微生物群落在自然发酵豆酱中的动态变化及功能解析

项目名称： 微生物群落在自然发酵豆酱中的动态变化及功能解析

项目编号： No.31470538

项目类型： 面上项目

立项/批准年度： 2015

项目学科： 生态学

项目作者： 武俊瑞

作者单位： 沈阳农业大学

项目金额： 88万元

中文摘要： 自然发酵豆酱中的微生物极其复杂并随发酵过程不断变化，豆酱中的微生物群落结构、动态变化规律及代谢网络，至今仍未得到全面准确的认识。 本项目以不同发酵时期的自然发酵豆酱为试材，从宏基因组学角度出发，直接提取各样品微生物总DNA，分别利用焦磷酸和Solexa两种高通量测序技术，进行大规模测序，再利用Denoiser V0.91、QIIME、PyNAST、Minimus2、COG、KEGG等软件和程序，进行生物信息学分析，构建系统发育树，进而分析和掌握各样品中微生物群落的组成和分布情况，并构建出优势菌的基因组草图，分析其对整体代谢网络的贡献，试图较为全面、准确地揭示自然发酵豆酱中微生物群落动态变化规律，并预测豆酱发酵过程中完整的微生物群落代谢过程。项目利用两种高通量测序技术对豆酱微生物群落进行研究，可获得更为丰富和准确数据，对于进一步研究、挖掘和保护豆酱等发酵食品中宝贵的微生物资源，具有重要意义。

中文关键词： 微生物多样性；宏基因组学；焦磷酸测序；Solexa测序；豆酱

英文摘要： Microorganisms involved in naturally fermented soybean paste is extremely complex and changing constantly along with the fermentation process. However, so far it is still not very clear about the structure, dynamics and metabolic network of microbial community in soybean paste. In the present study, samples of naturally fermented soybean paste will be collected during different fermentation periods in the northeast of China，which are chosen as a model to investigate the overview of community structure and population dynamics of fermented food using pyrosequence and solexa sequence plat. Afer the whole DNA of micobiota of different soybean paste samples are extracted and sequenced, in order to build the phylogenetic tree, and furtherly to reveal the community structure and change rules of microbiota involved in naturally fermented soybean paste during fermentation, the further analysis are performed using a series of bioinformatics softwares and procedures, inculding Denoiser V0.91, QIIME, PyNAST, Minimus2, COG, KEGG,etc.. The contribution of the dominant bacteria and fungi to the overall metabolic network will be analyzed based on the genome sequence draft of them, then the dynamic changes and the metabolic process of microbial community structure will be revealed and predicted comprehensively and accurately during complete fermentation process of natural fermented soybean paste. The complete information will be get because of using two kinds of metagenomic high-throughput sequencing technology by taking advantage of each other in the project. The data is more abundant and accurate. It has important significance for further sdudy, excavation and protection of microbial resource in of Chinese traditionally fermented food as soybean paste.

英文关键词： Microbiomes Diversity;Metgenomics;Pyrosequencing;Solexa sequencing;Soybean paste