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基于高通量测序分析豆粕发酵过程中真菌群落的组成和变化 预览

Analysis of composition and changes of fungal community during fermentation of soybean meal based on high-throughput sequencing
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摘要 为了揭示豆粕发酵过程真菌群落的变化情况,为发酵豆粕的稳定性和安全性评价提供依据,采用MiSeq高通量测序技术分别检测2批发酵豆粕在0、24、48h时的真菌群落组成。结果表明:酵母菌属(Saccharomyces)是2批发酵豆粕在24h和48h时共有的唯一优势真菌属(相对丰度≥1%),它在发酵0h时相对丰度均值不足1%,但在发酵24h时的相对丰度均值为98.30%,48h时的相对丰度均值为89.56%。并且在发酵豆粕中检测不到有害真菌,证明发酵豆粕具有很好的安全性。2批发酵豆粕在3个时间点的真菌群落变化具有相似性,酿酒酵母(Saccharomycescerevisiae)的相对丰度先不断上升,然后维持在较高水平。在发酵过程中酿酒酵母不断消耗、钝化豆粕中的抗营养因子,并产生多种有益代谢产物,提高了发酵豆粕的品质。 To reveal the changes of fungal community during fermentation of soybean meal and provide basis for the stability and safety evaluation of fermented soybean meal,MiSeq high-throughput sequencing technique was used to detect the fungal community composition of two batches of fermented soybean meal at 0 h,24 h and 48 h,respectively.The results showed that Saccharomyces was the only dominant fungal genus(≥1%) shared by two batches of fermented soybean meal at 24 h and 48 h.The average relative abundance was less than 1% at 0 h,but 98.30% at 24 h and 89.56% at 48 h.And no noxious fungi were detected in the fermented soybean meals,which proved that the fermented soybean meal had good safety.The changes of fungal community in the two batches of fermented soybean meal were similar at the three time-points.The relative abundance of Saccharomyces cerevisiae increased continuously firstly,and then maintained at a high level.During the fermentation process,Saccharomyces cerevisiae continuously consumed and inactivated anti-nutritional factors in soybean meal,and produced various beneficial metabolites which improved the quality of fermented soybean meal.
作者 董胜奇 王格 张涛 葛向阳 DONG Shengqi;WANG Ge;ZHANG Tao;GE Xiangyang(College of Life Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Bangzhide Company Limited,Hubei Province,Huangshi 435000,China)
出处 《华中农业大学学报》 CAS CSCD 北大核心 2019年第5期92-97,共6页 Journal of Huazhong Agricultural University
基金 湖北省科技支撑计划项目(2015BBA186).
关键词 豆粕 真菌群落 有害真菌 发酵 高通量测序 豆粕品质 相对丰度 soybean meal fungal community noxious fungi fermentation high-throughput sequencing quality of soybean meal relative abundance
作者简介 董胜奇,硕士研究生.研究方向:微生物学与发酵工程.E-mail:1317717071@qq.com;通信作者:葛向阳,副教授.研究方向:微生物学与发酵工程.E-mail:gxy@mail.hzau.edu.cn.
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