凉果中微生物菌群多样性与特征化学指标的相关性分析

Correlation analysis of microbial diversity and characteristic chemical indexes in preserved fruits

中文关键词:  凉果  微生物菌群多样性  丰度  特征化学指标  相关性分析

英文关键词:preserved fruits  microbial diversity  abundance  characteristic chemical indexes  correlation analysis

中文摘要:

      目的 分析凉果中微生物菌群多样性与特征化学指标的相关性。方法 测定了4种凉果中特征化学指标(含水量、pH、盐分、糖分), 并利用高通量测序技术分析了凉果中微生物多样性, 以细菌种类、丰度和特征化学指标进行相关性分析。结果 4种凉果中含水量、pH、盐分、糖分分别为10.72%~18.48%、2.8~3.4、8.50%~10.10%、10.10%~12.60%。凉果样品的高通量测序具有较高可靠性, 其中主要优势细菌归属于厚壁菌门、变形菌门、拟杆菌门和疣微菌门, 部分菌群与含水量、盐分和糖分化学指标均呈现极显著正相关或负相关, 而pH对于凉果菌群多样性的影响并不明显。结论 凉果中微生物菌群多样性与部分特征化学指标具有显著的相关性, 这为凉果的加工及其质量安全控制提供了研究基础。

英文摘要:

      Objective To analysis the correlation of microbial diversity and characteristic chemical indexes in preserved fruits. Methods The characteristic chemical indicators (water content, pH, salt content and sugar content) of 4 kinds of preserved fruits were determined, and the microbial diversity in the preserved fruits was analyzed by high-throughput sequencing technology, and then the correlation analysis was carried out with the abundance of bacterial species and characteristic chemical indicators. Results The water content, pH, salinity value, and sugar content of 4 kinds of preserved fruits was 10.72%?18.48%, 2.8?3.4, 8.50%?10.10% and 10.10%?12.60%, respectively. The high-throughput sequencing of preserved fruit samples was highly reliable, and the main dominant bacteria of 4 kinds of preserved fruits belonged to Firmicutes, Proteobacteria, Bacteroidetes and Verrucomicrobiota. Some of the bacterial showed extremely significant positive or negative correlation with chemical indicators such as water content, salt and sugar content, while pH had no significant effect on the diversity of preserved fruit microbial diversity. Conclusion The microbial diversity of preserved fruits has a significant correlation with some characteristic chemical indicators, which provides a research basis for the processing of preserved fruits and its quality and safety control.