贵州腌鱼中微生物群落的多样性研究  

Analysis of Microbial Community Diversity in Guizhou Suan Yu

作　　者：邹妍 陈中爱[2] 董楠[2] 雷尊国[2] 刘嘉[2] ZOU Yan;CHEN Zhongai;DONG Nan;LEI Zunguo;LIU Jia(Guizhou Light Industry Technical Colloge,Guiyang 550025,China;Institute of Food Processing Technology,Guizhou Academy of Agricultural Sciences,Guiyang 550025,China)

机构地区：[1]贵州轻工职业技术学院,贵州贵阳550025 [2]贵州省农业科学院食品加工研究所,贵州贵阳550025

出　　处：《食品工业科技》2021年第5期119-125,共7页Science and Technology of Food Industry

基　　金：现代食品加工及粮食收储运技术与装备(2018YFD0400105);贵州省薯类产业技术创新人才基地([2016]22)。

摘　　要：采用高通量测序技术对发酵腌鱼进行微生物群落多样性分析(采样于贵州省黔东南州6个县)。结果表明,腌鱼的微生物群落呈复杂多样性,不同样品间丰度存在较大差异性,且取样至不同地方的腌鱼乳酸含量、蛋白质含量和脂肪含量等指标呈明显差异,其中剑河县的腌鱼pH最高,天柱县的腌鱼乳酸含量最高,为剑河县的28倍。通过对腌鱼的微生物群落结构分析发现,门水平上,腌鱼的优势细菌和真菌分别为厚壁菌门(Firmicutes)和子囊菌门(Ascomycota)。属水平上,剑河县、榕江县、天柱县、从江县腌鱼的优势细菌为乳酸菌(Lactobacillus),锦屏县和黎平县腌鱼的优势细菌为四联球菌(Tetragenococcus),剑河县、锦屏县、黎平县、榕江县、从江县腌鱼的优势真菌为接合酵母(Zygosaccharomyces),天柱县腌鱼的优势真菌为酿酒酵母(Kazachstania)。由群落Heatmap可知,剑河县、锦屏县、黎平县、榕江县腌鱼的细菌及真菌的优势菌属组成最为相似。基于典范分析方法(Canonical Correspondence Analysis,CCA)分析表明,细菌及真菌属水平上,对微生物群落影响最大的环境因子为乳酸。本研究可为贵州传统发酵腌鱼产业化发展提供了理论依据。High-throughput sequencing was used to study the microbial diversity of suan yu which were sample from six locations of southeastern Guizhou.The results showed that the microbial community of suan yu were complex and quite different among samples.The content indexes showed significant difference also in the lactic acid,protein and fat.The pH of suan yu from Jianhe was highest,the content of lactic of Tianzhu suan yu was dozens of times as much as others.Analysis of microbial community structure of suan yu showed that,the predominant bacteria and fungi of suan yu in six counties were Firmicutes and Ascomycota at the phylum level.At the genus level,Lactobacillus was the predominant bacteria of suan yu for Jianhe county,Rongjiang county,Tianzhu county,Congjiang county and Tetragenococcus was the predominant bacteria of suan yu for Jinping county and Liping county.At the genus level,the predominant fungi of suan yu in Jianhe county,Jinping county,Liping county,Rongjiang county,Congjiang county was Zygosaccharomyces and the predominant fungi in Tianzhu county was Kazachstania.The Heatmap of microbial community revealed that the dominant bacteria and fungi of suan yu in Jianhe,Jinping,Liping and Rongjiang were most similar in composition.Canonical conespondence analysis indicated that lactic acid might be the most important factor influencing the dominant bacterial and fungal community.The results of this study have provided a theoretical basis for the industrialization of traditional fermented fish in Guizhou.

关 键 词：腌鱼 发酵 高通量测序 微生物多样性 

分 类 号：TS201.3[轻工技术与工程—食品科学]