应用高通量测序技术分析成品甜芽菜微生物多样性
|
摘要
利用高通量测序技术分析成品甜芽菜中微生物组成和多样性。结果显示:从3个样品中共得到65797条高质量的细菌序列代表,OTU聚类609个,分属7个菌门、114个细菌菌属;共得到54750条高质量的真菌序列代表,OTU聚类109个,分属7个菌门、28个真菌菌属。细菌群落中,Proteobacteria(49.1%)和Firmicute(40.9%)菌门具有较大优势;盐单胞菌属(Halomonas,27.2%)的丰度最高,芽孢杆菌属(Bacillus,11.9%)次之。真菌群落中,Ascomycota(63.7%),Basidiomycota(36.1%)菌门具有绝对优势;Saccharomycetales_unclassified (28.5%)、德巴利酵母属(Debaryomyces,15.8%)、Filobasidiaceae_norank(14.1%)3个菌属较为优势。研究结果加深了对成品甜芽菜中微生物群落结构和多样性的认识,对于成品芽菜的保藏提供了一定的参考意义。
In this study,the microbial composition and diversity of the finished product of sweet sprouts are studied by high-throughput sequencing technology.A total of 65797 bacterial sequence representations,609 OUTs clustering are detected,belong to 7 phyla and 114 bacterial genera.A total of 54750 fungal sequence representations,109 OUTs clustering are detected,belong to 7 phyla and 28 fungal genera.In sprouts' bacterial community,Proteobacteria and Firmicute are the dominating phyla,accounting for 49.1% and 40.9% respectively.Halomonas and Bacillus are the main genera,accounting for 27.2% and 11.9% respectively.In sprouts' fungal community,Ascomycota and Basidiomycota are the absolutely dominating phyla,accounting for 63.7% and 36.1%respectively.Saccharomycetales_unclassified,Debaryomyces and Filobasidiaceae_norank are the main genera,accounting for 28.5%,15.8% and 14.1%respectively.The result is helpful for the understanding of the microbial community structure and diversity of the finished product of sweet sprouts,as well as providing certain information for the storage of the finished product of sweet sprouts.
In this study,the microbial composition and diversity of the finished product of sweet sprouts are studied by high-throughput sequencing technology.A total of 65797 bacterial sequence representations,609 OUTs clustering are detected,belong to 7 phyla and 114 bacterial genera.A total of 54750 fungal sequence representations,109 OUTs clustering are detected,belong to 7 phyla and 28 fungal genera.In sprouts' bacterial community,Proteobacteria and Firmicute are the dominating phyla,accounting for 49.1% and 40.9% respectively.Halomonas and Bacillus are the main genera,accounting for 27.2% and 11.9% respectively.In sprouts' fungal community,Ascomycota and Basidiomycota are the absolutely dominating phyla,accounting for 63.7% and 36.1%respectively.Saccharomycetales_unclassified,Debaryomyces and Filobasidiaceae_norank are the main genera,accounting for 28.5%,15.8% and 14.1%respectively.The result is helpful for the understanding of the microbial community structure and diversity of the finished product of sweet sprouts,as well as providing certain information for the storage of the finished product of sweet sprouts.
引文
[1]邱思.四川芽菜的现状及发展趋势[J].中国调味品,2012,37(2):1-4.
[2]陈功,张其圣,余文华,等.四川泡菜乳酸菌多样性及其功能特性[J].食品与发酵工业,2013,39(3):1-4.
[3]左勇,鞠帅,刘利平,等.Biolog微生物自动鉴定系统对宜宾芽菜生产菌种的鉴定[J].包装与食品机械,2012,30(2):5-9.
[4]邓静,张良,杨志荣.宜宾芽菜发酵过程中风味物质动态变化研究[J].食品科学,2013,34(16):243-246.
[5]吴华昌,张良,邓静,等.芽菜发酵过程中挥发性香气成分的研究[J].中国调味品,2012,37(10):98-104.
[6]张静,邓静,石娇娇,等.五种宜宾芽菜挥发性香味物质的主成分分析[J].食品工业科技,2014,35(9):286-293.
[7]Caporaso J G,Kuczynski J,Stombaugh J,et al.QIIME allows analysis of high-throughput community sequencing data[J].Nat Methods,2010,7(5):335-336.
[8]Edgar R C,Haas B J,Clemente J C,et al.UCHIME improves sensitivity and speed of chimera detection[J].Bioinformatics,2011,27(16):2194-2200.
[9]杨浩,张国珍,杨晓妮,等.16SrRNA高通量测序研究集雨窖水中微生物群落结构及多样性[J].环境科学,2017,38(4):1704-1716.
[10]左勇,王小龙,叶碧霞,等.基于高通量测序对宜宾芽菜中细菌群落结构分析[J].食品工业科技,2016,37(10):242-245,250.
[11]左勇,王小龙,张晶,等.基于高通量测序技术的宜宾芽菜真菌多样性研究[J].中国调味品,2016,41(4):19-22.
[12]左勇,王小龙,江鹏,等.主成分分析法在研究宜宾芽菜风味物质变化中的应用[J].食品工业科技,2015,36(16):68-74.
[2]陈功,张其圣,余文华,等.四川泡菜乳酸菌多样性及其功能特性[J].食品与发酵工业,2013,39(3):1-4.
[3]左勇,鞠帅,刘利平,等.Biolog微生物自动鉴定系统对宜宾芽菜生产菌种的鉴定[J].包装与食品机械,2012,30(2):5-9.
[4]邓静,张良,杨志荣.宜宾芽菜发酵过程中风味物质动态变化研究[J].食品科学,2013,34(16):243-246.
[5]吴华昌,张良,邓静,等.芽菜发酵过程中挥发性香气成分的研究[J].中国调味品,2012,37(10):98-104.
[6]张静,邓静,石娇娇,等.五种宜宾芽菜挥发性香味物质的主成分分析[J].食品工业科技,2014,35(9):286-293.
[7]Caporaso J G,Kuczynski J,Stombaugh J,et al.QIIME allows analysis of high-throughput community sequencing data[J].Nat Methods,2010,7(5):335-336.
[8]Edgar R C,Haas B J,Clemente J C,et al.UCHIME improves sensitivity and speed of chimera detection[J].Bioinformatics,2011,27(16):2194-2200.
[9]杨浩,张国珍,杨晓妮,等.16SrRNA高通量测序研究集雨窖水中微生物群落结构及多样性[J].环境科学,2017,38(4):1704-1716.
[10]左勇,王小龙,叶碧霞,等.基于高通量测序对宜宾芽菜中细菌群落结构分析[J].食品工业科技,2016,37(10):242-245,250.
[11]左勇,王小龙,张晶,等.基于高通量测序技术的宜宾芽菜真菌多样性研究[J].中国调味品,2016,41(4):19-22.
[12]左勇,王小龙,江鹏,等.主成分分析法在研究宜宾芽菜风味物质变化中的应用[J].食品工业科技,2015,36(16):68-74.