基于高通量测序分析玉米浸泡液细菌菌群结构及多样性  

Bacterial Community Structure and Diversity of Corn Soak Solution Based on High-throughput Sequencing

作　　者：陈丽 王敬敬 贺明君 黎铭轩 刘阳 CHEN Li;WANG Jingjing;HE Mingjun;LI Mingxuan;LIU Yang(School of Food Science and Engineering,Foshan University,Foshan 528225,Guangdong,China;Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products,Foshan 528000,Guangdong,China)

机构地区：[1]佛山科学技术学院食品科学与工程学院,广东佛山528225 [2]全国名特优新农产品全程质量控制技术佛山中心,广东佛山528000

出　　处：《食品研究与开发》2023年第17期178-181,217,共5页Food Research and Development

基　　金：广东省自然科学基金面上项目(2022A1515010037);国家重点研发计划项目(2019YFC1604502)。

摘　　要：为探究玉米浸泡液新酸、老酸在逆流浸泡过程中细菌群落的组成、微生物的多样性与淀粉提取浸泡工艺的联系,利用Illumina MiSeq高通量测序技术对玉米浸泡副产物中的新、老酸玉米浸泡液进行细菌16S r RNA V3~V4测序,结果表明样品中新酸2(L-2)、新酸3(L-3)、新酸4(L-4)、老酸2(X-2)、老酸3(X-3)、老酸4(X-4)中有效序列分别为42102、41679、39779、39922、39800、38896条。在属的分类层次上,老酸中的优势细菌属包括乳酸杆菌属(Lactobacillus)、芽孢杆菌属(Bacillus)、海洋芽孢杆菌属(Oceanobacillus),新酸中的优势细菌属为乳酸杆菌属(Lactobacillus)。玉米浸泡液中的新酸老酸菌群结构和丰度有所不同,结果发现在玉米浸泡液中存在提升浸泡工艺的有益菌,也存在降低玉米淀粉质量的有害菌和腐败菌。To explore the relationship between the composition of bacterial community and the diversity of microorganisms and the starch extraction and soaking process in the process of countercurrent soaking,this study employed Illumina MiSeq high-throughput sequencing technology to sequence the bacterial 16S rRNA V3-V4 in the new and old acid corn soaking solutions in the by-products of corn soaking.The results showed that the effective sequences of new acid 2(L-2),new acid 3(L-3),new acid 4(L-4),old acid 2(X-2),old acid 3(X-3),and old acid 4(X-4)were 42102,41679,39779,39922,39800,and 38896,respectively.At the genus level,the dominant bacterial genera in old acid included Lactobacillus,Bacillus and Oceanobacillus.The dominant bacteria in the new acid was Lactobacillus.The structure and abundance of new acid and old acid bacteria in corn soaking solutions were different.It was found that there were beneficial bacteria that promoted the soaking process in corn soaking solution,and there were also harmful bacteria and spoilage bacteria that reduced the quality of corn starch.

关 键 词：玉米浸泡液新酸 玉米浸泡液老酸 高通量测序 细菌群落 微生物多样性 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]