库车小白杏采后内生细菌群落代谢特征及结构组成的变化  

Changes in Carbon Metabolism Characteristics and Community Composition of Endophytic Bacteria in Postharvest Kuqa-Grown Apricot

作　　者：刘晓静 朱静[2] 楚敏[2] 唐琦勇[2] 顾美英[2] 王博[2] 朱璇 张志东 LIU Xiaojing;ZHU Jing;CHU Min;TANG Qiyong;GU Meiying;WANG Bo;ZHU Xuan;ZHANG Zhidong(College of Food Sciences and Pharmacy,Xinjiang Agricultural University,ürümqi 830052,China;Institute of Microbiology,Xinjiang Academy of Agricultural Sciences,ürümqi 830091,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院微生物应用研究所,新疆乌鲁木齐830091

出　　处：《食品科学》2018年第22期141-146,共6页Food Science

基　　金：国家自然科学基金面上项目(31060414);新疆农业科学院农业科技创新平台能力提升建设专项(XJNKYPT-2017-002)

摘　　要：为分析小白杏采后内生细菌群落的碳源代谢特征和结构组成的变化,实验利用Biolog生态板法及高通量测序法,对其内生细菌群落进行相关分析。结果表明,完熟库车小白杏采后内生细菌群落代谢活性明显高于青熟小白杏,两者主要碳源类型利用存在明显差异。随着采后成熟度的增加,利用氨基酸类、羧酸类、多聚物类内生细菌群落比例明显升高。高通量测序表明,库车小白杏采后内生细菌共包括47个操作分类单元,涉及15个目,33个属,两者内生细菌群落结构差异明显;黄杆菌目(Flavobacteriales)、拟杆菌目(Bacteroidales)、梭菌目(Clostridiales)占青熟小白杏内生细菌群落的83%;完熟小白杏内生细菌群落的主要组成为红螺菌目(Rhodospirillales)、肠杆菌目(Enterobacteriales)、梭菌目,总计占总体的86%。且随着成熟度的增加,黄杆菌目、拟杆菌目所占比例逐渐下降,而红螺菌目、肠杆菌目所占比例逐渐上升,但梭菌目未见明显差异。同时,研究发现小白杏内生细菌中存在水果软腐病和人体肠胃条件致病等相关菌群,为进一步阐明库车小白杏采后腐败变质内在机理,开发相关的贮存、保鲜方法及其科学合理食用等提供一定研究基础。This study aimed to analyze the succession of endophytic bacterial communities in postharvest Kuqa-grown apricot.The characteristics of carbon metabolism and the bacterial community composition were investigated by Biolog Eco method and high-throughput sequencing.The results showed that the metabolic activity of endophytic bacteria in Kuqagrown apricot was obviously higher at the fully ripe stage than at the green ripe stage,and the major carbon sources utilized by the endophytic bacteria were significantly different between the two stages.The percentages of endophytic bacterial communities utilizing amino acids,carboxylic acids and polymeric substances were increased markedly.High-throughput sequencing results showed that 47 operational taxonomic units(OTUs)including 33 genera in 15 orders were obtained.The community structure of endophytic bacteria was different significantly in fully ripe and green ripe apricots.Flavobacteriales,Bacteroidales Clostridiales together accounted for up to 83%of the endophytic bacterial community.Meanwhile,Rhodospirillales,Enterobacteriales and Clostridiales were predominant in fully ripe apricot,accounting for up to 86%the total bacterial community.The percentages of Flavobacterium and Bacteroides were decreased whereas the percentages of Rhodospirillales and Enterobacteriales were increased;however,the percentage of Clostridiales did not significantly change with ripening of apricots.Furthermore,some pathogens that caused fruit soft rot and gastrointestinal disorders in humans were observed.This study can provide a scientific basis to further understand the spoilage mechanism of postharvest Kuchegrown apricot and develop storage and preservation technologies and for proper consumption.

关 键 词：库车小白杏 内生细菌 代谢特征 群落变化 

分 类 号：Q939.1[生物学—微生物学]