食品与发酵工业 >

2022 , Vol. 48 >Issue 16: 196 - 202

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029165

研究报告

云南泡藠头和泡辣椒中细菌与真菌群落结构和多样性分析

  • 杨振光 ,
  • 任洪冰 ,
  • 苏舒 ,
  • 刘秉珍 ,
  • 李莉蓉 ,
  • 曹建新
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  • 1(昆明理工大学 农业与食品学院,云南 昆明,650500)
    2(红河宏斌食品有限公司,云南 红河,654300)
硕士研究生(李莉蓉副教授和曹建新教授为共同通信作者,E-mail:Lilirong-lily@126.com;jxcao321@hotmail.com)

收稿日期: 2021-08-25

  修回日期: 2021-12-30

  网络出版日期: 2022-09-16

基金资助

云南省科技厅重点研发计划(2018BC006);云南省科学技术厅重大科技专项(202102AE090025)

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Bacterial and fungal community structure and diversity analysis in pickled Allium chinenese and pickled pepper

  • YANG Zhenguang ,
  • REN Hongbing ,
  • SU Shu ,
  • LIU Bingzhen ,
  • LI Lirong ,
  • CAO Jianxin
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  • 1(Faculty of Agriculture and Food Science, Kunming University of Science and Technology, Kunming 650500, China)
    2(Hongbin Food Co.Ltd., Honghe 654300, China

Received date: 2021-08-25

  Revised date: 2021-12-30

  Online published: 2022-09-16

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摘要

采用高通量测序技术对云南省昆明市、红河州和文山州地区泡藠头和泡椒的细菌真菌多样性进行解析。基于Shannon指数的α-多样性分析结果表明,3个地区泡菜的微生物多样性、优势度和均匀度存在差异,文山地区泡藠头中细菌群落的多样性最高,且均匀度较好;红河地区泡藠头和泡辣椒真菌菌群结构最丰富。其中,泡藠头和泡椒中优势细菌门为厚壁菌门(Firmicutes)和变形杆菌门(Proteobacteria),相对丰度分别为99.21%和58.19%;优势细菌属为乳酸杆菌属(Lactobacillus)、明串珠菌属(Leuconostoc)和魏斯氏菌属(Weissella),相对丰度分别为98.07%、19.46%和17.70%;文山和红河泡藠头和泡辣椒的优势真菌属为接合酵母菌属(Zygosaccharomyces),昆明泡藠头和泡辣椒的优势真菌属为毕赤酵母属(Pichia)。研究表明不同地区、不同种类的泡藠头与泡椒中微生物多样性存在差异。该研究初步揭示了云南附近地州的泡藠头与泡椒中微生物的多样性,为提高云南特色发酵蔬菜的品质提供理论指导。

关键词： 泡辣椒; 泡藠头; 高通量测序; 细菌多样性; 真菌多样性

本文引用格式

杨振光 , 任洪冰 , 苏舒 , 刘秉珍 , 李莉蓉 , 曹建新 . 云南泡藠头和泡辣椒中细菌与真菌群落结构和多样性分析[J]. 食品与发酵工业, 2022 , 48(16) : 196 -202 . DOI: 10.13995/j.cnki.11-1802/ts.029165

Abstract

The bacterial and fungal diversity of pickled Allium chinenese and pickled pepper in Kunming, Honghe and Wenshan prefectures of Yunnan province was analyzed by high-throughput sequencing. The results of α-diversity analysis based on Shannon index showed that there were differences in the microbial diversity of pickled A. chinenese and pickled pepper in the three regions. Bacterial diversity of pickled A. chinenese in Wenshan was the highest, and the uniformity was better. The fungus structure of pickled A. chinenese in Honghe was the most abundant. The dominant bacterial phyla in pickled A. chinenese and pickled pepper were Firmicutes and Proteobacteria, with relative abundances of 99.21% and 58.19%, respectively. In addition, the dominant bacteria genera were Lactobacillus, Leuconostoc and Weissella with relative abundance of 98.07%, 19.46% and 17.70%, respectively. The dominant fungal genus of pickled A. chinenese and pickled pepper in Wenshan and Honghe were Zygosaccharomyces, and the dominant fungal genus in Kunming was Pichia. There were differences in microbial diversity of pickled A. chinenese and pickled pepper in different regions. This study preliminarily revealed the diversity of microbes in pickled A. chinenese and pickled pepper in Yunnan province, providing theoretical guidance for improving the quality of Yunnan characteristic fermented vegetables.

Key words： pickled pepper; pickled Allium chinenese; high-throughput sequencing; bacterial diversity; fungal diversity

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