高通量测序分析腐败湿粉条菌群结构及优势菌  

Analysis of Microbial Community Structure and Dominant Organisms in Spoiled Wet Vermicelli Based on High-Throughput Sequencing

作　　者：樊洁 孙红男[1] 张苗[1] 木泰华[1] FAN Jie;SUN Hongnan;ZHANG Miao;MU Taihua(Institute of Food Science and Technology,Chinese Academy of Agricultural Science,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品科技》2025年第1期327-336,共10页Food Science and Technology

基　　金：国家甘薯产业技术体系项目(CARS-10);中国农业科学院科技创新工程项目(CAAS-ASTIP-202X-IFST)。

摘　　要：为了明确贮藏期间腐败湿粉条的菌群结构及优势菌,文章借助高通量测序技术对低温(4℃)和常温(25℃)贮藏条件下甘薯湿粉条微生物变化进行了分析。结果表明,在整个贮藏期,低温(4℃)可以提高甘薯湿粉条的贮藏稳定性,并能延长甘薯湿粉条货架期至40~45 d,而常温(25℃)条件只能维持其货架期在5~12 d。在门水平上,所有腐败的甘薯湿粉条中,优势细菌为厚壁菌门(Firmicutes),优势真菌为子囊菌门(Ascomycota)。在属水平上,芽孢杆菌属(Bacillus)为腐败甘薯湿粉条的优势细菌,链格孢菌属(Alternaria)为其优势真菌。该研究揭示了甘薯湿粉条贮藏期间腐败样品的菌群结构特征及优势菌,为研究与开发甘薯湿粉条保鲜抑菌剂,以有效延长其货架期提供参考。In order to elucidate the microbial community structure and dominant organisms of spoiled wet vermicelli during storage,microbial changes in sweet potato wet vermicelli under low temperature(4℃)and ambient temperature(25℃)storage conditions were analyzed using high-throughput sequencing technology.The results showed that throughout the storage period,low temperature(4℃)enhanced storage stability of sweet potato wet vermicelli and extended its shelf life to 40–45 days,whiles ambient temperature(25℃)conditions could only maintain its shelf life for 5–12 days.At the phylum level,the dominant bacteria in all spoiled sweet potato wet vermicelli samples were Firmicutes,while the dominant fungi were Ascomycota.At the genus level,Bacillus was the dominant bacteria,and Alternaria was the dominant fungi in spoiled sweet potato wet vermicelli.This study revealed the microbial community structure characteristics and dominant spoilage organisms in sweet potato wet vermicelli during storage,providing a reference for the research and development of preservation and antimicrobial agents to effectively extend its shelf life.

关 键 词：甘薯湿粉条 贮藏 腐败 高通量测序 优势菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]