食品科学 ›› 2020, Vol. 41 ›› Issue (4): 134-139.doi: 10.7506/spkx1002-6630-20180920-233

• 生物工程 • 上一篇    下一篇

基于高通量测序分析蟹糊微生物菌群多样性

李成,孔晓雪,余炬波,邹小欠,罗海波   

  1. (1.南京师范大学食品与制药工程学院,江苏 南京 210097;2.宁波南联冷冻食品有限公司,浙江 宁波 315191;3.安徽科技学院食品工程学院,安徽 凤阳 233100)
  • 出版日期:2020-02-25 发布日期:2020-03-02
  • 基金资助:
    宁波市农业重大项目(2017C110009);宁波市科技富民项目(2015C10015)

Analysis of Microbial Community Diversity of Crab Paste by High-Throughput Sequencing

LI Cheng, KONG Xiaoxue, YU Jubo, ZOU Xiaoqian, LUO Haibo   

  1. (1. School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China;2. Ningbo Nanlian Frozen Food Co. Ltd., Ningbo 315191, China;3. College of Food Engineering, Anhui Science and Technology University, Fengyang 233100, China)
  • Online:2020-02-25 Published:2020-03-02

摘要: 为探索不同贮藏温度下蟹糊微生物菌群结构,应用Illumina MiSeq高通量测序技术研究蟹糊在-20 ℃和4 ℃贮藏3 d后的微生物菌群多样性。结果表明:-20 ℃贮藏3 d的蟹糊样品V1-V3和V3-V4区域扩增所得微生物菌属分别为18 属和26 属,4 ℃贮藏3 d的蟹糊样品V1-V3和V3-V4区域扩增所得微生物菌属分别为16 属和19 属。相对丰度大于1%的菌属为肉食杆菌属(Carnobacterium)、Jeotgalibaca、环丝菌属(Brochothrix)、葡萄球菌属(Staphylococcus)、嗜冷杆菌属(Psychrobacter)、弧菌属(Vibrio)。-20 ℃贮藏3 d的蟹糊样品优势菌属为肉食杆菌属(V1-V3,68.81%;V3-V4,69.29%)和弧菌属(V1-V3,16.75%;V3-V4,14.39%)。4 ℃贮藏3 d的蟹糊样品优势菌属为肉食杆菌属(V1-V3,73.37%;V3-V4,70.35%)、Jeotgalibaca(V1-V3,11.82%;V3-V4,12.35%)和葡萄球菌属(V1-V3,5.45%;V3-V4,5.01%),同时Jeotgalibaca和葡萄球菌属相对丰度显著高于-20 ℃贮藏的蟹糊样品。以上结果表明,蟹糊在不同贮藏温度下菌群多样性、优势菌属及其相对丰度均存在显著差异(P<0.05)。本研究为有效预防腌制生食蟹糊食源性疾病的发生及控制技术的开发提供理论依据。

关键词: 蟹糊, 高通量测序, 菌群结构

Abstract: In order to explore the microbial community structure of crab paste stored at different temperatures, the microbial diversity before and after 3 days of storage at –20 or 4 ℃ were investigated by using Illumina MiSeq high-throughput sequencing technique. The results showed that a total of 18 and 26 genera of microorganisms from crab paste samples stored at -20 ℃ for 3 days, as well as 16 and 19 genera from those stored at 4 ℃ for 3 days were obtained through amplification of the 16S rRNA V1-V3 and V3-V4 regions, respectively. The main genera with relative abundance over 1% were Carnobacterium, Jeotgalibaca, Brochothrix, Staphylococcus, Psychrobacter and Vibrio. The dominant genera at –20 ℃ were Carnobacterium (V1-V3, 68.81%; V3-V4, 69.29%) and Vibrio (V1-V3, 16.75%; V3-V4, 14.39%). The dominant genera at 4 ℃ were Carnobacterium (V1-V3, 73.37%; V3-V4, 70.35%), Jeotgalibaca (V1-V3, 11.82%; V3-V4, 12.35%) and Staphylococcus (V1-V3, 5.45%; V3-V4, 5.01%). Meanwhile, the relative abundances of Jeotgalibaca and Staphylococcus at 4 ℃ were markedly higher than those at –20 ℃. These results indicated that the microbial diversity, dominant genera and their abundances in crab paste varied significantly with storage temperature (P < 0.05). This study provides a theoretical basis for the prevention and control of foodborne diseases caused by pickled raw crab paste.

Key words: crab paste, high-throughput sequencing, bacterial community

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