Illumina Miseq高通量测序方法对袋装番茄酱微生物多样性分析

张双虹 刘孟涛 陆婉瑶 赵抒娜 王婧 闫金萍

张双虹,刘孟涛,陆婉瑶,等. Illumina Miseq高通量测序方法对袋装番茄酱微生物多样性分析[J]. 食品工业科技,2021,42(18):119−125. doi:  10.13386/j.issn1002-0306.2020120254
引用本文: 张双虹,刘孟涛,陆婉瑶,等. Illumina Miseq高通量测序方法对袋装番茄酱微生物多样性分析[J]. 食品工业科技,2021,42(18):119−125. doi:  10.13386/j.issn1002-0306.2020120254
ZHANG Shuanghong, LIU Mengtao, LU Wanyao, et al. Analysis of Microbial Diversity in the Bagged Tomato Sauce by Illumina Miseq High Throughput Sequencing[J]. Science and Technology of Food Industry, 2021, 42(18): 119−125. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120254
Citation: ZHANG Shuanghong, LIU Mengtao, LU Wanyao, et al. Analysis of Microbial Diversity in the Bagged Tomato Sauce by Illumina Miseq High Throughput Sequencing[J]. Science and Technology of Food Industry, 2021, 42(18): 119−125. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120254

Illumina Miseq高通量测序方法对袋装番茄酱微生物多样性分析

doi: 10.13386/j.issn1002-0306.2020120254
基金项目: 新疆昌吉自治州协同创新(科技支疆)项目(2019C03);2016年新疆高层次人才引进计划
详细信息
    作者简介:

    张双虹(1993−),女,硕士,工程师,研究方向:发酵工程,E-mail:zhangshunghong@cofco.com

    通讯作者:

    赵抒娜(1978−)(ORCID:0000-0002-5016-1449),女,博士,正高级工程师,研究方向:天然产物分离纯化,E-mail:zhaoshuna@cofco.com

  • 中图分类号: TS255.3

Analysis of Microbial Diversity in the Bagged Tomato Sauce by Illumina Miseq High Throughput Sequencing

  • 摘要: 目的:研究袋装番茄酱的微生物多样性及差异。方法:采集番茄酱样品,采用Illumina Miseq-高通量测序方法对产自新疆地区的番茄酱进行测定,并结合计数方法对胀袋番茄酱中菌株进行计数和鉴定。结果:胀袋番茄酱中的腐败微生物为乳杆菌属微生物,正常番茄酱中鉴定出的微生物包括乳杆菌属、伯克氏菌属、劳尔氏菌属、草螺菌属、慢生根瘤菌等主要存在于植物和土壤中的细菌。结论:本研究为了解番茄酱制品的微生物多样性提供了一定的参考。
  • 图  1  高通量测序样本的稀释性曲线

    Figure  1.  Rarefaction curves of the tested samples based on high-throughput sequencing

    图  2  高通量测序样本的Rank-abundance曲线

    Figure  2.  Rank abundance curves of the tested samples based on high-throughput sequencing

    图  3  不同番茄酱样本相关性热图

    Figure  3.  Heatmaps of corrlation between tomato sauce samples

    图  4  门水平不同番茄酱样品物种分布相对丰度

    Figure  4.  Distribution of microbial communities in different tomato sauce samples at the phylum level

    图  5  属水平不同番茄酱样品物种分布相对丰度

    Figure  5.  Disttibution of microbial communities in tomato sauce samples at the genus level

    表  1  番茄酱样品中细菌Alpha多样性

    Table  1.   Alpha diversity indexes of bacterial communities in tomato sauce samples

    样品
    序列数
    分类单元
    OTUs
    香农指数
    Shannon
    赵氏指数
    Chao
    艾斯指数
    Ace
    辛普森指数
    Simpson
    Shannoneven覆盖度
    A176625.0239.02.30239.0239.00.250.421.00
    A264904.0205.02.05205.5205.280.260.391.00
    A382669.043.00.19106.33158.290.940.051.00
    A4104791.053.00.1661.7566.980.950.041.00
    下载: 导出CSV

    表  2  番茄酱样品中菌属相对丰度表

    Table  2.   Relative abundance of bacteria genera in the tomato sauce samples

    A1A2A3A4
    Lactobacillus 0.600.2596.8997.38
    Burkholderia-Caballeronia 43.5039.641.721.54
    PMMR122.5431.520.720.46
    Ralstonia 7.546.950.230.22
    Lactococcus 4.853.510.070.06
    Herbaspirillum 3.142.810.120.10
    Chitinophaga 2.002.980.060.02
    Bradyrhizobium 1.751.870.050.04
    Cupriavidus1.281.110.010.04
    Sediminibacterium0.941.380.010.02
    Brachybacterium1.370.020.000.00
    Others10.497.960.110.10
    下载: 导出CSV

    表  3  不同番茄酱样品的理化指标

    Table  3.   Physicochemical properties of different tomato sauce

    样品
    乳杆菌属
    Lactobacillus
    状态
    pH
    A1<10 CFU/g颜色正常,具有番茄酱风味4.36
    A2<10 CFU/g颜色正常,具有番茄酱风味4.35
    A38.4×107 CFU/g颜色正常,口感变酸,气味酸腐味重4.02
    A48.9×107 CFU/g颜色正常,气味发酸4.01
    下载: 导出CSV
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  • 收稿日期:  2020-12-30
  • 网络出版日期:  2021-07-16
  • 刊出日期:  2021-09-14

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