应用高通量测序技术成品甜芽菜微生物多样性-《中国调味品》

文章信息/Info

Title:: Analysis of microbial diversity of mature sweet Yacai by high-throughput sequencing technology

摘要:: 利用高通量测序技术成品甜芽菜中微生物组成和多样性。结果从三个样品中共得到65797条高质量的细菌序列代表，OTU聚类609个，分属7个菌门、114个细菌菌属；共得到54750条高质量的真菌序列代表，OTU聚类109个，分属7个菌门、28个真菌菌属。细菌群落中，Proteobacteria（49.1%）和Firmicute（40.9%）菌门具有较大优势；盐单胞菌属（Halomonas，27.2%）的丰度最高，芽孢杆菌属（Bacillus，11.9%）次之。真菌群落中，Ascomycota（63.7%），Basidiomycota（36.1%）菌门具有绝对优势；Saccharomycetales_unclassified（28.5%），德巴利酵母属（Debaryomyces，15.8%），Filobasidiaceae_norank（14.1%）三个菌属较为优势。研究结果加深了对成品甜芽菜中微生物群落结构和多样性的认识，对于成品芽菜保藏提供了一定的参考。

Abstract:: In this study, microbial diversity of mature sweet Yacai was studied via high-throughput sequencing technology. A total of 65797 bacterial sequence representations, 609 OUTs clustering were detected, belong to 7 phylums and 114 bacterial genus. A total of 54750 fungal sequence representations, 109 OUTs clustering were detected, belong to 7 phylums and 28 fungal genus. In Yacai bacterial community, Proteobacteria and Firmicute are the dominating phylums, accounting for 49.1% and 40.9%, respectively. Halomonas and Bacillus are the main genus, taking apart to 27.2% and 11.9%. In Yacai fungal community, Ascomycota and Basidiomycota are the absolutely dominating phylums, accounting for 63.7% and 36.1%, respectively. Saccharomycetales_unclassified, Debaryomyces, and Filobasidiaceae_norank are the main genus, taking up 28.5%, 15.8%, and 14.1%. The result is helpful for the understanding of the microbial community structure and diversity of mature sweet Yacai, as well as providing certain information for the mature Yacai storage