期刊论文

Tian, X.

中文

食品与发酵工业

0253-990X

2022

48

23

117-123

10.13995/j.cnki.11-1802/ts.031048

S202110541005X:湖南省大学生创新创业训练计划项目 2021YX05:湖南中医药大学药学一流学科开放基金重点项目 2021GK5087:湖南省企业科技特派员计划项目 2021XJJJ012:湖南中医药大学校级科研基金项目

本校为第一机构

为探究植物蛋白与动物蛋白发酵乳品中细菌多样性之间的关系，运用16S rRNA高通量测序技术，对纯黄豆、纯牛乳发酵酸奶中细菌多样性进行分析，并探究植物代糖对其细菌多样性差异形成的影响，预测酸奶中微生物群落功能的组成。Alpha多样性分析结果表明黄豆样本细菌多样性高于牛乳样本；Adonis及主坐标分析显示黄豆样本与牛乳样本组间群落组成差异极其显著；多级物种层级分析及组间差异分析表明，黄豆、牛乳样本菌群中优势门均为厚壁菌门（Firmicutes），优势属均为链球菌属（Streptococcus），黄豆样本显著富集芽孢杆菌目（Bacillales），牛乳样本大量富集乳杆菌目（Lactobacillales）；样本层级聚...

To investigate the relationship hetween bacterial diversity in fermented dairy products with vegetable and animal proteins. 16S rRNA high-throughput sequencing was used to analyze the microbial diversity in pure soybean and pure milk fermented yogurt, the effect of sugar substitute on the difference formation and predict the functional composition of bacterial community functions in yogurt were studied. The results of a-diversity analysis showed that the bacterial diversity of soybean-based yogurt was higher than that of milk-based one. Adonis ...