凯里红酸汤细菌群落多样性分析及其优势乳酸菌筛选  

Analysis of Bacterial Community Diversity and Screening of Dominant Lactic Acid Bacteria of Kaili Red Sour Soup

作　　者：宫路路[1] 李晓然[2] 陈芳勇 王若曦 李洁 GONG Lu-lu;LI Xiao-ran;CHEN Fang-yong;WANG Ruo-xi;LI Jie(Department of Medical Technology,Zunyi Medical and Pharmaceutical College,Zunyi 563000,China;College of Life Science and Technology,Kunming University of Science and Technology,Kunming 650500,China)

机构地区：[1]遵义医药高等专科学校医学技术系,贵州遵义563000 [2]昆明理工大学生命科学与技术学院,昆明650500

出　　处：《中国调味品》2022年第10期67-72,共6页China Condiment

基　　金：贵州省科技厅省市校联合科研项目(黔科合LH字[2015]7570);遵义市科研课题项目(遵市科合HZ字[2019]198,遵市科合HZ字[2019]207)。

摘　　要：文章将高通量测序技术和微生物纯培养技术结合,有目的地筛选凯里红酸汤中优势微生物,为纯菌种红酸汤发酵研究储备发酵菌种。高通量测序结果表明,在门分类水平上,ST9和ST10样品中主要优势菌门为厚壁菌门(分别占比86.16%、92.81%);ST22样品中优势菌门为变形杆菌门(54.81%)和厚壁菌门(39.77%)。在属分类水平上,3个样品细菌群落多样性各有差异。ST9和ST10样品优势菌属为乳酸杆菌属(Lactobacillus,分别占比42.00%、83.50%);ST22样品细菌多样性高且各菌属比例分散,分别为假单胞菌属(Pseudomonas,16.27%)、芽孢杆菌属(Bacillus,16.73%)、Aeribacillus(5.50%)等。在高通量测序分析指导下,利用乳酸菌纯培养技术,从3个样品中分离得到29株优势菌。ST9样品中分离得到12株菌,分别是Lactobacillus plantarum 2株,Weissella minorgene 1株,Bacillus velezensis 1株,Bacillus cereus 1株,Bacillus subtilis 1株,Bacillus sp.6株,其中芽孢杆菌居多,达9株。ST10样品中分离得到14株菌,其中乳酸菌12株,分别是Lactobacillus plantarum 11株,Lactobacillus pentosus 1株;2株病原菌,分别是Staphylococcus haemolyticus和Streptococcus pneumoniae。ST22样品中分离得到3株芽孢杆菌,分别是Bacillus velezensis 2株,Bacillus sp.1株。样品中乳酸菌和芽孢杆菌为可培养优势菌,与高通量测序结果基本一致。从分离得到的病原菌来看,传统发酵酸汤存在一定食品安全风险。分离得到的细菌可为红酸汤纯菌种发酵提供备选菌株,为其工业化生产奠定基础。In this paper,high-throughput sequencing technology and microbial pure culture technology are combined to screen the dominant microorganisms from Kaili red sour soup purposefully,so as to reserve fermentation strains for pure strain red sour soup fermentation research.The results of high-throughput sequencing show that at the phylum level,the main dominant bacteria in ST9 and ST10 samples are Firmicutes(86.16%and 92.81%respectively);the dominant bacteria in ST22 sample are Proteobacteria(54.81%)and Firmicutes(39.77%).At the genus level,the bacterial community diversity of the three samples is different.The dominant bacteria in ST9 and ST10 samples are Lactobacillus(42.00%and 83.50%respectively);ST22 sample has high bacterial diversity and the proportion of each bacterial genus is scattered,including Pseudomonas(16.27%),Bacillus(16.73%),Aeribacillus(5.50%)and so on.Under the guidance of high-throughput sequencing analysis,29 strains of dominant bacteria are isolated from the three samples by using lactic acid bacteria pure culture technology.Twelve strains of bacteria are isolated from ST9 sample,including 2 strains of Lactobacillus plantarum,1 strain of Weissella minorgene,1 strain of Bacillus velezensis,1 strain of Bacillus cereus,1 strain of Bacillus subtilis and 6 strains of Bacillus sp.,among which,Bacillus is the majority,up to 9 strains.Fourteen strains of bacteria are isolated from ST10 sample,including 12 strains of lactic acid bacteria,which are 11 strains of Lactobacillus plantarum and 1 strain of Lactobacillus pentosus,and 2 strains of pathogenic bacteria,which are Staphylococcus haemolyticus and Streptococcus pneumoniae.Three strains of Bacillus are isolated from ST22 sample,which are 2 strains of Bacillus velezensis and 1 strain of Bacillus sp..Lactic acid bacteria and Bacillus are the dominant culturable bacteria in the samples,which is basically consistent with the high-throughput sequencing results.From the isolated pathogens,there is a certain food safety rick in the traditional fermented sour so

关 键 词：高通量测序 红酸汤 细菌多样性 菌种分离鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]