酵素自然发酵过程中菌群动态变化分析

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关键词酵素；细菌菌群；食品安全性；高通量测序中图分类号TS201.3文献标识码A文章编号 0517-6611（2025）20-0154-04doi：10.3969/j.issn.0517-6611.2025.20.034

AbstractObective]Toinvestigatethedynamicevolutionofmicrobialcommunitiesandtheirimpactsonqualityandsafetyduringtheaero bicnaturalfrmentationofezs.Methodhisstudyplodhigtrougputsequeningtechologoaalytetructuraladbun dancechangesinbacterlcommunitiesofmixed-fruitenze（MFE）andpomegranateenze（PGE）at5，10，15，and20dasoffentation.[ResultTersultsrvealedtattedomnantbcterialaainbothMFEandPGEwereprimarilyUnclasifedgenera（eltiebundance ： 24.90%-47.61% ） and Ambiguous_taxa （ 11.86%-57.69% ）. By the late fermentation stage （day 2O），the relative abundances of conditonalpatsnroosdtiatlad，celleocee obacterbecameprdoantinE.Aerobicoditosmarkedlyaltedmobialsucsionpatysfaculativeaaeobs（.gactob cilus）redls） tedthatdominantmicrobialcommunitisinfuencedflvorandfunctioalitytoughorganicacidsyntsisandmetaboliteaula，et theirasociatedpaognicisssiadviglac.Concusion]Tissdylucatedthualectsoficobaldamicsud bicfermentatioonothproductqualityandfodsfetyrovidedateoreticalfoundationforptiiingementationprocesss，oling risk-associated microbiota，and developing functional enzyme products.

KeywordsEnzyme;Bacterial community;Food safety;High throughput sequencing

酵素的定义是利用菌类、植物、动物等作为制备酵素的原料，再添加或者不添加其他辅料，经过多种菌发酵后，制得含有特定生物活性成分（包括多糖类、寡糖类、蛋白质及多肽类、氨基酸类、维生素类）的产品[]。（剩余8556字）