基于16S rDNA高通量测序技术分析北京豆汁儿微生物多样性和功能预测的研究

基金项目:

2018年万人计划教学名师特殊支持项目。

北京市教委科技项目(KM201812448001)

详细信息

Analysis of Microbial Diversity and Functional Prediction of Douzhir Based on 16S rDNA High-throughput Sequencing Technology

1. Beijing Vocational College of Agriculture, Beijing 102400, China;
2. The Center of Guangdong Higher Education for Engineering and Technological Development of Specialty Condiments(GCZXB1103), Guangdong Industry Polytechnic, Guangzhou 510300, China

摘要: 以北京不同城区具代表性的6家豆汁儿店的豆汁儿为研究对象,采用16S rDNA测序分析对豆汁儿中所含优势菌进行研究。结果表明:乳杆菌属(Lactobacillus)是豆汁儿中的优势菌属,乳杆菌目(Lactobacillales)占比达到95.8%以上。优势菌种为食窦魏斯氏菌(Weissella cibaria)、沙克乳酸杆菌(Lactobacillus sakei)。对豆汁儿中乳杆菌目(Lactobacillales)进行功能预测分析,推测豆汁儿中的风味物质来源于氨基酸代谢,发酵过程中产生β-低聚半乳糖及GOS,益于肠道菌群健康。
- 豆汁儿 /
- 16S rDNA测序 /
- 微生物多样性 /
- 功能预测
Abstract: The dominant bacteria in Douzhir were studied by 16S rDNA sequencing in six representative Douzhir shops in different urban areas of Beijing. The results showed that Lactobacillus was the dominant bacteria in Douzhir,and the proportion of Lactobacillales was more than 95.8%. The dominant strains were Weissella cibaria and Lactobacillus sakei. The function of Lactobacillales in Douzhir was predicted and analyzed. It was speculated that the flavor substances in Douzhir originated from amino acid metabolism. The production of beta-galacto-oligosaccharides and GOS during fermentation was beneficial to the health of intestinal flora.
- Douzhir /
- 16S rDNA sequencing /
- microbial diversity /
- functional prediction