基于高通量测序的郫县豆瓣不同发酵期细菌群落结构及其动态演替

doi:10.7506/spkx1002-6630-201804016

食品科学 ›› 2018, Vol. 39 ›› Issue (4): 106-111.doi: 10.7506/spkx1002-6630-201804016

基于高通量测序的郫县豆瓣不同发酵期细菌群落结构及其动态演替

关统伟，向慧平，王鹏昊，邓奥宇，董丹，赵顺先，张习超

（西华大学微生物研究所，食品生物技术四川省高校重点实验室，四川成都 610039）

出版日期:2018-02-25 发布日期:2018-02-02
基金资助:
食品生物技术四川省高校重点实验室开放课题（Szjj2013-045）；成都华宏生态农业-西华大学产学研联合实验室项目（15205206；16205224）；蜀之源酒业-西华大学产学研合作项目（15205213）

Dynamic Succession of Bacterial Community Structure during Fermentation Process of Pixian Bean Paste Analyzed by High Throughput Sequencing

GUAN Tongwei, XIANG Huiping, WANG Penghao, DENG Aoyu, DONG Dan, ZHAO Shunxian, ZHANG Xichao

(Key Laboratory of Food Biotechnology of Colleges and Universities in Sichuan Province, Institute of Microbiology, Xihua University, Chengdu 610039, China)

Online:2018-02-25 Published:2018-02-02

摘要/Abstract

摘要： 采用Illumina MiSeq高通量测序技术，对郫县豆瓣全发酵过程中的细菌群落结构、丰度及演替规律进行深入研究，测序获得有效序列数731188条，归类为11个门（Firmicutes、Proteobacteria、Actinobacteria、Chlorobi、Chloroflexi、Gemmatimonadetes、Fusobacteria、Cyanobacteria、Bacteroidetes、Acidobacteria、Deferribacteres）和其他未分类的单元，包含37082个OTU。研究结果表明郫县豆瓣细菌群落组成丰富，在发酵过程中细菌的种类和数量随着发酵的持续和环境的变化而不断变化，尤其是peijiao样品，其细菌组成的丰度与其他5个时期的样品（BZ1Y、BZ5Y、BZ10Y、HE1Y和HE5Y）差异显著。另外，还有一些未被分类的细菌新物种资源等待深入挖掘。结果揭示了郫县豆瓣中有185个细菌属，其中Staphylococcus、Weissella、Pediococcus、Lactobacillus、Corynebacterium和Bacillus属的细菌是豆瓣发酵的主要优势菌群，伴随于郫县豆瓣的整个发酵过程，对郫县豆瓣的质量与风味产生重要的影响。

关键词: 郫县豆瓣, 发酵过程, 细菌群落, 动态分析, 高通量测序

Abstract: Illumina MiSeq high-throughput sequencing technology was used to study the structure, abundance and dynamic succession of the bacterial community in Pixian bean paste during the fermentation process. A total of 731 188 effective sequences were obtained, which were classified into 11 phyla (Firmicutes, Proteobacteria, Actinobacteria, Chlorobi, Chloroflexi, Gemmatimonadetes, Fusobacteria, Cyanobacteria, Bacteroidetes, Acidobacteria and Deferribacteres) and unclassified bacteria, and these were assigned into 37 082 operational taxonomic units?(OTUs). The results showed that the bacterial community richness in Pixian bean paste was high. The species and quantities of bacteria were changed with environmental change and fermentation time. The bacterial community abundance of sample peijiao (three-month fermented hot pepper) was largely different from that of samples from five other processing stages (BZ1Y, BZ5Y, BZ10Y, HE1Y and HE5Y). Our data proved high bacterial diversity in Pixian bean paste and some novel microbial species, which need further identification. High-throughput bacterial genome sequencing revealed the presence of a total of 185 genera with the predominance of Staphylococcus, Weissella, Pediococcus, Lactobacillus, Corynebacterium and Bacillus during the entire fermentation process, which played an important role in flavor formation of Pixian bean paste.

Key words: Pixian bean paste, fermentation process, bacterial community, dynamic analysis, high-throughput sequencing

中图分类号:

Q933

关统伟，向慧平，王鹏昊，邓奥宇，董丹，赵顺先，张习超. 基于高通量测序的郫县豆瓣不同发酵期细菌群落结构及其动态演替[J]. 食品科学, 2018, 39(4): 106-111.

GUAN Tongwei, XIANG Huiping, WANG Penghao, DENG Aoyu, DONG Dan, ZHAO Shunxian, ZHANG Xichao. Dynamic Succession of Bacterial Community Structure during Fermentation Process of Pixian Bean Paste Analyzed by High Throughput Sequencing[J]. FOOD SCIENCE, 2018, 39(4): 106-111.

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基于高通量测序的郫县豆瓣不同发酵期细菌群落结构及其动态演替

Dynamic Succession of Bacterial Community Structure during Fermentation Process of Pixian Bean Paste Analyzed by High Throughput Sequencing

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