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                  • EI
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                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
                  • DOAJ
                  • EBSCO
                  • 北大核心期刊
                  • 中國核心學術期刊RCCSE
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                  • 中國精品科技期刊
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                  • 中國科技核心期刊CSTPCD
                  • 中國生物醫學SinoMed
                  中國精品科技期刊2020
                  崔運來,張徽,李玉龍,等. 鎮江香醋醋酸發酵階段細菌的垂直分布與富集培養[J]. 食品工業科技,2023,44(18):193?199. doi: 10.13386/j.issn1002-0306.2022110197.
                  引用本文: 崔運來,張徽,李玉龍,等. 鎮江香醋醋酸發酵階段細菌的垂直分布與富集培養[J]. 食品工業科技,2023,44(18):193?199. doi: 10.13386/j.issn1002-0306.2022110197.
                  CUI Yunlai, ZHANG Hui, LI Yulong, et al. Vertical Distribution and Enrichment Culture of Bacteria in the Acetic Acid Fermentation Stage of Zhenjiang Aromatic Vinegar[J]. Science and Technology of Food Industry, 2023, 44(18): 193?199. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110197.
                  Citation: CUI Yunlai, ZHANG Hui, LI Yulong, et al. Vertical Distribution and Enrichment Culture of Bacteria in the Acetic Acid Fermentation Stage of Zhenjiang Aromatic Vinegar[J]. Science and Technology of Food Industry, 2023, 44(18): 193?199. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110197.

                  鎮江香醋醋酸發酵階段細菌的垂直分布與富集培養

                  Vertical Distribution and Enrichment Culture of Bacteria in the Acetic Acid Fermentation Stage of Zhenjiang Aromatic Vinegar

                  • 摘要: 釀造食醋的口感和風味與發酵微生物密切相關,為了探究鎮江香醋醋酸發酵階段細菌群落在垂直方向中的分布及其規律,并研究不同培養基對醋醅中可培養細菌的富集作用。本研究通過高通量測序對醋醅和富集培養樣品的細菌多樣性進行測定。結果表明,表層、中層和底層醋醅樣品的OTU數量分別為66、76和111個,表層醋醅的優勢細菌為Acetobacter,中層和底層醋醅的優勢細菌為Lactobacillus,細菌的菌群豐富度和多樣性隨著發酵缸深度變深而更豐富和多樣。同時,富集后的高通量測序表明,寡營養培養基比富營養培養基富集的細菌多樣性更高。本研究揭示了鎮江香醋醋醅在垂直方向細菌分布存在差異,同時提出一種寡營養細菌分離的培養基,為醋醅中發酵微生物的高效分離提供思路。

                     

                    Abstract: The taste and flavor of fermented vinegars are closely related to the fermentation microorganisms. In order to investigate the vertical distribution of bacterial community in the acetic acid fermentation stage of Zhenjiang aromatic vinegar, and to investigate the enrichment effect of different media on the culturable bacteria from Cupei. In this study, the bacterial diversity of Cupei and enriched culture samples were determined by high-throughput sequencing. The results showed that the number of OTUs in the surface, middle and bottom Cupei samples were 66, 76 and 111, respectively. The dominant bacterium in the surface layer was Acetobacter, while the dominant bacterium in the middle and bottom layers was Lactobacillus. The richness and diversity of bacterial flora became more abundant and diverse with the depth of fermentation. Meanwhile, high-throughput sequencing after enrichment showed that the oligotrophic medium enriched higher bacterial diversity than the nutrient-rich medium. This study revealed that there were differences in bacterial diversity in different depths of Cupei. And it also proposed an oligotrophic medium for bacterial isolation to make isolation of fermentation microorganisms from Cupei more efficient.

                     

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