梅干菜和腌制雪菜细菌菌群多样性分析

虞任莹 彭思佳 李艺 肖庆霞 郭斯统 罗海波

虞任莹,彭思佳,李艺,等. 梅干菜和腌制雪菜细菌菌群多样性分析[J]. 食品工业科技,2021,42(18):134−141. doi:  10.13386/j.issn1002-0306.2021010065
引用本文: 虞任莹,彭思佳,李艺,等. 梅干菜和腌制雪菜细菌菌群多样性分析[J]. 食品工业科技,2021,42(18):134−141. doi:  10.13386/j.issn1002-0306.2021010065
YU Renying, PENG Sijia, LI Yi, et al. Analysis of Bacterial Diversity of the Pickled and Dried Mustard and the Fermented Potherb Mustard[J]. Science and Technology of Food Industry, 2021, 42(18): 134−141. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010065
Citation: YU Renying, PENG Sijia, LI Yi, et al. Analysis of Bacterial Diversity of the Pickled and Dried Mustard and the Fermented Potherb Mustard[J]. Science and Technology of Food Industry, 2021, 42(18): 134−141. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010065

梅干菜和腌制雪菜细菌菌群多样性分析

doi: 10.13386/j.issn1002-0306.2021010065
详细信息
    作者简介:

    虞任莹(1998−),女,硕士研究生,研究方向:食品科学与工程,E-mail:18606621900@163.com

    通讯作者:

    罗海波(1979−),男,博士,教授,研究方向:食品科学,Email:luohaibo_1216@126.com

  • 中图分类号: TS255.3

Analysis of Bacterial Diversity of the Pickled and Dried Mustard and the Fermented Potherb Mustard

  • 摘要: 为探讨传统腌制发酵蔬菜制品的菌群多样性,采用Illumina Miseq高通量测序技术,对宁波地区梅干菜半成品、成品和腌制雪菜成品进行分析。结果表明,梅干菜半成品、成品和腌制雪菜成品中相对丰度大于1.0%的菌属分别有8、13、5属,其中乳杆菌属(Lactobacillus)在3种产品中相对丰度均较高,分别为31.70%、9.51%、78.08%;假交替单胞菌(Pseudoalteromonas)仅在梅干菜半成品和腌制雪菜成品中检出,相对丰度为4.60%和1.81%;梅干菜半成品的主要优势菌属还有嗜盐单胞菌属(Halomonas)和梭状芽孢杆菌属(Clostridium IV);梅干菜成品的主要优势菌属还有慢生芽孢杆菌属(Lentibacillus)、交替芽胞杆菌属(Alteribacillus)、嗜盐球菌属(Halococcus)、海单胞菌属(Oceanimonas)、枝芽孢菌属(Virgibacillus)、丛毛单胞菌属(Comamonas)、钠白菌属(Natrialba)和代尔夫特菌属(Delftia)等,相对丰度分别为11.85%、11.41%、9.64%、9.46%、8.86%、6.25%、5.21%和5.13%;其余优势菌属相对丰度在1.23%~2.60%之间。乳杆菌属是发酵蔬菜的主要优势菌,腌制方式、腌制阶段的蔬菜产品菌群多样性差异较大,干法腌制比泡制蔬菜产品的菌群结构和多样性更为复杂。本研究结果为传统腌制蔬菜微生物资源的挖掘及其工业化利用提供了理论参考。
  • 图  1  梅干菜、腌制雪菜产品图

    Figure  1.  Image of the pickled and dried mustard and the fermented potherb mustard

    注:1.梅干菜半成品;2.梅干菜成品;3.腌制雪菜成品。

    图  2  PCR扩增产物电泳图

    Figure  2.  Electrophoretogram of polymerase chain reaction products

    注:M.DNA分子量标准;1.梅干菜半成品;2.梅干菜成品;3.腌制雪菜成品。

    图  3  OTU样本分布韦恩图

    Figure  3.  Venn diagram for the operational taxonomic unit distribution of different samples

    图  4  不同样本Shannon-Wiener曲线分析

    Figure  4.  Shannon-Wiener curves of different sample

    图  5  Genus水平所有样本群落结构分布图

    Figure  5.  Distribution map of the community structure of all samples at genus level

    表  1  各样本有效序列与OTU数量

    Table  1.   Valid sequence and OTU numbers of different samples

    分组处理前总序列细胞器组织序列数目非靶区域序列数目嵌合体数目处理后剩余序列OTU数量
    梅干菜半成品747605285148146613152415
    梅干菜成品12394194996118708956733021
    腌渍雪菜成品3820532842449354241315
    下载: 导出CSV

    表  2  不同样本Alpha多样性指数

    Table  2.   Alpha diversity index of different sample

    分组ACE指数Chao1指数Shannon指数Simpson指数Coverage指数
    梅干菜半成品11614.9967863.750.090.97
    梅干菜成品20505.5612102.533.760.060.98
    腌渍雪菜成品4794.653054.151.950.530.98
    下载: 导出CSV

    表  3  各样品菌群在属水平上的相对丰度(%)

    Table  3.   Relative abundance of bacterial flora at the genus level in different sample (%)

    菌属名称梅干菜半成品梅干菜成品腌制雪菜成品
    乳杆菌属(Lactobacillus31.709.5178.08
    嗜盐单胞菌属(Halomonas5.640.030.06
    梭状芽孢杆菌属(Clostridium IV)4.9200
    假交替单胞菌属(Pseudoalteromonas4.6001.81
    弓形杆菌属(Arcobacter2.2000.26
    产碱杆菌属(Alkaliflexus1.3900
    棒状杆菌属(Corynebacterium1.2600
    嗜冷杆菌属(Psychrobacter1.170.050.78
    慢生芽孢杆菌属(Lentibacillus011.850
    交替芽胞杆菌属(Alteribacillus011.410
    嗜盐球菌属(Halococcus09.640
    海单胞菌属(Oceanimonas09.460
    枝芽孢菌属(Virgibacillus08.860
    丛毛单胞菌属(Comamonas06.250
    钠白菌属(Natrialba05.210
    代尔夫特菌属(Delftia05.130
    薄壁芽孢杆菌属(Gracilibacillus02.340
    硫酸盐还原菌属(Garciella01.510
    明串珠菌属(Leuconostoc01.400
    节杆菌属(Arthrobacter01.230
    鞘氨醇单胞菌属(Sphingomonas002.60
    伯克霍尔德菌属(Burkholderia0.620.981.46
    甲基杆菌属(Methylobacterium001.45
    片球菌属(Pediococcus0.9800
    普雷沃菌属(Prevotella0.9300
    科贝特氏菌属(Cobetia0.8500
    弧菌属(Vibrio0.8200
    海洋滑动菌属(Marinilabilia0.7900
    密螺旋体属(Treponema0.7800
    不动杆菌属(Acinetobacter0.750.710.65
    巨兽海螺菌属(Marinospirillum0.4900
    鞘鞍醇杆菌属(Novosphingobium0.4400.20
    海洋芽胞杆菌属(Oceanobacillus0.3400
    魏斯氏菌属(Weissella00.840
    色盐杆菌属(Chromohalobacter00.710
    盐芽孢杆菌属(Halobacillus00.710
    芽孢杆菌属(Bacillus00.660.54
    杜擀氏菌属(Duganella000.77
    产吲哚金黄杆菌属(Chryseobacterium000.66
    黄单胞菌属(Xanthomonas000.62
    青枯菌属(Ralstonia000.51
    根瘤菌属(Rhizobium000.47
    鞘氨醇杆菌属(Sphingobacterium000.37
    类芽孢杆菌属(Paenibacillus000.35
    苯基杆菌属(Phenylobacterium000.25
    黄杆菌属(Flavobacterium000.22
    未分类菌属(Unclassified)30.303.321.97
    其他菌属(Other genus)9.038.195.92
    下载: 导出CSV
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  • 收稿日期:  2021-01-13
  • 网络出版日期:  2021-07-22
  • 刊出日期:  2021-09-14

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