腌制盐中可培养嗜盐古菌多样性研究  

Diversity of Culturable Haloarchaea in Pickling Salts

作　　者：康舒 厉思雅 杨蓓思 杨晓妍 崔恒林[1] 侯靖[1] KANG Shu;LI Si-ya;YANG Bei-si;YANG Xiao-yan;CUI Heng-lin;HOU Jing(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《江苏调味副食品》2022年第3期35-40,共6页Jiangsu Condiment and Subsidiary Food

基　　金：国家自然科学基金青年科学基金项目(31600002);国家级大学生创新创业训练计划项目(202110299040)。

摘　　要：以我国不同产地的三种海盐(海湾、中盐、小伙子)和两种湖盐(雪天、茶卡)为研究对象,采用纯培养法分离其中的嗜盐古菌,结合16S rRNA基因序列分析、多样性指数和Bray-Curtis距离,探究腌制盐中可培养嗜盐古菌的多样性。结果发现,两种加碘盐(海湾和雪天)样品中嗜盐古菌总数最少,中盐样品中嗜盐古菌总数最多。腌制盐样品中含有大量嗜盐古菌新类群,中盐和小伙子样品中嗜盐古菌群落多样性较大。Bray-Curtis距离分析表明,雪天和茶卡两种湖盐的嗜盐古菌群落组成较相似。腌制盐含有较丰富的嗜盐古菌,且不同腌制盐的嗜盐古菌群落结构存在差异。In this study,three kinds of sea salt(Haiwan,Zhongyan and Xiaohuozi)and two kinds of lake salt(Xuetian and Chaka)from different habitats in China were used to isolate halophilic archaea by pure culture method.The diversity of halophilic archaea cultured in salt was explored by combining 16S rRNA gene sequence analysis,diversity index and Bray-Curtis distance.The results showed that the total number of halophilic archaea was the least in the two iodized salt samples(Haiwan and Xuetian),and the total number of halophilic archaea was the highest in the samples of Zhongyan.The salt samples contained a large number of new groups of halophilic archaea,and the communities of halophilic archaea in the samples of Zhongyan and Xiaohuozi were more diverse.Bray-Curtis distance analysis showed that the community composition of halophilic archaea was similar between the two lake salts of Xuetian and Chaka.Salt contains abundant halophilic archaea,and the community structure of halophilic archaea varies with salt.

关 键 词：腌制盐 嗜盐古菌 分离 多样性 16S rRNA 

分 类 号：TS201[轻工技术与工程—食品科学]