袁宇涵,王岩,金泽林,张亮,王亮,刘云国

• 1:新疆大学生命科学与技术学院
• 2:临沂大学生命科学学院
• 3:临沂小鲁生物科技有限公司

摘要(Abstract)：

复杂的微生物群落在臭咸鸡蛋的发酵过程中起着重要作用。为研究臭咸鸡蛋与发酵液中微生物群落的关系，采用高通量测序技术分析了细菌多样性与真菌多样性。结果表明，臭咸鸡蛋中盐厌氧菌属是优势细菌属，帚枝霉属为优势真菌属，发酵液中微生物群落丰富度与均匀度高于臭咸鸡蛋，优势细菌属为盐单胞菌属，初步判定这些微生物很可能是臭咸鸡蛋发酵的核心微生物。该研究揭示了发酵臭咸鸡蛋与其发酵液的微生物群落结构多样性，为筛选及利用其特色微生物提供了理论依据。

关键词(KeyWords)： 微生物群落;臭咸鸡蛋;发酵液;高通量测序

Abstract:

Keywords:

基金项目(Foundation): 山东省重点研发计划(医用食品专项计划)(2019YYSP026);; 临沂市重点研发计划(2020ZX028)

作者(Author): 袁宇涵,王岩,金泽林,张亮,王亮,刘云国

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