摘 要：为明确建神曲发酵过程中的微生物种类、优势群落组成及功能特征，采用高通量测序和分析技术对不同发酵时间点的建神曲细菌菌群结构和基因功能进行分析。结果表明，建神曲发酵过程中的细菌种类较少，主要由Firmicutes、Proteobacteria、Bacteroidetes、Actinobacteria等4个门细菌组成，不同发酵阶段的建神曲共有1个核心菌群;在整个发酵过程中，优势菌群的丰度出现明显的变化趋势，表明建神曲的发酵过程存在清晰的细菌演替过程;PICRUSt基因功能预测分析结果显示，在丰度排前50的KEGG功能基因KOs中，有22个KOs与酶相关，有49个KOs的丰度在不同发酵时间点之间存在显著性差异（P<0.05），说明建神曲中的细菌含有丰富的与代谢途径相关基因，且不同发酵时间点的生理功能不同。

关键词：建神曲;发酵过程;高通量测序;细菌菌群结构;基因功能预测

中图分类号：Q 938   文献标志码：A   文章编号：0253-2301（2021）12-0007-05

DOI： 10.13651/j.cnki.fjnykj.2021.12.002

Analysis on Microbial Community Structure and Function Prediction Duringthe Fermentation of Jianshenqu

LIAO Qian

（Fujian Pharmaceutical Examination and Inspection Center， Fuzhou， Fujian 350001， China）

Abstract： In order to clarify the microbial species， dominant community composition and functional characteristics during the fermentation of Jianshenqu， the high-throughput sequencing and analysis techniques were used to analyze the bacterial community structure and gene function of Jianshenqu bacteria at different fermentation time points. The results showed that there were few bacterial species in the fermentation process of Jianshenqu， which were mainly composed of Firmicutes， Proteobacteria， Bacteroidetes and Actinobacteria. There was one core flora in Jianshenqu at different fermentation stages. During the whole fermentation process， the abundance of the dominant flora showed an obvious trend of change， indicating that there was a clear bacterial succession process in the fermentation process of Jianshenqu. The results of PICRUSt gene function prediction analysis showed that among the KEGG functional gene KOs with the top 50 abundances， 22 KOs were related to enzymes， and the abundance of 49 KOs was significantly different at different fermentation time points （P<0.05）， indicating that the bacteria in Jianshenqu contained abundant genes related to metabolic pathway， and the physiological functions were different at different fermentation time points.

Key words： Jianshenqu; Fermentation process; High-throughput sequencing; Bacterial community structure; Gene function prediction

建神曲，產自福建泉州，又名泉州神曲、范志曲、百草曲，主要为面粉、小麦、麸皮与砂仁、广陈皮、广藿香等药物混合后发酵而成的加工品[1]。建神曲肇始于明、清年间，迄今已有400多年历史，在《本草纲目拾遗》《蔡氏药贴》《药性考》等古今中医书中均有详载[2]。建神曲主要用于伤食胸痞，腹痛吐泻，痢疾、外感风寒，小儿伤饥失饱以及旅行中水土不服而引起的肠胃不和。《本草纲目拾遗》曰：气味中和，清香甘淡，能搜风解表，开胸块隔，调胃健脾，消积进食，和中解酒，止泻利水，治四时不正之气，感冒发热，头眩咳嗽及伤食腹痛，痞满气痛，呕吐泻泄痢疾，饮食不进等症[3]。……