应用PacBio SMRT测序技术分析蒙古传统奶酪细菌多样性  

Bacterial Biodiversity of Traditional Cheese in Mongolia Based on Pacbio SMRT Sequencing Technology

作　　者：任冬艳 莫蓝馨 靳昊 潘琳 马腾[1] 于洁[1] 孟和毕力格[1] REN Dongyan;MO Lanxing;JIN Hao;PAN Lin;MA Teng;YU Jie;Menghebilige(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Inner Mongolia Agricultural Universi ty,Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Key Labora tory of Dairy Biotechnology and Engineering,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,农业农村部奶制品加工重点实验室内蒙古自治区乳品生物技术与工程重点实验室,呼和浩特010018

出　　处：《中国乳品工业》2020年第3期4-9,30,共7页China Dairy Industry

基　　金：内蒙古自治区科技计划项目(201802097);农业部现代农业产业技术体系建设项目(CARS-37)。

摘　　要：以采自蒙古国9个牧民家庭的传统奶酪为试验样品,采用Pacbio单分子实时(SMRT)测序技术分析了其细菌多样性,并将蒙古传统奶酪的细菌群落结构与公共数据库中布里亚特和意大利传统奶酪的细菌群落结构进行了比较。结果表明:从9份奶酪样品中共鉴定出了60个细菌属的76个种,属于4个菌门;有3个地区传统奶酪样品的细菌群落结构存在显著差异,布里亚特和意大利传统奶酪中乳酸菌为优势菌群,而蒙古奶酪中乳酸菌的相对丰度较低,Enterobacter hormaechei相对丰度较高,可能是在制作过程中受到环境及操作人员的污染。因此,传统奶酪的制作应该采取适当的措施预防污染,确保奶酪的最终质量和安全性。Mongolian traditional cheese is a kind of popular fermented dairy product made with the traditional processing technology,and contains a rich microbial biodiversity,especially Lactic acid bacteria(LAB).This study aimed to reveal bacterial microbiota of 9 cheese samples collected from herdsman families in Mongolia by performing Pacbio single molecule real-time(SMRT)sequencing techniques.In addition,the bacterial microbiota of Mongolian cheese samples was compared with data sets of cheeses from Buryatia and Italy.A total of 76 species of 60 bacterial genera were identified,which belonging to 4 phyla.The structure of the Mongolian traditional cheese samples was found to be different from those of the other geographic origins,Lactic acid bacteria was the dominant bacteria in Buryatian and Italian traditional cheese,while the relative abundance of Enterobacter hormaechei in Mongolian cheese was higher than lactic acid bacteria,which may be contaminat ed by environment or operator during the production process.Therefore,the production of traditional cheese should take appropriate mea sures to prevent pollution and ensure final quality and safety of the cheese.

关 键 词：传统奶酪 测序技术 细菌多样性 

分 类 号：Q93-331[生物学—微生物学] TS252.53[轻工技术与工程—农产品加工及贮藏工程]