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[1]沈咪娜 陆震鸣 张晓娟 柴丽娟 余永建 史劲松 许正宏**.镇江香醋醋酸发酵阶段产乳酸功能细菌的物种多样性*[J].应用与环境生物学报,2019,25(06):1-10.[doi:10.19675/j.cnki.1006-687x.2019.02007]
 SHEN Mina,LU Zhenming,ZHANG Xiaojuan,et al.Species-level diversity of lactate-producing bacteria in the acetic acid fermentation of Zhenjiang aromatic vinegar*[J].Chinese Journal of Applied & Environmental Biology,2019,25(06):1-10.[doi:10.19675/j.cnki.1006-687x.2019.02007]
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镇江香醋醋酸发酵阶段产乳酸功能细菌的物种多样性*()
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《应用与环境生物学报》[ISSN:1006-687X/CN:51-1482/Q]

卷:
25卷
期数:
2019年06期
页码:
1-10
栏目:
研究论文
出版日期:
2019-12-30

文章信息/Info

Title:
Species-level diversity of lactate-producing bacteria in the acetic acid fermentation of Zhenjiang aromatic vinegar*
作者:
沈咪娜12 陆震鸣2 张晓娟2 柴丽娟2 余永建4 史劲松3 许正宏12**
1江南大学工业生物技术教育部重点实验室 无锡 214122
2江南大学粮食发酵工艺与技术国家工程实验室 无锡 214122
3江南大学药学院 无锡 214122
4江苏恒顺醋业股份有限公司 镇江 21 2043
Author(s):
SHEN Mina12 LU Zhenming2 ZHANG Xiaojuan2 CHAI Lijuan2 YU Yongjian4 SHI Jinsong3 & XU Zhenghong 12**
1 Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
2 National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University , Wuxi 214122, China
3 School of Pharmaceutical Science, Jiangnan University , Wuxi 214122, China
4 Jiangsu Hengshun Vinegar Industry Co., Ltd. , Zhenjiang 212043, China
关键词:
镇江香醋乳酸物种多样性L-乳酸脱氢酶D-乳酸脱氢酶
Keywords:
Zhenjiang aromatic vinegar Lactic acid Species diversity D-Lactate dehydrogenase L-Lactate dehydrogenase
DOI:
10.19675/j.cnki.1006-687x.2019.02007
摘要:
乳酸是传统食醋中主要的不挥发性有机酸,具有柔和食醋酸感、增强风味品质等作用,但是目前对于醋酸发酵过程中乳酸形成的微生物机理尚缺少深入研究。本文首先分析了镇江香醋醋醅中D-乳酸和L-乳酸含量;继而采用宏基因组和宏转录组测序分析了醋醅中L-乳酸脱氢酶(L-LDH)和D-乳酸脱氢酶(D-LDH)基因的相对表达水平;最后利用兼并引物扩增和扩增子测序方法分析了L-LDH和D-LDH基因的物种多样性。结果表明,参与L-LDH和D-LDH合成的微生物均主要分布在Lactobacillus,其相对丰度均占到80%以上;其中与D-LDH相关的微生物主要为L. reuteri(67.9%),L. pontis(10.2%),L. fermentum(4.1%),L. helveticus(1.3%),而与L-LDH相关的微生物主要为L. helveticus(70.3%),Lactococcus lactis(9.2%),L. pontis(8.0%),L. casei(1.3%)。因此,镇江香醋醋酸发酵阶段乳酸主要由Lactobacillus菌群代谢丙酮酸产生,但D-乳酸和L-乳酸的产量则受到具体菌株的调控,其中D-乳酸可能主要由L. reuteri产生,L-乳酸可能主要由L. helveticus产生,本文结果可为解析醋酸发酵过程中乳酸的生物合成途径提供理论基础。(图7 表1 参29)
Abstract:
Lactic acid , one of the predominant non-volatile organic acids, is crucial for the flavor and quality of vinegar . This research aimed to reveal the configuration of lactic acid in vinegar, and analyze the divergent taxonomic distribution s related to the t wo k inds of key enzymes in lactic acid metabolic pathway in vinegar Pei. Methods: The contents of D-lactate and L-lactate in vinegar and vinegar Pei were determined. Relative expression levels of D-lactate dehydrogenase (D-LDH) and L-lactate dehydrogenase (L-LDH) genes were compared at the DNA level and RNA level, respectively. Species-level diversities of D-LDH and L-LDH genes were analyzed by high-throughput sequencing with designed d egenerate primers. Many species scattered in the genus Lactobacillus (>80%) were the main lactate producers. L. reuteri (67.9%), L. pontis (10.2%), L. fermentum (4.1%), L. helveticus (1.3%) possessing D-LDH gene might be the major D-lactate producing microorganisms, while L. helveticus (70.3%), Lactococcus lactis (9.2%) , L. pontis (8.0%), and L. casei (1.3%) having L-LDH gene might mainly contribute to the production of L-lactate. Our study revealed the species-level diversity of lactate-producing bacteria during the acetic acid fermentation process of Zhenjiang aromatic vinegar, L. reuteri might be the main functional strain for the production of D-lactate, while L. helveticus might be the main L-lactate producer.

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[4]郑少睿 朱晓宇** 周立祥 王薪淯 顾烨.氯化钠对乳酸合成己酸效能及功能微生物群落的影响*[J].应用与环境生物学报,2019,25(06):1.[doi:10.19675/j.cnki.1006-687x.2019.02018]
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备注/Memo

备注/Memo:
收稿日期 Received: 2019-02-02 接受日期 Accepted: 2019-03-27
*国家自然科学基金(31771967)资助
**通讯作者 Corresponding author (E-mail: zhenghxu@jiangnan.edu.cn)
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更新日期/Last Update: 2019-04-12