南宁地区酸柠檬细菌多样性及潜在功能分析  

Diversity and potential function of bacteria in acidic lemon in Nanning

作　　者：何梦雪 张彦 崔梦君 郭壮[1,2] 熊建文 王玉荣[1,2] HE Mengxue;ZHANG Yan;CUI Mengjun;GUO Zhuang;XIONG Jianwen;WANG Yurong(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Lactic Acidic Bacteria Biotechnology and Engineering Key Laboratory,Hubei University of Arts and Science,Xiangyang 441053,China;Hubei Provincial Key Laboratory of Yeast Function,Angel Nutritech Co.,Ltd.,Yichang 443003,China;Key Laboratory of Research on Plant-derived Ingredients of Liuzhou River Snails Rice Noodle,Liuzhou Institute of Technology,Liuzhou 545616,China)

机构地区：[1]湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳441053 [2]湖北文理学院乳酸菌生物技术与工程襄阳市重点实验室,湖北襄阳441053 [3]安琪纽特股份有限公司酵母功能湖北省重点实验室,湖北宜昌443003 [4]柳州工学院柳州市螺蛳粉植物源性配料重点实验室,广西柳州545616

出　　处：《中国酿造》2021年第11期71-75,共5页China Brewing

基　　金：湖北文理学院教师科研能力培育基金(2020kypygp010,2020kypytd009)。

摘　　要：为解析广西南宁市家庭自制酸柠檬中的细菌群落结构及潜在功能,该研究采用Illumina MiSeq高通量测序技术对酸柠檬样品细菌群落多样性进行分析,并采用PICRUSt软件对其基因功能和表型进行预测。结果表明,酸柠檬中微生物多样性较高,不同样品间优势细菌含量差异较小。优势细菌门为变形菌门(Proteobacteria)、硬壁菌门(Firmicutes)、放线菌门(Actinobacteria)和拟杆菌门(Bacteroidetes),累计平均相对含量达98.23%;优势细菌属为劳尔氏菌属(Ralstonia)、伯克霍尔德菌属(Burkholderia)、诺卡氏菌属(Nocardia)、假单胞菌属(Pelomonas)和别样杆菌属(Alistipes),平均相对含量分别为66.13%、8.18%、2.87%、1.27%、1.01%。酸柠檬中具有氨基酸转运与代谢、能量生产和转换功能的细菌序列占总序列的比例较高,均>7%,可促进酸柠檬独特风味的形成。In order to analyze the community structure and potential functions of bacteria in home-made acidic lemon in Nanning,Guangxi,the bacterial community diversity of acidic lemon samples was analyzed by Illumina MiSeq high-throughput sequencing technology,and its gene functions and phenotypes were predicted by PICRUSt software.The results showed that the microbial diversity in acidic lemon was high,and the difference in the content of dominant bacteria among different samples was small.The dominant bacterial phyla were Proteobacteria,Firmicutes,Actinobacteria and Bacteroidetes,with a cumulative average relative content of 98.23%.The dominant bacterial genera were Ralstonia,Burkholderia,Nocardia,Pelomonas and Alistipes,and the average relative content was 66.13%,8.18%,2.87%,1.27%and 1.01%,respectively.The bacterial sequences with amino acidic transport and metabolism,energy production and transformation functions in acidic lemon samples accounted for more than 7%of the total sequences,which could promote the formation of unique flavor of acidic lemon.

关 键 词：酸柠檬 细菌多样性 高通量测序 功能预测 

分 类 号：TS205.5[轻工技术与工程—食品科学]