左澳腾,卢云浩,何强

• 1:四川大学轻工科学与工程学院

摘要(Abstract)：

葡萄球菌是郫县豆瓣甜瓣子发酵阶段的优势菌属，对豆瓣酱的品质具有显著贡献。为探明Staphylococcus菌株在甜瓣子发酵阶段的形成机制，该研究结合传统培养法和qPCR等技术考察了生物因素和非生物因素对不同Staphylococcus菌株的胁迫特性。结果表明，从甜瓣子发酵阶段主要分离了4种Staphylococcus菌株，分别为S.gallinarum、S.sciuri、S.pasteuri和S.haemolyticus,其中，S.gallinarum的丰度最高，达70.6%。4株Staphylococcus菌株均具有较强的耐酸、耐盐特性，其中，S.gallinarum的能力最强。与不同优势背景微生物的相互作用表明，S.gallinarum与B.licheniformis和Z.rouxii的生长存在竞争关系，与B.amyloliquefaciens具有侵害关系，与T.halophilus具有偏利共生关系，而与C.etchellsii保持中性关系。该研究结果可为揭示亲缘关系密切的Staphylococcus菌株在郫县豆瓣发酵过程中的生态分布提供一定指导。

关键词(KeyWords)： 郫县豆瓣酱;葡萄球菌;胁迫;相互作用;qPCR

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32201998)

作者(Author): 左澳腾,卢云浩,何强

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