恩施市3种泡辣椒样品中细菌多样性研究
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摘要
以恩施市3种泡辣椒为研究对象,使用MiSeq高通量测序技术与聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)技术相结合的手段对样品中细菌群落的结构进行解析,并采用传统微生物培养方法及分子生物学技术对其中的乳酸菌进行分离和鉴定。结果表明,硬壁菌门(Firmicutes)和变形菌门(Proteobacteria)为泡辣椒中的优势细菌门,其平均相对含量分别为85.70%、12.59%;乳酸杆菌属(Lactobacillus)为优势细菌属,其平均相对含量达67.37%。通过传统微生物培养方法共分离鉴定出14株乳酸菌,其中7株为植物乳杆菌(Lactobacillus plantarum),2株为发酵乳杆菌(Lactobacillus fermentum),3株为屎肠球菌(Enterococcus faecium),2株为香肠乳杆菌(Lactobacillus farciminis)。结果表明,泡辣椒中的优势乳酸菌为植物乳杆菌。
Using 3 kinds of pickled chili from Enshi as research objects, the structure of bacterial community in samples was analyzed by MiSeq high throughput sequencing technology and PCR-DGGE technology. At the same time, the lactic acid bacteria in samples were isolated and identified by traditional microbial culture methods and molecular biological technology. The results showed that the dominant bacterial phyla in the pickled chili were Firmicutes and Proteobacteria, and the average relative abundances were 85.70% and 12.59%. Meanwhile, the dominant bacterial genus was Lactobacillus, and the average relative abundance was 67.37%. 14 strains of lactic acid bacteria were isolated and identified by traditional microbial culture method, among them, 7 strains were Lactobacillus plantarum, 2 strains were Lactobacillus fermentum, 3 strains were Enterococcus faecium,2 strains were Lactobacillus farciminis. The results showed that the dominant lactic acid bacterium in the pickled chili was Lactobacillus plantarum.
Using 3 kinds of pickled chili from Enshi as research objects, the structure of bacterial community in samples was analyzed by MiSeq high throughput sequencing technology and PCR-DGGE technology. At the same time, the lactic acid bacteria in samples were isolated and identified by traditional microbial culture methods and molecular biological technology. The results showed that the dominant bacterial phyla in the pickled chili were Firmicutes and Proteobacteria, and the average relative abundances were 85.70% and 12.59%. Meanwhile, the dominant bacterial genus was Lactobacillus, and the average relative abundance was 67.37%. 14 strains of lactic acid bacteria were isolated and identified by traditional microbial culture method, among them, 7 strains were Lactobacillus plantarum, 2 strains were Lactobacillus fermentum, 3 strains were Enterococcus faecium,2 strains were Lactobacillus farciminis. The results showed that the dominant lactic acid bacterium in the pickled chili was Lactobacillus plantarum.
引文
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[24]叶陵,李勇,王蓉蓉,等.剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析[J].食品科学,2018,39(10):112-117.
[2]杜卫华,陈移平,鲍华军,等.陈泡辣椒汁接种腌渍辣椒的发酵工艺[J].浙江农业科学,2018,59(2):318-321.
[3]周辉.我国传统发酵蔬菜产业存在的问题及对策[J].轻工科技,2018,34(5):48-49.
[4]钟燕青.自然发酵辣椒中乳酸菌分离筛选及香气成分分析[D].长沙:湖南农业大学,2012.
[5]沙漠,逄焕明,古丽娜孜,等.自然发酵辣椒酱中乳酸菌的分离与鉴定[J].食品与机械,2012,28(1):35-37.
[6]周俊良.发酵辣椒制品优势菌群鉴别筛选及其载体研究[D].贵阳:贵州大学,2008.
[7]SUN X,LYU G,LUAN Y,et al.Analyses of microbial community of naturally homemade soybean pastes in Liaoning province of China by Illumina Mi Seq sequencing[J].Food Res Int,2018,111(9):50-57.
[8]李沛军,孔保华,郑冬梅,等.PCR-DGGE技术在肉品微生物生态学中的应用[J].食品科学,2012,33(19):338-343.
[9]LIANG H,YIN L,ZHANG Y,et al.Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai,a traditional Chinese fermented vegetable food,as assessed by Illumina Mi Seq sequencing,DGGE and q PCR assay[J].Ann Microbiol,2018,68(2):111-122.
[10]DU R,GE J,ZHAO D,et al.Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei11MZ-5-1 by Illumina Mi Seq sequencing[J].Lett Appl Microbiol,2018,66(1):55-62.
[11]WEI N,WANG C,XIAO S,et al.Intestinal microbiota in large yellow croaker,Larimichthys crocea,at different ages[J].J World Aquacult Soc,2018,49(1):256-267.
[12]WANG X,REN H,ZHAN Y.Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology[J].Food Sci Biotechnol,2018,27(1):241-249.
[13]VARUDKAR A,RAMAKRISHNAN U.Gut microflora may facilitate adaptation to anthropic habitat:a comparative study in Rattus[J].Ecol Evol,2018,8(13):6463-6472.
[14]白雅婷,吴国宏,许智海,等.PCR-DGGE法分析海参花酶解物对小鼠肠道菌群的影响[J].集美大学学报,2018,23(1):8-16.
[15]HONG C,SI Y,XING Y,et al.Illumina Mi Seq sequencing investigation on the contrasting soil bacterial community structures in different iron mining areas[J].Environ Sci Pollut R,2015,22(14):10788-10799.
[16]ZHANG W,MO Y,YANG J,et al.Genetic diversity pattern of microeukaryotic communities and its relationship with the environment based on PCR-DGGE and T-RFLP techniques in Dongshan Bay,southeast China[J].Cont Shelf Res,2018,164(7):1-9.
[17]沈馨,尚雪娇,董蕴,等.基于Mi Seq高通量测序技术对3个孝感凤窝酒曲细菌多样性的评价[J].中国微生态学杂志,2018,30(5):525-530.
[18]周书楠,席修璞,董蕴,等.琚湾酸浆面浆水细菌多样性评价[J].中国酿造,2018,37(1):49-53.
[19]吴燕燕,钱茜茜,李来好,等.基于Illumina Mi Seq技术分析腌干鱼加工过程中微生物群落多样性[J].食品科学,2017,38(12):1-8.
[20]韩俊燕,赵国忠,赵建新,等.发酵辣椒细菌多样性的16S r RNA测序分析[J].中国食品学报,2018,18(5):246-251.
[21]张鲁冀,孟祥晨.自然发酵东北酸菜中乳杆菌的分离与鉴定[J].东北农业大学学报,2010,41(11):125-131.
[22]JUNG J Y,LEE S H,KIM J M,et al.Metagenomic analysis of kimchi,the Korean traditional fermented food[J].Appl Environ Microbiol,2011,77(7):2264-2274.
[23]王修俊,王丽芳,郑君花,等.贵州发酵辣椒中优良乳酸菌的分离鉴定及生长特性研究[J].食品科技,2014,39(10):17-21.
[24]叶陵,李勇,王蓉蓉,等.剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析[J].食品科学,2018,39(10):112-117.