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中国精品科技期刊2020

Illumina Miseq平台深度测定酸奶中微生物多样性

智楠楠, 宗凯, 杨捷琳, 姚剑, 魏兆军

智楠楠, 宗凯, 杨捷琳, 姚剑, 魏兆军. Illumina Miseq平台深度测定酸奶中微生物多样性[J]. 食品工业科技, 2016, (24): 78-82. DOI: 10.13386/j.issn1002-0306.2016.24.007
引用本文: 智楠楠, 宗凯, 杨捷琳, 姚剑, 魏兆军. Illumina Miseq平台深度测定酸奶中微生物多样性[J]. 食品工业科技, 2016, (24): 78-82. DOI: 10.13386/j.issn1002-0306.2016.24.007
ZHI Nan-nan, ZONG Kai, YANG Jie-lin, YAO Jian, WEI Zhao-jun. Microbial diversity of yogurt depth detected by Illumina Miseq platform[J]. Science and Technology of Food Industry, 2016, (24): 78-82. DOI: 10.13386/j.issn1002-0306.2016.24.007
Citation: ZHI Nan-nan, ZONG Kai, YANG Jie-lin, YAO Jian, WEI Zhao-jun. Microbial diversity of yogurt depth detected by Illumina Miseq platform[J]. Science and Technology of Food Industry, 2016, (24): 78-82. DOI: 10.13386/j.issn1002-0306.2016.24.007

Illumina Miseq平台深度测定酸奶中微生物多样性

基金项目: 

长三角地区功能性微生态制剂关键检测技术及溯源体系的开发应用(1503062007); 长三角地区微生态制剂关键检测技术及溯源体系的开发应用(14495810200);

详细信息
    作者简介:

    智楠楠(1993-),女,硕士,研究方向:食品微生物,E-mail:zhinannan74@163.com。;

    姚剑(1971-),女,博士,研究方向:食品微生物,E-mail:msyao@126.com。;

    魏兆军(1970-),男,教授,研究方向:食品加工技术,E-mail:weizhaojun@163.com。;

  • 中图分类号: TS252.54

Microbial diversity of yogurt depth detected by Illumina Miseq platform

  • 摘要: 目的:建立Illumina Miseq深度测序筛查酸奶中微生物的方法,分析酸奶中微生物的多样性。方法:以9种酸奶样品为研究对象,提取酸奶中细菌基因组DNA,应用高通量测序技术测定细菌的16S r DNA v1-v3变异区序列,得到9种样品中微生物群体分布和丰度、以及不同样品间的菌种差异与进化关系。结果:酸奶中微生物主要为厚壁菌门(Firmicutes),占据99.6%之高,其中厚壁菌门主要以链球菌属(Streptococcus、87.1%)、乳杆菌属(Lactobacillus、10.3%)、乳球菌属(Lactococcus、0.3%)组成,9种酸奶中有3种同时含有链球菌属和乳杆菌属,其余6种样品中链球菌属几乎占据全部(>97%)。结论:Illumina Miseq深度测序技术可快速精确深入掌握酸奶中微生物多样性,结果对比显示不同酸奶菌种同质化程度高,其中链球菌属占绝对优势,同时发现部分酸奶标签标示不符。 
    Abstract: Objective: Establishing a method based on Illumina Miseq deep sequencing to analyze the microbial diversity of yogurt. Methods: Took 9 kinds of yogurt samples as the research objects and extracted the whole genome of bacteria of yogurt. The v1- v3 variation region of 16 S r DNA were detected by high throughput sequencing technology to obtain the distribution and abundance of microbial community in 9 samples as well as the species difference and evolution relationship of bacteria among these samples.Results: The results showed that the main microbes of the yogurt were Firmicutes( 99.6%) which mainly composed by Streptococcus( 87.1%),Lactobacillus( 10.3%),and Lactococcus( 0.3%).There were 3 kinds of yogurt containing Streptococcus and Lactobacillus with a high number,Streptococcus( 97%) accounted for almost all in the other six samples.Conclusion: Using Illumina Miseq deep sequencing technology can master the microbial diversity of yogurt quickly and accurately. The results showed that the bacteria of yogurt were highly similar and streptococcus took a dominant position.At the same time,it was found that some yogurt labels didn't match the analysis results well.
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出版历程
  • 收稿日期:  2016-05-08

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