南宁地区酸姜片微生物群落及基因功能分析  

Analysis of microbial community and gene function of acid ginger slices in Nanning region

作　　者：马梦月 熊英梅 向秀连 张彦 郭壮[1,2] 王玉荣[1,2] MA Mengyue;XIONG Yingmei;XIANG Xiulian;ZHANG Yan;GUO Zhuang;WANG Yurong(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Lactic Acid 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)

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

出　　处：《中国酿造》2023年第7期81-85,共5页China Brewing

基　　金：襄阳市基础研究类科技计划项目(2021ABS002937);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009);湖北文理学院大学生创新创业训练计划项目(X202210519185)。

摘　　要：该研究采用纯培养方法和高通量测序技术解析广西南宁地区酸姜片样品的细菌多样性,并基于直系同源蛋白数据库对细菌潜在的功能进行预测。结果表明,样品中的优势细菌属为乳杆菌属(Lactobacillus)、副乳杆菌属(Paralactobacillus)、梭菌属(Clostri-dium)、芽孢杆菌属(Bacillus)、棒状杆菌属(Corynebacterium)、劳尔氏菌属(Ralstonia)、类芽孢杆菌属(Paenibacillus)、不动杆菌属(Acinetobacter)和葡萄球菌属(Staphylococcus);PICRUSt分析显示,酸姜片中细菌具有较强的碳水化合物和氨基酸转运与代谢功能。通过纯培养方法从样品中分离出的8株乳酸菌中戊糖乳杆菌(Lactobacillus pentosus)占总分离株的62.50%。综合分析表明,酸姜片中代谢氨基酸和碳水化合物的细菌菌群占比较高,优势细菌属以乳杆菌属为主。In this study,the bacterial diversity of acid ginger slices samples in Nanning,Guangxi region was analyzed by pure culture method and high-throughput sequencing technology,and the potential functions of the bacteria were predicted based on the lineal homologous protein database.The results showed that the dominant bacterial genera in the samples were Lactobacillus,Paralactobacillus,Clostridium,Bacillus,Corynbacterium,Ralstonia,Paenibacillus,Acinetobacter and Staphylococcus.PICRUSt analysis showed that the bacteria in acid ginger slices had stronger carbohydrate and amino acid transfer and metabolism functions.Lactobacillus pentosus in 8 strains of lactic acid bacteria isolated from the samples by pure culture method accounted for 62.50%of the total strains.In comprehensive analysis,results showed that the bacterial flora metabolizing amino acids and carbohydrates in acid ginger slices accounted for a relatively high proportion,and the dominant bacteria genus was mainly Lactobacillus.

关 键 词：酸姜片 微生物群落 基因功能预测 高通量测序 

分 类 号：TS201.3[轻工技术与工程—食品科学]