凉果中微生物菌群多样性与特征化学指标的相关性分析  

Correlation analysis of microbial diversity and characteristic chemical indexes in preserved fruits

作　　者：王锋 彭秋容 吴颖妍 梁雅慧 谢曦 马路凯 蓝碧锋 刘东杰 刘袆帆 王琴[1] 肖更生 WANG Feng;PENG Qiu-Rong;WU Ying-Yan;LIANG Ya-Hui;XIE Xi;MA Lu-Kai;LAN Bi-Feng;LIU Dong-Jie;LIU Hui-Fan;WANG Qin;XIAO Geng-Sheng(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangzhou Furui High Energy Technology Co.,Ltd.,Guangzhou 511458,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验,广州510225 [2]广州辐锐高能技术有限公司,广州511458

出　　处：《食品安全质量检测学报》2022年第21期7012-7019,共8页Journal of Food Safety and Quality

基　　金：广东省基础与应用基础研究基金项目(2021A1515110608);肇庆市科技计划项目(2021N005);广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013);国家自然科学基金项目(32001622);广东省重点建设学科科研能力提升项目(2021ZDJS003);仲恺农业工程学院2022年大学生创业基金项目(21230778881);仲恺农业工程学院2022年大学生创新创业训练计划项目(S202211347056、X202211347142、X202211347160、X202211347161)。

摘　　要：目的分析凉果中微生物菌群多样性与特征化学指标的相关性。方法测定了4种凉果中特征化学指标(含水量、pH、盐分、糖分),并利用高通量测序技术分析了凉果中微生物多样性,以细菌种类、丰度和特征化学指标进行相关性分析。结果4种凉果中含水量、pH、盐分、糖分分别为10.72%~18.48%、2.8~3.4、8.50%~10.10%、10.10%~12.60%。凉果样品的高通量测序具有较高可靠性,其中主要优势细菌归属于厚壁菌门、变形菌门、拟杆菌门和疣微菌门,部分菌群与含水量、盐分和糖分化学指标均呈现极显著正相关或负相关,而pH对于凉果菌群多样性的影响并不明显。结论凉果中微生物菌群多样性与部分特征化学指标具有显著的相关性,这为凉果的加工及其质量安全控制提供了研究基础。Objective To analysis the correlation of microbial diversity and characteristic chemical indexes in preserved fruits.Methods The characteristic chemical indicators(water content,pH,salt content and sugar content)of 4 kinds of preserved fruits were determined,and the microbial diversity in the preserved fruits was analyzed by high-throughput sequencing technology,and then the correlation analysis was carried out with the abundance of bacterial species and characteristic chemical indicators.Results The water content,pH,salinity value,and sugar content of 4 kinds of preserved fruits was 10.72%-18.48%,2.8-3.4,8.50%-10.10%and 10.10%-12.60%,respectively.The high-throughput sequencing of preserved fruit samples was highly reliable,and the main dominant bacteria of 4 kinds of preserved fruits belonged to Firmicutes,Proteobacteria,Bacteroidetes and Verrucomicrobiota.Some of the bacterial showed extremely significant positive or negative correlation with chemical indicators such as water content,salt and sugar content,while pH had no significant effect on the diversity of preserved fruit microbial diversity.Conclusion The microbial diversity of preserved fruits has a significant correlation with some characteristic chemical indicators,which provides a research basis for the processing of preserved fruits and its quality and safety control.

关 键 词：凉果 微生物菌群多样性 丰度 特征化学指标 相关性分析 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]