遂宁榨菜发酵过程中细菌群落多样性和基因功能预测分析  

Bacterial diversity and predictive analysis of gene function during fermentation process of Zhacai in Suining region

作　　者：郝卓莉[1] HAO Zhuoli(Department of Food and Drug Engineering,Shijiazhuang University of Applied Technology,Shijiazhuang 050081,China)

机构地区：[1]石家庄职业技术学院食品与药品工程系,河北石家庄050081

出　　处：《中国酿造》2021年第5期59-64,共6页China Brewing

基　　金：2020年河北省教育厅课题(sz201073)。

摘　　要：利用Illumina Miseq高通量测序技术解析遂宁榨菜发酵过程中细菌的多样性,并结合功能预测软件PICRUSt分析微生物群落功能。结果表明,不同发酵时间(10个)样品测序共获得495681条有效序列,318个可操作分类单元(OTU)。门水平上,优势菌门为变形菌门(Proteobacteria)和厚壁菌门(Firmicutes),其两者相对丰度之和>93%;属水平上,乳杆菌属(Lactobacillus)成为发酵后期的绝对优势菌属,其相对丰度从0.77%增加至78.63%。PICRUSt软件预测结果显示,遂宁榨菜发酵过程中细菌群落的基因功能主要与新陈代谢类功能有关,包括氨基酸代谢、碳水化合物代谢、能量代谢等。该研究提高了对遂宁榨菜发酵过程中微生物演替模式的了解,为筛选潜在价值的乳酸菌提供数据参考。The bacterial community diversity during the fermentation process of Suining Zhacai was analyzed by Illumina MiSeq high-throughput sequencing technology,and the functional profiles of bacterial community was analyzed by PICRUSt software.The results showed that a total of 495681 valid reads were obtained from the sequencing data from 10 samples with different fermentation times,which could be clustered in 318 OTUs.At the phylum level,the predominant phyla were Proteobacteria and Firmicutes,and the relative abundance of them were greater than 93%.At the genus level,Lactobacillus was the absolute dominant genus in the late fermentation period,the relative abundance increased from 0.77%to 78.63%.PICRUSt software prediction results revealed that the gene function of bacterial community during the fermentation process of Zhacai in Suining region was related to metabolism,including amino acid metabolism,carbohydrate metabolism,energy metabolism,and etc.The study improved the understanding of microbial succession pattern in the fermentation process of Suining Zhacai,which provided a data reference for screening potential lactic acid bacteria.

关 键 词：遂宁榨菜 Illumina Miseq高通量测序技术 细菌多样性 功能预测 

分 类 号：TS262.3[轻工技术与工程—发酵工程]