基于高通量测序技术对浙江传统发酵蔬菜微生物多样性的解析

doi:10.7506/spkx1002-6630-20191205-061

食品科学 ›› 2021, Vol. 42 ›› Issue (6): 178-185.doi: 10.7506/spkx1002-6630-20191205-061

基于高通量测序技术对浙江传统发酵蔬菜微生物多样性的解析

鲍伟，韩姣姣，张旨轩，芦晨阳，周君，明庭红，李晔，苏秀榕

（1.宁波大学农产品质量安全危害因子与风险防控国家重点实验室，浙江宁波 315211；2.宁波大学海洋学院，浙江宁波 315832；3.宁波大学食品与药学学院，浙江宁波 315832）

出版日期:2021-03-25 发布日期:2021-03-29
基金资助:
宁波大学王宽诚基金项目（NA）

Analysis of Microbial Community Diversity in Traditional Fermented Vegetables in Zhejiang Using High-throughput Sequencing

BAO Wei, HAN Jiaojiao, ZHANG Zhixuan, LU Chenyang, ZHOU Jun, MING Tinghong, LI Ye, SU Xiurong

(1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University,Ningbo 315211, China; 2. School of Marine Sciences, Ningbo University, Ningbo 315832, China; 3. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China)

Online:2021-03-25 Published:2021-03-29

摘要/Abstract

摘要： 以浙江地区传统发酵蔬菜臭冬瓜、臭苋菜梗、酸笋和酸茭白为研究对象，采用Illunina MiSeq高通量测序技术，分别分析浙江传统发酵蔬菜的汁液、固形物和培养物中细菌和真菌微生物群落组成和多样性，探讨“臭”和“酸”类发酵食品的微生物群落组成差异。结果表明：14 个样品中细菌和真菌的测序覆盖率分别为0.97和0.99。分析细菌，臭苋菜梗固形物的可操作分类单元（operational taxonomic unit，OTU）最多、Shannon指数最高；而酸笋固形物中的OTU最少，酸笋汁的Shannon指数最低；且臭苋菜梗汁、固形物和培养物以及酸笋固形物和培养物的菌群结构更为接近。分析真菌，臭冬瓜培养物和酸茭白固形物中的真菌OTU最多，臭苋菜梗培养物中的OTU最少，而酸茭白汁中没有检测出真菌；酸笋汁的Shannon指数最高，臭苋菜梗培养物的Shannon指数最低；除卤水、臭苋菜梗汁和酸笋样品外其余样品的真菌群落组成更为接近。在属水平，臭冬瓜培养物、酸笋汁、酸笋固形物和酸茭白汁的优势细菌属分别为脱硫弧菌属（Desulfovibrio）、克雷伯氏菌属（Klebsiella）、埃希菌属（Escherichia）和Caproiciproducens，卤水培养物、酸茭白固形物和培养物的优势细菌属为梭菌属（Clostridium），臭苋菜梗汁、固形物和培养物的优势细菌属为拟杆菌属（Bacteroides），卤水、臭冬瓜汁和固形物的优势细菌属为乳酸杆菌属（Lactobacillus）；卤水的优势真菌属为柯达酵母属（Kodamaea），臭苋菜梗汁、固形物和培养物的优势真菌属为假丝酵母属（Candida），而其他样品的优势真菌属为Leptospora。

关键词: 传统发酵蔬菜；酸笋和酸茭白；16S rDNA高通量测序；微生物多样性

Abstract: The structure and diversity of the bacterial and fungal communities in juices, solids and microbial cultures from the traditional fermented vegetables in Zhejiang, stinky white gourd, stinky edible amaranth stalks, sour bamboo shoots and sour water bamboo (Zizania latifolia) shoots were analyzed by Illumina MiSeq high-throughput sequencing, and the difference in the microbial community composition of stinky and sour fermented vegetables was evaluated. The results showed that the sequencing coverage rates of bacteria and fungi in the 14 samples were 0.97 and 0.99, respectively. The number of bacterial operational taxonomic units (OTUs) and Shannon’s diversity index were the largest in stinky edible amaranth stalk solids, and were the smallest in sour bamboo shoot solids and juice, respectively. The structure of bacterial community was similar among stinky edible amaranth stalk juice and solids, and sour bamboo shoot solids and culture. The number of fungal OTUs was the largest in stinky white gourd culture and sour water bamboo shoot solids, and smallest in stinky edible amaranth stalk culture, while fungi were not detected in sour water bamboo shoot juice. The largest and smallest Shannon’s diversity index for fungi were found in sour bamboo shoot juice and stinky edible amaranth stalk culture, respectively. The composition of fungal community was similar among all samples except brine, stinky edible amaranth stem juice, and juice, solids and sour bamboo shoot culture. At the genus level, the dominant bacteria in stinky white gourd culture, sour bamboo shoot juice, sour bamboo shoot solids, and sour water bamboo shoot juice included Desulfovibrio, Klebsiella, Escherichia and Caproiciproducens; the dominant bacteria in brine culture, sour water bamboo shoot solids and culture were Clostridium; the dominant bacteria in stinky edible amaranth stem juice, solids and culture were Bacteroides; the dominant bacteria in brine, stinky white gourd juice and solids were Lactobacillus. Kodamaea was the dominant fungal genus in brine, Candida in stinky edible amaranth stem juice, solids and culture, and Leptospora in the other samples.

Key words: traditional fermented vegetables; 16S rDNA high-throughput sequencing; microbial community diversity

中图分类号:

鲍伟，韩姣姣，张旨轩，芦晨阳，周君，明庭红，李晔，苏秀榕. 基于高通量测序技术对浙江传统发酵蔬菜微生物多样性的解析[J]. 食品科学, 2021, 42(6): 178-185.

BAO Wei, HAN Jiaojiao, ZHANG Zhixuan, LU Chenyang, ZHOU Jun, MING Tinghong, LI Ye, SU Xiurong. Analysis of Microbial Community Diversity in Traditional Fermented Vegetables in Zhejiang Using High-throughput Sequencing[J]. FOOD SCIENCE, 2021, 42(6): 178-185.

[1]	蓝蔚青赵欣宇周大鹏莫雅娴冯豪杰王彦波谢晶. 超声-微酸性电解水联合处理对腐败希瓦氏菌作用机制[J]. 食品科学, 0, (): 0-0.
[2]	张晓君路来风李淑华王昵霏李王强王安琪宋冠林李贞景王昌禄. Streptomyces alboflavus TD-1产挥发性抑菌物质对黄曲霉菌生长及其毒素的抑制作用[J]. , 0, (): 0-0.
[3]	关嘉琦解庆刚霍贵成李柏良. 促人胎结肠上皮细胞增殖的婴儿源双歧杆菌的分离筛选[J]. , 0, (): 0-0.
[4]	谈苏慧卢海强陈伟张莉娟田洪涛谷新晰. 1 株产甘露聚糖酶嗜热真菌的鉴定、酶学性质表征及转录组学分析[J]. 食品科学, 0, (): 0-0.
[5]	瓮茹茹卫鑫慧李浩正路福平李玉. 2′-岩藻糖基乳糖的微生物合成研究进展[J]. 食品科学, 0, (): 0-0.
[6]	荣绍丰伍进管世敏蔡宝国张硕李茜茜. 生物合成天然2-苯乙醇细菌的筛选及合成途径分析[J]. 食品科学, 0, (): 0-0.
[7]	周钦育许喜林赵珊黄燕燕邝嘉华胡金双刘冬梅. 婴儿肠道源格氏乳杆菌的安全性评价及益生特性研究[J]. , 0, (): 0-0.
[8]	李琳琼洪静张丽君高瑀珑. 酸胁迫对鼠伤寒沙门氏菌抗酸性、细胞膜及膜蛋白的影响[J]. , 0, (): 0-0.
[9]	蒋洋张翠英李于肖冬光. 酒类风味物质对人体乙醇代谢的影响研究进展[J]. 食品科学, 0, (): 0-0.
[10]	高兆建陈欢宋玉林丁飞鸿赵宜峰焦魏陈腾. 产黄青霉抗真菌几丁质酶的纯化及特性分析[J]. , 0, (): 0-0.
[11]	王家彬. 降血尿酸益生菌的筛选及其在黄嘌呤氧化酶抑制剂的应用[J]. 食品科学, 0, (): 0-0.
[12]	赵亮闵卓吴福勇江璐李芳香张阳莫新良何惠王新叶. 酱香型酒醅堆积发酵过程中优势群和稀有群对细菌总群落演替模式的影响[J]. 食品科学, 0, (): 0-0.
[13]	高兆建胡鑫强王福重丁飞鸿赵宜峰焦魏陈腾. 解淀粉芽孢杆菌I型耐热普鲁兰酶的纯化及酶特性分析[J]. , 0, (): 0-0.
[14]	高兆建，胡鑫强，宋玉林，丁飞鸿，赵宜峰，陈腾. 解淀粉芽孢杆菌I型耐热普鲁兰酶的纯化及酶特性分析[J]. 食品科学, 2021, 42(12): 130-137.
[15]	马德坤王汝华吕筱杨子彤武淑芬高俊文陈宝仪韩钊郭庆彬. 亚麻籽蛋白特性及营养价值分析[J]. 食品科学, 0, (): 0-0.

基于高通量测序技术对浙江传统发酵蔬菜微生物多样性的解析

Analysis of Microbial Community Diversity in Traditional Fermented Vegetables in Zhejiang Using High-throughput Sequencing

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价