琚湾酸浆面浆水细菌多样性评价  

Diversity of bacterial microflora in Suanjiangmian Jiangshui of Juwan

作　　者：周书楠 席修璞 董蕴[1] 叶万海[1] 张振东[1] 郭壮[1] 

机构地区：[1]湖北文理学院化学工程与食品科学学院鄂西北传统发酵食品研究所,湖北襄阳441053 [2]襄阳市食品药品监督管理局,湖北襄阳441021

出　　处：《中国酿造》2018年第1期49-53,共5页China Brewing

基　　金：襄阳市科技计划研究与开发项目(2017);湖北文理学院大学生创新创业项目(2018)

摘　　要：采集了10个琚湾酸浆面浆水作为研究对象,使用Miseq高通量测序技术以16S rRNA V4~V5区为测序靶点,对其细菌菌群构成进行了研究。结果表明,乳酸杆菌(Lactobacillus)是酸浆水中的优势细菌微生物,其相对含量达99.72%。在分类操作单元(OTU)水平上,发现18个核心OTU,累计平均相对含量达54.80%且均隶属于乳酸杆菌属(Lactobacillus)。通过聚类分析和主坐标分析发现,10个样品根据微生物群落结构特征可划分为2个聚类,由冗余分析发现不同聚类间的差异是由隶属于乳酸杆菌属(Lactobacillus)的OTU6714和OTU1714两个分类操作单元导致的。Ten Suanjiangmian Jiangshui samples in Juwan were selected, and the composition of bacterial microflora was studied by using Miseq high-throughput sequencing technology and 16 S rRNA V4-V5 region as the sequencing target. Results showed that Lactobacillus were the dominant bacteria genus in Jiangshui samples with the relatively abundant of 99.72%. At the OTU level, 18 core OTUs were shared by all samples with the cumulative average relative content of 54.80%, and all belonged to Lactobacillus. Both cluster analysis and principal coordinate analysis showed that the 10 samples could be divided into two clusters based on structural characteristics of microbial community, and redundancy analysis showed that the clusters differences were caused by OTU6714 and OTU1714 which belonged to Lactobacillus.

关 键 词：酸浆面 浆水 细菌 Miseq高通量测序技术 

分 类 号：TS262.4[轻工技术与工程—发酵工程]