Аннотация

В России активно развивается производство рапсового масла, основным побочным продуктом которого является жмых. Богатый химический состав и доступность делают рапсовый жмых перспективным источником питательных веществ, его можно использовать для культивирования микроорганизмов и получения с помощью них ценных биологически активных соединений и продуктов с улучшенной питательной ценностью. Целью работы являлось исследование нативной микробиоты рапсового жмыха в условиях повышенной влажности, морфологическая характеристика выделенных микроорганизмов и определение их таксономической принадлежности до рода при помощи NGS-секвенирования. Объектами исследования являлись рапсовый жмых и колонии микроорганизмов, выделенные в процессе его ферментации. Для выделения представителей нативной микробиоты рапсового жмыха провели 2, 5, 7 и 9-суточную ферментацию глубинным способом. Для получения микробных изолятов применили метод поверхностного и глубинного культивирования на плотной и жидких питательных средах соответственно. Метагеномный анализ таксономического состава микробиоты проводили с помощью секвенирования на платформе Illumina. Выявили 16 типов колоний по их морфологии. Колонии с морфологией 1, 3, 8, 12 и 13 являлись преобладающими для всех суток ферментации, что позволяет сделать вывод о их росте при жидкофазной ферментации на рапсовом жмыхе в качестве изолятов. При помощи метагеномного анализа суспензии рапсового жмыха обнаружили присутствие более 28 родов бактерий. Наибольшее процентное содержание пришлось на бактерии родов Weisella (до 45,8 % на 2-е сутки), Acinetobacter (до 40,6 % на 7-е сутки), Lactobacillus (до 15,7 % на 5-е сутки), Leuconostoc (до 15,1 % на 7-е сутки), Enterococcus (до 14,6 % на 5-е сутки) и Paenibacillus (до 16,3 % на 9-е сутки). Полученные изоляты представляют интерес в качестве промышленных продуцентов полезных метаболитов (ферментов, пигментов, органических кислот и др.). Дальнейшая работа будет направлена на идентификацию микроорганизмов для определения их видовой принадлежности. Это позволит выявить их полезные характеристики и подобрать оптимальные условия культивирования.

Ключевые слова

Рапс, жмых, отходы пищевых производств, нативная микробиота, ферментация, микроорганизмы-продуценты

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