杨林子,卢云浩,何强

• 1:四川大学轻工科学与工程学院

摘要(Abstract)：

结合传统培养鉴定法和Illumina MiSeq测序技术分析郫县豆瓣不同发酵阶段的微生物群落演替。结果表明,辣椒发酵阶段细菌以Gracilibacillus sp.,Bacillus sp.,Staphylococcus sp.,Oceanobacillus sp.为主,真菌以Candidasp.,Zygosaccharomyces sp.,Aspergillus sp.为优势菌属;蚕豆发酵阶段具有较高的微生物菌落总数,混合发酵阶段展现了丰富的微生物多样性,这两个阶段细菌均以Bacillus sp.丰度最高,而真菌以Candidasp.,Zygosaccharomyces sp.为优势菌属。研究结果可为郫县豆瓣的控制发酵和品质提升提供科学支撑。

关键词(KeyWords)： 郫县豆瓣;微生物;演替;传统培养鉴定;高通量测序

Abstract:

Keywords:

基金项目(Foundation): 郫县豆瓣绿色关键工艺突破与产业升级示范（工信部）（2018-QT）

作者(Author): 杨林子,卢云浩,何强

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