应用Illumina MiSeq测序技术比较风干肉中细菌多样性和微生物安全性  

Comparative Bacterial Diversity Analysis and Microbial Safety Assessment of Air-Dried Meat Products by Illumina MiSeq Sequencing Technology

作　　者：田建军[1] 张开屏[2] 杨明阳[1] 景智波 李权威 赵丽华[1] 靳烨[1] TIAN Jianjun;ZHANG Kaiping;YANG Mingyang;JING Zhibo;LI Quanwei;ZHAO Lihua;JIN Ye(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China;Department of Food Engineering, Inner Mongolia Business Vocational College, Hohhot 010070, China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]内蒙古商贸职业学院食品工程系,内蒙古呼和浩特010070

出　　处：《食品科学》2019年第8期33-40,共8页Food Science

基　　金：国家自然科学基金地区科学基金项目(31660439);"十三五"国家重点研发计划重点专项(2016YFE0106200);内蒙古自治区科技计划项目(201701008发酵肉制品安全生产关键技术和产业化开发);内蒙古自治区自然科学基金面上项目(2016MS0311;2017MS0363);内蒙古自治区高等学校科学研究项目(NJZY17445)

摘　　要：为了解风干肉制品中细菌的多样性及其微生物的安全性,采用Illumina MiSeq高通量测序技术,分析风干肉制品中细菌16S rRNA V4区基因序列,进而比较不同风干肉微生物的群落结构组成及多样性差异。结果显示,14个样品共获得466 975条有效序列,975个操作分类单元。多样性分析表明,自然发酵风干肉中具有高度的微生物群落多样性。微生物群落组成分析表明,自然发酵样品中厚壁菌门(Firmicutes,39%)、变形菌门(Proteobacteria,40%)、拟杆菌门(Bacteroidetes,14%)为优势菌门,所占比例都超过了10%,人工调控样品中Firmicutes(92%)为优势菌门。在自然发酵和人工调控肉制品中分别鉴定出241个和102个细菌属,细菌多样性在属的水平上差异显著(P<0.05)。研究结果加深了对风干肉细菌群落组成和多样性的认识,为保证风干肉制品的质量安全、提高风干肉制品的品质、优化风干肉的生产工艺提供理论依据。In order to understand the bacterial diversity and microbial safety of air-dried meat products, we sequenced the V4 region of the bacterial 16S rRNA gene from air-dried meat products by using Illumina MiSeq sequencing and evaluated the variability of the bacterial community structure and diversity. A total of 466 975 valid sequences and 975 operational taxonomic units (OTUs) were obtained for 14 samples. Air-dried naturally fermented meat products showed high microbial diversity. The analysis of bacterial community composition indicated that Firmicutes (39%), Proteobacteria (40%) and Bacteroidetes (14%) were the dominant bacteria in naturally fermented meat products, while Firmicutes (92%) were the dominant bacteria in samples fermented under controlled conditions. A total of 241 and 102 bacterial genera were identified in naturally and artificially fermented meat products, respectively, and the bacterial diversity was significantly different at the genera level (P < 0.05). The results from this research provide a theoretical basis for ensuring the quality and safety and optimizing the manufacturing process of air-dried meat products.

关 键 词：发酵肉制品 传统细菌群落结构 微生物安全性评价 高通量测序 

分 类 号：TS201.3[轻工技术与工程—食品科学]