食品科学 ›› 2020, Vol. 41 ›› Issue (10): 110-116.doi: 10.7506/spkx1002-6630-20190408-087

• 生物工程 • 上一篇    下一篇

高通量测序分析不同地区红腐乳细菌多样性

徐琼,刘洋,曲勤凤,窦同海,陈羽菲,张娜娜,赵磊,钟江,翁史昱,杨捷琳,赵国屏   

  1. (1.上海市质量监督检验技术研究院,上海 200233;2.复旦大学生命科学学院,上海 200433;3.上海海关动植物与食品检验检疫技术中心,上海 200135)
  • 出版日期:2020-05-25 发布日期:2020-05-15
  • 基金资助:
    国家市场监督管理总局科技计划项目(2017QK167);上海市市场监督管理局青年科技启明星计划项目(QMX2018012); 上海市技术标准专项(16DZ0500101)

High-throughput Sequencing Analysis of Bacterial Diversity in Red Sufu from Different Regions

XU Qiong, LIU Yang, QU Qinfeng, DOU Tonghai, CHEN Yufei, ZHANG Nana, ZHAO Lei, ZHONG Jiang, WENG Shiyu, YANG Jielin, ZHAO Guoping   

  1. (1. Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China; 2. School of Life Sciences, Fudan University, Shanghai 200433, China; 3. Technical Center for Animal, Plant and Food Inspection and Quarantine, Shanghai Customs, Shanghai 200135, China)
  • Online:2020-05-25 Published:2020-05-15

摘要: 为了解我国传统发酵食品红腐乳中细菌的多样性及其微生物安全性,采用高通量测序技术,分析华东、华北和东北地区红腐乳中细菌16S rDNA V1-V3区基因序列,比较不同地区红腐乳中微生物群落结构组成及多样性差异。结果显示,本次测序深度有效地覆盖了样品中微生物种类,不同地区红腐乳样品中细菌群落结构具有丰富多样性。在门水平上,厚壁菌门(Firmicutes)、放线菌门(Actinobacteria)和变形菌门(Proteobacteria)为不同地区红腐乳种主要优势菌的门;而在属水平上,9 个红腐乳样品共检测出296 个细菌属,其中共有菌属分别为:棒状杆菌属(Corynebacterium)、四联球菌属(Tetragenococcus)、明串珠菌属(Leuconostoc)、Rummeliibacillus属、乳球菌属(Lactococcus)、魏斯氏菌属(Weissella)、链球菌属(Streptococcus)、丛毛单胞菌属(Comamonas)、芽孢杆菌属(Bacillus)以及Trabulsiella属。不同样品中菌群的结构与地区存在一定的聚类关系:明串珠菌属、乳球菌属以及四联球菌属是华北地区样品中主要的优势菌属,而东北地区腐乳样品中的芽孢杆菌属和盐厌氧菌属为主要优势菌属。研究结果加深了对红腐乳中细菌群落组成和多样性的认识,为保证传统发酵食品的质量安全、生产工艺提供一定的理论支持。

关键词: 高通量测序, 红腐乳, 细菌多样性

Abstract: To understand the bacterial flora structure and microbial safety of red sufu as a traditional Chinese fermented food, the V1-V3 region of the bacterial 16S rDNA from red sufus produced in the east, north and northeast of the country was sequenced by high-throughput sequencing and the differences in the structure and diversity of microbial community was analyzed among these samples. The results showed that the sequencing depth effectively covered the microbial species in the samples, and the bacterial communities in them were rich and diverse. At the phylum level, Firmicutes, Actinobacteria and Proteobacteria were dominant in all samples. A total of 296 bacterial genera were detected, with Corynebacterium, Tetragenococcus, Leuconostoc, Rummeliibacillus, Lactococcus, Weissella, Streptococcus, Comamonas, Bacillus and Trabulsiella being common to these samples. At the same time, clustering analysis demonstrated that there was a relationship between the bacterial community structure and the geographical origin of red sufu. The main dominant bacteria in the samples from North China were Candida, Lactobacillus and Tetraphylococcus, while those in the red sufu samples from Northeast China were Bacillus and Halanaerobe. This study gives further insights into the structure and diversity of microbial community in red sufu, providing a theoretical basis for production of traditional fermented foods with higher quality and safety.

Key words: high-throughput sequencing, red sufu, bacterial diversity

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