基于Illumina Miseq高通量测序分析贵州韭菜红酸汤微生物菌群多样性  

Analysis of microbial flora diversity of leek red sour soup in Guizhou based on Illumina Miseq high-throughput sequencing

作　　者：周罗娜 刘辉[1] 王梅 陆邦富 李俊[1] 刘军林 陈中爱[1] ZHOU Luona;LIU Hui;WANG Mei;LU Bangfu;LI Jun;LIU Junlin;CHEN Zhongai(Biotechnology Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550009,China;Guizhou Key Laboratory of Agricultural Microorganisms,Guiyang 550009,China;Majiang County Yuwo Ecological Agriculture Development Co.,Ltd.,Qiandongnan 557600,China;Weining Autonomous County Mountain Characteristic Agricultural Science Research Institute,Bijie 553100,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵州贵阳550009 [2]贵州省农业微生物全省重点实验室,贵州贵阳550009 [3]麻江县裕沃生态农业发展有限责任公司,贵州黔东南557600 [4]威宁自治县山地特色农业科学研究所,贵州毕节553100

出　　处：《中国酿造》2025年第3期87-92,共6页China Brewing

基　　金：黔东南州科技计划项目(黔东南科合支撑[2023]14号);贵州省育种科研基础平台创新能力建设(黔科合服企[2022]014);贵州喀斯特山区重要作物生物育种平台建设(黔科合中引地[2023]033);贵州省水稻研究所青年基金(黔水稻所青年基金[2021]011号)。

摘　　要：该研究采用Illumina miseq高通量测序技术对红酸汤和韭菜红酸汤微生物菌群多样性及群落结构进行分析。结果表明,韭菜红酸汤样品的细菌菌群相对丰度高于红酸汤样品,多样性低于红酸汤样品;真菌菌群则相反。两种红酸汤样品的微生物群落存在一定的差异,差异主要体现在相对丰度上。从红酸汤样品中共注释到8个细菌门、4个真菌门,从韭菜红酸汤样品中共注释到18个细菌门、3个真菌门,优势细菌门(相对丰度>1%)均为厚壁菌门(Firmicutes)、变形菌门(Proteobacteria)、蓝菌门(Cyanobacteria),优势真菌门均为子囊菌门(Ascomycota)、担子菌门(Basidiomycota)。从红酸汤样品中共注释到43个细菌属、25个真菌属,从韭菜红酸汤样品中共注释到103个细菌属、18个真菌属,优势细菌属(相对丰度>1%)均为乳酸杆菌属(Lactobacillus)、迟缓乳杆菌属(Lentilactobacillus)、片球菌属(Pediococcus)、小坂菌属(Kosakonia)、乳酪杆菌属(Lacticaseibacillus)、Lactiplantibacillus;优势真菌属均为酵母属(Saccharomyces)、糙缘腺革菌属(Amphinema)、毕赤酵母属(Pichia)、Ascomycota_gen_Incertae_sedis、Tetracladium、哈萨克斯坦酵母属(Kazachstania)。The microbial diversity and community structure of red sour soup and leek red sour soup were analyzed by Illumina miseq high-throughput sequencing.The results showed that the bacterial flora relative abundance of leek red acid soup was higher than that of red acid soup,the diversity was lower than that of red acid soup,and the fungal flora was opposite.There were some differences in the microbial communities of the two kinds of red acid soup samples,which were mainly reflected in the relative abundance.A total of 8 bacterial phylum and 4 fungal phylum were annotated from red acid soup samples,a total of 18 bacterial phyla and 3 fungal phyla were annotated from leek red sour soup samples.The dominant bacterial phyla(relative abundance>1%)were all Firmicutes,Proteobacteria and Cyanobacteria,the dominant fungal phyla were all Ascomycota and Basidiomycota.A total of 43 bacterial genera and 25 fungal genera were annotated from the red sour soup samples,and 103 bacterial genera and 18 fungal genera were annotated from the leek red sour soup samples.The dominant bacterial genera(relative abundance>1%)were all Lactobacillus,Lentilactobacillus,Pediococcus,Kosakonia,Lacticaseibacillus and Lactiplantibacillus.The dominant fungi genera were all Saccharomyces,Amphinema,Pichia,Ascomycota_gen_Incertae_sedis,Tetracladium and Kazachstania.

关 键 词：高通量测序 红酸汤 韭菜红酸汤 微生物多样性 

分 类 号：TS264.9[轻工技术与工程—发酵工程]