Single molecule, real-time sequencing technology improves the sensitivity for detecting bacteria in koumiss, a traditional fermented mare milk product  

单分子实时测序技术提高了传统发酵乳制品酸马奶中细菌的检测灵敏度

作　　者：Guoqiang Yao Qiuwen He Wenyi Zhang Heping Zhang Tiansong Sun 姚国强;何秋雯;张文羿;张和平;孙天松(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,China,Inner Mongolia Agricultural University,Hohhot 010018,China;Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,China,Inner Mongolia Agricultural University,Hohhot 010018,China [2]Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Agricultural University,Hohhot 010018,China

出　　处：《Science Bulletin》2020年第24期2065-2067,M0004,M0005,共5页科学通报（英文版）

基　　金：supported by the National Natural Science Foundation of China (31771954 and 31922071)。

摘　　要：Food fermentation has a long history in China[1].Traditional fermented dairy products contain an array of natural microbes and some of them exert desirable health effects[2].There is a growing interest in identifying specific health-promoting microbes present in the fermented dairy products[3].酸马奶是一种传统发酵乳制品,具有丰富的细菌多样性.本研究利用单分子实时测序技术系统分析了酸马奶样品的细菌多样性.结果表明,单分子实时测序技术可以大大提高细菌多样性检测的准确性和灵敏度,特别是低丰度菌群.使用这种方法检测到的物种数量是基于二代测序技术分析方法的3倍左右.有趣的是,除了常见的乳酸菌种类之外,还可检测到乳酸菌稀有物种,例如Lactobacillus parabuchneri、Lactobacillus parakefiri和Leuconostoc citreum,以及其他低丰度非发酵型物种.这项研究拓展了对于酸马奶菌群的认识,同时提出了一种工业生产过程中细菌污染检测的新方法.

关 键 词：传统发酵乳制品 酸马奶 细菌多样性 单分子实时测序技术 稀有物种 乳酸菌 检测灵敏度 方法检测 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]