基于细菌多样性对蔬菜发酵制品分析评价Analysis and Evaluation of Vegetable Fermented Products Based on Bacterial Diversity
王倩倩,邱泳明,迟雪梅,贾倩雯,任楠楠,迟乃玉,张庆芳
摘要(Abstract)：
以草菇和白菜为基本原料发酵制得4种发酵制品，采用高通量测序技术，对其细菌多样性及功能进行分析。结果显示：以白菜为原料添加酸奶的发酵制品物种丰度最大；草菇发酵制品的细菌多样性大于白菜发酵制品。发酵制品中的细菌主要为乳酸菌；以草菇为原料的优势菌是Lactobacillus plantarum,其中添加酸奶发酵的丰度为67.63%,自然发酵的丰度为69.46%,其次是Leuconostoc pseudomesenteroides,其中添加酸奶发酵的丰度为29.51%,自然发酵的丰度为30.10%;以白菜为原料的优势菌主要是Lactobacillus plantarum,其中添加酸奶发酵的丰度为88.97%,自然发酵的丰度为90.65%。功能预测分析，4种发酵制品都有安全性和营养性的特点。文章还进一步讨论分析了蔬菜发酵制品中乳酸菌的功能及白菜发酵制品Lactobacillus plantarum为优势菌群的原因。
关键词(KeyWords)： 草菇和白菜;发酵制品;细菌多样性;功能预测
基金项目(Foundation): 辽宁省自然科学基金(2014020134);; 国家重点研发计划海洋关键技术与装备领域课题(2018YFC0311100)资助项目
作者(Author): 王倩倩,邱泳明,迟雪梅,贾倩雯,任楠楠,迟乃玉,张庆芳
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