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董胜奇,王格,张涛,葛向阳.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[J].华中农业大学学报,2019,38(5):92-97
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
Analysis of composition and changes of fungal community during fermentation of soybean meal based on high throughput sequencing
投稿时间:2019-03-22  
DOI:
中文关键词:  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
英文关键词:soybean meal  fungal community  noxious fungi  fermentation  high throughput sequencing  quality of soybean meal  relative abundance
基金项目:湖北省科技支撑计划项目(2015BBA186)
作者单位E-mail
董胜奇 华中农业大学生命科学技术学院武汉 430070 1317717071@qq.com 
王格 华中农业大学生命科学技术学院武汉 430070  
张涛 湖北邦之德牧业科技有限公司黄石 435000  
葛向阳 华中农业大学生命科学技术学院武汉 430070 gxy@mail.hzau.edu.cn 
摘要点击次数: 14
全文下载次数: 18
中文摘要:
      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、48 h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24 h和48 h时共有的唯一优势真菌属(相对丰度≥1%),它在发酵0 h时相对丰度均值不足1%,但在发酵24 h时的相对丰度均值为98.30%,48 h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(Saccharomyces cerevisiae)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。
英文摘要:
      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.
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