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当前位置: 首页 > 文章 > 海南黎族鱼茶中微生物多样性分析 食品科学 2017,38 (6) 136-141
Position: Home > Articles > Analysis of Microbial Diversity in Yucha, a Traditional Fermented Rice Food of Li Nationality from Hainan FOOD SCIENCE 2017,38 (6) 136-141

海南黎族鱼茶中微生物多样性分析

作  者：
王小茹;徐传标;彭湘文;张家超
单  位：
海南大学食品学院
关键词：
海南;黎族;鱼茶;微生物多样性;16SrRNA基因序列分析;实时定量聚合酶链式反应;分类进化
摘  要：
以采集自海南保亭与白沙两地区的黎族家庭的28份样本为研究对象,采用传统分离培养方法,16S r RNA基因序列分析和实时定量聚合酶链式反应分析对样品中的微生物进行分离鉴定和多样性研究。结果表明,共鉴定出6个属,22个种,其中Lactobacillus属占总数的68.56%,Bacillus属和Enterococcus属则分别占18.04%和10.82%,又测得Lactobacillus属基因拷贝数为2.24×10~7,Bacillus属为1.72×10~5以及Enterococcus属为1.07×10~6。可知,Lactobacillus属是鱼茶中的主要优势菌属,Lactobacillus plantarum和Lactobacillus pentosus是鱼茶中的优势菌种。而不同地区鱼茶中微生物多样性也存在差异,以Lactobacillus属为例,保亭地区独有Lactobacillus rossiae,而白沙地区独有Lactobacillus coryniformis、Lactobacillus fermentum、Lactobacillus namurensis、Lactobacillus senioris。研究结果揭示了海南黎族鱼茶中微生物的丰富多样性,反映了微生物群落结构特点,为有益微生物资源的开发利用提供参考依据。
译  名：
Analysis of Microbial Diversity in Yucha, a Traditional Fermented Rice Food of Li Nationality from Hainan
作  者：
WANG Xiaoru;XU Chuanbiao;PENG Xiangwen;ZHANG Jiachao;College of Food Science and Technology, Hainan University;
关键词：
Hainan;;Li nationality;;Yucha;;microbial diversity;;16S rRNA sequencing analysis;;q RT-PCR;;phylogenetic analysis
摘  要：
In the present study, 28 Yucha(a traditional fermentation rice food of Li nationality in Hainan) samples collected from different Li nationality households in Baoting and Baisha areas of Hainan province were used to isolate and purify microbes by conventional culture method and further to determine microbial diversity by 16 S r RNA sequencing analysis and quantitative real-time polymerase china reaction(q RT-PCR). A total of 22 bacterial species from six genera were identified. Among these, Lactobacillus, Bacillus and Enterococcus accounted for 68.56%, 18.04% and 10.82% of the total bacteria, respectively. Meanwhile, the copy numbers of genes in Lactobacillus, Bacillus and Enterococcus were 2.24 × 10~7, 1.72 × 10~5 and 1.07 × 10~6, respectively, meaning that Lactobacillus was the most predominant genus, with Lactobacillus plantarumand Lactobacillus pentosus being the most predominant species. The microbial diversity in Yucha from different areas was different. Lactobacillus rossiae was exclusively found in Yucha from Baoting while L. coryniformis, L. fermentum, L. namurensis and L. senioris in Yucha from Baisha. The results of the present study revealed the abundant microbial diversity and microbial community structure in Yucha, which could provide evidence to develop and use the beneficial microbial resources from Yucha.

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