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当前位置: 首页 > 文章 > 基于高通量测序的郫县豆瓣不同发酵期细菌群落结构及其动态演替 食品科学 2018 (4) 106-111
Position: Home > Articles > Dynamic Succession of Bacterial Community Structure during Fermentation Process of Pixian Bean Paste Analyzed by High Throughput Sequencing FOOD SCIENCE 2018 (4) 106-111

基于高通量测序的郫县豆瓣不同发酵期细菌群落结构及其动态演替

作  者：
关统伟;向慧平;王鹏昊;邓奥宇;董丹;赵顺先;张习超
单  位：
西华大学微生物研究所食品生物技术四川省高校重点实验室
关键词：
郫县豆瓣;发酵过程;细菌群落;动态分析;高通量测序
摘  要：
采用Illumina Mi Seq高通量测序技术,对郫县豆瓣全发酵过程中的细菌群落结构、丰度及演替规律进行深入研究,测序获得有效序列数731 188条,归类为11个门(Firmicutes、Proteobacteria、Actinobacteria、Chlorobi、Chloroflexi、Gemmatimonadetes、Fusobacteria、Cyanobacteria、Bacteroidetes、Acidobacteria、Deferribacteres)和其他未分类的单元,包含37 082个OTU。研究结果表明郫县豆瓣细菌群落组成丰富,在发酵过程中细菌的种类和数量随着发酵的持续和环境的变化而不断变化,尤其是peijiao样品,其细菌组成的丰度与其他5个时期的样品(BZ1Y、BZ5Y、BZ10Y、HE1Y和HE5Y)差异显著。另外,还有一些未被分类的细菌新物种资源等待深入挖掘。结果揭示了郫县豆瓣中有185个细菌属,其中Staphylococcus、Weissella、Pediococcus、Lactobacillus、Corynebacterium和Bacillus属的细菌是豆瓣发酵的主要优势菌群,伴随于郫县豆瓣的整个发酵过程,对郫县豆瓣的质量与风味产生重要的影响。
译  名：
Dynamic Succession of Bacterial Community Structure during Fermentation Process of Pixian Bean Paste Analyzed by High Throughput Sequencing
作  者：
GUAN Tongwei;XIANG Huiping;WANG Penghao;DENG Aoyu;DONG Dan;ZHAO Shunxian;ZHANG Xichao;Key Laboratory of Food Biotechnology of Colleges and Universities in Sichuan Province,Institute of Microbiology, Xihua University;
关键词：
Pixian bean paste;;fermentation process;;bacterial community;;dynamic analysis;;high-throughput sequencing
摘  要：
Illumina Mi Seq high-throughput sequencing technology was used to study the structure, abundance and dynamic succession of the bacterial community in Pixian bean paste during the fermentation process. A total of 731 188 effective sequences were obtained, which were classified into 11 phyla(Firmicutes, Proteobacteria, Actinobacteria, Chlorobi, Chloroflexi, Gemmatimonadetes, Fusobacteria, Cyanobacteria, Bacteroidetes, Acidobacteria and Deferribacteres) and unclassified?bacteria,?and?these?were??assigned?into?37?082?operational?taxonomic?units(OTUs). The results showed that the bacterial community richness in Pixian bean paste was high. The species and quantities of bacteria were changed with environmental change and fermentation time. The bacterial community abundance of sample peijiao(three-month fermented hot pepper) was largely different from that of samples from five other processing stages(BZ1 Y, BZ5 Y, BZ10 Y, HE1 Y and HE5 Y). Our data proved high bacterial diversity in Pixian bean paste and some novel microbial species, which need further?identification.?High-throughput?bacterial?genome?sequencing?revealed?the?presence?of?a?total?of?185?genera?with?the?predominance of Staphylococcus, Weissella, Pediococcus, Lactobacillus, Corynebacterium and Bacillus during the entire fermentation?process,?which?played?an?important?role?in?flavor?formation?of?Pixian?bean?paste.

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