应用高通量测序技术分析成品甜芽菜微生物多样性  

Analysis of Microbial Diversity of the Finished Product of Sweet Sprouts by High-Throughput Sequencing Technology

作　　者：白光剑 邹伟[1] 李豪[1] 张静[1] BAI Guang-jian;ZOU Wei;LI Hao;ZHAGN Jing(College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China)

机构地区：[1]四川理工学院生物工程学院,四川宜宾644000

出　　处：《中国调味品》2019年第5期67-70,共4页China Condiment

基　　金：四川理工学院校级项目(2013RC12);四川省教育厅自然科学一般项目(15ZB0204)

摘　　要：利用高通量测序技术分析成品甜芽菜中微生物组成和多样性。结果显示:从3个样品中共得到65797条高质量的细菌序列代表,OTU聚类609个,分属7个菌门、114个细菌菌属;共得到54750条高质量的真菌序列代表,OTU聚类109个,分属7个菌门、28个真菌菌属。细菌群落中,Proteobacteria(49.1%)和Firmicute(40.9%)菌门具有较大优势;盐单胞菌属(Halomonas,27.2%)的丰度最高,芽孢杆菌属(Bacillus,11.9%)次之。真菌群落中,Ascomycota(63.7%),Basidiomycota(36.1%)菌门具有绝对优势;Saccharomycetales_unclassified (28.5%)、德巴利酵母属(Debaryomyces,15.8%)、Filobasidiaceae_norank(14.1%)3个菌属较为优势。研究结果加深了对成品甜芽菜中微生物群落结构和多样性的认识,对于成品芽菜的保藏提供了一定的参考意义。In this study, the microbial composition and diversity of the finished product of sweet sprouts are studied by high-throughput sequencing technology. A total of 65797 bacterial sequence representations, 609 OUTs clustering are detected, belong to 7 phyla and 114 bacterial genera. A total of 54750 fungal sequence representations, 109 OUTs clustering are detected, belong to 7 phyla and 28 fungal genera. In sprouts' bacterial community, Proteobacteria and Firmicute are the dominating phyla, accounting for 49.1% and 40.9% respectively. Halomonas and Bacillus are the main genera, accounting for 27.2% and 11.9% respectively.In sprouts' fungal community, Ascomycota and Basidiomycota are the absolutely dominating phyla, accounting for 63.7% and 36.1% respectively. Saccharomycetales _unclassified, Debaryomyces and Filobasidiaceae _norank are the main genera, accounting for 28.5%, 15.8% and 14.1% respectively. The result is helpful for the understanding of the microbial community structure and diversity of the finished product of sweet sprouts, as well as providing certain information for the storage of the finished product of sweet sprouts.

关 键 词：甜芽菜 高通量测序 微生物多样性 真菌 细菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]