食品科学

• 生物工程 • 上一篇    下一篇

利用16S rRNA分析传统四川发酵泡菜中的细菌多样性

田 伟1,2,张 琦1,2,邓珍珍1,2,刘 森1,2,李明元1,2,车振明1,马 力1,向文良1,2,*   

  1. 1.西华大学生物工程学院 四川省食品生物技术重点实验室,四川 成都 610039;
    2.西华大学古法发酵(酿造)生物技术研究所,四川 成都 610039
  • 出版日期:2013-09-15 发布日期:2013-09-27
  • 通讯作者: 向文良
  • 基金资助:

    成都市普通科技创新项目(11GGYB443NC-289);成都市重点科技成果转化项目(11ZHZD037JH-253)

Analysis of Bacterial Diversity in Chinese Traditional Fermented Sichuan Pickles Using 16S rRNA Genes

TIAN Wei1,2,ZHANG Qi1,2,DENG Zhen-zhen1,2,LIU Sen1,2,LI Ming-yuan1,2,CHE Zhen-ming1,MA Li1,XIANG Wen-liang1,2,*   

  1. 1. Provincial Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu 610039,
    China;2. Biotechnology Institute of Ancient Brewing, Xihua University, Chengdu 610039, China  
  • Online:2013-09-15 Published:2013-09-27
  • Contact: XIANG Wen-liang

摘要:

为了解传统四川发酵泡菜中的细菌多样性,采用构建16S rRNA基因文库的方法,对样品进行研究。结果表明:通过16S rRNA基因序列分析,所得到129个克隆子均鉴定为乳酸菌,分布于Lactobacillus和Pediococcus两个属,所占比例分别为88.4%和10.1%。L. pentosus、L. plantarum和P. damnosus是其中的优势菌种分别占50.4%、16.3%和10.1%,L. paralimentarius、L. sunkii、L. brevis、L.kisonensis、L. acetotolerans、L. namurensis分别占7.8%、4.7%、3.1%、1.6%、0.8%和0.8%,且P. damnosus、L. paralimentarius、L. sunkii、L. kisonensis和L. acetotolerans均在泡菜中发现。这些结果揭示四川泡菜中的微生物多样性,反映其中的微生物群落结构,展现很多未知的生物信息。

关键词: 四川泡菜, 细菌多样性, 16S rRNA基因, 克隆文库, 系统发育分析

Abstract:

The bacterial diversity in Sichuan pickle samples was investigated by using the constructed 16S rRNA gene
clone library. A total of 129 representative clones were recovered and all identified as lactic acid bacteria, which belonged
to different species of the two genera Lactobacillus and Pediococcus with the proportion of 88.4% and 10.1%, respectively.
The dominant species of bacteria in Sichuan pickles were L. pentosus (50.4%), L. plantarum (16.3%) and P. damnosus
(10.1%) while other bacterial species were also observed such as L. paralimentarius (7.8%), L. sunkii (4.7%), L. brevis (3.1%),
L. kisonensis (1.6%), L. acetotolerans (0.8%) and L. namurensis (0.8%). In addition, several species such as P. damnosus,
L. paralimentarius, L. sunkii, L. kisonensis and L. acetotolerans were found in pickle for the first time. These results
revealed the microbial diversity and the microbial community structure in Sichuan pickles, which contained quantities of
undiscovered bioinformation.

Key words: Sichuan pickle, bacterial diversity, 16S rRNA gene, clone library, phylogenetic analysis

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