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

ZHANG Shuanghong; LIU Mengtao; LU Wanyao; ZHAO Shuna; WANG Jing; YAN Jinping

doi:10.13386/j.issn1002-0306.2020120254

Volume 42 Issue 18

Sep. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 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:

PDF (1429 KB)

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

1.
COFCO Nutrition and Health Research Institute Co., Ltd., Beijing Engineering Laboratory of Geriatric Nutrition & Foods, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
2.
COFCO Sugar Co., Ltd., Key Laboratory of Quality & Safety Control for Sugar Crops and Tomato, Ministry of Agriculture of the PRC, Changji 831100, China

More Information

Received Date: December 29, 2020
Available Online: July 15, 2021

Graphical Abstract

Abstract

Abstract

Objective: The microbial community structures of bagged tomato sauce were evaluated. Methods: Tomato sauce samples were collected from Xinjiang Uygur Autonomous region. Samples after collected were analyzed by Illumina Miseq sequencing, and the microorganisms in swell bagged tomato sauce were counted and identified by combining counted method. Results: The Lactobacillus was the main spoilage microorganisms in the bagged tomato sauce. Microorganisms identified in normal tomato sauce included Lactobacillus, Burkholderia, Ralstonia, Herbaspirillum, Bradyrhizobium and other bacteria mainly existing in plants and soil. Conclusion: This study would provide insights into the microbial diversity of tomato sauce.
- swell bagged tomato sauce,
- microorganisms,
- high-throughput sequencing

FullText(HTML)

References (37)

References

[1]	赵文启, 李珍慈, 宿胜男, 等. 冷热破碎工艺对小包装番茄酱贮藏期间非酶褐变的影响[J]. 保鲜与加工,2020,20(1):89−96. [Zhao W Q, Li Z C, Su S N, et al. Effect of cold break process and hot break process on non-enzymatic browning of small packaged ketchup during storage[J]. Storage and Process,2020,20(1):89−96. doi: 10.3969/j.issn.1009-6221.2020.01.015
[2]	Iwona Ścibisz, Maryse Reich, Sylvie Bureau, et al. Mid-infrared spectroscopy as a tool for rapid determination of internal quality parameters in tomato[J]. Food Chemistry,2010,125(4):1390−1397.
[3]	Abushita A A, Daood H G, Biacs P A. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors[J]. Journal of Agricultural and Food Chemistry,2000,48(6):2075−2081. doi: 10.1021/jf990715p
[4]	Capanoglu Esra, Beekwilder Jules, Boyacioglu Dilek, et al. Changes in antioxidant and metabolite profiles during production of tomato paste[J]. Journal of Agricultural and Food Chemistry,2008,56(3):964−973. doi: 10.1021/jf072990e
[5]	Ali El-Agamey, Gordon M. Lowe, David J McGarvey, et al. Carotenoid radical chemistry and antioxidant/pro-oxidant properties[J]. Archives of Biochemistry and Biophysics,2004,430(1):37−48. doi: 10.1016/j.abb.2004.03.007
[6]	Hansen Linn U, Chiu Mei-Chen M. Isolation and composition of chromoplasts from tomatoes[J]. Journal of Agricultural and Food Chemistry,2005,53(17):6678−6682. doi: 10.1021/jf058013p
[7]	Nick Kalogeropoulos, Antonia Chiou, Vassiliki Pyriochou, et al. Bioactive phytochemicals in industrial tomatoes and their processing byproducts[J]. Food Science and Technology,2012,49(2):213−216.
[8]	Vinicius Berutto Ahouagi, Daiana Barbosa Mequelino, Olga Luisa Tavano, et al. Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces[J]. Food Chemistry,2021:340. doi: 10.1016/j.foodchem.2020.127925
[9]	Prakash Anand, Prabhudev S H, Vijayalakshmi M R, et al. Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (nutri-ketchup) from acerola and tomato[J]. Journal of Food Science and Technology,2016,53(8):3175−3185. doi: 10.1007/s13197-016-2291-z
[10]	牟琴. 发酵番茄酱工艺及保藏研究[D]. 贵州: 贵州大学, 2019. Mou Q. Study on technology and preservation of fermented tomato sauce[D]. Guizhou: Guizhou University, 2019.
[11]	李文欣, 赵文婷, 王宇滨, 等. 基于电子舌评价不同品种番茄制备番茄酱的滋味品质[J]. 食品工业科技,2019,40(19):209−215. [Li W X, Zhao W T, Wang Y B, et al. Evaluation of taste quality of tomato paste prepared from different tomato varieties by electronic tongue[J]. Science and Technology of Food Industry,2019,40(19):209−215.
[12]	霍建勇. 中国番茄产业现状及安全防范[J]. 蔬菜, 2016(6): 1−4. Huo J Y. Current situation and safety precaution of tomato industry in China[J]. Vegetables, 2016(6): 1−4.
[13]	高瑞萍. 番茄制品超声辅助加工技术及其工作机制研究[D]. 重庆: 西南大学, 2019. Gao R P. Study on ultrasound assisted processing technology of tomato products and its working mechanism[D]. Chongqing: Southwest university, 2019.
[14]	戚晨晨, 褚雄燕, 陈国辉, 等. 国内外番茄制品标准对比研究[J]. 中国标准化,2018(9):101−106. [Qi C C, Zhe X Y, Chen G H, et al. Comparative study of domestic and international standards on tomato products[J]. China Standardization,2018(9):101−106.
[15]	Aykas Didem Peren, Rodrigues Borba Karla, RodriguezSaona Luis E. Non-destructive quality assessment of tomato paste by using portable mid-infrared spectroscopy and multivariate analysis[J]. Food Research,2020,9(1030):334−348.
[16]	刘忆冬, 江英, 陈龙, 等. 不同储藏温度下玻璃罐装番茄酱色泽变化的动力学研究[J]. 保鲜与加工,2020,20(1):31−35. [Liu Y D, Jiang Y, Chen L, et al. Research on kinetics of color change of canned tomato paste in glass during storage at different temperatures[J]. Storage and Process,2020,20(1):31−35. doi: 10.3969/j.issn.1009-6221.2020.01.005
[17]	牟琴, 徐俐, 鲁青松, 等. 响应面法优化番茄酱发酵工艺[J]. 食品工业科技,2019,40(23):111−118. [Mou Q, Xu L, Lu Q S, et al. Optimization of tomato sauce fermentation process by response surface method[J]. Science and Technology of Food Industry,2019,40(23):111−118.
[18]	石秀花, 陶金华. 新疆番茄冷破酱和热破酱的性质检测分析[J]. 农产品加工,2015(24):46−48. [Shi X H, Tao J H. Detection and analysis of the properties of tomato cold broken and hot sauce in Xinjiang[J]. Academic Periodical of Farm Products Processing,2015(24):46−48.
[19]	赵美佳, 邹通, 汤泽君, 哈哈, 等. 番茄营养成分以及国内外加工现状[J]. 食品研究与开发,2016,37(10):215−218. [Zhao M J, Zou T, Tang Z J, et al. Nutritional ingredient of tomato and processing status in domestic and overseas[J]. Food Research and Development,2016,37(10):215−218. doi: 10.3969/j.issn.1005-6521.2016.10.053
[20]	Raffaele Romano, Lucia De Luca, Nadia Manzo, et al. A new type of tomato puree with high content of bioactive compounds from 100% whole fruit[J]. Journal of Food Science,2020,85(10):3264−3272. doi: 10.1111/1750-3841.15423
[21]	徐清萍, 王语迟, 纵伟, 等. 高活性乳酸菌发酵型番茄酱生产工艺研究[J]. 轻工学报,2019,34(4):8−14. [Xu Q P, Wang Y C, Zong W, et al. Study on the production process of high-activity lactic acid bacteria fermented tomato sauce[J]. Journal of Zhengzhou University of Light Industry,2019,34(4):8−14. doi: 10.3969/j.issn.2096-1553.2019.04.002
[22]	郝广. 基于多光谱成像技术的番茄酱品质与安全快速检测研究[D]. 合肥: 合肥工业大学, 2018. Hao G. Rapid detection of quality and safety of tomato paste by using multispectral imaging[D]. Hefei: Hefei University of Technology, 2018.
[23]	高彬彬, 姜波, 李宇华. 番茄酱闪蒸杀菌过程分析及参数优化[J]. 食品工业,2015,36(7):213−216. [Gao B B, Jiang B, Li Y H. Ketchup flash sterilization process analyze and parameter optimization[J]. Food Industry,2015,36(7):213−216.
[24]	Lu Zhang, Michelle A Schultz, Rick Cash, et al. Schultz, Rick Cash, et al. Determination of quality parameters of tomato paste using guided microwave spectroscopy[J]. Food Control,2014,40:214−223. doi: 10.1016/j.foodcont.2013.12.008
[25]	黄玲, 黄忠梅, 吴海文. 胀袋番茄酱中分离出季也蒙假丝酵母和丛生丝孢酵母[J]. 中国食品卫生杂志,2006(6):547−548. [Huang L, Huang Z M, Wu H W. Isolated off Candida mongrel and Candida cespitospora from tomato paste[J]. Chinese Journal of Food Hygiene,2006(6):547−548. doi: 10.3969/j.issn.1004-8456.2006.06.017
[26]	黄忠梅, 黄玲. 番茄酱中厌氧菌/兼性厌氧菌的鉴定结果分析[J]. 新疆农业科学,2007(5):654−657. [Huang Z M, Huang L. Analysis on results of identification of the anaer and facultative anaer in the tomato paste[J]. Xinjiang Agricultural Sciences,2007(5):654−657. doi: 10.3969/j.issn.1001-4330.2007.05.025
[27]	曾献春, 黄玲, 李文娟. 建立快速分离鉴定新疆番茄酱腐败菌的方法[J]. 中国酿造,2008(21):82−84, 92. [Zeng X C, Huang L, Li W J. Establishment of a rapid method for separating and identifying spoilage bacteria from ketchup[J]. China Brewing,2008(21):82−84, 92.
[28]	吴彩兰. 加工番茄内生细菌种群动态及内生芽孢杆菌抑菌促生作用研究[D]. 新疆: 石河子大学, 2016. Wu C L. Study on population dynamics of endophytic bacteria in processed tomatoes and the bacteriostasis and growth promotion of endophytic Bacillus[D]. Xinjiang: Shihezi University, 2016.
[29]	李慧, 李赫, 陈历水, 等. 胀桶番茄酱中腐败微生物的分离及鉴定[J]. 食品工业科技,2019,40(8):90−96. [Li H, Li H, Chen L S, et al. Isolation and identification of spoilage microorganisms in swell barrelled tomato sauce[J]. Science and Technology of Food Industry,2019,40(8):90−96.
[30]	巴哈提古丽·马那提拜, 师璐, 李晓岩, 等. 感官异常番茄酱和杏酱中腐败细菌的分离及分子生物学鉴定[J]. 新疆农业科学,2019,56(8):1495−1501. [Bakhetgul Manatbay, Shi L, Li X Y, et al. Isolation and molecular biological identification of putrefactive bacteria in sensory abnormal tomato ketchup and apricot sauce[J]. Xinjiang Agricultural Sciences,2019,56(8):1495−1501.
[31]	李桂澜, 匡华. 高通量测序技术在食品微生物检测中的应用[J]. 食品安全质量检测学报,2019,10(15):5091−5097. [Li G L, Kuang H. Applications of high-throughput sequencing technologies for food microbiome detection[J]. Journal of Food Safety and Quality,2019,10(15):5091−5097. doi: 10.3969/j.issn.2095-0381.2019.15.041
[32]	鲍伟, 韩姣姣, 张旨轩, 等. 基于高通量测序技术对浙江传统发酵蔬菜微生物多样性的解析[J/OL]. 食品科学: 1−11[2020-03-03]. http://kns.cnki.net/kcms/detail/11.2206.TS.20200302.1713.032.html. Bao W, Han J J, Zhang Z X, et al. Analysis of microbial community diversity in Zhejiang traditional fermented vegetables using high-throughput sequencing [J/OL]. Food science: 1−11[2020-03-03]. http://kns.cnki.net/kcms/detail/11.2206.TS.20200302.1713.032.html.
[33]	赵馨馨, 崔梦君, 董蕴, 等. 应用Illumina MiSeq高通量测序技术分析巴东地区豆瓣酱中微生物多样性[J]. 现代食品科技,2019,35(9):297−303. [Zhao X X, Cui M J, Dong Y, et al. Analysis of microbial diversity in badong bean paste by illumina miSeq high throughput sequencing technology[J]. Modern Food Science and Technology,2019,35(9):297−303.
[34]	国家食品药品监督管理总局. GB 4789.35-2016[S]. 北京: 中国标准出版社, 2016. China Food and Drug Administration. GB 4789.35-2016 National standard for food safety: Food microbiology inspection: Lactic acid bacteria[S]. Beijing: Standards Press of China, 2016.
[35]	杨红红, 陈国刚, 刘娅, 等. 桶装胀罐番茄酱中腐败菌分离纯化及鉴定研究[J]. 食品工业科技,2014,35(1):164−167. [Yang H H, Chen G G, Liu Y, et al. Study on isolation and identification of the spoilage microbes in bottled tomato sauce and their characteristics[J]. Science and Technology of Food Industry,2014,35(1):164−167.
[36]	丁生林, 徐榕蔓. 番茄酱产气变质成因分析及控制要点[J]. 食品与发酵工业,2010(9):90−92. [Ding S L, Xu R M. Research on the reason and control about aerosis tourne in tomato paste[J]. Food and Fermentation Industries,2010(9):90−92.
[37]	闫国宏, 傅力, 古丽娜孜. 疑似胀袋番茄酱中几种微生物的检测研究[J]. 食品科技,2007(12):187−189. [Yan G H, Fu L, Gulinasi. Study on examination of several species microbiology in doubtful swollen bag tomato paste[J]. Food Science and Technology,2007(12):187−189. doi: 10.3969/j.issn.1005-9989.2007.12.058

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	宋丽丽，霍姗浩，胡冉冉，赵鑫淼，朱钰琪，杨旭，张志平，魏涛. 复合乳酸菌固态发酵对脱脂米糠理化性质、生物活性和功能特性的影响. 轻工学报. 2024(03): 21-28 .
2.	李雨欣，胡芸利，刘聪，边瑞琴，包小兰，王吉力特. 河套麦胚多肽的制备工艺优化及其体外降血脂活性. 食品工业科技. 2024(17): 174-180 . 本站查看