基于宏基因组学技术分析“泡菜老汤”发酵甘蓝原核微生物群落结构

燕平梅; 荆雪娇; 李艳琴; 柴政; 乔宏萍; 赵文婧; 王琪

doi:10.13386/j.issn1002-0306.2018.02.023

基于宏基因组学技术分析“泡菜老汤”发酵甘蓝原核微生物群落结构

1. 太原师范学院生物系, 山西太原 030012;
2. 山西大学生物学院, 山西太原 030031

基金项目:

国家自然基金项目(31171743)

山西省基础条件平台项目(2014091003-0107)。

详细信息

作者简介:
燕平梅(1968-),女,博士,教授,研究方向:微生物生态学,E-mail:yanpingmei1968@163.com。

通讯作者:
李艳琴(1960-),女,硕士,教授,研究方向:微生物生理学,E-mail:yanqin@sxu.edu.cn。

中图分类号: TS201.3
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出版历程
- 收稿日期: 2017-02-12
- 网络出版日期: 2020-12-25
- 刊出日期: 2018-01-14

Study on metagenomic of prokaryotic microbial community flora of cabbage fermented by pickle aged brine

1. Department of Biology, Taiyuan Normal University, Taiyuan 030012, China;
2. College of Life Science, Shanxi University, Taiyuan 030031, China

摘要

摘要: 为了改进发酵蔬菜的工艺,研究"泡菜老汤"对发酵甘蓝原核微生物群落结构的影响。通过聚合酶链式反应结合变性梯度凝胶电泳(PCR-DGGE)技术,分离发酵甘蓝体系混合微生物16S rDNA V3区基因片段,采用Quantity One软件分析原核微生物香农指数(Shannon-Wiener index)多样性指数、主成分分析及相似性聚类分析。结果表明,新汤中微生物数量多于老汤;新汤中Shannon-Wiener指数随发酵时间的变化规律为低-高-较低,老汤中香农指数随发酵时间的变化规律为高-低-较高;主成分分析说明甘蓝老汤1~8 d聚合在一起;新汤中除了第1 d,其他的也都聚合在一起;聚类图谱显示新汤第8 d与老汤1~8 d的所有样品微生物群落高度相似,表明老汤的原核微生物群落结构较新汤更稳定,建议发酵蔬菜的工艺采用"泡菜老汤"发酵。
- 泡菜老汤 /
- 甘蓝 /
- 变性梯度凝胶电泳技术 /
- 微生物群落结构
Abstract: In order to improve the fermentation process of vegetables and study the effects of pickles old soup on the structure of prokaryotic microbial community. The 16S rDNA V3 gene fragment of the fermented cabbage system was isolated by means of polymerase chain reaction combined with denaturing gradient gel electrophoresis(PCR-DGGE). Used Quantity One software to analysis the Shannon-Wiener diversity index of the prokaryotic microorganism,principal component analysis and similarity cluster analysis. The results showed that the number of microorganism in new soup was more than the old soup. The change rule of Shannon-Wiener index in the new soup was low-high-lower with the fermentation time,the change rule of Shannon-Wiener index in the old soup was high-low-higher with the fermentation time. The analysis of principal component showed that cabbage soup would come together in 1~8 d. In addition to the first day,the other days of the new soup also came together. The clustering map showed the microbial communities of new soup in 8 d was similar to the old soup in 1~8 d,which indicated that the prokaryotic microbial community structure in old soup was relatively stable than that of the new soup,the process of fermentation used the fermented vegetables pickled cabbage soup would better.
- pickle aged brine /
- cabbage /
- PCR-DGGE /
- microbial community structure

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