基于高通量测序对四川怀远特色发酵食品微生物群落结构分析  

Analysis of microbial community structure of HuaiYuan, Sichuan special fermented food based on high-throughput sequencing technology

作　　者：刘筱雪[1] 袁文娟 丁涛[1] 熊粟栗 张杰[1] 白林含[1] LIU Xiao-Xue;YUAN Wen-Juan;DING Tao;XIONG Su-Li;ZHANG Jie;BAI Lin-Han(Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu 610064, China)

机构地区：[1]四川大学生命科学学院生物资源与生态环境教育部重点实验室

出　　处：《四川大学学报（自然科学版）》2019年第3期537-543,共7页Journal of Sichuan University(Natural Science Edition)

基　　金：国家国际科技合作专项(2015DFR31060)

摘　　要：为了研究四川怀远特色传统发酵食品的微生物多样性,利用Illumina HiSeq 2500高通量测序平台,对当地豆腐帘子和冻糕的微生物群落结构进行了系统分析.结果表明,豆腐帘子的菌群主要隶属于变形菌门(Proteobacteria)和担子菌门(Basidiomycota),检测出40个细菌属和21个真菌属,主要优势微生物是Acinetobacter和Trichosporon.冻糕的菌群主要隶属于厚壁菌门(Firmicutes)和子囊菌门(Ascomycota),检测出36个细菌属和23个真菌属,主要优势微生物是Lactobacillus和Kazachstania.In order to study the microbial diversity of special traditional fermented food in HuaiYuan, Sichuan, Illumina HiSeq 2500 high-throughput sequencing platform was used to systematically analyze the microbial community structure of local tofu curtain and rice cake. The results showed that the microflora of tofu curtain was mainly affiliated to Proteobacteria and Basidiomycota, in which 40 bacterial genera and 21 fungal genera were detected, and the dominant microorganisms were Acinetobacter and Trichosporon. The microflora of rice cake was mainly affiliated to Firmicutes and Ascomycota, in which 36 bacterial genera and 23 fungal genera were detected, and the dominant microorganisms were Lactobacillus and Kazachstania.

关 键 词：高通量测序 传统发酵食品 微生物群落结构 多样性 

分 类 号：Q938[生物学—微生物学]