基于16S rRNA基因V3-V4区高通量测序分析东北自然发酵酸菜中细菌群落结构

发布时间：2018-01-29 05:06

本文关键词： 焦磷酸测序 S rRNA 酸菜细菌群落结构　出处：《现代食品科技》2017年02期 　论文类型：期刊论文

【摘要】：为探究东北自然发酵酸菜中细菌群落结构,本试验采用454 FLX+平台对东北地区传统自然发酵的16份酸菜汁样品中细菌16S rRNA基因的V3-V4区进行测序。通过454焦磷酸测序,共得到302327条有效序列。计算Chao 1指数、Shannon指数和Simpson指数,对样品菌群的Alpha多样性进行评价,发现松原和大庆样品的细菌群落具有较高的丰富度。Beta多样性分析发现黑龙江、吉林和辽宁省份样品中存在交叠细菌物种,但含量极低。Heatmap图显示各省份的优势菌属各不相同。样品群落结构分析表明大庆、黑河和松原样品中乳杆菌含量超过50%,黑河样品中乳杆菌含量高达69.6%。KEGG统计结果表明高纬度地区存在着一定数量的耐寒细菌。此外,本试验首次在发酵食品中发现污蝇解壳杆菌属细菌(wohlfahrtiimonas),显示出高通量测序技术相对传统纯培养技术的优势。
[Abstract]:In order to study the community structure of bacteria in natural fermented pickles in Northeast China. Bacterial 16s in 16 samples of pickled vegetable juice from traditional natural fermentation in Northeast China were studied by 454 FLX platform. The V3-V4 region of rRNA gene was sequenced. A total of 302327 effective sequences were obtained and Chao 1 index Shannon index and Simpson index were calculated to evaluate the Alpha diversity of the sample flora. It was found that the bacterial communities of Songyuan and Daqing samples had higher richness. Beta diversity analysis showed that there were overlapping bacterial species in Heilongjiang, Jilin and Liaoning Province samples. The analysis of sample community structure showed that the content of Lactobacillus in samples of Daqing, Heihe and Songyuan exceeded 50%. The content of Lactobacillus in the samples of Heihe River was as high as 69.6. KEGG statistical results showed that there were a certain number of cold-resistant bacteria in high latitudes. In this experiment, we first found the bacteria of Chitocystis sp. In fermented food, wohlfahrtiimonasus, which showed the advantage of high throughput sequencing technology compared with traditional pure culture technology.
【作者单位】：沈阳农业大学食品学院;
【基金】：国家自然科学基金资助项目(31370502)
【分类号】：TS255.1
【正文快照】： 酸菜,作为一种大众化蔬菜腌渍品在我国东北地区历史悠久,酸菜是将新鲜白菜用盐水在密闭容器中泡制一段时间后形成的发酵蔬菜制品。由于东北三省独特的地理位置、气候条件以及民族文化传统,使得该地区传统自然发酵的酸菜酸味浓郁、口味醇厚,其口味与香气优越于其他地区发酵的酸

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