基于高通量测序的江西特色发酵豆豉中微生物群落多样性及其特征分析
Diversity and Characteristics of Microbial Community in Fermented Douchi from Jiangxi Province Using High-throughput Sequencing Technology
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摘要: 目的:采用高通量测序技术,研究江西特色发酵豆豉中细菌和真菌等微生物的群落多样性及特征,以了解和提高产品质量和食用安全性。方法:采集江西南昌稻香园调味食品有限公司豆豉样品,经gDNA提取,分别对细菌16S rDNA和真菌ITS区域进行PCR扩增及MiSeq测序,根据统计的测序数据进行物种注释、丰富度聚类及α-多样性分析。结果:高通量测序获得细菌Tag数目36633个,OTU数目114个,经物种注释,主要为蓝细菌门(Cyanobacteria)和厚壁菌门(Firmicutes),以蓝细菌门未分类属(Cyanobacteria Chloroplast Unclassified)、葡萄球菌属(Staphylococcus)、乳杆菌属(Lactobacillus)为主;真菌Tag数目47117个,OTU数目8个,经物种注释,几乎全为接合菌门横梗霉属(Lichtheimia)。结论:江西豆豉细菌具有丰富的微生物群落多样性和特色的菌群组成结构。Abstract: Objective:To investigate the characteristics and diversity of microbial community in Douchi from Jiangxi province using high-throughput sequencing technology. Methods:Douchi sample was collected from Jiangxi Nanchang Daoxiangyuan Seasoning Food Co., Ltd. After genomic DNA extraction, the bacterial 16S rDNA and fungal ITS region were amplified and Illumina MiSeq sequencing was carried out. The OUT cluster, species annotation and alpha diversity were analyzed based on the sequencing data. Results:A total of 36633 Tags and 114 OTUs of bacteria and 47117 Tags and 8 OTUs of fungi were obtained. After species annotation, cyanobacteria chloroplast unclassified, Staphylococcus, Lactobacillus were the dominant bacteria and Zygomycota Lichtheimia was the dominant fungi in the Douchi. Conclusion:Douchi from Jiangxi province showed high microbial community diversity and unique microflora composition.
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