食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 85 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030524

研究报告

基于高通量测序技术的贵州不同类型细菌型豆豉菌群多样性分析

  • 王娜 ,
  • 陈万轩 ,
  • 张伟萍 ,
  • 张剑霜
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  • (贵州师范大学 生命科学学院,贵州 贵阳,550025)
硕士研究生(张剑霜副教授为通信作者,E-mail:assassin1986@126.com)

收稿日期: 2021-12-24

  修回日期: 2022-01-17

  网络出版日期: 2022-11-18

基金资助

国家自然科学基金(82060779);贵州省自然科学基金(ZK[2022]Y323)

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Community diversity of different bacterial-type of Guizhou Douchi using high throughput sequencing

  • 王娜 ,
  • 陈万轩 ,
  • 张伟萍 ,
  • 张剑霜
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  • (School of Life Sciences, Guizhou Normal University, Guiyang 550025, China)

Received date: 2021-12-24

  Revised date: 2022-01-17

  Online published: 2022-11-18

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摘要

该研究利用高通量测序技术探究贵州干豆豉、湿豆豉和水豆豉之间的细菌群落结构及其组成差异。通过对测序结果进行分类注释,共得到1 098 891条有效数据,884个操作分类单元(operational taxonomic units,OTUs),共注释获得5个门类,96个属类。在门水平上,厚壁菌门(Firmicutes)和变形菌门(Proteobacteria)为主要菌门,在3类豆豉中丰度高达99.0%以上;属水平上,干豆豉中主要的细菌类群为芽孢杆菌属(Bacillus)和变形杆菌属(Proteus);湿豆豉丰度最高的为芽孢杆菌属和普罗威斯登菌属(Providencia);水豆豉则主要由芽孢杆菌属和四联球菌属(Tetragenococcus)组成。3类豆豉均以芽孢杆菌属为优势菌属,在干豆豉和湿豆豉中芽孢杆菌属的平均相对丰度为93.0%和74.3%,水豆豉中为42.3%。此外,聚类分析和主成分分析结果表明,干豆豉与湿豆豉细菌组成更为相似,而水豆豉细菌种类更加丰富。该研究拟为贵州豆豉的标准化及其安全管理提供理论依据。

关键词： 贵州豆豉; 高通量测序; 细菌结构; 优势菌; 主成分分析

本文引用格式

王娜 , 陈万轩 , 张伟萍 , 张剑霜 . 基于高通量测序技术的贵州不同类型细菌型豆豉菌群多样性分析[J]. 食品与发酵工业, 2022 , 48(20) : 85 -90 . DOI: 10.13995/j.cnki.11-1802/ts.030524

Abstract

The bacterial community structures and composition differences of three types of Guizhou Douchi, namely dry Douchi, wet Douchi and water Douchi, were investigated and compared by high-throughput sequencing technology. A total of 1 098 891 valid data and 884 bacterial operational taxonomic units (OTUs) were obtained, and clustered into five bacterial phyla and 96 genera. The dominant bacterial phyla were Firmicutes and Proteobacteria, accounting for more than 99.0% in the all three types of Douchi. Bacillus and Proteus were the major genera in dry Douchi, and the dominant genera of wet Douchi were Bacillus and Providencia. The samples of water Douchi were abundant in Bacillus and Tetragonococcus. Bacillus was the dominant genus in the three types of Douchi, and the relative abundance of Bacillus in dry Douchi, wet Douchi and water Douchi were 93.0%, 74.3% and 42.3%, respectively. In addition, the results of cluster analysis and principal component analysis demonstrated that the bacterial communities of dry Douchi and wet Douchi were similar, and the bacterial species of water Douchi were more abundant than others. This study provides a theoretical basis for the standardization and safety management of Guizhou Douchi.

Key words： Guizhou Douchi; high-throughput sequencing; bacterial structure; dominant bacteria; principal component analysis

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