北京豆汁微生物群落分析及淀粉絮凝菌分离鉴定

张莉力; 刘黎莹; 许云贺

doi:10.13386/j.issn1002-0306.2017.16.026

北京豆汁微生物群落分析及淀粉絮凝菌分离鉴定

Analysis of Beijing Douzhir microbiota and isolation and identification of advantage bacterium capable of flocculating starch

摘要

摘要: 采集了三个商家的北京豆汁和麻豆腐样本,共12份,通过高通量测序技术分析其中的细菌群落组成及多样性,并利用绿豆汁培养基对优势菌进行分离纯化和鉴定。结果表明,厚壁菌（Firmicutes）、变形杆菌（Proteobacteria）和拟杆菌（Bacteroidetes）是豆汁和麻豆腐的优势菌门。乳酸乳球菌（Lactococcus）、链球菌（Streptococcus）、乳酸杆菌（Lactobacillus）是豆汁中的优势菌属,乳酸乳球菌（Lactococcus）、乳酸杆菌（Lactobacillus）、肺炎克雷伯菌（Klebsiella）和醋酸杆菌（Acetobacter）是麻豆腐中的优势菌属。利用产酸能力和絮凝淀粉能力筛选出两株符合豆汁发酵要求的絮凝产酸菌株D-23和M-10,经16S rRNA测序鉴定分别为乳酸乳球菌乳酸亚种（Lactococcus lactis subsp.Lactis）和醋酸杆菌（Acetobacter indonesiensis）。这两株菌对北京豆汁工业化纯菌发酵生产具有重要意义。

Abstract: 12 samples of Douzhir ( D groups) and Ma tofu ( M groups) were collected from three manufacturers.High-throughput sequencing was used to analyze composition and diversity of bacterial community.Based on this method, dominant bacteria were screened and identified using mung bean juice as medium. In both Douzhir and Ma tofu, dominant bacteria belonged to Firmicutes, Proteobacteria and Bacteroidetes. In Douzhir of three manufacturers, predominant genera were Lactococcus, Streptococcus, Klebsiella and Lactobacillus.In Ma tofu of three manufacturers, predominant genera were Lactococcus, Lactobacillus and Acetobacter. After sequencing of 16 S rRNA, they belong to Lactococcus lactis subsp. Lactis and Acetobacter indonesiensis respectively.These two strains had important significance for industrial fermentation production of Beijing Douzhir.