基于高通量测序技术分析菜心切口处微生物多样性  

Analysis of Microbial Diversity in Incision of Flowering Cabbage by High-throughput Sequencing

作　　者：家志文 陈学玲[1] 范传会 梅新[1] 施建斌[1] 隋勇[1] 蔡沙[1] 熊添 何建军[1] JIA Zhiwen;CHEN Xueling;FAN Chuanhui;MEI Xin;SHI Jianbin;SUI Yong;CAI Sha;XIONG Tian;HE Jianjun(Institute of Agro-products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品科学》2022年第10期150-155,共6页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0401301);湖北省农业科技创新项目(2020-620-000-001-25)。

摘　　要：研究菜心冷藏期间的腐败微生物,使用高通量测序技术,对冷藏菜心切口处微生物的多样性进行分析,探究冷藏期间微生物菌群相对丰度的动态变化。以4℃冷藏菜心为研究对象,分析贮藏早期0 d、中期7 d、后期14 d的菜心切口处细菌的16S rRNA和真菌的ITS序列,比较各组菌群组成和丰度。通过物种注释评估和物种组成分析,明确菜心贮藏过程中切口处的优势菌群。在贮藏早、中、后期,真菌优势菌群均为担子菌门(Basidiomycota)、子囊菌门(Ascomycota)和unclassified Fungi。在贮藏早期,细菌优势菌群为厚壁菌门(Firmicutes)和变形菌门(Proteobacteria),而在贮藏中、后期,细菌优势菌群转变为厚壁菌门、变形菌门、放线菌门(Actinobacteria)和拟杆菌门(Bacteroidetes)。微生物多样性结果显示,真菌的多样性要高于细菌。本研究明确了菜心冷藏期间的微生物多样性发生规律,为后续菜心保鲜剂和保鲜技术的研究提供了理论支撑。In this study,the microbial diversity of flowering cabbage incisions during cold storage,with special reference to the dynamic changes in the relative abundance of microflora,was analyzed by high-throughput sequencing.Flowering cabbage samples stored for 0,7 and 14 days were collected,and the composition and abundance of microflora in the three samples were investigated and compared by analyzing the sequences of bacterial 16S rRNA and fungal internal transcribed spacer(ITS).The dominant fungal phyla were Basidiomycota,Ascomycota and unclassified Fungi during the whole storage time.The dominant bacterial phyla were Firmicutes and Proteobacteria during the early storage period,while Firmicutes,Proteobacteria,Actinobacteria and Bacteroidetes became dominant during the middle and late storage periods.Microbial diversity data showed that the diversity of fungi was higher than that of bacteria.The results of this study can provide theoretical support for future development of antibacterial agents and preservation technologies for flowering cabbage.

关 键 词：菜心 微生物多样性 高通量测序 

分 类 号：TS201.3[轻工技术与工程—食品科学]