http://utb.summon.serialssolutions.com/2.0.0/image/custom?url=http%3A%2F%2Fwww.wanfangdata.com.cn%2Fimages%2FPeriodicalImages%2Fzgnz%2Fzgnz.jpg