基于16S rRNA全长高通量测序分析桶子鸡中细菌多样性  

High-Throughput Sequencing Analysis by 16S rRNA of Bacterial Diversity in Bucket Chicken

作　　者：许妍妍 董宇 XU Yan-yan;DONG Yu(Kaifeng Center for Food and Drug Quality and Safety,Kaifeng,Henan 475000)

机构地区：[1]开封市食品药品质量安全中心,河南开封475000

出　　处：《安徽农业科学》2024年第20期148-154,共7页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究不同加工过程桶子鸡所携带的微生物多样性及菌落组成。[方法]采用PacBio三代全长高通量测序技术,对桶子鸡样本所携带细菌的16S rRNA的V1-V9区进行测序后进行统计分析。[结果]共获得67287条有效序列,2300个OTU数目,不同加工环节的桶子鸡中细菌群落存在差异。在门水平上,共获得15个细菌门,优势菌主要为变形菌门(Proteobacteria)、拟杆菌门(Bacteroidetes)、放线菌门(Actinobacteria)、厚壁菌门(Firmicutes)、异常球菌-栖热菌门(Deinococcus-Thermus)、疣微菌门(Verrucomicrobia);在属水平上,共获得250个细菌属,优势菌属为假单胞菌属(Pseudomonas)、不动杆菌属(Acinetobacter)、葡萄球菌属(Staphylococcus)、环丝菌属(Brochothrix)、中慢生根瘤菌属(Mesorhizobium)、Janthinobacterium、黄杆菌属(Flavobacterium)、希万氏菌属(Shewanella)、Kaistella、冷杆菌属(Psychrobacter);在种水平上,共获得621个细菌种,优势菌种为Sediminibacterium magnilacihabitans、慢生根瘤菌sp011516665、Bradyrhizobium sp011516665、Pseudomonas fragi、干酪巨球菌(Macrococcus caseolyticus)、希瓦氏菌(Shewanella baltica)等。[结论]同一加工环境中获得的老汤复煮桶子鸡、放置12 h桶子鸡和老汤3个样本中携带的优势菌群组成存在一定相似性,但相对丰度存在一定差异。生鲜鸡及另一加工场所制作的刚出锅桶子鸡的优势菌组成与其他样本有很大差异。[Objective]To study the microbial diversity and the microbial community composition of bucket chicken at different processing.[Method]The V1-V9 region of 16S rRNA of the bacteria in the bucket chicken samples were sequenced by the PacBio full-length high-throughput sequencing technology.[Result]The 67287 effective sequences and 2300 OTU were obtained.There were some differences in the bacterial communities of the bucket chicken in different processing stages.A total of 15 bacterial phylum were obtained and the dominant bacteria are Proteobacteria,Bacteroidetes and Actinobacteria,Firmicutes,Deinococcus-Thermus,Verrucomicrobia;at the genus level,a total of 250 bacterial genus were obtained,the dominant bacteria genus were Pseudomonas,Acinetobacter,Staphylococcus,Brochothrix,Mesorhizobium,Janthinobact erium,Flavobacterium,Shewanella,Kaistella,Psychrobacter;at the species level,a total of 621 bacterial species were obtained,and the dominant species were Sediminibacterium magnilacihabitans,Bradyrhizobium sp 011516665,Pseudomonas fragi,Macrococcus caseolyticus,Shewanella baltica.[Conclusion]The microbial communities in the three samples of recooked bucket chicken,12-hour bucket chicken and soup obtained in the same processing environment were similar,but there are some differences in relative abundance.The dominant bacterial composition of fresh bucket chicken produced at another processing site and fresh chicken was different from other samples.

关 键 词：桶子鸡 细菌 16S rRNA 三代全长 高通量测序 微生物多样性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]