摘要
开菲尔粒是一种天然存在的混菌发酵体系,为乳白色、胶质状颗粒,对牛奶、羊奶等有发酵作用,其发酵产品"开菲尔"是世界许多国家或地区的传统食品。本文采用宏基因组学技术提取开菲尔粒中总DNA,通过高通量测序和生物信息学分析方法得到8个菌属及其组成比例。试验结果表明,乳酸菌和醋酸菌是开菲尔粒中的优势菌相,占细菌总数的90%;而其余5个菌属,包括链球菌属、希瓦氏菌属、明串珠菌属、假单胞菌属和不动杆菌属,占细菌总数的10%左右。
Kefir grain is a kind of natural starter for fermented milk, which is composed of various microorganisms,and kefir is a kind of traditional food in many countries. In this paper, bacteria composition of kefir grain was investigated by metagenomic technology. Total DNA was extracted and detected by high throughput-sequencing and bioinformatics analysis, and 8 genera and their composition were determined. The results showed that lactic acid bacteria and acetic acid bacteria were dominated, which accounted for 90% of the bacterial population, while the other 5 genera, including Streptococcus, Shewanella, Leuconostoc, Pseudomonas and Acinetobacter accounted for about 10%.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第6期225-230,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
开菲尔粒
宏基因组
高通量测序
菌相组成
Kefir grain
Metagenome
high-throughput sequencing
Bacteria composition
