Hu Nan, Lei Ming, Zhao Xiuli, Zhang Zhen, Gu Ying, Zhang Yan, Wang Shuo
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
Foods. 2020 Nov 12;9(11):1656. doi: 10.3390/foods9111656.
In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts, total soluble solids, total titration acid, total phenols, total flavonoids, total anthocyanin, superoxide dismutase, and antioxidant activity were analyzed in all samples. The results showed that at the phylum level, the bacteria in all samples were predominantly Firmicutes and Proteobacteria, while the majority of fungus belonged to Ascomycota. At the genus level, , , and were the dominant bacteria, and and were the dominant fungi. Our data show that the lactic acid bacteria counts in Jiaosu A were the lowest of the three products, in the range of 4.31-10.9 log CFU/mL, while yeast counts ranged from 6.71 to 7.35 log CFU/mL. The antioxidant activities of Jiaosu C were greater than those of Jiaosu A and Jiaosu B, and Spearman correlation analysis showed that the relative abundance of and was significantly positively correlated with total phenolics, total anthocyanin, total flavonoids, and antioxidant index.
在本研究中，采用高通量测序方法分析了三个不同地区生产的三种不同传统发酵蓝莓饮料（酵素A、酵素B和酵素C）微生物群落的组成和多样性。对所有样品分析了乳酸菌和酵母菌计数、总可溶性固形物、总滴定酸、总酚、总黄酮、总花青素、超氧化物歧化酶和抗氧化活性。结果表明，在门水平上，所有样品中的细菌主要为厚壁菌门和变形菌门，而大多数真菌属于子囊菌门。在属水平上， 、 和 是优势细菌， 和 是优势真菌。我们的数据表明，酵素A中的乳酸菌计数在三种产品中最低，范围为4.31 - 10.9 log CFU/mL，而酵母菌计数范围为6.71至7.35 log CFU/mL。酵素C的抗氧化活性大于酵素A和酵素B，Spearman相关性分析表明， 和 的相对丰度与总酚、总花青素、总黄酮和抗氧化指数显著正相关。
